RAISIN1 Recipe Reviews (Pg. 9) - Allrecipes.com (18328208)

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Classy Chicken

Reviewed: Jul. 24, 2008
Very sour! It bothered me how poor tasting this dish was. I doubled everything except for the chicken because I wanted to serve the extra sauce over angel hair pasta. I guess with all the combos of sour (dijon, dry wine and sour cream) I should have realized it could turn out that way. I would have only rated 1 star if I hadn't altered the recipe by doubling the sauce. However if the sauce was any good this should not have made a difference. BTW, I checked and rechecked the recipe to ensure I made it correctly. Way to pungent for my taste. YUCK, not worth the ingredients.
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Famous Pork Chops

Reviewed: Jul. 21, 2008
A nice quick meal alternative. Used boneless pork chops (1/2" thick) and baked for approx 30 minutes. I only used 2 eggs and found a 1/4 cup of butter was plenty. I turned half way through to make a bit crisper. Served with twice baked mashed potatoes from this site.
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1 user found this review helpful

Joy's Prizewinning Trifle

Reviewed: Jul. 21, 2008
Mediocre at best. Very sweet, a bit too mushy, and tasted primarily of cool whip. Although my kids enjoyed it was not worth the effort, fruit with cool whip dumped on top would be the same taste equivalent.
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3 users found this review helpful

Ranch Burgers

Reviewed: Jul. 12, 2008
Tasty and simple if you are looking for something different from your traditional burger. Kind of like a meatloaf sandwich though.
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1 user found this review helpful

Oh-So-Good Chicken

Reviewed: Jul. 11, 2008
I was looking for a quick meal with what I had on hand, and this was a good fit. I altered the recipe slightly. I used Perdue shortcuts roasted chicken in place of chicken breasts. I also used prepared taco seasoning (from an envelope) because I did not have salsa on hand. I added a small can of green chiles to add some zip and texture. I then topped off with crushed tortilla chips and a little bit of cheese. I don't think my substitutions altered the recipe much so next time I will make as stated because it is worth making again.
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Brownie Delight

Reviewed: Jul. 5, 2008
Awesome! My Husband says 10 stars. Although I do think the recipe over does it on the whipped topping required so I cut back to a total of 4 cups. I used 2 cups in the cream cheese mixture and 2 cups only for the topping. According to the cool whip packaging 16 oz (the large tub) = 6 cups. As the recipe states using 2 cups in the cream cheese mixture would mean that the remaining cream would equal 4 cups for the topping. That seems like too much. I think this is why others have commented on too much whipped topping. I sprinkled mini chocolate chips on top instead of the nuts. I can't wait to have another piece!
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6 users found this review helpful

Unbelievable Chicken

Reviewed: Jul. 3, 2008
Very Good. The only ingredient I substituted was dijon for the ground mustard. I marinated for 24 hours and achieved a nice, mildly seasoned chicken. If you are looking for a very powerful seasoning this might not be the recipe for you. This recipe is a keeper.
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jul. 1, 2008
5 Stars for the aroma of this glaze alone. I served over 'Double Chocolate Brownie Cake' from this site. I too microwaved, no need for the stove top.
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1 user found this review helpful

Double Chocolate Brownie Cake

Reviewed: Jul. 1, 2008
A very rich chocolate taste. I topped the cake with 'Satiny Chocolate Glaze' from this site and additional chocolate chips. My cake was a bit dryer than I usually like (I baked 50 minutes). Next time I will shave 5 minutes off the bake time. I think this recipe would make great double chocolate muffins.
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2 users found this review helpful

Crab Pasta Salad

Reviewed: Jun. 30, 2008
I really like the dressing for this salad. The 1st time I ate it almost immediately after preparing and found the taste good but kind of strong. It was definately better the next day. I made the recipe exactly as stated except I skipped the peppers due to personal preference. I think this recipe would be great with shrimp, ham, or just keeping it vegetarian and adding the veggies of your choice. A great picnic salad!
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1 user found this review helpful

Grilled Marinated Shrimp

Reviewed: Jun. 16, 2008
Awesome! I made this recipe exactly as stated and wouldn't change a thing. Just the right amount of seasoning. Update: I have now made this a 2nd time. This time I sauteed in a pan with the marinade (tails off) and then tossed over linguine. It was pretty 'hot' when all the marinade gets poured over the pasta, you might need to cut back on the hot pepper sauce. Yum!
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2 users found this review helpful

Rice-so-Nice

Reviewed: Jun. 16, 2008
I love the simplicity of this dish. I only used 1/4 cup of butter which seemed like plenty. This rice does end up quite salty tasting however. The following day I used what was left and tossed in leftover cut up steak for a quick meal. So easy I'm sure I will make again.
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Rhubarb Strawberry Crunch

Reviewed: Jun. 12, 2008
I am being generous with giving this recipe 3 stars because perhaps it is the rhubarb taste that we didn't care for (although I like strawberry/rhubarb pie). I added 5 cups of strawberries and 3 cups of rhubarb to balance out the excess topping. This recipe was okay, but I found it to be a bit pasty (too much flour) and bitter. Half of the dish remained untouched in the fridge and will be tossed. I will find a better use for 8 cups of expensive fruit in the future.
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Chuck's Favorite Mac and Cheese

Reviewed: Jun. 7, 2008
Kid Favorite! I substituted approx. a 1/2 sleeve of crumbled ritz crackers for the bread crumbs. I just smashed them in a plastic bag and mixed with the melted butter. Also used fat free sour cream. I think this is a great take along dish for parties and such.
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2 users found this review helpful

Beefy Baked Ravioli

Reviewed: Jun. 3, 2008
Used the full 25 oz of ravioli. I partially boiled first and then baked at only 350 degrees for 20 minutes the layered double recipe. It was a warm day and I didn't want to overheat the house with the oven. This worked fine. Not bad for a quick weekday throw together.
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Aussie Chicken

Reviewed: May 29, 2008
Very Good Recipe. I sauted butterflied chicken (instead of pounding) in the bacon fat for flavor. I only added 1/8 cup of corn syrup and used low fat mayo in the sauce. The sauce is definately more a sweeter honey mustard than a mustardy honey mustard. I would suggest dijon instead of yellow mustard if you prefer the later and skip the corn starch. I only used 1 cup of cheese (and I love cheese) but I think that was plenty. Will make again.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 27, 2008
Excellent. I substituted italian turkey sausage and half and half to lighten this recipe. It tasted just fine and I wouldn't bother with the higher fat ingredients. I did add about an 1/8 of a cup of parmesan cheese for extra flavor.
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Strawberry Dream Cake I

Reviewed: May 26, 2008
Cake was very good, frosting was just okay. Per others comments on the runny consistency of the frosting, I took my time assembling this cake. I slightly froze each cake layer and the frosting prior to assembling. I think this helped because the whipped frosting IS very runny. I added a layer of chopped fresh strawberries to the middle layer. I also added red food coloring to the cake mix to give it a true pink color. Although I will probably make the cake again I think I will opt for a different frosting next time, I don't think this one is worth the hassle.
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Apple Strudel Muffins

Reviewed: May 22, 2008
DRY. In spite of adding an additional 1/2 cup of non sweetened applesauce to the mix. I did as others suggested and used 1/2 brown sugar and 1/2 white and an addition of 1 t. of cinnamon to the mix. They add a nice flavor but I like my muffins moister. I will try again but will add more applesauce and perhaps some yogurt to help the moisture content.
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Banana Crumb Muffins

Reviewed: May 12, 2008
Very moist. The sugar crumb topping adds just the right amount of sweetness. Next time I will try with some chocolate chips. This recipe is a keeper.
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