ICOOK4FUN Recipe Reviews (Pg. 1) - Allrecipes.com (1595990)

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Banana Nut Bread III

Reviewed: Jan. 19, 2007
This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe!
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104 users found this review helpful

Kalamata Olive, Tomato, and Cheese Melt

Reviewed: Jun. 29, 2008
This is one of our favorite recipes we have found on this site. I omit the jalapeno peppers, use a mexican blend cheese instead of the cheddar and add diced chicken. I toss everything together in a lasagna pan and bake it. The red wine and kalamata olives really make this recipe delicious.
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13 users found this review helpful

Slow Cooker Escalloped Chicken

Reviewed: Feb. 6, 2010
This meal reminded me of Thanksgiving! It was delicious. I used 4 large frozen chicken breasts and placed them into the bottom of the crock pot. Cubed some french bread and placed on top of chicken. Then made the soup mixture using 2 cups of chicken broth for liquid. I cut the butter to 3/4 cup, but would do 1/2 cup next time. The stuffing came out a little too wet, but it was wonderful over mashed potatoes! After refridgerating and reheating it was firmed up and the perfect consistency. It is even better the next day!
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12 users found this review helpful

Baked Sweet Potatoes with Raisins and Pecans

Reviewed: Nov. 26, 2008
I made this dish for Thanksgiving dinner this year instead of my usual sweet potato casserole and really enjoyed it so much more. I was growing tired of my sweet potato dish tasting more like a dessert, and really just wanted to enjoy the sweet potatoes by themselves without all the fluff. This recipe was exactly what I was looking for. It is sweet enough, but you are able to appreciate the sweet potatoes for what they are. It does only take 3 large sweet potatoes to cover bottom of dish in a single layer. I cut the potatoes in half rounds instead of cubes, as I think it makes for a nicer presentation. I sprinkled a little bit of cinnamon over the potatoes b/f adding liquid. I also used pure maple syrup, which I think is key. Incredibly easy and delicious.
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10 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 7, 2010
Loved this frosting on the Sugar Cookie Cutouts from this website. It makes a ton, so I halfed the amount and had enough to ice 3 dozen cookies. I also used half vanilla and half almond extract as a personal preference.
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8 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Dec. 7, 2010
This sugar cookie held it's cookie cutter shape so nicely and it was a nice tender cookie, but I was disappointed in the lack of flavor. They were very bland even with icing. The texture, shape and ease of rolling, make it worth trying again, however, so I'm not casting this recipe aside just yet. I'm going to try them again with a little more sugar and see how they turn out.
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5 users found this review helpful

Tangerine Orange Cake

Reviewed: Feb. 20, 2010
This tasted more like a lemon cake than an orange one, even after using 1 1/2 tsp. of orange extract instead of lemon. If your looking for a true orange cake, this is not the one for you. I would call it a citrus cake. I think the cake was nice. It was moist and the glaze had a nice bright flavor that imo made the cake. The bake time is a bit off and I had to bake this cake for 55 min. (using a bundt pan). Would be a nice spring time cake. :)
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4 users found this review helpful

Cabbage Rolls II

Reviewed: Jun. 1, 2006
I'm not sure where some folks went wrong on this recipe, but it turned out just fine for me. I cooked the onion w/the ground beef and added minced garlic. I would recommend decreasing the amount of pepper and doubling the sauce. The next time I make this I think I will make some extra sauce to spoon over the rolls when reheating. It really is delicious. Thanks for sharing!
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4 users found this review helpful

Ginger Glazed Chicken with Pineapple Salsa

Reviewed: Jun. 18, 2004
This chicken had a great flavor. I marinated the chicken longer than intended,overnight and then through the next day, and it was great. My only complaint was that I felt like the pineapple salsa called for too much cilantro. I used a couple of tablespoons and that was plenty, as it has such a strong taste. Served this with a caribbean rice mix and it was a great tropical flavored dish.
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4 users found this review helpful

Spaghetti Sauce II

Reviewed: Dec. 10, 2011
This was a 5 star sauce with some modifications. I only used 1 tsp each of the dried herbs b/c I have heard that dried herbs are much more intense in flavor. I added another tsp of sugar, 1/2 tsp of salt and used Marsala wine, which I think helped counterbalance the acidity. I did have to thin out the sauce a few times as it simmered. I'm guessing it was around 3 cups of extra liquid over the 3 hrs of cook time and it was the perfect consistency. Just add as you go until you get the sauce where you want it. I used a can of chicken broth to add flavor and another cup of water. I substituted ground sirloin for the sausage and the meat was very tender. This is a delicious sauce! Ty!
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3 users found this review helpful

Poppy Seed Chicken Casserole

Reviewed: Jun. 20, 2011
This casserole was good, but had way too much butter for the topping imo (1 stick). Next time I think I will use reduced fat ingredients and only half to 1/4 of the butter. It also called for too much cheese (2 cups to top a 9x9 dish), so I would cut back on that a bit.
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3 users found this review helpful

Cranberry Waldorf

Reviewed: Dec. 25, 2004
I'm so sorry to say I was very disappointed with this recipe. I made it for Christmas dinner at my huband's familie's house and was so displeased with it that I almost didn't take it. My husband talked me into taking it and only two people ate it, my husband and one other person! Nobody even commented. I thought the presentation was very unappealing as well as the taste.
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3 users found this review helpful

Pan Seared Salmon I

Reviewed: Jun. 18, 2004
Love the combination of salmon with capers and lemon, and yes this dish was very easy, but I had some trouble with the outside of the fish browning too quickly with the high heat, and the inside not being quite done enough. Could you use a high temp. to sear it for 2-3 min. then lower the heat to cook through? I loved the taste, so I will experiment with a different temp.the next time I make it.
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3 users found this review helpful

Lemon Chicken Piccata

Reviewed: Jan. 6, 2015
I followed this recipe to the letter, with the exception of pounding out the chicken before cutting into medallions. 3 chicken breasts yielded 6 medallions. I liked the idea of this dish. It reminded me of something you would get at a nice restaurant, but I would make a few small changes. I would decrease the amount of butter you put in at the end. 3 tablespoons was way too much and it left a greasy feel in your mouth. I would just do a small pat of butter at the end. My family found this dish to be way too tart also, so I will decrease the amount of lemon juice by half next time and see how that tastes. Otherwise the chicken was nice and tender, golden brown and it made for a very nice presentation. Will make again.
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2 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Apr. 6, 2014
My family and I enjoyed this dish. I used zucchini and mushrooms for my choice of vegetables. I used a splash of sesame oil with the vegetable oil and garlic infused rice vinegar. I doubled the sauce per other's recommendations and doubled the cornstarch so my sauce would thicken quickly. Everyone had second helpings so it must have been a hit. ;)
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2 users found this review helpful

Taco Bake

Reviewed: Sep. 4, 2011
I topped with a mixture of sour cream/cottage cheese (1cup) b/f topping with cheese and it really gave this dish a nice balance. We dipped with tortilla chips or crumbled on top and the added crunch was just what it needed.
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2 users found this review helpful

Porcupines

Reviewed: May 3, 2011
We enjoyed these meatballs, but had to modify a little. I added an egg to the mixture to bind better. Used instant rice, added worcestershire sauce and made a sweet and sour tomato sauce to jazz it up a bit from the Cabbage Rolls II recipe here. I did not brown in pan b/f baking, just baked to save time, but it would be better to drain off excess grease if you have the time. My 5yo loved these.
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2 users found this review helpful

Baby Spinach Omelet

Reviewed: Apr. 4, 2011
Thought this was a good omelet, but called for way too much nutmeg. A pinch would do it imo. I also decreased the amount of spinach, added a little minced garlic and accent seasoning. Minced onion might be good in place of powder too?
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 7, 2010
Loved this icing! I used it last year to make some beautiful blue snowflake cookies and they looked like something from an upscale bakery. If you are looking to do detailed cookie decorating this is a great recipe. I tried frosting our Christmas cookies this year for a change and while they tasted good and were quite classic, they were not as pretty as the ones with this icing.
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2 users found this review helpful

Tuna Noodle Casserole II

Reviewed: Oct. 7, 2010
This reminded me of one of my childhood meals! I made just a few changes b/c this had a ton of noodles! I used 3 cans of albacore white tuna, 2 cans of cream of mushroom soup and 1 small 5oz. can of evap.milk. 2 cups of shredded mild cheddar cheese. I seasoned with lemon pepper and salt. Topped with crushed saltines and dotted with butter. Then I drizzled another small can of evap. milk over the cracker topping. It was very moist and creamy and the topping was golden and crispy. Delicious :)
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2 users found this review helpful

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