SweetsRGood Recipe Reviews (Pg. 1) - Allrecipes.com (15995360)

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Chocolate Frosting I

Reviewed: Mar. 29, 2015
This is what I changed: 2/3c cocoa powder, 2c confec sugar, 1/2tsp salt, 1/2c "I can't believe it's not butter". (Didn't have any butter but this worked out great!) & 2/3c of heavy cream. Sift your sugar & cocoa!!! If you don't have a sifter do like I did and use a small wire colander. It makes your frosting smoother and the heavy cream made it look like a chocolate ganache. I don't like overly sweet frosting so the 2 cups of confer sugar worked out great for me. I used a spatula to mix everything, no mixer needed. I always read the reviews before I start which always helps in my cooking & baking.
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Chicken Stir-Fry

Reviewed: Feb. 23, 2015
I doubled this recipe because I wanted to have it for the entire week. Here are the changes I made: Any recipe with soy sauce you must taste before you incorporate the rest of your ingredients. Having cooked w/ soy sauce before I knew 2/3c would be too much for me but maybe it works for others. Even in doubling the recipe, I only used "1/4" c of low sodium soy sauce. (Keep in mind, if you use terriyaki sauce, it has soy sauce in it so don't use both!). Sesame seed oil is what gives most oriental dishes it's flavor but used sparingly. A little goes a long way and it has a strong flavor. Brown your chicken first in the oil and then marinate it. You will still get all the flavor when you pour the marinade you made in the pot w/ the veggies & chicken. For my marinade, I used 1/2c brown sugar, 1/4c soy sauce, 1/2c sweet & sour sauce, 1/4 rice wine vinegar, tbsp ginger, 2 tbsp minced garlic, 1/4c green onions, 3 tbsp red pepper flakes. Take browned chicken & put in a ziplock & pour the marinade over it. Place in the fridge for 10-15 minutes. I used thawed frozen veggies & only sautéed them in the sesame oil 3-5 min so they wouldn't get soggy during the cooking time w/ the chicken. I also used brown rice and all came out great!
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Sweet Potato Pie II

Reviewed: Nov. 28, 2013
Just made this pie last night and it was wonderful! Very light and fluffy and mmmmm good! Only thing I did different is reduce the brown sugar to 1/2cup, and upped the spices from a 1/2 tsp to a full tsp. I also added allspice which gave it a wonderful flavor. I added 15 min to the baking time and it was perfect. Don't boil the potatoes, bake them. Boiling takes away from the flavor and will make your batter more mushy than firm.
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Best Chocolate Chip Cookies

Reviewed: Apr. 30, 2013
Taste is wonderful! I used more brown sugar than white but they are still excellent. They came out a little high and cake-like but I know what I did wrong. I only baked 6 to test and threw the rest of the batter in the freezer and baked the next day. This time I rolled them into little balls and they were perfect!
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Old Fashioned Coconut Cream Pie

Reviewed: Nov. 24, 2012
Very creamy texture and delicious but I will omit the flour next time because it didn't thicken up as much as I wanted it to. I had to stick the pie in the freezer to thicken overnight. Next time I will use cornstarch and coconut cream. All in all, it is very delicious!
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Peach Pie

Reviewed: Aug. 4, 2012
Great pie! My guest loved it! I had extra peaches so I made turnovers. I only needed 7 peaches for this recipe.
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Garlic Chicken

Reviewed: Apr. 16, 2012
This is simply delicious!!! Made it today and used 5 cloves of garlic for more flavor. I also used Panko bread crumbs w/ my grated Parmesan cheese (in the can) mixture. I used a little more olive oil than required which left me w/ a nice garlicky sauce that I couldn't waste. So, I made some angel hair pasta. I took 1/2 cup of my salted pasta water and threw it in w/ my garilc/oil sauce and then added 1/2 cup diced red bell peppers. I brought this sauce to a simmer and poured it over my hot pasta . I mixed in a little seasoning salt and I ended up w/ a perfect garlic pasta dish to go w/ my garlic chicken. Chicken was moist and delicious but the garlic pasta? Out of this world!!!
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Strawberry Streusel Muffins

Reviewed: Mar. 25, 2012
These came out great but I tossed the sour cream and added strawberry yogurt. Because I was making 24 muffins instead of 12, I used 1 1/2cup of sugar, 1/2c veggie oil, 2 3/4 flour and a full cup of milk. I used fresh strawberries and they do get a tad messy but won't stick if you use enough Pam in your muffin tin. I also added more butter to the streusel topping which gave them a great buttery flavor and crunchy. I baked these for church and they loved them!
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