Trish Recipe Reviews (Pg. 2) - Allrecipes.com (18159524)

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Mom's Cucumber Salad

Reviewed: Jun. 13, 2010
This one's a keeper! I did make some modifications to the dressing. I only used about 1/2 cup of mayo and about 1 Tbsp. of apple cider vinegar for more flavor. Used sea salt instead of regular and greatly reduced amount of sugar, down to like 1 tsp. And I actually used Xylitol instead of white sugar as it is healthier for blood sugar and all natural. Tossed in half a small red onion, sliced, and a handful of peas. Let it 'marinate' all day and served with BBQ later that night. It was scrumptious. :-) Will be making more often to take to work, thanks!
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5 users found this review helpful

No Fail Pound Cake

Reviewed: May 17, 2010
This is a veiry good place to start if you are new to baking and still want something that has a 'from-scratch' flavor but you do not want the 'from-scratch' hassle. My only complain is that it is a tad bit dry, and you can even see that from the featured picture. Pound cakes should be more dense, and this one has a pretty good crumb to it. I think I would add an extra egg next time and maybe a full cup of liquid or a few Tbsp. of pudding mix. Overall it's a great place to start experimenting. It's very similar to the White Almond Sour Cream Cake that is very popular among cake decorators...combines box mix with scratch ingredients.
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Grandmother's Pound Cake I

Reviewed: May 17, 2010
Great and easy recipe! I am also a cake decorator by trade, as another reviewer, and this is one of those multi-purpose recipes you can use for many different types of cakes. It works great for any layered cake and especially for wedding cakes as it is dense enough to hold up in tiers but still has a nice crumb to it. I made cupcakes with it tonight. Be aware that this recipe will not give you cupcakes with a nice, rounded dome on top. Because of the pudding in the mix the cupcake is going to have a 'flat top' or maybe a slight dome. So if you're wanting one that rises super high and is very light and fluffy, stick with just the basic box mix recipe, or go with something like a White Almond Sour Cream Cake (mixes a cake mix and extra sugar and flour along with a cup of sour cream). But if you need a cuppie with a flatter top for decorating purposes (Edible Images, etc.), then this recipe is perfect. You can mix and match so many flavors of cake mix, pudding mix, and flavoring. I like using white cake with white chocolate pudding mix and almond and vanilla flavoring for wedding cakes.
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8 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: Apr. 15, 2010
I tried this recipe one before, as-is, and my husband wasn't crazy about it...so this time I 'doctored' a bit to suit his/our taste. I prepared the chicken, using thighs, and added paprika to the coating...got them sauteed in a large stock pot and removed when finished. Then I cooked the onion, garlic (which I doubled), bell peppers (half a green, and a full red and orange) in the leftover oil and fat from the chicken. I liberally salted and added cracked pepper as well as plenty of paprika (this is how I would start my pasta sauces normally), cooked those until 'saucy', and then I added a the can of tomatoes, drained a bit, as well as only 1/4 C. white wine and 1/4 tsp. or oregano (mine was ground so I cut the amount in half). I allowed that to simmer for about ten minutes and then added a jar of Bertolli Organic Garlic and Basic pasta sauce to speed up the process (normally I would cook down my own fresh tomatoes). Once everything started to come together and flavors were well blended I added the chicken thighs, covered, and allowed to similar on a low to med. low setting for the next hour. The last few minutes of cooking I added fresh chopped Italian parsley and served over spaghetti noodles. My husband really enjoyed it after I made the changes, and the chicken fell right off the bone! I would have given five stars with changes, but since I did add quit a few extra touches I figured it wouldn't be fair to rate the original recipe this way. A great base recipe!!
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15 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Mar. 6, 2010
This is the muffin recipe I've been longing for! These muffins came out delicious. I made some with the crumb coating, some with just a sugar coating, and the rest plain. My brother said these rival his favorite Starbucks muffins! I only made a few changes...I actually used a full cup of sugar, and I used half white/half brown. I also added about a tsp. of freshly grated lemon peel. This addition really made all the flavors just taste so fresh. And I used 2/3 C. buttermilk plus 2 Tbsp. (I like just a little bit more moisture). I didn't have fresh blueberries, so I used thawed, frozen blueberries and just drained most of the juice. They still came out terrific. As blueberries come of season again and are more reasonably price, I will be making with fresh berries in the future. Oh, and I just made some with strawberries...they are baking as I type. ;-) ...UPDATE...Just made these again today using chocolate chips instead of blueberries. Mmmm, mmmm, good! I didn't add any vanilla this time and kept the sugar measurements the same, and also just used all white sugar as instructed in the recipe. I do, however, find that need to use a bit more liquid than what's called for. Only using that much milk makes my mixture like a cookie batter or almost like a thicker bread batter. It's like a ball of dough, and I can't work very well with it. So I increase my milk (using buttermilk) to half a cup and even add 1/4 cup of sour cream. It is moist and easier to mix.
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2 users found this review helpful

Southwest Chicken

Reviewed: Feb. 1, 2010
I probably would have given this recipe only three or four stars had I made as-is...I make Southwest food often, and this would not have been nearly enough spice for me and my husband. But I'm giving five after my changes...this recipe is a GREAT place to start and build on to suit your individual tastes. I actually used chicken thighs b/c that's what I had on hand. Instead of cooking them in the skillet I baked them in the oven for 12 minutes at 375 uncovered, then at 325 covered until just below being perfectly done. I brushed both sides of the chicken with olive oil and seasoned with 1 tsp. Emeril's Southwest Essence, 1/2 tsp. sea salt, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. cumin, and 1/2 tsp. paprika. While the chicken was baking I make the bean mixture on the stove. I first started with half a diced onion and three small diced peppers (green, red, and orange). To that I added four cloves of garlic, the tomatoes and chiles, the corn, beans, fresh cilantro, and a Tbsp. of fresh lime juice. I also added half a fresh tomato (leftover from the night before) to thicken up the mixture a bit. I seasoned with salt, SW Essence, and cumin. I then topped the finished mixture over the chicken and placed back into the oven for about 12-15 minutes at 400 degrees. I served along side rice and garnished with sour cream and fresh chives. Next time I'll add Mexican blend cheese over the top as well. I know that's a lot of changes, but I had peppers to use up!
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Curried Honey Mustard Chicken

Reviewed: Jan. 6, 2010
This was a very good honey mustard chicken. I used chicken thighs instead of breasts since that's what my husband likes (and they are much more flavorful than the breasts). I did not marinate the chicken in the sauce as I needed to make this right then, but next time I think I will as the sauce kinda 'slides' off a bit while cooking. I actually put the thighs in the oven, uncovered and lightly seasoned without sauce, for about 15 min at 425 just to crisp up the skins. Then I lowered the heat to 350, brushed with honey mustard, covered, and cooked until finished. I left out the cayenne because I had put black pepper on the chicken and cut down the curry by 1 tsp...but I think next time I'll use all the curry. It really adds a nice 'something extra' to a usual honey mustard.
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Dec. 31, 2009
Couldn't be easier. I've been fussing all night with a glaze that requires melting down marshmallows, butter and milk and then requires the sifting of powdered sugar and cocoa powder. I bought a bulk powdered sugar that isn't very good quality and causing my usual glaze to become lumpy, even after sifting. This one was so simple, melted well, and glided right over the top of my cake and almost looks like a ganache as it hardens.
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Vanilla Glaze

Reviewed: Dec. 7, 2009
Exactly what I was lookin for...followed the advice of others and increased the amount of milk and vanilla. I do think it should be Tbsp. rather than tsp. I also doubled the vanilla and used 1 Tbsp of melted butter. I used 3 1/2 Tbsp. of milk...I actually think I just needed 3, it came out a little thinner than I wanted (just for visual purposes), but all in all it is a perfect multi-purpose glaze. I think the 'original' thicker version would probably work well as a cookie icing.
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Oct. 21, 2009
I tried this recipe for the gravy, not the meat patties since I already have a certain way I like to make mine. I didn't have buttery crackers so I just used some Panko bread crumbs like I always do...and instead of fresh onion I added a little Lipton's Beefy Onion Soup Mix (combined with about 1/3 C. natural beef stock) to the mix. That takes care of the salt, so I just add a little fresh cracked black pepper. I did follow the advice of some other cooks and used some beef stock in place of some of the milk for the gravy, and I still think it's too milky. This would be great over a chicken fried steak perhaps, but not so much with this type of beef. I really prefer the 'beefy' type of gravy with this recipe. I ended up adding about half a can of cream of mushroom soup (was trying to avoid doing that) to even out the flavor...and that helped out a lot. Sorry, I know I didn't stick with the recipe but I can already tell you the 'milkiness' of this gravy is not what I prefer with Salibury steak. So after the changes I made I will give it 4 stars b/c it is still pretty good that way.
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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Oct. 16, 2009
Love these meatballs, Jen! Instead of Italian bread crumbs I use a mixture of Panko bread crumbs and corn muffin mix (half and half of each). Just a preference...not a huge fan of regular bread crumbs. The corn muffin mix really makes the meatballs moist. I also cut the parm cheese by about half simply b/c I'm not a huge cheese fan...so this is the perfect amount for me. I just use dried parsley instead of fresh (that's what I usually have), and I add a little powdered garlic and extra salt to the meatball mixture. For the sauce, I start with one can of diced tomatoes (garlic and basic if I have it), one small can of tomato sauce, and then one small can of paste. I use dried oregano and cut way down on the sugar (only about a Tbsp. or so). I then add a bottle of Newman's Own marinara sauce to the whole mix. I've tried it both ways (like the original recipe) and they are both great...I prefer to add the bottled marinara sauce as it adds richness and cuts down on time. This is usually a Friday night meal, and I usually don't have much time on Fridays to cook. Love this recipe, thanks!
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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Oct. 13, 2009
These are very good whole-wheat pancakes. I just tried a recipe yesterday, from this site, that were similar but had a little while flour and whole wheat flour along with the wheat germ. I've been looking for something with no white flour, and I think this is going to be in my breakfast rotation at least three times per week. I scaled the recipe down to four servings, which yielded two nice size pancakes, and added a Tbsp. of flax seed for overall health and hormonal benefits. (Flax seed is good for the boobies, ladies...and it's breast cancer awareness month...sorry for the language, guys!) I try to minimize dairy in my diet so I used unsweetened almond milk instead but did keep 2 Tbsp. of buttermilk as it lends wonderful flavor and makes for a fluffier pancake. And since I always use both baking powder AND soda in my pancake recipes, I just used half and half of each. Pancakes always seems to rise better this way. I also took a tip from the pancake tips article on this site and separated my egg white and beat it to get nice fluffy peaks and then folded it in at the end. This made a big difference a very fluffy pancake. I definitely think that whole wheat pastry flour makes a big difference when making a whole wheat pancake...much better texture. Oh, also added 1 Tbsp. Xylitol for some sweetness. Thanks for a great recipe we can all feel good about eating.
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Chicken and Dumplings IV

Reviewed: Oct. 12, 2009
Comfort food at its best! I grew up on this stuff and although my grandmother made her dumplings from scratch, these taste very good. I love the ease of using Bisquick for these dumplings. I added celery, carrots,and garlic as well as a can of cream of chicken soup. That gave it some really good flavor. I only had 4 chicken thighs thawed out, but it was plenty of chicken. I also used some leftover chicken stock instead of just all water for more flavor and thickened it with whole wheat flour. Thanks for the recipe!
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Tasty Green Beans

Reviewed: Oct. 8, 2009
After adjusting the amount of soy sauce and making a few changes due to time and personal preference, this recipe is 4 and half stars easily. Like many other cooks suggested, I cut way back on the amount of soy sauce. First off I just threw everything in a crock pot to save time. I also added a couple of beef neck bones and sliced mushrooms to the mix. Instead of beef bullion I added what was left of some all-natural beef stock and topped off with water. The neck bones completed the 'broth' for me. I cut the soy sauce down to 1/4 cup and used a low sodium version. I also added a few dashes of Worcestershire sauce, a few Tbsp. of olive oil (in place of margarine) and lots of fresh cracked black pepper. Cooked everyone on low all day and the beans came out great. I usually cut the sodium back in crock pot veggies b/c I always seem to have difficulty with getting the perfect amount esp. since you have to add liquid. Everyone loved them, and they made the whole house smell great. I imagine you could make these with a beefy onion soup mix as well in place of the bullion. Thanks for the recipe!
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Chocolate Chip Pudding Cookies

Reviewed: Sep. 28, 2009
This another one those OMG recipes, because that's exactly what people are saying when they have one of these cookies. They really are that good. I use french vanilla pudding mix in place of butterscotch and omit the nuts as many people I know do not like them (I love them but am usually not baking for just myself). The trick to keeping these cookies 'melt-in-your-mouth' soft is to pull them out at exactly 8 minutes. I found that even one minute over cooks them too much as they are going to continue to cook once they come out of the oven. They will look undercooked but they're not. Make sure you get an oven thermometer and test your oven's temperature to make sure it's actuate. I discovered over a year ago that mine is running 50 degrees higher than it reads. It was a big reason many of my baked dishes were coming out dry or under-baked in the middle. I tried this once with 'baking' margarine sticks instead of butter...bad idea. The cookies came out very cake-like and 'puffy,' not the look I was going for. Most and chewy is what we want around here!
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Hearty Meatball Soup I

Reviewed: Sep. 28, 2009
I would consider this recipe about four and a half stars after making a few changes. I added some panko bread crumbs to the meatball mixture to get it to bind a little better (was a little too sticky to work with at first). I also just added separately sea salt and garlic powder. Instead of using canned cream soup, which is loaded with chemicals and preservatives and not very healthy, I used half and half in it's place. I first sauteed all the veggies (with some sea salt and fresh cracked black pepper) along with some baby bella mushrooms and then added about a cup and a quarter of natural beef stock (instead of beef bullion), about 2/3 C. of half and half, and about another quarter cup of water with about 2 heaping Tbsp. of whole wheat flour to thicken it up. I then stirred in the meatballs and allowed to simmer for about 25 minutes. At the end I added some cooked brown rice and allowed it to simmer a bit longer. It came out very thick and delicious and also very comforting without being too unhealthy. I do agree with a few others that it doesn't look very appealing, kinda grayish, but it does taste very good once a little tweaking is done. I imagine this could also simmer in a crock pot all day and get thickened up at the end.
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Easy Lemon Cake

Reviewed: Sep. 24, 2009
I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs, 2/3 C oil, 1 C buttermilk (no water), and instead of lemon extract and gelatin I used the rind of one lemon, about four Tbsp. of fresh juice, and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe, so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top.
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32 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 3, 2009
Gooooodness! That about sums it up. This is the best cornbread I've eaten and personally made. I usually make mine a little on the healthier side, using olive oil and plain yogurt in place of the all the butter, but I'm not regretting the calorie consumption one bit. This reminds me so much of living in Kentucky when I was growing up and eating buttery cornbread at church potluck dinners. It's great comfort food but definitely not for dieters! I only made one small modification. I replaced half of the sugar with honey just because I love the taste of honey in all my breads. Thanks to Grandmother for the wonderful recipe!
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3 users found this review helpful

Simple Baked Apples

Reviewed: Dec. 7, 2008
This recipe is what I've been looking for! I've been craving apple pie, mainly due the holiday season's being so full of yummy fod, but have been looking for a healthier way to enjoty it. Well this recipe is it...apple pie without the crust. I made mine even healthier by subsituting Xylitol (all-natural sweetener that is sugar-free) for the sugar and almond milk for the cow's milk. I don't care for raisins so I left those out. I also didn't have any cloves on hand, but it tastes just fine with cinnamon and nutmeg. ...a quick note on xylitol...it is the naturally occuring sugar commonly derived from corncobs and birch trees (it is NOT the same as corn syrup which is terrible for your health). It measures like sugar, comes in granulated form, and REALLY DOES taste like sugar without an aftertaste (unlike Equal and other sugar alternatives which are changed in form chemically and BAD for your health!) Xylitol is perfect for diabetics, anyone trying to watch their weight without giving up sweets, and people concerned about dental health because it is actually a proven cavity fighter...back to my review...I made fresh whipped cream (sweetened with xylitol of course) and topped the apples with it. I really felt like I was having a 'bad' dessert without the consequesnces. I'm going to top my buckwheat pancakes next time with these apples.
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Ultimate Shrimp Scampi

Reviewed: Dec. 3, 2008
YUM! This is the best shrimp scampi I've made in a long time. I was pleasantly surprised at the addition of fresh avocado to this dish. I had to add fresh tomato...can't have shrimp scampi without it! It (the avocado and tomato combo) definitely compliments the shrimp in a unique way. I only made a few other changes (without changing the flavor of the dish too much). I'm not a cheese person, so I left it out (husband didn't know it belonged in the recipe so he didn't miss it). I used dried parsley instead of fresh because that's what I had on hand. I subsituted half the butter for half a cup of olive oil so it wouldn't be as 'heavy' on the stomach and also added chicken broth in small increments as the onion and garlic simmered. I definitely cooked the 'sauce' for a while before adding the shrimp toward the end of cooking time. I agree with others in that you don't to taste the lemon juice and wine in this dish. You want all the flavors to come together. I didn't have angel hair pasta, so I just served the shrimp over a very small portion of regular spaghetti and added steamed asparagus to the side. I know people get mad when a cook rates the recipe after making changes, but this recipe (no matter how you do it) is five stars all the way!
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