SAHMCOOK Recipe Reviews (Pg. 3) - Allrecipes.com (1612811)

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Banana Oatmeal Cookie

Reviewed: Apr. 27, 2009
Very good cookies. I used white whole wheat flour in place of half of the a/p flour. And, instead of 3/4 cup shortening I used 1/2 cup shortening and 1/4 cup applesauce. I also used a little more banana and a little less sugar. And I used chocolate chips instead of nuts.
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Cinnamon Griddle Cakes

Reviewed: Apr. 26, 2009
These are delicious! What a great idea! I followed the recipe exactly and got 8 large pancakes.
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2 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Apr. 20, 2009
I didn't really care for this. I make something really similar that we like a lot better. I thought there was too much dressing, with too much soy sauce. The version I make has 1/2 cup rice vinegar, 1/2 tsp dry mustard, 2 T honey, 2 T sugar, 1 T soy sauce, 2 T sesame oil, and 1/2 cup vegetable oil in the dressing. I also put sliced water chestnuts in (I sprinkle some soy sauce over them and let them sit a little before adding them to the pasta). I also add some peas. My version has chicken in it as well. And then we garnish each serving with some cilantro, chopped, peanuts (we don't use sesame seeds), and a squeeze of lime juice. I'll stick to my version. But, thanks for sharing the recipe.
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Braised Balsamic Chicken

Reviewed: Feb. 26, 2009
Really good. It's not the best thing I've ever made but it is easy, healthy, uses ingredients I have on hand, and is very tasty...from me, that gets 5 stars.
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Chicken and Red Bell Pepper Salad Sandwiches

Reviewed: Feb. 7, 2009
This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered with a towel for about 15 min to steam then peeled off the skin). I really like the consistency of the pureed chicken. It's a nice change of pace from a lunchmeat sandwich.
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19 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Jan. 20, 2009
Really good. Very cake-like. Made a little healthier by using 3/4 cup bleached whole wheat flour and 1 cup regular white flour and 1/4 cup applesauce and 1/4 cup vegetable oil. I also used vanilla yogurt b/c that's what I had so I used half the amount of vanilla extract called for. A good, kid-friendly treat.
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Simply the Easiest Beef Brisket

Reviewed: Nov. 22, 2008
This is great. I followed the recipe exactly and used yeunling lager beer. This will go into our rotation. It does make lots of extra sauce but I think it's important that the meat is sitting in a 'bath' of sauce and the sauce is great over mashed potatoes and to dip your meat into as you eat it. YUM.
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6 users found this review helpful
Photo by SAHMCOOK

Sy's Challah

Reviewed: Nov. 16, 2008
This turned out great for me! It was easy, looks beautiful, great texture, and tastes great. I will definitely make it again and may even make several loaves to give as gifts during the holidays. Would be a really nice gift with a jar of homeade jelly. YUM. Try it!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 13, 2008
I would give this 4 1/2 stars if I could. I thought it was very good but w/ all the great reviews, I guess I expected even better. I thought it was very moist and, while yummy, I thought it could have used a stronger pumpkin and spice flavor. I will make it again though and maybe tweak the recipe some. I followed the recipe exactly except that I made one loaf and 12 muffins only b/c I only have one loaf pan.
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Nov. 11, 2008
These were good but not great. I don't think I would use the cocoa in them if I made them again and I think I would use more of the spices. I am going to keep looking for a better gingerbread cupcake recipe. I didn't use the frosting recipe.
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Eggplant Sandwiches

Reviewed: Nov. 6, 2008
I loved this! I breaded and baked my eggplant though b/c I thought I would like it better that way. I cut the eggplant into 1/4 inch slices and dipped them in a mix of 1 egg mixed with 1 T milk then dipped them in a mix of 1/2 cup plain breadcrumbs mixed with 2 T graded parmesan. Then baked them for about 25 minutes at 375.
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Lemon Chicken III

Reviewed: Nov. 5, 2008
I thought this was really good, especially for how easy it is. I only marinated the chicken for about 20 minutes in the lemon juice, just b/c of lack of time. I also didn't measure the juice but I doubt I even used 1 cup for 4 breasts. I also only pan cooked the chicken for about 5 minutes on each side, if that. I'm always looking for new recipes for boneless, skinless chicken breast and this will definitely go into my rotation.
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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Nov. 4, 2008
We thought these were good but I'm debating whether they were worth the effort. The peppers are way too hot. I used only 1 and it was still really, really hot. Also, I didn't really love the cumin sauce. I think cumin is better when it is cooked into something not just 'raw', if that makes any sense.
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Iced Pumpkin Cookies

Reviewed: Oct. 22, 2008
Wow. These are REALLY good. I think I like them even better the next day. The only problem is that they are really addictive. B/c they aren't really rich, it is easy to just keep eating and eating them. Consider yourself warned :)
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Chantal's New York Cheesecake

Reviewed: Oct. 22, 2008
This was the first time I ever made a cheesecake and it turned out great. I followed the recipe exactly except that I used low fat cream cheese and low fat sour cream. I also added some sugar and cinnamon to the crust. I sprayed pam on the pan before I put the crust in and I only beat the cream cheese, sugar, and milk then mixed the rest by hand. I did set out the cream cheese for a little bit before I got started but it was still pretty cold. I didn't have time to wait for it to come to room temperature. I also put a pan with water in it on the rack below the cheesecake. I was too afraid to put the cheescake in a water bath for fear of water leaking into it. My cake didn't crack, the flavor was great, and it was nice and creamy and not too dense, just how I like it.
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The Best Rolled Sugar Cookies

Reviewed: Sep. 30, 2008
I'm giving these 4 stars b/c I don't think it's fair to rate them poorly since I need to play around with them but...am I the only one that followed lebellmelange's review and assumed she meant that INSTEAD OF 2 cups white sugar to use 1 cup powdered and 1 cup white sugar? I realized later, after my dough was super soft and sticky and spread during baking that I must have done something wrong and then I realized she meant that she added an additional 1 cup white sugar and 1 cup powdered sugar. ack! I tried to knead in the additional white sugar to the dough I had left after the first batch of cookies I baked. I put it in the fridge for a few more hours and the dough still got soft super fast while rolling and was hard to cut and transfer but I do think they maintained their shape better during baking and were crispier cookies, not as cake-like as they were originally. So, I'll try these again sometime following lebellemelange's instructions properly! I thought they tasted good.
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Fudge Puddles

Reviewed: Sep. 9, 2008
Very good! Easy and impressive looking! I just melted the chips and the milk in the microwave for about 1 minute on high then stirred in the vanilla. Also, for me, there was exactly the right amount of fudge filling for 48 cookies. In fact, I almost ran out. I was scraping the bowl to get enough. I must have made my wells deeper then others did. Will definitely make again.
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Dark Molten Chocolate Cakes

Reviewed: Sep. 8, 2008
These are AWESOME. So impressive yet SO easy. Doesn't get any better then that! I used ghiradelli chocolate.
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Unbelievable Chicken

Reviewed: Sep. 8, 2008
This is a staple at my house in the summer. I don't know about 'unbelievable' but it is very good and healthy too. It's also good to serve to company since it's pretty non-offensive. And the leftovers are great for sandwiches or chopped up in salad. I use dijon mustard instead of coarse grain.
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Big Soft Ginger Cookies

Reviewed: Sep. 7, 2008
LOVE these! ***update: this year I made a bunch of cookie dough and froze it in advance of the holidays then thawed out the dough and baked everything. Maybe it was a fluke but this is the only dough that did not work for me after being frozen. The cookies would just NOT cook inside. The outsides would seem done and I'd cook them for way longer then necessary and they still would be raw inside. So, it may just be that this dough does not freeze well.
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Displaying results 41-60 (of 69) reviews
 
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