SPARKLER8666 Recipe Reviews (Pg. 4) - Allrecipes.com (18354524)

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Zucchini Cobbler

Reviewed: Jul. 30, 2007
This cobbler is terrific! It fools everyone. I think you could saute/braise the zucchini in lemon like this and use it in almost any apple pie or bar-like recipe and it would turn out great. I did peel it and scoop out the seeds as suggested, and cut it into apple-like wedges. A few things to note: The lemon juice dried/soaked up before the zucchini was soft enough so at that point I sprinkled a little more on and added just a tidge of butter to keep it cooking without browning or sticking. Oh, and I didn't use as much nutmeg as the recipe called for (just a pinch) plus I used all brown sugar in the filling, and reduced the sugar in the crust by 1/3 cup. UPDATE: 8/2012 I have continued to love this recipe, though rarely do it as "cobbler" but use it in a pie crust with a dutch apple crumb topping. My kids are older and the jig is up, but they actually like this pie as well as any apple pie we've ever had. I don't know why some reviewers say the zucchini is bitter, they must not have very good zucchini. I grow a golden variety in my garden and they get to be 16 inches long sometimes when my back is turned and the overgrown ones are the ones I use for this recipe. Nobody has ever complained that my pie tastes bitter or like zucchini.
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5 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Jul. 30, 2007
Absolutely terrific! Per the other reviews I doubled the chocolate and reduced the oil to 3/4 cup (didn't need to add any applesauce to make up for it, but there is additional fat in the extra 2 squares of chocolate.) I grated golden zucchini with the skin on and used white whole wheat flour because I try to get as much fiber in as I can for my kids. I used white chocolate chips instead of nuts because my kids won't eat nuts. They turned out GREAT! Oh, and get this, I was gonna' make frosting, but my 11 year old son (who normally thinks frosting is the best part,) told me not to. I made a batch of mini-muffins with the batter first and sprinkled them with powdered sugar because the kids were hungry and I was running out of time. My son had one and said the powdered sugar was perfect, and frosting them wouldn't make them any better! Try them; you'll like them.
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74 users found this review helpful

Easy Mint Chip Ice Cream

Reviewed: Jul. 26, 2007
Hmmm. followed the recipe proportions exactly and only added some cocoa powder. My ice cream machine wouldn't freeze it all the way; not sure why. It got it to a thick syrupy stage and wouldn't go any further than that. Finally I put it in a cake pan and froze it the rest of the way. It turned out "ok" from there. The kids liked it, but didn't love it. I thought it was way too sweet; I can't imagine how much sweeter it would have been if I hadn't added the unsweetened cocoa powder. I had mint extract but not peppermint... I think peppermint would have been better. The texture was ok though so I'm giving it 3 stars because even though it was a pain and not "the best" it did turn out like ice cream at least (even though it was frozen in a pan.)
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1 user found this review helpful

Stovetop Granola

Reviewed: May 23, 2007
This tastes a lot better to me than most granolas. My kids really like it, and one of them is really not thrilled with oats generally. It is also easy to make. I added a little bit of vanilla to the honey and brown sugar... Also, just an FYI - it is a bit oily. But I think that is why the kids really liked it; it is rich and tasty because of that oil. I am going to try substituting coconut oil for the olive oil and adding a little coconut to the mixture. (Did the coconut thing! MMMMMN - GOOD!)
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33 users found this review helpful

Grandma Johnson's Scones

Reviewed: Apr. 24, 2007
These are really good, but... scones are funny business. Kind of like biscuits... the preferred textures run a wide range, and one person's finest biscuit or scone may differ greatly from another's. I personally liked these a lot, my kids did not. They prefer them the way I have made them in the past... Grandma Johnson's scones are soft all the way through and just slightly chewy, the ones I normally make are slightly crunchy on the outside but completely tender inside. To each his own. This is an excellent recipe for those who prefer no crunch but want a hint of chewiness.
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Strawberry Pretzel Salad

Reviewed: Apr. 24, 2007
Very fun and interesting salad. Takes a bit of time, so be prepared for that. Also, crushing pretzels... not so easy. Even the food processor didn't want to crush them. Mine never did get that small, but I used the skinny matchstick kind, maybe the round ones are easier? Anyway, I still had many peices 1/3 to 1/2 inch long when I finally gave up on the crushing thing. There were some fine crumbs... anyway, it worked so don't be discouraged if you can't get them to completely crush down. I also added about an extra 1/4 cup of brown sugar to the pretzel mixture. I just felt like it needed it, and it turned out well. But the kids loved it. One more hint, the strawberries and bananas start getting "icky" within about 24 hours, so don't fix this thinking you'll have salad for several days. It is best for a crowd who are going to eat it up right away. Because of this I may experiment with other fruits that last longer rather than using fresh strawberries and bananas; my kids were really sad 2 days later when I had to throw the rest away.
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Blueberry Blintz Souffle

Reviewed: Apr. 24, 2007
This recipe is very good. I did modify it a bit, but am giving it the benefit of the doubt (perhaps it would have been just as good without my modifications.) I thought the "crepe" layers would be a bit too eggy, so I added slightly more than a half cup extra flour to the "crepe" mixture. I accidentally forgot to add the orange juice. I blended the cottage cheese smooth before using it (though perhaps ricotta would have worked without blending) and mixed the entire filling in the blender, nice and easy. I omitted the cinnamon and added a couple of dashes of nutmeg instead. Also, didn't bother with the blueberry syrup, just used cherry pie filling because that was my preferred topping at the restaurant where I used to eat blintzes. I have to say, this tasted like blintzes to me and was only slightly different texture-wise. Thanks.
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13 users found this review helpful

Oil Pie Crust

Reviewed: Apr. 15, 2007
Yes it is flakey, which is why it is getting 2 stars... This crust is awful. It tastes terrible, it is hard as a rock on the edges and it is very difficult to work with. I used wax paper to roll it out to avoid absorbing extra flour (had to add extra milk to get it to stick together in a ball in the first place.) I will still be looking for a good oil crust because this is not it.
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Carrot Patties

Reviewed: Apr. 2, 2007
I hesitate to give this a 5 star because I changed it so much... but what I did end up with was excellent. I didn't have even a half pound of shredded carrots so subbed in some potato. I shredded 1 large potato, then rinsed it in cold water, & squeezed out the excess water. Next I took about 3 cups of shredded carrots and put them in the microwave for 30 sec bursts three or four times (until they seemed to soften some... I wanted them to be done when the potatoes were done,) stirring between each burst. Then I mixed the potato and carrot together with seasonings (salt, garlic, onion powder, salt, a dash of cayenne and black pepper.) Added 1/3 cup barely cooked finely chopped onions (again I used the microwave) and a couple of tablespoons of flour mixing well. I molded them into patties as firmly as I could and fried them in an oiled pan over medium heat(I brushed my nonstick pan with oil.) Just before I turned the patties over I put about a 1/4 tsp of butter on top of each patty, which gave them excellent flavor and kept them from burning. (No eggs and no crumbs at all.) HINT: Like hashbrowns they stick together best if you wait until the bottom is somewhat crisp before you turn them, and don't keep turning them over and over again.
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30 users found this review helpful

Buttermilk Pancakes II

Reviewed: Feb. 19, 2007
Excellent, some of the best pancakes ever, and they still tasted excellent even though I exchanged the white flour for healthier flours... whole wheat pastry, oat and a tablespoon of ground flax.
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2 users found this review helpful

Golden Yam Brownies

Reviewed: Feb. 19, 2007
These were good, but mine turned out awfully wet. From the other reviews I read I think the results on these are going to vary quite a bit depending on the amount of moisture in the yams and flour you use. Cooks beware and use your experience and judgement to decide if you need to add a little more flour to get the consistency you desire. They didn't have the chewy texture I like in a brownie either. They really reminded me of Texas Sheetcake, (which some people do think of as brownies, so it is quite subjective.) You could try reducing the eggs to 2 and using all brown sugar. It might be chewier then and have a little more "butterscotch" versus pure "yam" flavor. They do taste good, but I was hoping this would be the yam recipe to die for. It wasn't, but it was a fine recipe, just not what I was expecting in a "brownie."
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 31, 2007
Mmm. Yummy. Somehow it ended up tasting a lot like Chicken Marsala though.
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Simple Scones

Reviewed: Jan. 30, 2007
Excellent basic scone recipe. It allowed for substitutions nicely. I used half white and half whole grain flours to up the nutritional value (1/2 cup oat flour and 1/2 cup whole wheat pastry four plus 2 TBSP ground flax seed.) I divided the dough in half and put chocolate chips in one half (alas, I hate currants and raisins!)and unsweetened finely shredded coconut & chocolate chips in the other half. Mmm, yummy, and halfway healthy too. Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths... use your imagination and create scones to die for!
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287 users found this review helpful

Spinach Dip II

Reviewed: Jan. 23, 2007
OK, this recipe is a 5 with some important modifications. No canned slimy spinach; I use a 16 oz. bag of frozen and cook it in the microwave and squeeze the excess moisture out. I use a giant skillet and saute the onion first in a tiny bit of olive oil, adding at least a TBSP of crushed fresh garlic near the end of the sauteing. I like artichoke hearts in mine, coarsely chopped, and add all the rest of the ingredients except the parmesan and cheddar in and heat stirring until incorporated and bubbly. (Also, I like to use a sundried tomato alfredo sauce, but the bechamel will work ok.) Finally I add the last cheeses in, though usually my proprotions are more like 1 cup of parmesan, 1 cup of cojack, and 1/2 cup of mozzarella. Sea salt to taste and it might need a little more cayenne if you want a more significant kick. However, this is not a BAD recipe as it is, just doesn't quite have enough oomph without the above modifications. And my way the recipe is completely cooked on the stovetop, no lengthy stays in a crockpot or extra baking in the oven.
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52 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 21, 2007
This is wonderfully tasty meatloaf, but I just can't bring myself to make upside down meatloaf. So I make this with the sugar and catsup mixed and on top of the meatloaf... Also, I do decrease the sugar a little and add a little onion powder to the topping. But at least the way I make it, it turns out wonderfully!
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Easy Pizza Sauce III

Reviewed: Jan. 21, 2007
A wonderful combination, makes a rich and thick sauce we all love. I use fresh garlic not dried and more like 2 heaping teaspoons (but we love garlic) and also add a good heaping tablespoon and a 1/2 of dried basil.
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1 user found this review helpful

Triple Berry Crisp

Reviewed: Jan. 21, 2007
This is wonderfully rich and delicious... and flexible in that you can really use any combination of berries or just one kind and it still turns out really wonderful. Not a recipe for dieters though... but truly yummy comfort food.
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1 user found this review helpful

Blueberry Crisp II

Reviewed: Jan. 21, 2007
I substituted and doctored this up quite a bit and it still turned out great! I like more fiber in our food, so used several types of whole grain flours (oat, whole wheat, & corn flour) for half of the white flour. Also, used half brown, half white sugar (and decreased the amount of sugar by a 1/3.) Added a good shake of salt and tiny pinch of nutmeg (to compensate for the blandness of the oat and whole wheat flours.) The reason I decreased the sugar in the topping was that I tossed my frozen blueberries with tapioca and sugar (to be sure the filling would set up a bit) and the juice and zest of one lemon (to make sure the blueberries had enough zing.) Anyway, point is, the recipe turned out fantastic, in spite of my many modifications.
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Chicken Tikka Masala

Reviewed: Jan. 21, 2007
4 stars due to salt hazard. I'm not a griller, and I believe that my way of making this recipe produces a much tastier sauce; this is what I do. First I cut the salt down to 1 and a half tsp in the marinade and 1 tsp in the sauce. I add 1 tsp of coriander per batch to the marinade and let it marinate for at least 2 hours, up to overnight. I don't use skewers, I just arrange the pieces on foil lined cookie sheets so they don't touch and roast them for 14-17 minutes at 425 degrees. They will shrink a bit and the marinade changes and clings to the meat and clear juice begins to form in the pan. Then when I add the meat to the sauce, I also pour in the pan drippings!!! When making the sauce I use tomato puree not sauce and I never simmer for 10 minutes after adding chicken, maybe 5, I don't want my chicken overcooked. I double the sauce and marinade recipes and triple to quadruple the amount of chicken because I make this for at least 8 adult and teens. My family loves this and there are never leftovers! (I don't need as much sauce because I don't use it on all the chicken. For the faint of heart who cannot take the heat in this recipe I pull their chicken before adding to the sauce. I quickly rinse the marinade off their chicken and stir it into some sour cream. Then I add a dab of the sauce and tomato puree for color and voila, a milder version is created alongside the spicy version. The flavor of the marinade permeates inside the chicken, so they still get a flavorful meal.)
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Donna's Cheesy Quiche

Reviewed: Jan. 11, 2007
This is an excellent basic recipe for quiche BUT for us it is just a tad too rich without quite enough protein, so I always double the eggs and sometimes substitute part half and half or milk for some of the cream. I have made this with many different cheeses and additions. But I always decrease the basil by 1/2, substitute savory for the oregano decreasing it a bit, and add a dash or two of nutmeg. I personally like it with gruyere, spinach and a bit of good ham. My kids like it best with cheddar, spinach and ham or bacon. My husband likes it mediterranean style with artichokes, spinach and feta. I buy pillsbury already made piecrust and cut out smaller circles to fit our muffin pan. Then I put the toppings (different for everyone) in each cup and pour the egg mixture over all. Then everyone gets a quiche they like. (oh and if you add the spinach make sure you precook it and squeeze most of the moisture out of it or you'll get a mess.)
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83 users found this review helpful

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