Erin Recipe Reviews (Pg. 5) - Allrecipes.com (18269013)

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Jamie's Sweet and Easy Corn on the Cob

Reviewed: Jul. 7, 2012
Outstanding! From now on, this is how I will be making corn on the cob... you can't taste the lemon juice or the sugar, but it adds a subtle sweetness and the corn doesn't get overcooked and chewy. Love it!
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Rhubarb Strawberry Crunch

Reviewed: Jul. 7, 2012
Awesome recipe! I have my own topping recipe (very similar to this one) that I use, so I mainly tried this recipe for the filling... LOVED IT! I used the 1 cup of sugar and it left the filling with a perfectly balanced sweet & tart taste. The only thing I might do differently next time is add a touch more flour because it seemed a little runny, but that certainly didn't affect the taste! It could be because I used frozen rhubarb instead of fresh... either way, this recipe is a keeper, thanks!!
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Luscious Slush Punch

Reviewed: Jun. 23, 2012
This punch recipe is a definite winner! I made this for my daughters' birthday party this weekend and every last drop of punch was gone! I followed the advice of many other reviewers and added less sugar - I went with 1 1/2 cups and it was perfect. I poured the cooled mixture into two 1-gallon ziptop bags and froze them (this recipe makes 18 cups total so I poured 9 cups into each bag). The night before the party, I took one bag out to thaw in the refrigerator and the morning of the party, I took the 2nd bag out to thaw. The reviewer who gave the tip of using a potato masher to mix up the slush is a genius, worked like a charm! My only regret with this recipe is that I didn't double it, because now I'm out of punch! (And I'm pretty sure this would also be fantastic if you added some rum to it before freezing, and then after it's "slushy" just scoop some into a glass and top with lemon-lime soda...YUM!)
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Onion-Roasted Potatoes

Reviewed: Jun. 14, 2012
This is one of my favorite side dish recipes - it goes great with sloppy joes, smoked sausage, or hamburgers to name a few. This is a great base recipe that I've been using for quite a few years - recently I started sprinkling a little garlic powder, a little bit of seasoning salt & some pepper along with the onion soup mix before mixing in the oil. I dice the potatoes and add in about 4-5 carrots cut about the same size as the potatoes... so yummy, and the carrots go so well with this I won't make this recipe without them anymore! This recipe is pretty versatile - make it as is and it is so tasty, add in some additional spices you like and the carrots and this is FANTASTIC!
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Strawberry Cake II

Reviewed: Jun. 10, 2012
This is a great recipe! This cake turned out moist, fluffy, and very flavorful! I made this for my daughter's 2nd birthday and we all loved it! For the cake I followed the recipe with 2 minor exceptions: (1) I used funfetti white cake because that's what I had on hand and (2) I baked 12 cupcakes and the remaining batter I baked in an 8x8 pan instead of 3 9-inch pans. I loved the strawberry taste! I used frozen strawberries as the recipe stated - I just thawed them at room temperature first and then pureed them in the blender before adding to the cake batter (next time I'll also strain the puree through some cheesecloth to get rid of the seeds - not horrible in the cake at all, I just noticed a few and thought I'd take them out next time I make this). I did not use the frosting recipe, I have a favorite vanilla frosting recipe that I used instead. I am making this cake again for my daughter's party in a couple of weeks... this recipe is a definite keeper, thanks!
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Chai Tea Mix

Reviewed: Jun. 7, 2012
Very delicious! It has a very distinct gingerbread taste, very yummy. A good drink to make around the holidays! I used all of the spices called for - even the nutmeg, allspice and white pepper... the only thing I changed was that I only added 1/2 teaspoon ground cardamom instead of the full teaspoon - after smelling how strong it was, I could only bring myself to add half! And I'm very glad I did, the flavor was perfect.
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Seasoned Oven Fries

Reviewed: Jun. 7, 2012
Love these oven fries! I cut my baking potatoes more into sticks than wedges so they're smaller. I soak them in cold water for a little bit to rinse off some of the starchiness. Then I drain them, dry them, and mix them in a bowl with the oil, melted butter and seasoned salt. I spread them on a baking sheet in one layer and bake at 450°F. I find they need more time in the oven than what this recipe states, but we like crispy fries in our household! I've even cranked the heat to 475°F or put the broiler on briefly for more browning or if they weren't cooking fast enough. A great recipe my family loves!!
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Chicken Stir-Fry

Reviewed: Jun. 7, 2012
This recipe is spectacular! It rivals one of my favorite dishes at a local Chinese restaurant... in fact, I think I may like it even better. I omit the celery since I don't usually have it in my fridge and I don't miss it in the recipe. I also use chicken broth instead of the bouillion granules & water... again, just what I have on hand. Also, I dice the onion up instead of cutting it into wedges and I use frozen broccoli florets instead of fresh because I always have a bag of broccoli in my freezer. (I have used both fresh & frozen broccoli and have not been able to tell a difference in taste or texture). Minor changes that don't really affect the taste, just suited to our preferences. I have been making this dish for several years, it is a family favorite for sure! Even my two little picky eaters love this dish!
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Fried Corn with Smoked Sausage

Reviewed: Jun. 1, 2012
This was a surprisingly good recipe! I needed something simple and fast for dinner tonight and I had all the ingredients on hand for this dish, so I thought I'd try it. I have to admit, as I was making it, it didn't seem like a dish I would like... but I was wrong, it was very tasty! I followed the recipe exactly (minus the MSG). This would go really well with some onion-roasted diced potatoes, which I plan to try next time I make this! Sadly, my two (somewhat picky) little girls were not fans of this recipe so I won't make it as often as I'd like, but this is definitely a keeper - hopefully they will learn to like it!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 30, 2012
This is a great base recipe of seasonings that has huge potential! I only gave it 4 stars mainly due to my family's personal tastes... I thought the salt seemed a bit much in relation to the other spices, and my family is not a fan of thyme. Also, the cayenne (I even added less than the recipe called for) was a tad spicy for my kids. I used this as a rub on boneless skinless chicken breasts - I let them marinate in the fridge for 4 hours, and then baked them at 350°F for 40-45 minutes. Even with the cayenne kick though, my girls ate this chicken up - and they are usually not fans of chicken! The only thing I had to do was cut some of the outside seasoning part off for them because of the spice (but even the inside of the chicken had a ton of flavor!). Although the seasonings were a little off for our tastes, I am definitely making this one again, with a little tweaking to suit us. The smell of this chicken roasting was amazing, I can't wait to make this again!
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Caramel Popcorn

Reviewed: May 29, 2012
Out of this world caramel popcorn... tastes very similar to the stuff you buy in a box, only MUCH BETTER! My family requests this often... amazing, you have to try it!
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Creamy Hot Cocoa

Reviewed: May 29, 2012
Great hot cocoa recipe, it was perfect for a chilly fall day! I will definitely make this again.
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3 users found this review helpful
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Cinnamon-Topped Rhubarb Muffins

Reviewed: May 3, 2012
These muffins are the perfect balance of tart & sweet... love them! I didn't have fresh rhubarb, so I took a chance on frozen. The bag of frozen rhubarb I bought had large chunks, so I defrosted the rhubarb and tried to chop it as best I could, draining the puddle of juice that came out. I was worried they'd be dry as a result, but they were super moist! If I use frozen again, I'm thinking maybe I could chop them frozen in the blender first as it is NOT easy chopping defrosted watery rhubarb. Bottom line: these muffins are AMAZING, even if all you have is frozen rhubarb. I followed the recipe and was very happy to find out that the cinnamon sugar topping topped 24 muffins exactly! Many recipes seem to overdo the topping and I end up with a lot extra, but not this one - no waste here! Thanks for a great recipe!!
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Downeast Maine Pumpkin Bread

Reviewed: May 3, 2012
Definitely a 5-star recipe... delicious!! I followed the recipe exactly and they came out perfect! The only thing I did differently was bake them in 2 9x5 pans instead of the 3 7x3 pans since I don't own any pans that size. The baking time was longer - about 75-80 minutes and the loaves were done. And they truly are more moist and flavorful if you can restrain yourself long enough to let them sit for a day or so before cutting into them - trust me, it's difficult!! But so worth it. We ate one loaf up right away and I put the other one in the freezer for another day. Love this recipe! I think these would also be fantastic baked in mini loaf pans and given as gifts during the holidays! UPDATE 5/9/12: Took another reviewer's suggestion and used mashed bananas (about 4 medium) in place of the can of pumpkin and left all the other ingredients the same. Best banana bread EVER!
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Lemon Sugar Tea Cookies

Reviewed: Apr. 29, 2012
These cookies are AMAZING! I am not a huge lemon fan, but I love girl scout lemonade cookies so I thought these sounded similar... they did not disappoint! I tried adding a lemon glaze to some of them and that made them even better... I am addicted to these cookies! Also, I took some reviewers suggestions and doubled the amount of lemon extract. I was a little worried at first thinking they would be too lemony, but they weren't at all, they turned out perfect. This is going into my recipe box, it is a new family favorite!
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Black Bean and Rice Enchiladas

Reviewed: Mar. 30, 2012
WOW! I am one of those people who plans meals around what kind of meat to cook... my main reason for trying this recipe was to use up some leftover brown rice I had in the fridge... I was blown away by the taste, how easy it was to make, and the fact that I didn't miss the meat in it AT ALL! This is going into my regular recipe rotation, love it!
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Breaded Chicken Fingers

Reviewed: Mar. 29, 2012
These are better than any chicken fingers I've ever eaten at a restaurant! Definitely double dip the chicken: batter to breading, back to batter and then breading again. Half my batch was single-dipped and the other half was double-dipped... we all agreed the double-dipped chicken was so much more tender on the inside, and crispier on the outside - YUM!! (If you make the full 6 chicken breasts the recipe calls for, you will need to double the breading). I fried them in batches of 4-5 chicken fingers for about 5 minutes per batch and they turned out perfect. Also, if you keep the oil at 375°F, these will not turn out greasy at all!! If you're lucky enough to have any leftovers, reheat them the next day and wrap the chicken fingers in a flour tortilla topped with lettuce and honey mustard sauce... DELICIOUS!!
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Cheese Quesadillas

Reviewed: Mar. 23, 2012
So simple, yet so delicious! A great base recipe that is perfect as is, or easily added onto by using chicken, bacon, refried beans, or whatever else you have on hand. This is a great go-to recipe for my kids for a quick snack or light lunch.
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Home-Style Scalloped Potatoes

Reviewed: Mar. 22, 2012
These deserve more than a 5-star rating. I made them EXACTLY as the recipe stated and they were by far the BEST scalloped potates I have ever eaten! I thought the 5 cups of milk seemed like a lot, but I was wrong, it was perfect. If it helps, 6 cups of thinly sliced potatoes was about 2 pounds of peeled potatoes, that's what I went by and the consistency was perfect! The key is to let them set up for maybe 10 minutes or so after you take them out of the oven, the sauce thickens to perfection... I can't stop eating them!
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Cabbage Sloppy Joes

Reviewed: Mar. 18, 2012
I followed this recipe EXACTLY to instructions. I did not change a thing and my whole family, including myself, LOVED it! I have a 3-year-old and an almost 2-year-old who gobbled their sandwiches up, not having a clue there was cabbage, celery, or green pepper in it. This will be the recipe I use when I have leftover cabbage... not only is it healthier, but it actually tastes BETTER than a lot of sloppy joe recipes I've tried! Give this one a try, you will be amazed! Thanks for a great recipe!
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