AMYANDBREN Recipe Reviews (Pg. 6) - Allrecipes.com (1649288)

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Pumpkin Corn Bread

Reviewed: Jan. 9, 2010
Delicious! What a great way to sneak some pumpkin in. I've made this recipe exactly as is and with a few changes. The main change I recommend is to add the entire can of pumpkin versus just 1 cup. Dark brown sugar is a must as well, so no substitutes with light brown sugar. Using applesauce in place of the oil works well.
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Sweet Potato Enchiladas

Reviewed: Jan. 9, 2010
This dish was good but not satisfying for our family. We normally really enjoy vegetarian dishes but this one left us wanting. It's certainly worth trying though - maybe it will be for you.
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Hazel's Meatballs

Reviewed: Nov. 29, 2009
These were okay. Too vinegar-y.
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Lime-Berry Chicken Salad

Reviewed: Aug. 2, 2009
Exceptional!! Salads aren't normally a mainstay for dinner in our family - but I believe our customs are about to change based on the "delicious-ness" of this salad. All the components of the salad worked in such perfect harmony. I've not used raw sugar snap peas before in my meals, so was skeptical, but they were such a perfect complement to the other salad ingredients. I could literally go on and on about how delicious this was - but I won't. :) Here are some notes: (1) I did not have limeade concentrate and would not buy any just to use 3T, so I replaced the concentrate with 2 1/2 Tbsp lime juice, 1/2 Tbsp lemon juice, and 1 1/2 tsp sugar; (2)I halved the dressing recipe. The conversion turned out well and the amount more than plenty for our needs. I did not have dried minced onion and prefer the taste of fresh onion, so I used approximately 1/4 cup finely chopped onion in the dressing; (3) I used canola oil instead of vegetable oil; and (4) I mistakenly added all the dressing ingredients in the blender at once, rather than slowly adding in the oil and stirring in the poppy seeds at the end. I don't know if following the instructions would have made a difference or not, but it saved me time and was absolutely wonderful! Enjoy!
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21 users found this review helpful

Carrot Cake III

Reviewed: Mar. 22, 2009
You must try this recipe!! Absolutely delicious, so moist, so flavorful - everyone, including those who say they don't like carrot cake, love this cake! Also, the best cream cheese frosting recipe I've ever made. A definite keeper! The only substitution I made was replacing 1/4 cup of the oil (used canola oil) with applesauce.
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Healthy Banana Cookies

Reviewed: Jan. 3, 2009
These cookies are virtually flavorless -- the banana flavor is ever so mild and there is very little sweetness to the cookie. The only reason I am giving this 4 stars is because my toddler LOVES them, which makes me a happy mom considering how good these cookies are nutritionally. I omitted the dates and added a cup of finely ground walnuts instead. I also filled a 1/3 cup measuring cup about halfway with unsweetened applesauce and then topped it off with canola oil. Next time I will add flaxseed and wheat germ to increase the nutritional value even further. These cookies do not spread, so be sure to drop enough dough to make the cookies the size you want them once baked.
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Whole Grain Waffles

Reviewed: Dec. 27, 2008
Just because they're good for you doesn't mean they don't taste awesome! This recipe is not just for health nuts, so don't pass it by when you see wheat germ, flax seed, whole wheat flour, etc. I used whole wheat flour rather than pastry flour and they turned out great. While I normally only like crispy waffles, these softer waffles absorbed the butter and syrup perfectly (okay, so I found a way to make it less healthy). Yum, yum!
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Pumpkin Pancakes

Reviewed: Aug. 3, 2008
Very good pancakes and good for you. I think these pancakes will become the new standard for pancakes in our house since we can squeeze in some extra nutrients with the pumpkin. Be careful not to burn these.
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Black Magic Cake

Reviewed: Jul. 11, 2008
This cake is incredibly moist and delicious!!! I will NEVER go with another chocolate cake recipe. The second time I made the recipe I added about 1/8 - 1/4 cup more cocoa to intensify the chocolate flavor (the chocolate flavor was a bit too subtle the first time we tried it, perhaps competing with the coffee flavor). Yum, yum, yum.
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Maple Syrup Casserole Made in Heaven

Reviewed: Jun. 15, 2008
Definitely a keeper for our family. I've made this recipe twice - the first time I followed the recipe precisely, the second time I added an extra 1/2 cup of syrup and served with syrup on the side. We enjoyed the second time much, much more. Also, the first time we used maple syrup as called for in the recipe - so expensive and not worth it. Regular breakfast syrup tastes significantly better and costs a lot less.
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4 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 14, 2008
A delicious dip that I will definitely make again. It was a bit thicker, less creamy than "restaurant-style" dips. The combination of ingredients was yummy. We served this dip with tortilla chips.
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Herb Roasted Pork

Reviewed: Mar. 20, 2008
Wonderful roasted pork recipe! I did use 3 1/2 lbs rather than 5 lbs without modifying the recipe (except to bake it for only about 1 1/2 hours), and the rub and glaze were just enough to go around. We will definitely make this recipe again and again!
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2 users found this review helpful

Southwestern Corn and Walnut Dip

Reviewed: Mar. 19, 2008
Not too spicy, just right. Might add more walnuts next time, the flavor wasn't quite prominent enough for me. And I've tried frozen corn but will probably go with the canned corn next time as recommended. Lots of people ask me for this recipe at parties. Thanks for such a yummy recipe!!
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Banana Rice Pudding

Reviewed: Jan. 7, 2008
This recipe tasted great when first prepared. However, it did not store well at all, not even overnight -- the rice hardened and the banana browned (as did the rest of the pudding). If anyone knows of some tricks to prevent these two issues, then you've got yourself a great pudding. Otherwise, enjoy as soon as you prepare it, or don't waste your time.
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16 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 16, 2007
An icing that leaves your cookies exceptionally shiny and boldly colored. However, the taste left a lot to be desired, very bland. And I was looking for a thick glaze to pour over my cookies. I needed to add a lot more corn syrup to make this pourable (or even paintable) and when the icing dried it wasn't thick at all - I could still see the cookie through the icing. I'll keep looking. Just depends on what you're looking for.
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Banana Cake VI

Reviewed: Nov. 16, 2007
Very dense, has a "fancy" taste to it. If you like banana cake, this is the recipe for you! I have now made this cake several times and have found the following tips helpful: add about 1/8 to 1/4 cup more flour to make the cake less dense (more like cake than banana bread); make sure your bananas are not overripe (bananas just starting to get brown spots are perfect); and if you do not have buttermilk on hand and decide to "make your own," mix 1 Tbsp vinegar (rather than additional lemon juice) with whole milk (have tried skim and it didn't work quite the same, though still okay). Very moist and delicious cake!
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Yellow Squash Casserole

Reviewed: Nov. 16, 2007
The first time we made this it was phenomenal. Since then, I can't seem to replicate the same yumminess. The recipe makes a lot which is great. I'll keep trying...we don't like yellow squash by itself, so this is a nice way to add squash into our diet.
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Pecan Pie III

Reviewed: Nov. 16, 2007
I will try this pie again before looking for a better recipe. Next time, I will try the following modifications as recommended by others: substitute brown sugar for the white, add 1/4 cup melted butter, add 1 Tbsp flour. Also, be sure the pecans are chopped well.
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2 users found this review helpful

Alla Checca

Reviewed: Nov. 16, 2007
We cooked the sauce and it was great. Next time we will leave it uncooked, when we have time to let the sauce sit.
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French Green Bean Stuffing

Reviewed: Nov. 16, 2007
Although we didn't completely enjoy this recipe, the family believes the recipe has lots of potential and will definitely make it again. Next time, to start, I will add lots more green beans OR reduce the amount of stuffing mix. I will also NOT saute the green beans before baking - they turned out shriveled, dry, and limp and the 40 minute cook time should be sufficient (especially for French cut beans).
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9 users found this review helpful

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