squeakycat Recipe Reviews (Pg. 1) - Allrecipes.com (18263408)

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Pizza Dough I

Reviewed: Dec. 1, 2012
I've made this dough many times. Sometimes I proof the yeast, sometimes I add spices, and sometimes I just do as the recipe says- add mix and bake. And in my opinion, it works no matter what. Fail proof and quick.
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Best Chocolate Chip Cookies

Reviewed: Oct. 29, 2012
Ok, I've made these many many times. And they are awesome. I love them, and they love me. But this time, this time i used white whole wheat flour from trader joes. And these cookies are still yum, and I think they are better this way. To each their own.
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3 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 29, 2012
Pretty good. With bsc I always flour first. That is certainly the thing to do. I simmered the sauce first, and sautéed up veggies first as well. As for spice I used a sweeter chili paste, and everything fresh. So delicious. Easy to get together
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Mama's Asian Chicken and Rice

Reviewed: Sep. 7, 2012
As written, this recipe isn't so exciting. The cooking times for the chicken will dry it out, the sauce is on the bland side even with the five spice,and the cornstarch slurry makes it a bit heavy. There is good starting flavor here. I would marinade the chicken in the sauce for at least the our before, or even overnight. Cook up the chicken quickly, and add the sauce. Cut up chicken breast cooks very quickly! I took the chicken out, and cooked up greenbeans in the sauce and served over brown rice. It was quick and filling and did have nice if subtle flavors.
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Baked Salmon Fillets Dijon

Reviewed: Sep. 4, 2012
I love salmon. I love mustard. I love bread. I love butter. Soooo....I only sorta like this ;) jk. Love it!
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Blueberry Buckle

Reviewed: Feb. 8, 2011
easy and delicious as written. for anyone who doesn't know what a buckle is, just tell them it's a coffee cake like yummy.
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3 users found this review helpful

Best Brownies

Reviewed: Jan. 8, 2011
I had a mission to make these non-dairy. I used Earth Balance (the sticks) instead of butter, and added a splash of soy silk creamer when I thought things looked too thick re: batter and icing. I was afraid of over cooking this, since at 30 minutes in a 7 7/8 Alum. pan- my middle was still gooey. I took it out after 35/40 minutes, glazed it, waited a bit and finished off the icing making sure to get the edges more thickly. It turned out fine, the middle more gooey, but baked.
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Mini Pineapple Upside-Down Cakes

Reviewed: Aug. 15, 2010
this was insanely simple and visually stunning. A table of 10 was not only satisfied, but awed by such little itti bittie desserts that took no time.
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6 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Aug. 15, 2010
This was a great cake and better paired with chocolate butter cream frosting. Due to some constraints of the night, I substituted unsalted stick margarine for butter, and made soy buttermilk (2/3 tsps of lemon juice to plain soy milk). Granted that margarine doesn't play nicely with other frosting ingredients- but that's at my own discretion. I also used 2- 9 inch cake pans, sliced them into layers and made a 4 layer cake Everyone loved the cake. seriously. I have nothing bad to say about the cake batter at all. totally rockin'
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Maria's Broccoli Rabe

Reviewed: Aug. 1, 2010
yum! useful instructions! I add some hot pepper flakes as well for kick.
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Baingan Bharta (Eggplant Curry)

Reviewed: Jul. 31, 2010
I first made this in a kitchen that wasn't mine and I had limited resources. I am still not sure what ginger garlic paste is- so i just combined pressed garlic and ginger. I didn't have yogurt so I added a splash of sour cream and had only jarred peppers. and added parsley instead. I know that this changes a lot of initial flavors, but I'm convinced that the recipe as written is amazing. Maybe could have used an addition of a protein like chickpeas
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Greek Pasta Salad

Reviewed: Jul. 31, 2010
I've even used gluten free pasta to accommodate special needs and it's still great. The one thing I changed was the red wine vinegar, I used balsamic vinegar since that was all i had on hand. I'm sure i could have even used old red wine. As for the olives, I've used canned black and another time I've used Israeli "black" olives which are actually green and more bitter tasting, just as good!
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Adrienne's Cucumber Salad

Reviewed: Jul. 31, 2010
This is what my mom made while I was growing up! Instead of dried dill I used a chunk of fresh and what a difference! I think next time I'll cut back the sugar since I like a sharper taste. But overall, I liked it and it went over well.
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Flourless Chocolate Cake I

Reviewed: Jul. 31, 2010
An insanely dense and decadent dessert! That said- I only used a stick and a half of margarine (instead of butter for lactose reasons) and that was plenty. The batter was easy to make, however my springform pan leaked for the first time, and thankfully not much. Very simple. Served with soy vanilla ice cream. great summer dessert. most likely will freeze the rest and use as chocolate chunks for ice cream.
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Best Ever Blueberry Cobbler

Reviewed: Jun. 4, 2010
When finished mixing the topping, I could tell from the consistency which was more like a cookie, that this wasn't going to crumble or cobbler. I did use less sugar and OJ to coat the berries, and did add 2 teaspoons of cornstarch as I garnered from other reviews that it was too watery. I kept the topping the same- but using light brown sugar instead. The form is funky but the content is delicious.
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Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2010
if i wanted sandwich bread, i wouldn't use this. I love the cake like texture and sweetness that came through with the raisins which I normally LOATHE but I soaked a handful of black raisins in warm warm water for about 5 minutes, and threw those in. as for buttermilk, I really didn't want to leave my apartment so I did the milk and vinegar/lemon juice thing (per 1 cup of milk, 1 tablespoon of an acid) so moist! happy st. patricks day!
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Hasty Chocolate Pudding

Reviewed: Mar. 6, 2010
I have to knock a star off for the recipe itself which doesn't really say how long to nuke the pudding for. If I kept going for 2 minutes on high, i'd be in the kitchen for a while. As for the taste once things started to thicken up, it was really good.
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Sarah's Applesauce

Reviewed: Feb. 27, 2010
At my local farmer's market, they have 3lbs for a dollar, so I usually pick up a bag and lug it home with no clue what to do with it! I plugged in the crock pot and went to town. this was really good. I do think one does not need to add so much water, start small and add as needed. I also added in some more spices, like cloves, ginger and allspice and bit of nutmeg. Perfect for an early fall day
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Downeast Maine Pumpkin Bread

Reviewed: Feb. 27, 2010
I really enjoyed this recipe. Instead of canned pumpkin, I roasted my little pumpkin from the farmer's market, and squeezed the water out once it cooled. And since this wasn't canned with all that extra flavoring, I upped how much I put in. I also didn't use all white sugar, subbed in some light brown sugar for the white. Brought some to work and it was gone in minutes!
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Easy Slow Cooker Meatballs

Reviewed: Feb. 27, 2010
instead of ground beef I used ground 1 lb of ground turkey. made no difference and was amazing to come home to!
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