AMYINATLANTA Recipe Reviews (Pg. 1) - Allrecipes.com (1639505)

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Whipped Cream Cream Cheese Frosting

Reviewed: Jul. 16, 2011
I made a strawberry cake that I was sort of panicked about since it didn't come out as I expected, and this frosting totally rescued the cake! It is light and fluffy and creamy with just the right sweetness....perfect!!!
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Chocolate Butter-Creme Frosting

Reviewed: Oct. 21, 2012
Exactly what I was looking for....fluffy, creamy, chocolatey frosting, without that cocoa-ey taste. YUM!!! I tripled it to frost and fill a 9" layer cake and it was way more than I needed. I had to throw the extra frosting away because my family and I couldn't stop eating it. Only change I made was to make it a "mocha" frosting by adding a couple teaspoons of instant coffee to the melted chocolate/milk. So good!!! Also, don't worry if the powdered sugar/butter doesn't end up "fluffy" on its own, as the first step suggests. It will all come together and get fluffy once the other ingredients are added and you beat it on high for a bit. YUM!!
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Chicken Parmesan

Reviewed: Apr. 30, 2013
Yummy and easy! next time I'll add some garlic powder to the chicken before flouring, as some suggested. I used seasoned italian breadcrumbs, which is what I had on hand, and it turned out great. I added a dash of salt to the egg mixture too, since I didn't salt the chicken that heavily. yum!
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Tiramisu II

Reviewed: Jun. 16, 2013
Very good, and not that hard to make. Definitely double the alcohol and coffee. I tried 1c of coffee and that was more than I needed- so try 1/2 c of coffee and 4T rum or kahlua or whatever is handy- it's all good!
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Jimmbo's Garlic Knots

Reviewed: Sep. 16, 2013
This was seriously easy and seriously delicious! We had enough leftover mixture to use it as a dipping sauce for some french bread the next day- also very yummy!! This one is a keeper.
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Gourmet Mushroom Risotto

Reviewed: Sep. 19, 2013
I'm tempted to give this 4 stars because of the effort involved in making it- but it was really delicious when *finally* done. I found all the cooking times to be way understated... 1) it takes more like 15 mins to get mushrooms soft/cooked, not 3. 2) It took more like 40 mins of constant stirring to get all the liquid absorbed into the risotto, not 15-20. That's where the hard work comes in...I finally had to get my husband to relieve my tired arm at the stove :-) I used almost the full amount of mushrooms, since we like them and it wasn't too many, just a lot :-). I subbed in a bit more wine and cut back on the broth a bit. Still, I found the final dish to be lacking something, so I added more parm cheese (roughly doubling it) and that definitely helped. Instead of regular salt, I used a provence herbal seasoning salt, and that really helped add flavor too. I would highly recommend doubling this recipe, as I did, since the same amount of labor will yield you a lot of leftovers and they freeze well. I'm going to put this one in my "make for very special occasions, and make a day ahead so that the amount of labor is long forgotten and I'm not sweaty when guests arrive" file. Or I'll just order it in restaurants! Very yummy.
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Garlic Chicken

Reviewed: Nov. 7, 2013
Yummy-delicious and so easy. I pounded the breasts out so they would be more uniform in thickness (and larger). I doubled the breading mixture but didn't use quite all of it. Think I used about 5 large cloves of garlic, which I might cut back on next time so we don't all reek the next day. Used seasoned panko bread crumbs which worked very well. Hubby and kid and I loved this equally!
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Strawberry Cake II

Reviewed: Aug. 20, 2011
Just made this for my dad's birthday and it brought down the house! So good. I've made a similar version before, and here are the tweaks I made: First, use an all-natural jello from whole foods or somewhere to avoid the shocking pink color (and improve taste). Instead of water I use 6 oz. Greek Yogurt or buttermilk - makes cakes moist (and just add a bit of sugar to counteract the sourness). I used a bit less oil (3/4c) because esp. with the yogurt it really doesn't need a full cup (and I'm not one to skimp). I add 1/2 each of chopped pecans and unsweetened coconut - a nice texture/taste addition. Finally, for the frosting, I needed another cup of confectioner sugar to stiffen it up, and it was extremely sweet, so I folded in 1.5 cups of whipping cream (whipped to stiff peaks)- so yummy!!!
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Creamy Chocolate Frosting

Reviewed: Nov. 20, 2013
Easy, creamy, very good. Not too sweet and holds up well.
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Black Magic Cake

Reviewed: Nov. 20, 2013
This was easy/ fast to put together, using mostly on-hand ingredients (except the buttermilk). Cake wasn't "amazing" tasting, but it was a good moist chocolate cake. I had higher hopes for the final product since the batter tasted really mocha-ey, but I guess the coffee dissipated a bit during baking, because I couldn't taste any coffee/mocha after baking. Might try a stronger coffee next time. I frosted using "creamy chocolate frosting" from this site, and the result was a tasty snack cake. THe cake itself wouldn't really have stood on its own that well flavor-wise, but the two together worked well. I have a more "special occasion" chocolate cake that takes more time, but this is a nice option for a quick/easy cake that's still very good.
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Easy Sausage Stuffing

Reviewed: Nov. 22, 2013
Yummy! I added some salt/pepper, a tsp sage, and used 3c of chicken broth. Perfect!
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Yummy Sweet Potato Casserole

Reviewed: Nov. 28, 2013
Yummy! Fluffy and soufflé-like. Next time will use baked sweet potatoes to save the peeling/chopping/boiling work. also will use cold butter since the softened butter made the topping a little too soupy.
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Italian Sausage Soup

Reviewed: Jan. 29, 2014
Easy, healthy and yummy! What could be better? I also doubled the garlic, added a chopped onion, some more sausage (because my husband loves it), used chicken and turkey sausages to be healthier, and added some more tomatoes. Also used frozen spinach and doubled the recipe overall.
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Best Chocolate Chip Cookies

Reviewed: Feb. 5, 2014
Yummy! Next time I'll add the suggestion of adding some cream of tartar to make the tops crack a bit, but otherwise these were great. Crispy on edges, soft in middle.
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Boilermaker Tailgate Chili

Reviewed: Feb. 13, 2014
Yummy and flavorful!
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Tender Italian Baked Chicken

Reviewed: Nov. 20, 2013
Easy and tasty. Chicken came out tender from mayo layer but crispy on outside. I cooked the chicken on a backing rack as suggested, and since I used a convection oven I didn't even need to flip it to crisp up the bottom. I did add 1tsp Italian seasoning to the mayo mixture, and also some more parm cheese to the bread crumbs, since I love parm. Good stuff.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Sep. 21, 2010
Very chocolately and moist... definitely take previous suggestions and add: a teaspoon vanilla, a tsp almond extract or espresso powder for a bit more flavor, and some melted butter/oil (I used ~3 T of melted earth balance). I made cupcakes and added an extra 1/2 tsp baking powder as well so they'd be a bit more fluffy. They came out not very sweet so will be better with some frosting. If eating on their own, I might add a bit more sugar or would definitely dust with powdered sugar. May try peeling the beans to make the texture smoother and/or upping the chocolate a bit as other suggestions next time. A keeper!
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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 5, 2014
Really good when just made; tasted like teriykaki chicken. Not as good reheated -sauce became too strong
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Too Much Chocolate Cake

Reviewed: Jan. 2, 2009
This was tasty and moist... I used kahlua instead of water to add a little more depth to the flavor- this was good, and next time I'll try coffee. I used mini chips which I'd highly recommend since they don't sink like full-size chips can, and they get more distributed. I made cupcakes (about 32) and baked for about 18 minutes. I frosted with the creamy chocolate frosting recipe on this site- and the combination worked well. I was a little disappointed today (day after) that the cupcakes aren't more moist, but I may have baked them a minute too long- it's so important not to overbake stuff. Still, very tasty and will keep this recipe around!
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Clone of a Cinnabon

Reviewed: Oct. 15, 2002
This really is the ultimate cinnamon roll.... You do need to cook them for longer at a lower temperature (20-25 minutes at 350) and if you want each roll to be round and nicely shaped, I'd recommend using a jumbo-sized muffin pan so each roll can rise and bake individually instead of being smushed together in a 13x9 pan and coming out square when you cut it. Just a personal preference on the appearance, but these are yuuuuummmmmmmy!!!
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