Trish Recipe Reviews (Pg. 1) - (18159524)

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Garlic Chicken Fried Chicken

Reviewed: Apr. 17, 2006
My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the outside coating became rubbery. So having been raised a good portion of my childhood in Kentucky I remembered that mamy people boiled the chicken first (not all the way cooked) before coating and frying. This allows for way less cooking time in the skillet and the for the coating to be crispy, not chewy. Also, a good way to get rid of that blood that comes from the bone while frying (if not using the boil method)...soak the chicken in ice and water with salt for about half an hour before cooking.
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771 users found this review helpful

Slow Cooker Apple Crisp

Reviewed: Nov. 7, 2010
First off, (and I mean this in a polite way) for those of you saying there's no sense in doing this in a crock pot when you have the do the work either way with the apples, you are missing the point of having a crock pot in the first place. It frees up your time so that you do not have to keep such a watchful eye on it. My husband had to go work this morning, on a Sunday, and so he just switched on my crock pot for me when he left the house. Everything was already in there...and when I woke up, I had fresh apple crisp, already cooked and just waiting to be eaten. Moving on...this turned out perfectly! I left my apples in slices since they were small apples. I also adjusted this recipe to be gluten free and free of refined sugars. I actually mixed the walnuts in with the apples rather than the topping. And I used xylitol in place of sugar, adding some molasses to the crumb topping to add the richness of brown sugar. I don't care for ginger in my desserts, so I just used cinnamon and nutmeg for the spices. I also used a lot less sweeteners...only about 1/4 cup of xylitol in the apples and 1/3 cup in the crumb topping, with about 1/4 cup of the molasses. I also omitted the cornstarch and just used a few Tbsp. of GF baking mix. I used Earth Balance in place of butter, and it works great. I can tell you the taste is the same, even with my changes. I've made apple crisps the way as printed before going GF. They are both great.
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589 users found this review helpful

Baked Beef Stew

Reviewed: Sep. 25, 2006
Good base recipe, you can definitely make your own modifications. I add about half a cup of dry red wine. I also boil my water first and then add about four beef bullion cubes (instead of granules), get a broth going, and then stir in a few tablespoons of cold water whisked with a few tablespoons of cornstarch (instead of tapioca). This mixture gives me a nice gravy base to start off with. In the meantime I brown my beef (tossed with flour, garlic and onion powders, salt, and pepper) in a large saucepan (pot). Once it has browned I pour a little more red wine in the pot to loosen up the brown bits on the bottom (that's where the good flavor comes from), and then toss in my 'gravy' mixture and the canned tomatoes. I actually drain about half the liquid out because I add more water later. I then add all my vegetables...potatoes, celery, carrots, onions, peas...and then I add some addtional salt, garlic and onion powder, and some a few teaspoons of minced garlic (I looooove garlic) and just a pinch of sugar. I then add just enough water to cover the food, stir it up, bring to a slow boil, and then reduce heat to a nice simmer. I leave it on the stove for about an hour and then transfer to the oven for about another hour, or until the meat is tender. It's important to have enough liquid to cover your entire dish or it will come out dry and your meat will not be very tender.
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477 users found this review helpful

Grilled Zucchini and Squash

Reviewed: Feb. 11, 2007
I would give it five stars after my personal modifications...if you want your vegetables to still be 'tender-crisp' or simply have some firmer texture but still have the 'bitterness' cooked out, then cut the slices thicker or lengthwise. I do not use butter...rather I toss my veggies in olive oil and toss in some slices onions, minced garlic, and diced tomatoes. I also sprinkle some sea salt and black pepper over everything and then wrap it all up in the foil and throw on my griddle/grill on the stovetop (too cold for grilling right now). About 20 minutes...perfect side dish!
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474 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Nov. 28, 2010
Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a box of cake mix nor a can of pre-made frosting. I have served this cake to dozens of people, all of who beg me for the recipe and then mouths hit the ground when I tell them what's in it. I just make a few minor changes from the original recipe, which is still great as-is. I use buttermilk in place of water which makes the cake super moist and rich, as if it needs more of that! And since I'm using buttermilk, which is heavier than water, I cut the oil back to 2/3 cup. I also omit the pecans that go in the cake pan as I dress this cake up later with butter-rum glaze and a spiced cream cheese frosting, garnished with lots of extra pecans. I also add a tsp. of rum flavoring into the cake batter. Yummy!
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100 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: May 10, 2006
Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw in some fresh sliced mushrooms and roma tomatoes. I did not add the tomatoes until just after I threw the sausage back in the pan. Also added a little olive oil in with the white wine. Made a very nice saucy dish, served this over penne pasta and with some crusty galic bread. A nice change from spaghetti!
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92 users found this review helpful

Aunt Bert's White Cake

Reviewed: Oct. 2, 2006
Love this recipe! Of course, I made modifications as I almost usually do. I cut the sugar back by half a cup and added a package of french vanilla pudding mix to the dry ingredients. This makes the cake incredibly moist. This may also help take away from the 'cornbread-like' texture that some people are experiencing with their cakes. I also add about 2 T. of canola oil which also adds to the moisture of the cake. I just use two whole eggs to simplify things and not waste any egg. The cake is more yellow then white, but I think the flavor is richer and better. To the wet ingredients I also add a tablespoon of fresh lemon zest. Gives the cake a great boost of flavor without being overly 'lemony.' I frost the cake, which I bake in 3 8" pans to make a triple layer sensation, with vanilla Rich's BetterCream, which you could also add a little lemon extract to as well. I then drizzle with melted chocoate and everyone gobbles it up!
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79 users found this review helpful

Stabilized Whipped Cream Icing

Reviewed: Oct. 2, 2006
I made a double batch of this cream and it was plenty to 'ice' a triple layer 8" and a sqaure 8x8. You must definitely keep this cream very cold, otherwise it will just fall apart on your cake. It definitely needs more sugar. I doubled the amount called for and it still tasted more like a cream I would put on berries or pie rather than what I would decorate a cake with. Probably more flovring wouldn't hurt either. It's still not stiff enough to decorate with. I'm a cake decorator and the whipped icing I use is at least double the consistency of this cream, at its softest. This is a great cream for berries and pies, good fresh taste, but just not what I was expecting based on the description....UPDATE 9/1/10...This is way off the base of the recipe here, but I discovered a great way to stabilize the whipped 'just enough' so that it could be piped at least into rosettes for decorating a pie or the side of a bundt. I took 1 cup of the whipping cream and added 1 cup of a non-dairy liquid icing called Rich's Bettercream (if you've ever had an ice cream cake from Dairy Queen, this is the whipped icing that is used) and simply poured them together into my Kitchen Aid and blended until I could see the stiff peaks from the whipping cream. This turned out great! The flavor was perfect since there is lots of sugar and vanilla in the Rich's already. And by using half whipping cream, plain, the flavors balanced out nicely.
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72 users found this review helpful

Strawberry Cake from Scratch

Reviewed: Dec. 2, 2010
For those of you who complained about the cake being too dense, try cutting back on your flour. A standard cake recipe usually calls for about 2 1/4 cups of flour, not the amount listed. That amount would work well if your 9" pans were at least 2" deep, and most standard ones that we have in our kitchens are not. Also, decrease sugar down to 1 cup. The gelatin is going to add a LOT of sweetness...I found this out the hard way making this recipe with a boxed cake mix. It was way too sweet for me, but everyone else loved it. I also cut back to only 3 eggs and took everyone's suggestion and whipped the eggs whites, folding them in at the end. Also I only used 1/2 cup of butter but also added 1/2 cup of oil. I kept the milk the same and actually blended the strawberries, milk, and oil all together to make a puree, almost milkshake-like in texture and added it to the creamed sugar, butter, and eggs. Then I mixed in the flour just for a minute and continued to stir by hand, so as not to over-beat the batter. My cake came out perfectly, very moist (a little delicate, but the boxed version did, too), and just the right amount of sweetness. My cake is going to get lots of whipped cream and a white-chocolate custard filling between the layers. :-) --You can make your own cake flour by taking out 2 Tbsp. of flour from each cup and adding 2 Tbsp. of cornstarch back in. Sift 4-5 times, THEN scoop out the amount you need.--
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69 users found this review helpful

Country Style Green Beans with Red Potatoes

Reviewed: Jan. 8, 2008
I give this recipe a five because I have grown up with something very similar to this one and have always loved it. Living in Kentucky for many years, I have eaten this hundreds of times except cooked with ham hocks. This time I didn't have any ham hocks (or other necks or parts on hand) and just added beef bullion instead to my water. It gives it a 'meaty' flavor without any meat or parts. I also add lots of chopped garlic (in place of powder) and several tsp. of Mrs. Dash salt-free seasoning. I also added a can of dark red kidney beans, drained and rinsed, to make a complete meatless main dish with lots of protein and fiber. I served it with some long grain and wild rice cooked with mushrooms, onion, and peas and called it a meal! You can play around with this recipe a lot. It's designed to be versatile, to fit many tastes.
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51 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Feb. 5, 2011
I am giving four stars based on the original changes would boost it up to five. This is a great, basic pumpkin cupcake recipe as-is. However, as other cooks have commented, OIL is really what is needed to make a very moist and tender cupcake. Leave butter for your full-size cakes, bundts, and pound cakes (I even have certain bundt cake recipe that are all oil rather than butter.) I am not big on all the spices, so I kept it simple: 1 tsp. of cinnamon and 1/2 tsp. of pumpkin pie spice, that's it! This will sound crazy, but I also double the salt. Why? Because something magical happens when you add a hearty dose of sea salt to a spicy cake. I make a spiced applesauce bundt cake a few weeks ago, and the recipe called for 1 and 1/2 tsp. of salt. I was hesitant but made it that way anyway. It was UNBELIEVABLY good! Now I always double my salt when using cinnamon and other spicy ingredients in my sweet stuff. As for the sugar, I just did equal parts of white and brown. And I made cake flour instead of using all-purpose. This small change alone will make your cuppies very fluffy and moist. I used buttermilk instead of whole as that's what I had on hand. Buttermilk is great with pumpkin anyway. And as a few others did...I increased the pumpkin by 1/4 cup, and then I added another 1/4 cup of sour cream. It seems like a lot of moisture, but it really makes the cupcakes super moist. I made both large and small, all turned out great.
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44 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Oct. 3, 2010
I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around and definitely more moisture is needed. So I used 2 lemon burst yogurt cups, 6 oz. each, which 1 and 1/2 cups total. I also used 1/3 cup of oil rather than only 1/4 cup. I did not measure out my poppy seeds. I just used a small little plastic jar of Tone's poppy seeds, which was somewhere between 1/8 and 1/4 cup. (I can see where 1/4 cup might have been pushing it, the amount I used was plenty!) I kept everything else the same and baked in giant muffins tins which made 6 muffins total for me. I dropped the temperature to 375 so the outside wouldn't cook too fast, leaving the middle raw. They came out perfectly, and the the rose nicely giving a decently-rounded top. The lemon/sugar mixture was perfect to pour over the top. This really gives the muffins their flavor. Oh, and I followed the advice a few other cooks and added a tablespoon of lemon extract along with the lemon zest to the batter. This is a great place to start with a lemon poppy seed muffin, just needs more liquids and it's perfect! Thanks for sharing. :-)
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38 users found this review helpful

Easy Lemon Cake

Reviewed: Sep. 24, 2009
I'm giving this recipe four stars only b/c I made 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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37 users found this review helpful

Aunt Fannie's Dinner

Reviewed: Jul. 13, 2006
I really want to give this recipe 4 stars because of it's simplicity and the fact that it is a good 'base,' but it's very bland for my own tastes. Especially if you're using tomato sauce from the can, spices need to be added or else it has that 'metalic' taste to it. I browned my beef with the recommended amount of onion and added some diced green pepper and minced garlic. I also left out the corn. Then I added more garlic powder, sea salt, pepper, an Italian seasoning bland (about a teaspoon), paprika, and a few pinches of sugar. Then I added the cooked pasta (used shells, and way more than the half cup), and added fresh diced tomatoes. I let that simmer for about five minutes then transferred the mixture to a baking dish and topped with large tomato slices and mozzarella cheese. I baked it at 350 for about 25 minutes. Turned out great this way.
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27 users found this review helpful

Baked Salmon II

Reviewed: Jun. 1, 2006
My salmon actually came out just a tad bit drier than I would have hoped for, but I'm still giving this recipe five starts because it had a wonderful flavor and I think the dryness was 'cooker error.' I dropped the temp. on my oven to 350, as it runs a little high, and cooked for about half an hour which I feel was probably about 6 or 7 minutes too long. Fish was still very flakey and tender, just a litte dry. I actually forgot to use the basil and sub'd garlic powder for fresh minced (forgot to buy some) and it still had a great flavor. I also layeted red onion and greed pepper slices on top of my fish which added to the flavor. I served it over steamed rice and poured the 'sauce' from the fish over the rice as well. I think I sub'd about half the oil for melted butter because I enjoy a slight buttery taste with my fish. Great recipe!
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23 users found this review helpful

Easy Slow Cooker Chicken

Reviewed: Apr. 17, 2006
I'm giving this recipe five stars because I've played around with it to suit my own tastes. I do believe it would have been a bit bland without additional seasonings. I added fresh sliced mushrooms and celery as well as some garlic powder, onion powder, poultry seasoning, dash of pepper, and salt. I stirred all of this in it with the rice/soup mixture and then placed chicken drumsticks on top, seasoned with salt, pepper, and paprika. I cooked on high for about 3-4 hours and everything turned out wonderful! The rice was VERY creamy and the chicken fell right off the bone! You could almost turn this into a stew with more veggies added to it!
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23 users found this review helpful

Honey Cornbread

Reviewed: Sep. 15, 2010
Love it, this is a great and SIMPLE cornbread recipe. I had just used up all my honey the day before, so I just added an extra 1/8 cup of sugar in its place. And actually, I think the bread would have been fine with only the 1/4 C. of sugar or the honey, either one on its own would have provided plenty of sweetness. But it still turned out fantastic. The only other thing I did differently was I added about 2/3 C. of sour cream. I came across a recipe several years ago and had yogurt added, and ever since I can't stand to eat a cornbread that doesn't have either that or sour cream in it. It comes out SUPER moist! Oh...and I did not have heavy whipping cream on hand, so I subbed in buttermilk for that. I was still thick and rich enough, and it tasted phenomenal. I guess I did make more than one change! But I kept everything pretty much the same. I think recipe you can sort of do that with...the ingredients are very simple, and you can play around with different liquids and sweeteners to suit your tastes. I did only bake mine at 375 rather than 400 just to make sure the edges didn't bake before the center. I seem to have that problem sometimes when I go up to 400 degrees.
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17 users found this review helpful

Pan Fried Catfish Filets

Reviewed: Nov. 30, 2006
I used a packaged fish fry mix and just added garlic powder, onion powder, and paprika. The mix already had a good amount of cayenne and also had some lemon juice added to it. My fish turned out very flavorful and juicy. And yes, make sure your oil is hot enough before laying anything battered in it or else the batter 'melts' off and burns into a clumpy mess.
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17 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Mar. 5, 2006
I absolutely love this cake and everyone who has ever eaten this dessert has always praised me for making it! Just a few changed I make...I add half a package of chocolate fudge Jello pudding mix to my dry ingredients. The pudding mix makes this cake soooo moist! (You can do this with homemade cookies, too!) I drop the cooking temp. by about 25 degrees (my oven runs a little high) and and do not cook as long as directed. Instead I pull out the cakes 5-6 min. early and then cover with foil. The heat being trapped will continue to cook the inside of the cake. If you leave the foil on for several hours the cake will be even more moist. For the frosting, I use 'Chocolate Fudge Buttercream Frosting' from this website. Garnish cake with chocolate shavings and mmmmmmm good!
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16 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 this time I 'doctored' a bit to suit his/our taste. I prepared the chicken, using thighs, and added paprika to the 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

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