AGGIEMOM03 Recipe Reviews (Pg. 2) - Allrecipes.com (18185723)

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Crispy Fried Fish

Reviewed: Oct. 10, 2007
Everyone's favorite catfish at our fry for the wonderful flavor. Cornmeal lovers preferred "Will's Spicy New Orleans Catfish Fries". We added 1 t salt to the cracker mix, soaked the fish in the batter while our oil heated up, and used cracker crumbs. This fish doesn't stay crispy, so eat it fresh out of the oil!
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Oct. 10, 2007
Perfect! Spice cake is my granfather's favorite cake and I made this for his birthday - he loved it. I did make a few changes based on reviews and personal preference: did 1/2 whole wheat flour, 2t cinnamon, 2t nutmeg, and 1/2 t cloves, substituted butter for shortening and added 1/2 c applesauce. My grandfather loves penuch icing so I did that instead of the buttercream.
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Will's Spicy New Orleans Catfish Fries

Reviewed: Oct. 10, 2007
We used corn meal rather than corn flour, and added some salt. Everyone loved this catfish and it was wonderfully crispy. The best cornmeal catfish we've had.
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Bread Machine Challah I

Reviewed: Oct. 10, 2007
Wonderful! I mixed it in the bread machine, then braided it, brushed it with egg whites, sprinkled it with poppy seeds and baked it in the over (20-30min at 350). It was the perfect addition to our Easter meal. I plan on using it to make french toast based on other reviews.
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Broiled Tilapia Parmesan

Reviewed: Oct. 10, 2007
Good flavor, but didn't get crispy like I was hoping.
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Sensational Sirloin Kabobs

Reviewed: Oct. 10, 2007
Incredible. Wonderful flavor and tenderizes the meat very well. A regular at our house.
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Unbelievable Chicken

Reviewed: Oct. 10, 2007
Very good, but not unbelievable. I cut the chicken into pieces before marinating and cooked them on skewers. Great flavor - everyone enjoyed this recipe.
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Six-Layer Coconut Cake

Reviewed: Sep. 27, 2007
I wish I had found this recipe when I was looking for a coconut cake recipe, but I had already made "Coconut Cake III". (It turned out great though) But I wanted a scratch recipe. I did use the icing because this is the type of icing my father in law wanted for his birthday cake. I had a hard time with it and it took me 45 minutes. On low it took way too long to heat up, and I ended up putting it on medium. It never formed stiff peaks in the bowl, but I added more cream of tarter after 10 minutes and beat it 5 more. It still turned out great - tasted wonderful and paired perfectly with the cake. I think I got a bit of yolk in it, so maybe that messed it up. I will try it again - next year :-)
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Coconut Cake III

Reviewed: Sep. 27, 2007
Very good - moist and flavorful. My father in law has a coconut cake every year and his favorite bakery stopped making them. I made this one because of the high reviews and was pleased. I added probably 1/2 c applesauce because of some reviewiers saying it was dry. I was disappointed that it was yellow instead of white so i might sub another cake mix, but it tasted so good id hate to mess it up. FIL didn't mind the yellow. He likes a different icing though so I made the icing from the "6 layer coconut cake" recipe on this site. It was perfect.
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General Tsao's Chicken

Reviewed: Dec. 4, 2006
Yummy! I doubled the sauce per other reviews, but felt it was too much. I may just pour it over the chicken next time. I substituted flour b/c of a corn allergy, and had some sticking trouble, but it turned out fine. The oil helped a lot. I also substituted rice wine vinegar b/c I was out of white wine vinegar. We will definitely make this again.
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Pumpkin Bread IV

Reviewed: Nov. 30, 2006
Wonderful! Loved having 3 loaves. We ate two and froze one. I use one fairly large pie pumpkin and it was perfect. Following other reviewers' suggestions I did the following: substituted applesauce for 1/2 the oil, substituted brown sugar for half the white, upped the cinnamon to 2 t and cut the cloves to 1 t.
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Highland Toffee

Reviewed: Sep. 16, 2006
Yummy! Like other reviewers i sprinkled the chocolate chips on for the last few minutes of baking. I think I needed to bake mine longer, necause the middle ones were pretty chewy and coming apart, but the oustide ones stayed together well. I lined the pan with greased foil and had no trouble getting them out.
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Tomato-Cream Sauce for Pasta

Reviewed: Sep. 16, 2006
Very good! A winner in my book. I substituted fat-free half and half for the cream,cut the butter a little and doubled the garlic. I also used my hand blender and smoothed it a little, so that it wasn't super chunky but still had texture. Hubby loved it. Served it over organic spinach fetuccini with spicy italian sausage sliced on top. Beautiful meal!
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Chili-Lime Chicken Kabobs

Reviewed: Sep. 16, 2006
These were good. I would give them 3.5 stars if I could. Next time I will marinate them for much longer. Maybe even overnight. We will try them again. Nice change! We added onion and bell pepper to our kabobs.
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Spicy Italian Pork Cutlets

Reviewed: Sep. 16, 2006
Very good! I had thin bone-in pork chops, so I used those, but didn't change anything else. They were very yummy and we weill definitely make them again. My sauce didn't really thicken and I cooked them for less than 10 minutes so they wouldn't be overdone.
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Mongolian Beef I

Reviewed: Sep. 13, 2006
Loved it! Unique and authentic. We thought the spiciness was perfect.
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Turkey Brine

Reviewed: Sep. 9, 2006
Love it! Used it before smoking our turkey too, and it was great. I cut it to 2 servings for a turkey breast and it was perfect.
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Strawberry Cinnamon Oatmeal Muffins

Reviewed: Sep. 9, 2006
These were very good! I used brown sugar instead of white. I had to bake them until they were very brown on the outside for them to be done. We really enjoyed them and will make them again. I may do blueberries too. Love having the oatmeal in them!
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Quick and Easy Alfredo Sauce

Reviewed: Sep. 9, 2006
Very much what I was wanting. Much cheaper than store bought and quite good. I followed some other reviews and used 8 oz (whole can) parmesan cheese. I also used Neufachtel rather than cream cheese and skim milk. It's a winner!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Sep. 9, 2006
Just what I was wanting. I did more crackers than called for to make the meat stay together better, and ommitted the poultry seasoning b/c I didn't have any. I also used just one can of mushrooms and pureed them to get the flavor w/o the texture (I'm not a big mushroom fan). I also cut the milk some. It was great and made lots of gravy. We were all impressed with how tender they were.
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Displaying results 21-40 (of 91) reviews
 
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