happyschmoopies Recipe Reviews (Pg. 1) - Allrecipes.com (18282716)

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Satiny Chocolate Glaze

Reviewed: Jan. 22, 2008
Fabulous! I used on the "Too much chocolate cake" recipe from this site. I also doubled the recipe. So good - it never hardens but stays a rich fudge-like consistency. I also plan on subbing out the chocolate chips for peanut butter chips.
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Three Bean Salad

Reviewed: Apr. 28, 2008
This is just your basic no frills three bean salad recipe, but, was very tasty! Based on the other reviews I started out with 1/2 cup of sugar, tasted it, and ended up adding the additional 1/4 cup to use the entire amount the recipe called for. The only changes I made were to add 1/2 chopped green pepper and cider vinegar since that is what I had in the house. Very easy and flavorful recipe!
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Sauteed Mushrooms

Reviewed: Aug. 19, 2012
Yum! These were so good! They had so much flavor! I used baby portobello mushrooms, so, they had a nice bite. We ate with steaks, but, they would be fantastic on top of a baked potato also! Thanks for the recipe, Perri!
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Lisa's Favorite Carne Asada Marinade

Reviewed: May 26, 2012
We loved this! I made exactly as the recipe stated except I used traditional flap steak instead. I also didn't marinade the entire 24 hours since flap steak is so thin. It was so flavorful! I will definitely be making agin. Thanks, Lisa!
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Sweet Potato Casserole II

Reviewed: Nov. 28, 2010
I have been making this for years and it is soooo good. I used canned sweet potatoes instead of fresh just to save time. At Thanksgiving I usually make the sweet potato filling the night before and the next day just top with the pecan mixture and bake. So easy and yummy.
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Irish Dairy Cake

Reviewed: Oct. 8, 2012
Tried this recipe on the recommendation of another AR member. It was amazing! I made with just a few tweaks. I used cake flour instead of all-purpose flour because I prefer the texture you get from using cake flour in pound cake. I also used 1 tbsp of vanilla and 1 tsp of almond flavoring. I did have one problem. The cake came out perfect, but, as it cooled the cake seemed to sink and top cracked and crumbled. Luckily, I used a bundt pan, so, once I flipped it the top was hidden. Not sure what caused the cake to settle, but it was moist and very flavorful.
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Classic Macaroni Salad

Reviewed: Dec. 29, 2008
This recipe was really good and different than most macaroni salad I have made. You get both a tangy and sweet taste from the sauce. I did reduce the sugar by about 1-1/2 tablespoons. DEFINITELY refrigerate overnight. I served it after 4 hours being refrigerated and the sauce was runny and didn't cling to the macaroni. It wasn't very good the first night. The next day the sauce was thick - clung to the macaroni and was perfect. What a difference! I guess the extra time helped the macaroni absorb some of the sauce. Next time I'll probably add some small chunks of cheddar.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 24, 2009
Wonderful! Mine definitely turned out as the recipe states - sweet, sticky, & spicy. I didn't have any problems with a thin sauce - it perfectly reduced and left a thick sticky sauce that stuck to the chicken. It did take me about 15-18 minutes to completely reduce. I used Sriracha hot chili sauce. It is a thicker sauce than most "hot sauces" and has great flavor - but, word of warning it is very hot! You can find it on the Asian food aisle in your grocery store. I added some broccoli florets to the chicken and served over jasmine rice. The next day I took the leftover chicken-heated it and wrapped it in a tortilla with some lettuce and a little chili mayonnaise. YUM!
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Angel Food Refrigerator Cake

Reviewed: Sep. 21, 2014
This really was a quick, easy, & light dessert. It is perfect for last minute guests or a weeknight dessert when you are craving something sweet but don't want to go to overboard on the calories. I used light lemon yogurt & light cool-whip. I am sure it would be even more wonderful with a homeade angel food cake, but, the ease of using a good store bought cake is what makes this such a simple dessert to make. The "icing" is light and fluffy and reminds me of a fruit dip. It would be very easy to switch the flavor of the icing using different flavors of yogurt. I think next time instead of icing I would just top the sliced cake with the fluff and some fresh fruit. Thanks, Perri!
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Potato and Shiitake Mushroom Gratin

Reviewed: Mar. 24, 2012
This was a big hit in my house. I made a half recipe. I used milk and half and half instead of cream. I also used all button mushrooms instead of shitake because I had a hard time finding them in my local store. It had so much flavor from the chicken stock infused mushrooms. I will definitely make again.
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Red Skinned Potato Salad

Reviewed: Jun. 19, 2009
This is fantastic! I made exactly as stated except I used a mixture of mayonnaise and miracle whip. Perfect! I received tons of compliments on this and many requests for the recipe. I wouldn't have believed it - but, it does make a difference boiling the potatoes whole and then chopping after cooling. It's a little messier, but, the "dressing" seemed to soak more into the potatoes and the consistency was perfect. Definitely try this one!
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Pepperoni Cheese Ravioli

Reviewed: Feb. 20, 2012
Yum! We loved this recipe! Based on other reviewer's suggestions I did make some adjustments in the quantity of ingredients in order to have more sauce. I left the quantity of the pasta, mushrooms, & onion the same, but, doubled the other ingredients. I finely diced the onion instead of using large wedges. I also used a block of pepperoni instead of slices so I could do small cubes of pepperoni instead of small cuts from the slices. Really good! I will definitely make again.
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Oven Pot Roast

Reviewed: Feb. 11, 2010
YUM! YUM! I typically cook my roast in the crockpot, but, what a HUGE difference in the oven. I used a chuck roast instead of a rump roast. After browning the roast I deglazed the pan with about 1/2 cup of red wine (instead of vermouth). I then poured the mushroom soup/onion soup mix on top and covered in sliced onions. I had about a 4-1/2 lb roast and it took exactly 3 hours. Wonderful flavor and a thick dark brown gravy! The roast was fall apart, but, stayed tender and moist. Definitely try this one!
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Stay Skinny Stuffed Mushrooms

Reviewed: Feb. 20, 2013
This recipe was easy to put together with ingredients I almost always have in my kitchen. They had a lot of flavor without the heaviness of a sausage stuffed mushroom. I did add several drops of the optional hot sauce for a little extra kick.
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Restaurant-Style Italian Salad Dressing

Reviewed: Feb. 23, 2013
Can't believe how easy it is to freshen up a bottle of store bought dressing. I think the key is to start with a good base - I used family style italian from that handsome blue-eyed actor. The sugar took the edge off the acidic tartness you can get from the vinegar. The fresh garlic brightened up the flavor. If I am in a pinch and don't have time to make a homeade dressing - this will do the trick.
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Bourbon Spiced Pork with Sweet Potatoes and Apples

Reviewed: Aug. 21, 2012
This was really so easy to prepare and a showstopper! It looked beautiful plated and the flavors were really good. I loved the orange flavor in the sauce over the sweet potatoes. I will definitely be making again.
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Grilled Asparagus

Reviewed: Apr. 10, 2013
Prepared exactly as stated with the exception of grilling over medium high heat instead of high heat. I have burnt vegetables grilling over high heat, so, I thought I better play it safe. They cooked perfectly, had great flavor, and still retained a nice crisp bite which we liked. Grilled with our pork chops and saved us from heating up the kitchen!
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Italian BBQ Pork Chops

Reviewed: Mar. 21, 2013
I have prepared this recipe several times and it is really good. This is my husband's favorite recipe that I use for pork chops. It gives you a nice sweet and tangy flavor and they are so tender!
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Spinach and Feta Turkey Burgers

Reviewed: Feb. 12, 2011
I'm trying to incorporate less red beef into my husband's diet and this turkey burger has been a big hit! I make exactly as the recipe states and serve on pita bread with sprouts, tomatoes, and Tzatziki Sauce I from this site. You get a nice crust on the outside of the burger, but, it stays juicy and moist on the inside.
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Italian Subs - Restaurant Style

Reviewed: Aug. 16, 2009
All my husband kept saying while eating this was..."Oh, my heavens - that's a good sandwich!" I made the relish exactly as stated. I didn't have a problem with the lettuce wilting and it was really good. I did only use 1/2 a head of red lettuce instead of the full head. I used genoa salami, large pepperoni slices, & ham instead of the listed meats because that is what my husband prefers. Next time though - I will use the three meats the recipe calls for. It was REALLY good and I will definitely be making this again.
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