SPARKLER8666 Recipe Reviews (Pg. 2) - Allrecipes.com (18354524)

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Cinnamon Pumpkin Waffles

Reviewed: Apr. 5, 2011
Held up well to modifications. I lightened it slightly by using white whole wheat flour, but added 1/4 cup golden flax meal. Then I subbed in splenda brown for the white sugar, just a few grinds of fresh nutmeg for the 1/2 tsp, added another 1/2 c. of pumpkin puree because I had no applesauce in the house, 2 whole eggs instead of 1 egg and 1 white and used 5 Tbsp of best blend oil instead of half butter and half olive oil. I had to add extra milk, but my dry ingredients are super dry because of the climate here. Anyway, the waffles were delicious and filling.
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2 users found this review helpful

Spinach and Potato Frittata

Reviewed: Apr. 5, 2011
First, I modified the recipe, so take my rating for what it's worth. However, it did turn out really well. I used half butter half grapeseed oil to cook the potatoes and added 1/4 cup of frozen chopped onion to the potatoes as they cooked. I let the potatoes start to brown and get crispy edges over medium high heat with a little sea salt. My spinach was already cooked and seasoned leftovers, plus added a bit of paprika, cayenne pepper, basil and nutmeg. I was short one egg so added a little more milk and used fat reduced colby jack cheese. Also I also baked it off in the oven at 350 degrees rather than trying to get it cooked right on the stovetop with a lid. Everyone really liked it and my family of five include children and a 95 year old, so we're talking about some very diverse food preferences. I served this for dinner with the cinnamon pumpkin waffles from this site. It was a good combo.
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9 users found this review helpful

Brownie Chocolate Chip Cheesecake

Reviewed: Mar. 29, 2011
To Make These Mini: Recipe will make more than 24 muffin sized cakes, I just put the rest of the brownie mix in a pie pan and add the surplus cheesecake mix to it as directed. Bakes for less time obviously. The main trick to getting these to work as mini's is to use a small cookie scoop to divide the brownie batter into muffin tins, use less than you think you need. They'll bake up with a dome in the middle, so take a spoon and carefully remove the dome making a little well in the centers. You should have roughly half cheesecake that way if you fill the cheesecake batter nearly to the top of the tins. Other than making them muffin sized and baking for less time I follow the instructions for the recipe as given with excellent results. 9/2/2012 Made these again today, the yield was 24 mini muffin sizes, a dozen regular sized muffins and a regular loaf pan about half filled. Another tip, turn the temp down 25 more degrees, it gives you a longer window of time to pull them out while the cheesecake is not yet cracked and still really moist. And especially if you're winging it with several different sizes and having to guess and check! lol
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9 users found this review helpful

Pumpkin Date Bread

Reviewed: Mar. 14, 2011
Fabulous recipe, even with substitutions.
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6 users found this review helpful

Coconut Pie

Reviewed: Jan. 29, 2011
This recipe is wonderful, even with significant modification. I'm diabetic so I tweaked it trying to reduce the carbs. First of all, I used 1/4 c. Splenda brown and 10 Splenda with Fiber in place of the sugar. I added another egg, used whole wheat white flour, and used half-n-half for half of the milk. I also threw in a little extra vanilla. I had a little more filling than the pie crust could hold so I poured it into well greased muffin pan and put a frozen strawberry in the middle. The pie itself was amazingly good! I'll make it again and again. My kids, husband, grandma, everyone loved it and couldn't tell that I'd subbed out the sugar. The muffin thingies were good, a little wet for me, but probably because of the frozen strawberry.
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4 users found this review helpful

Cheese Corn Spoon Bread

Reviewed: Jan. 10, 2011
I doubled this, used frozen corn instead of the canned sweet corn (but used the can of cream style corn), skipped the cheese, baked it for a lot less time in well oiled muffin tins, and it turned out beautifully. Rave reviews with the whole family... served it with my Christmas ham and had no leftovers despite the fact that it made 24 large "muffins."
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4 users found this review helpful

Sweet Corn Muffins

Reviewed: Jan. 10, 2011
If the instructions were more precise I'd rate this a 5, but the shortening part threw me a bit... didn't say whether you should melt it or not... How can you just beat eggs, unmelted shortening and milk into a dry mix unless you melt the shortening? Anyhow, I subbed oil because it made it easier for me and someone else said they had and it turned out fine. I also subbed in whole wheat white flour and used white corn meal. Based on other reviews and the stated "sweetness" of the recipe I also halved the sugar, but used splenda brown. In addition I was leery of beating flour and eggs together when I wanted a tender crumb, so I mixed them more like a quickbread, creating a well in the dry ingredients and adding all the liquids at once, then folding carefully with my rubber spatula until the whole thing was smooth. They turned out lovely, and were a great foundation for the homemade jam my aunt sent us for Christmas, lol.
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4 users found this review helpful

Bread Pudding II

Reviewed: Jan. 7, 2011
I was trying to use up some bread and this recipe was rated well, but I was leery. I've tried many bread pudding recipes in the past and they never really delivered the texture and taste I was looking for. Hallelujah this one did. I made some changes due to the other reviewers (thanks guys) and the ingredients I had on hand. First, I doubled the recipe since I had a lot of bread. Second I used half oatmeal bread (a bakery loaf that was kind of dry) and whole wheat cinnamon bread on the top and bottom (that was very moist.) I used a couple of extra slices of bread and decreased the eggs after doubling by 1. I subbed the sugar out to splenda brown and only used 3/4 c for the entire recipe, in other words not doubling it. Then I used 1.5 c of 1/2% milk, 1 c. half n half, and 1.5 c of creme brulee coffee creamer. I added a few turns of ground nutmeg from my nutmeg mill, and decreased the cinnamon and vanilla to 1 tsp because of the cinnamon bread and the creme brulee flavor. (I never use raisins in anything, who wants a bunch of shriveled up grapes in their food?) Oh, I'm a butter fanatic so I increased the butter by a Tbsp or so. I sprayed pam on foil and covered it while baking. This was excellent plain, but I had some blueberries and raspberries so I barely heated them with a bit of lemon juice and just a couple of tsp of sugar as a sauce and topped it with cool whip. I got rave reviews from all 5 of my family members. Everyone liked it whether it was topped or plain.
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3 users found this review helpful

Maple Salmon

Reviewed: Dec. 10, 2010
This is really good, but if you want the true sweetness of maple syrup to shine through, you'll need to go a bit further than the recipe takes you. I had planned to do what DESIDERATAGRACEFULLY did, reducing the marinade at the end, because I knew it wasn't going to be quite sweet enough for my taste. Unfortunately even though I packed it in foil, the juices ran out (I probably should've used more foil, lol) and they burned at the bottom of the pie plate. So when the salmon was done I tasted it and found I was right about the sweetness level so I drizzled a generous tablespoon of my favorite maple syrup over it to finish and for a hint of spice I oh so lightly dusted cayenne pepper over that, then it was perfect. (TIP: My favorite real maple syrup is really thick, they use invert maple syrup to thicken it up, Shady Maple Farms organic thick and rich is the brand.) I did also use the fresh garlic DESIDERATAGRACEFULLY recommended and some ginger because I love that flavor with maple. Anyway, I loved it when I was done, and I think it's my personal tastes for sweet and spicy that needed to revise the recipe, so I'm rating it a 5.
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4 users found this review helpful

Cranberry Gelatin Salad

Reviewed: Dec. 5, 2010
This rating is with modifications. I wanted to use up a can of jellied cranberry sauce and I wanted to make a frozen dessert. I used this recipe as a template only, but it stood up great to the modifications so it's getting 5 stars. If it didn't work I wouldn't have rated it at all since my modifications were pretty major. I only had a 3 oz package of sugar free peach jello so I used that and mixed with 3/4 c of hot water, not the 2 cups the recipe called for. I drained and pressed all the juice off a 14 oz can of pineapple, used a can of mandarin oranges (well drained) instead of cherries, and added an 8 oz package of cream cheese I melted in the microwave (and stirred smooth before adding to the fruit/jello/cranberry sauce mixture.) Then I stirred in 1/2 cup sweetened shredded coconut. After pouring the mixture into a pan sprayed with Pam, I crushed some walnuts over half of it and patted them in (only some of us like nuts. I marked the nut end of the pan with a marker on the handle for reference.) Then I put the pan in the freezer for several hours and topped it with cool whip before serving. Everyone in my house liked it, but we all like coconut a lot. It was creamy but chunky and had that frozen dessert texture I love.
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3 users found this review helpful

Basic British Scones

Reviewed: Dec. 1, 2010
Okay, I would've given it a 3, but I gave it the benefit of the doubt because I modified. I was looking for a basic scone recipe I could add coconut and chocolate chips to, and chose this one based on sweetness and reviews. I added 1/2 cup of sweetened shredded coconut and 1/3 cup choc chips, used 3 tsp baking powder rather than baking soda/cream of tartar (three because I was subbing in whole wheat white flour and it's just a bit heavier plus with the coconut I wanted to make sure of a good rise... it seemed to be the right amount as they rose as much as any scone I've made.) I also used a couple of pinches of sea salt rather than one pinch. Of course I used butter, and I also used some half and half to increase the wetness factor for the coconut. The scones are "okay." They're kind of dry and boring, but okay. I've used other recipes in the past with much better success. There's one that just takes cream from my Beard on bread book I think. I couldn't find that book this morning and was in a hurry so I chose this recipe from the site because it wasn't very sweet and when you're adding sweetened coconut and chocolate chips you don't want your dough very sweet. Like some others I had to add more than a half cup of milk to make a dough even though I had already added a bit of half and half to compensate for the coconut sucking up some of the liquid. Anyway, moist on the inside but the outside was too dry; I didn't brush with milk but I've never had to before...
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4 users found this review helpful

German Pancake

Reviewed: Nov. 28, 2010
I am rating only the pancake portion as I did not try making the buttermilk syrup. This pancake turned out much better than many I have tried, mostly because the butter did not brown the edges too much, so they weren't leathery and too brown/dry. HOWEVER, I did change a few things that might have influenced that. 1. Since I was using a nonstick dark baking pan I turned the oven down 25 degrees from the recommended temperature. 2. Because I've made this kind of pancake before I was surprised it didn't tell you to melt the butter in the pan, getting the pan hot. I did put the pan in the oven but cut the butter into little pieces and pulled it out pretty quickly so the butter didn't have a chance to brown. Then I swirled it over the surface, and immediately poured the batter in and set it back in the oven on the middle rack. (I liked that though this was a large recipe it didn't call for a huge amount of butter.) I topped mine with strawberries that I macerated in sugar (while it was in the oven) so there was a bit of sticky juice to pour about. Then I topped each serving with a dollop of whipped cream. It was a hit with everyone in the family, even the child who doesn't really like pancakes (of any kind) very much. (I'll try the buttermilk syrup next time but didn't have any buttermilk today.)
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7 users found this review helpful

Baked Trout Fillets

Reviewed: Nov. 17, 2010
I wouldn't have liked it nearly as well without subbing half mayo like many reviewers suggested, so that's why four stars instead of five. I've tried a similar recipe with all sour cream and just didn't like it, kind of weird texture and not very toothsome. This was close to another recipe on this site for fish that I love, so I changed a couple of things to take what I liked best from the other one. I added a tsp of dill to the topping and rubbed the trout with lemon before topping it. I did not add the onions to the topping, but put a couple of tsp of melted butter in the bottom of the baking pan, tossed some thin slices of onions in the butter and put them in the oven stirring occasionally until they started to turn transparent. Then I set the skin side of the trout face down on the onions and topped them from there. You get the onion flavor through the fish, if you like onions you get some really delicious onions to put on top of your fish at the end, if you don't like onion you can leave them in the bottom of the dish. Side benefit; they keep the skin from sticking to the pan.
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7 users found this review helpful

Grilled Peanut Butter Apple Sandwiches

Reviewed: Nov. 12, 2010
I really loved these, but I did modify a bit so... I am sure it would taste good the way it is written, but I am of a creative mind and like to experiment. Here's what I did, just in case you want to try some of my modifications. First of all I always melt my butter for grilled sandwiches so I can use less. I only made two sandwiches, so 4 slices of bread, but I only used about 1.5 TBSP of butter (salted), by brushing it on the outsides of the bread with a silicon brush. I did this before spreading peanut butter on the other sides of the bread. Second, though I only made 2 sandwiches I used almost all of the apple. Thirdly, I precooked the apple for 30 seconds in the microwave with the cinnamon and sugar sprinkled on them. (I was afraid that the bread I was using wouldn't allow the heat to penetrate enough to cook the apple at all... I think this made a big difference. Yum!) Finally, I had this great apple cranberry whole grain bread laying around that sounded like it would be terrific with this recipe, and it was! My 95 year old grandma and my 9 year old daughter both liked the sandwiches very much. It was quite filling too.
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5 users found this review helpful

Apple Muffins

Reviewed: Nov. 12, 2010
I think these muffins are quite good, but they are traditional muffins. Nowadays we're used to the supersweet "cake" muffins at the grocery store, so we want to add sugar and/or toppings. Don't expect these to taste like grocery store muffins, think more like the homemade ones your great-grandma made... I really liked them when my grandma made them, and I like them now. I didn't modify these too much, but I did use whole wheat white flour which bakes up slightly heavier than white all-purpose. For that reason and due to the fact that my batter was mixing on the dry side (flour can be drier or moister depending on the humidity in the air) I added about 1/2 cup of applesauce. As a rule I use grapeseed oil instead of vegetable oil for almost everything these days as it is better for you and tastes great in just about every application I have tried. I also followed the advice of several other reviewers and doubled the apple ratio (I used Michigan Ida Reds) and "spiced it up" though I used 1/2 tsp of pumpkin pie spice and only about 1/2 tsp of cinnamon. I did NOT add more sugar, and I did not add a topping. I did add nuts to the second batch and walnuts taste totally yummy in these, if you like walnuts of course.
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3 users found this review helpful

Light Oat Bread

Reviewed: Nov. 16, 2009
I'm not sure if I did something wrong... I followed the recipe except used butter instead of margarine and substituted half white whole wheat for half of the bread flour... I did add a tablespoon of vital wheat gluten to try to make up the difference. Anyway, I got a mess. It was raw in the middle and "fell" in the middle... Maybe my bread machine is not very good, but I've never had this particular problem before. I did notice that the dough looked "wet" to me compared to the recipes in my bread machine book. I probably should've added a bit more flour during kneading. But anyway, other people subbed for whole wheat and apparently didn't have a problem so.... I'm not sure what the problem was, but can't rate it better than a 3.
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1 user found this review helpful

Chicken and Dumplings III

Reviewed: Apr. 26, 2009
I didn't make the whole recipe exactly as is, but it took very well to substitutions. I had turkey thighs instead of chicken breasts, I started by sauteeing a frozen mire poix mix from my grocery store, I used grapeseed oil in the dumplings and pulled them off heat after 15 minutes, then removed them to a serving platter while I added back in the meat and some frozen peas and let the liquid part simmer for minute. I seasoned it to my own taste with garlic, pepper and onion powder, then poured the meat, veggies and gravy over the dumplings. Perfection! Anyway, this recipe deserves the 5 stars because: 1. Most of the recipes for dumplings on this site resort to "canned" biscuits but this one gives you an excellent and easy dumpling recipe. 2. The method of covering the dumplings right away is correct... most recipes say to leave the lid off for the first 10 minutes but I've always found that produces disintegrated loose dumplings. 3. I think the chicken dumpling broth is greatly improved by thickening and extra "chickeny" flavor, so the cream of chicken soup is a good call. (Though you could also throw in a bullion cube and thicken with a little cornstarch at the end if necessary.) 4. It is a great BASIC recipe that you can modify A LOT and still get a good result.
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1 user found this review helpful

Split Pea Soup

Reviewed: Mar. 7, 2009
This is a terrific "basic" pea soup recipe. Here are some modifications you might want to try to get "beyond basic" to "golden." 1. Use a honeybaked hambone for a delicate, slightly sweet flavor and plenty of meat. 2. Simmer the hambone with a cup of chopped onions, 3 bay leaves, 1.5 tsp basil, the marjoram, double the black pepper, 1/2 tsp thyme and 1/4 tsp oregano in a mixture of water and chicken stock for only 20 minutes. Then take hambone out and let it cool... remove meat and replace hambone in still simmering pot. (The meat will become tasteless if you cook it too long so just remove the fat then chop and reserve.) 3. Brown (there should be crispy browned edges to the veggies) a mire poix mix in a tiny bit of butter then stir in 2 Tbsp broth and 2 tsp crushed garlic at the end just for a minute. 4. Add the mire poix, split peas, and a cup of sliced carrots to pot. I use yellow split peas because they look more attractive, "golden." Simmer until the peas begin to change (about 20-30 min.) 5. Remove hambone and add 1 large baked potato diced small. Simmer, stirring often (likes to stick and burn at this point) until potatoes are cooked through and soup is thickened (about 12 min, just add a little more stock or water if it is too thick.) 4. Stir ham back in one minute before serving and remove bay leaves.
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36 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 27, 2008
This is an excellent recipe partly because it includes the oregano and many of the other recipes on the site don't. Like many others I tweak it. Well, actually I just use it as an "outline" and make the following changes every time I make it. (I actually don't make a taco seasoning per se, but tacos from scratch every time. This is about what you need for 1.5 to 2 pounds of ground beef.) First I omit the paprika and black pepper. I don't use "chili powder" and substitute 1.5 TBSP New Mexico chili powder and slightly increase the other spices. ("Chili powder" is powdered dry chilis mixed with a lot of these other ingredients that are in the recipe, while "New Mexico Chili Powder" is pure powdered "warm" chilis.) I use cayenne in varying amounts rather than pepper flakes because I can control the heat better with it and I like the flavor of cayenne a lot better than black pepper (I want Mexican, not cajun.) I use 1 tsp fresh garlic (the crushed stuff in a jar) and 1/4 cup of chopped onion (prechopped and frozen) not granulated. Just after draining the majority of the grease I add the onions and garlic in and saute for a few minutes until the onions are thawed and beginning to cook. Then I make a clear spot in the middle of the pan and add my spices, sauteing them in the little bit of hamburger fat for a minute or two at medium then add a TBSP of tomato paste for a couple of minutes and letting it mellow over the heat before I add the water. When I add the water I add a tsp or s
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7 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Oct. 16, 2008
I just can't seem to please the kids with any of these baked nugget recipes. I liked them very well, but the kids just aren't satisfied with anything but the bland boring ones you buy in the freezer section premade. So I'm only giving it a four because I liked them very well, but was really hoping to please both myself and the kids this time.
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2 users found this review helpful

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