KatieW9908 Recipe Reviews (Pg. 1) - Allrecipes.com (18255328)

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Vegan Banana Muffins

Reviewed: Sep. 8, 2014
These were delicious, but more of a dense banana bread than a real muffin. The lighter "muffin-y" texture comes from eggs, so obviously it's not there. Almond milk works fine in place of coconut milk, and that was the only change I made. The nutmeg was a little overpowering, I would cut by half. If you're looking for a vegan muffin, or for a decent personal-portion banana bread, these are great. However, if you are not concerned with keeping vegan, I recommend looking for a more classic muffin recipe.
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Spinach and Strawberry Salad

Reviewed: Aug. 18, 2014
A great side dish for brunch. As other reviewers suggested, I used a raspberry balsamic vinegar and only about 1/4 the amount of recommended sugar. I admit that I actually considered buying store-bought raspberry dressing, but I'm glad I didn't. The dressing only takes 5 minutes and is delicious.
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Buttermilk-Battered Calamari

Reviewed: Aug. 18, 2014
Do a couple of small test batches to make sure your temperature and time are good, nothing is worse than overcooked calamari. Setting my deep-fryer to 350 and frying for about 1 minute worked for me. Also, let the calamari dry a bit after they come out of the flour in order to let the batter set. This recipe was quite good, but it's a messy, time-consuming affair. It can be hard to get those little rings evenly battered. It turned out far better than the frozen stuff (which is what a lot of bad restaurants serve too) but falls short of some of the high-quality restaurant fare I've enjoyed. I'm keeping the recipe, but it's going in my "special occasions only" file. Maybe for the annual seven fishes dinner at home.
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Jalapeno and Cucumber Margarita

Reviewed: Aug. 13, 2014
This was good, but the cucumber/jalapeno flavor wasn't as prominent as I was hoping. Maybe a longer infusion, or maybe muddling them a little would work?
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Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Jul. 2, 2014
This was outstanding, though I will likely cut the onions back as others have mentioned. The onions were a bit much, 1/3 or 1/2 c per 6 servings may be more appropriate. Also a bit liquidy, but not an issue if you use a slotted spoon to serve.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 16, 2014
Follow all the recommendations you'll find here to zing this up a little, use beef chuck roast, double the spices, and cook in broth instead of water. My one caution is to be careful about the salt levels when doing all of that, because you might end up over-salting a bit like I did. Next time I will go for reduced sodium beef broth and skip as much salt as possible in the spices (for instance, probably can't do much about the Italian dressing!)
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Triple Dipped Fried Chicken

Reviewed: Jun. 9, 2014
The spices need a bit punching up for my taste, especially the basic salt-and-pepper components. But the triple-dip technique is solid, and the results are crispy and delicious! I used a package of chicken thighs we had on hand.
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Hoisin-Ginger Beef Skewers

Reviewed: Jun. 4, 2014
These were alright, but a touch sweet for my tastes. I would recommend cutting the hoisin and the honey back a touch.
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Chicken Paprikash

Reviewed: May 28, 2014
To save myself some time, I served over egg noodles instead of doing the dumplings. It was a great substitute, though we did have a bit too much sauce (I will scale the water back if I do it this way again).
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The World's Greatest Crab Recipe

Reviewed: May 20, 2014
This is a great technique, imparts a nice smoky flavor. NOTE: high heat for 6 min left our first batch a bit overcooked (shells are very flexible, meat is difficult to get out in one piece). You may want to do a couple of test legs to make sure you get your heat and time exactly right for your grill.
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Extreme Chocolate Cake

Reviewed: May 18, 2014
This recipe is good. Boxed cake mix and icing from a tub is also good... and easier... I would generally still go that route. However, if you're a stickler for from-scratch technique or maybe you have an hour to make a cake with things in your pantry (like I did!) then this recipe is fantastic! I actually halved the recipe and cooked up 1 x 8-inch pan's worth, which worked great, and fed 6 kids just fine. Needed 5-10 more minutes in the oven than a 9-inch pan since it was a bit thicker.
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Spicy Basil Chicken

Reviewed: May 17, 2014
This made a lot of extra sauce, so next time I'm going to try tossing it with some of those extra-wide rice noodles that come with Thai Drunken Noodles, I think that would complement the dish perfectly. I left out the garlic salt and added an extra clove, but otherwise followed the recipe exactly. We loved it, and did not find it too salty, and I'm pretty salt-sensitive. Maybe a good strategy is to start with two tablespoons of oyster sauce, then taste it frequently as you add more. My guess is that some oyster sauces are more salty than others.
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Cabbage Rolls II

Reviewed: May 12, 2014
I took in a number of reviewer suggestions (ie, increased the onion, added garlic powder, doubled the sauce, baked at 350 for 1 hr) but these improvements didn't help me any. The filling seemed mushy and bland, we needed steak knives to cut into the cabbage, and the in-your-face tomatoness of the sauce dominated the whole thing. Sooo many reviewers recommended baking, but I can't help but wonder if the slow cooker would have been better. This recipe seems to need so much punching up and fine tuning to turn out well, I think you're better off starting somewhere else.
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Grilled Shrimp Scampi

Reviewed: Apr. 27, 2014
It started to rain, so we gave up on the grilling idea - but these shrimp turned out great on the stovetop too! I cooked the shrimp and all the marinade together in the pan, giving us a ready-to-go sauce to drizzle over pasta.
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Monkey Bread I

Reviewed: Apr. 20, 2014
I must have spent ten minutes in front of the refrigerated biscuit dough trying to figure out which one would work, because nothing seemed to fit the description of the recipe! FYI, I settled on two tubes of the Large Southern-Style biscuits, and that worked perfectly. I cut those Large biscuits into 6 pieces rather than 4 as the recipe suggests, and that worked great.
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Marinated Tuna Steak

Reviewed: Apr. 20, 2014
The marinade was delicious! We gave our tuna steak a sear rather than cooking through the way the recipe suggests. We then sliced thin and served over baby greens with orange segments, crunchy lo mein noodles, and soy-sesame dressing.
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White Peach Sangria

Reviewed: Mar. 31, 2014
This wasn't bad, but I will keep looking for a "go-to" white sangria. I admit I followed some of the modifications that other reviewers recommended, and I'm not so sure they were all for the positive. I think peach schnapps may have actually been a bad move, it left a very fake-y peach aftertaste. I also put a berry mix in, which I think muddied the flavors a little too much. This recipe might be best as originally written without modification!
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Corned Beef and Cabbage I

Reviewed: Mar. 17, 2014
This recipe easily becomes 5-star with some of the suggestions others have made: throw in some onion and garlic, replace some (or all) of the water with beer. However, I do NOT recommend replacing the water with beef/chicken broth the way others mentioned. Corned beef is so salty to begin with. I tried using a beer and beef broth mixture, and the saltiness of the meat was excessive, so I will not make that mistake again. In fact, next time I might leave out the spice packet and create a lower-sodium mixture of my own to add.
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Good New Orleans Creole Gumbo

Reviewed: Mar. 7, 2014
This gumbo was fantastic! There are some ingredients in here that are a bit difficult to come by depending on your region... No bacon fat, so I fried up a few strips of bacon and used melted butter to fill in the rest of the volume. No okra, so I threw in about a half a can of Southern-Style green beans during the last 20 minutes or so of simmering. By choice I also used smoked andouille rather than fresh, and that I also threw in during the last 20 minutes or so. I stored in the refrigerator overnight and reheated the following night for a quick Mardi Gras dinner!
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Hurricane I

Reviewed: Mar. 7, 2014
The color of this made me nervous at first, because it looks a little muddy until you add the grenadine, but the flavor was outstanding.
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