dawn555 Recipe Reviews (Pg. 1) - Allrecipes.com (18293703)

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Microwave Apple Crisp

Reviewed: Nov. 12, 2014
I am keeping this because it's so darn simple, quick and easy! I only had two Fuji apples but used the same measurements for the filling, except I used 1/2 cup of brown sugar rather than 3/4 cup as I was using up what I had left. I substituted nutmeg for allspice. Also I used gluten-free granola instead of oats and skipped the flour. I cooked the dish for five minutes, checking at four. The apples were soft but not mushy (also I forgot to peel them, which was fine). Without the flour and at the shorter cook time, the filling was more of a thick syrup. I'll try adding flour next time to check out the recipe as intended but we didn't mind the dish the way it came out without flour. Made a great quick snack.
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Sam's Famous Carrot Cake

Reviewed: Oct. 19, 2014
Made this for a boy's birthday party and all kids raved about it. I followed the recipe as written, excluding the "extras," i.e., coconut, walnuts, pineapple and raisins.
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Chocolate Frosting I

Reviewed: Oct. 19, 2014
I followed others' suggestions and used 2/3 c. cocoa and 3 c. powdered sugar. I tripled the recipe for a layer cake. Great rich, dark, color and creamy consistency, even hours afterward.
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Quick Quiche

Reviewed: Jan. 31, 2014
I went overboard on the filling (1 bag broccoli, 1/2 c. ham, 4 oz sliced mushrooms and 4-5 chopped artichoke hearts) so to make it fit in the pie pan, I cut back the milk to 1/2 c. and the flour (gluten free) to 1/8 c. I also was unfamiliar with the oven and ended up having to finish cooking the quiche in the microwave after discovering the casserole wasn't set. Nonetheless, it turned out and tasted great!
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Lucky New Year's Black-Eyed Pea Stew

Reviewed: Dec. 15, 2013
Loved having cabbage in this old classic
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Giovanna's Yummy Cheese Onions

Reviewed: Nov. 30, 2013
Turned out great for a TG gathering! I made this gluten free by using GF flour and crunching up some Nut Thins to use as bread crumbs.
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Pecan Nut Crust

Reviewed: Nov. 30, 2013
I followed the recipe exactly but something was off. I had way too much for one pie pan and there was way, way too much butter. I love the concept of this as a gluten-free crust so I'll keep playing with the recipe.
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Brown Family's Favorite Pumpkin Pie

Reviewed: Nov. 30, 2013
This filled two pies for me. Since I had two pies, I doubled the topping and it ended up more as an additional layer than a sprinkling. I'd like to try this without the topping next time.
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Photo by dawn555

Cheesy Ham Potato Bake

Reviewed: Feb. 25, 2013
My 8-year-old wanted to make this for dinner. It turned out great! Here are the variations we made: - Two pkgs. 4.2 oz dehydrated hashbrowns, rehydrated - 8 oz pkg frozen cream of spinach - I T dehydrated onion - No sour cream - 3 c ham - Bacon bits sprinkled on top
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Bread Pudding I

Reviewed: Jan. 13, 2013
I used hot dog buns. I might try doubling the bread amount next time as the end product was only about 1/2" thick. The bread did rise quite a bit in the oven, however, so I might also have a big mess on my hands! I didn't try the lemon sauce -- well, actually, I tried to make it using the microwave and it never thickened up so I dumped it.
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Tater-Dipped Eggplant

Reviewed: Dec. 24, 2012
This would have gotten five stars, but I did have to cook it a lot longer than 20 minutes and I had to use an extra egg. Otherwise: fantastic!!! I sliced the eggplant more like 1/2" thick, so I had about five slices leftover that I couldn't fit on the pan (saving those for later!). I used the cheap instant mashed potatoes that are flavored, in buttery homestyle flavor, and added 1/4 t. garlic. The eggplant was cooked until the slices were brown and the potato flakes were crispy. Not the least bit soggy and, actually, only a hint of the eggplant flavor given the thinness of the slices. Next time I might try slicing the eggplant a little thicker but the thinness is great for people who don't necessarily love eggplant as much as others.
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Individual Pumpkin Pies

Reviewed: Nov. 23, 2012
We made this as directed. They freeze well.
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Sweet Potato and Apple Soup

Reviewed: Nov. 23, 2012
I used three sweet potatoes and excluded the lemon as suggested by others. I almost wish I'd included the lemon just to know whether that might add a little extra to the soup as otherwise the soup tends to be a little on the bland side. However ours could have been bland from the extra sweet potato, and salt and pepper helped bring out the flavors a lot. I used feta as the garnish and would have preferred something different, such as perhaps grated parmesan or a dollop of sour cream.
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Homemade Noodles

Reviewed: Nov. 4, 2012
I quadrupled the recipe, using four eggs and a little over three cups of flour, added gradually. I overworked my dough (they were a little chewy, and it wasn't because they were al dente or overcooked) but otherwise the noodles turned out great.
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Baked Slow Cooker Chicken

Reviewed: Feb. 4, 2012
Three hours on high and we had a completely cooked, fall off the bone, moist chicken! Thanks so much for sharing this recipe!
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Sausage Crescent Rolls

Reviewed: Jan. 29, 2012
I found these to be a little "one note." I did not add poppy seeds, however. Not sure if that would make a difference.
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Low-Fat Pumpkin Bread

Reviewed: Nov. 23, 2011
I used whole wheat flour, fresh pumpkin and 2 eggs. I made two batches, one as bread and the other as muffins. For the bread, I made the mistake of putting all of the batter in a meatloaf/bread pan so it overflowed while cooking! It took about twice as long to cook, too! Oh well, it otherwise turned out good. For the muffins, I got 2 1/2 dozen full-size muffins out of one batch. They took about 17 min. to cook per dozen. In terms of the overall taste/texture, mine turned out very dense, likely moreso than the original recipe because I used whole wheat flour. Also, the pumpkin flavor (and all the related spices of pumpkin pie) were very subtle. I would have preferred a stronger pumpkin taste. Otherwise, I'm happy with this recipe!
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Cool Whipped Frosting

Reviewed: Oct. 30, 2011
Points for being an easy recipe, but this tasted odd to me. Be aware that if you substitute evaporated milk for regular milk, as someone suggested, the frosting will have a definitely peach undertone in terms of color.
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Best Chocolate Chip Cookies

Reviewed: Oct. 27, 2011
I would agree that these are about the best chocolate chip cookies I've run across. Take the cookies out at 10-12 minutes. They won't be brown at that point, but I kept one pan in until they had that golden look I'm used to and those turned out a little crunchy. This recipe makes A LOT if you're using the teaspoon/knife method to put them on the pan. One batch made over five dozen cookies. Thank you so much for sharing, Dora!
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Photo by dawn555

Fresh Peach Dessert

Reviewed: Sep. 25, 2011
This is a great end-of-summer recipe -- along with peaches being in season this time of year, we had marshmallows and graham crackers left over from a Labor Day camping trip! Thus, instead of mini marshmallows I used 5 c. of the regular size. Also, I had Redi-whip left over from a party so I used 7 c. of that instead of the cream and sugar. I added about 6 iced oatmeal cookies with the graham cracker mixture for added flavor. I used 6 white peaches, diced, and made these in muffin tins. I made a dozen individual servings in muffin tins, then had enough left over to fill a pie dish as well -- and still had about three cups of peaches left for snacking! I filled each muffin tin with about 1 T. graham cracker mixture, 1 T. whipped mixture, 1 1/2 T. peaches, 1 T. whipped mixture and a sprinkle of graham cracker mixture on top. The dessert holds up fairly well in the muffin tins and doesn't require spoons if you eat carefully.
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