LillysMom Recipe Reviews (Pg. 3) - Allrecipes.com (1858877)

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Sour Cream Pound Cake

Reviewed: Jan. 17, 2010
A VERY sweet poundcake. I will be cutting the sugar in 1/2 next time. I, like many here, cooked it at 350 for 1 hr. 10 min. I also added about 2 teaspoons of lemon extract just because I like lemon. Would likely be great with either 2 tspns Vanilla or Almond extract too. Look forward to making this one again!
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White Chip Chocolate Cookies

Reviewed: Jan. 8, 2010
Yum! Made with 1 cup white and 1/2 cup brown sugar. Also added 1 cup of well ground pecans. Other than that, I made it according to the recipe.
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Skillet Chops with Mushroom Gravy

Reviewed: Jan. 7, 2010
I added a little salt, pepper and onion powder to the breadcrumbs and grated cheese. And I dipped the chops in egg before breading since it created more 'bits' for the gravy. I used leftover white country gravy rather than cream of mushroom too. They were GOOD!
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Mom's Buttermilk Pancakes

Reviewed: Jan. 7, 2010
WWWAAAYYY too much salt in this recipe. I didn't think about it until I had them in my mouth...salt AND baking soda??? Beyond the salt factor I added about 1/2 tspn of Vanilla. Good recipe but REDUCE THE SALT!
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Buttermilk Pie

Reviewed: Jan. 4, 2010
One thing not included in the directions which would have helped me was that you need to cool, then refrigerate this pie once it cooks. I cut into it when it was still a bit warm and it was more like pudding/custard with the sugary bits separated towards the top. Mine did not look like the picture. Also, it calls for 1/8 of a TABLESPOON (not teaspoon); crazy measurement. I had to google what the equivalent was but ended up using 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon. My only future change to this is I will use less sugar.
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German Potato Pancakes

Reviewed: Dec. 22, 2009
Yum! I was not in the mood to shred potatoes so I just sliced them thinly. Since they couldn't be made into pancakes, I had to turn them often once they were in the pan. A keeper!
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Snowballs II

Reviewed: Dec. 16, 2009
Made this with only 1/2 cup of ground pecans and thought they were just perfect. Splattering these with chocolate would be a delightful addition to be sure. Melt in your mouth treasures!
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Potato Spinach Casserole

Reviewed: Dec. 7, 2009
For those of you who might not realize…the ingredients of this recipe are what you use to mash the potatoes. I found it worded in a way that almost made it seem like you mash the potatoes using the usual ingredients (milk, butter) and then add all the other ingredients. Nope! I boil my potatoes in chicken broth which I think improves any mashed potato recipe. I cooked my onions and about 2 gloves of garlic in the ¼ cup of butter that’s called for then mixed it into the sour cream. Then when the potatoes were done, I pulverized them with an electric mixer and added the sour cream mixture which essentially created mashed potatoes. Then I mixed in the spinach, baked and added the shredded cheese as directed. My husband and I like it a lot but my picky 10 year old would not touch it sadly. Makes a lot.
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Ground Beef Stroganoff

Reviewed: Dec. 2, 2009
I like my stroganoff to be more saucy than meaty SO I added probably another cup of sourcream and another 1/2 cup beef broth. I used a can of Cream of Mushroom soup instead of the mayonnaise. I also added probably 1 tablespoon of Worstershire sauce, and probably almost a full teaspoon of garlic powder. Loved it!
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Campbell's® Cheesy Chicken and Rice Casserole

Reviewed: Dec. 1, 2009
I made this using Cream of Chicken with Herbs so it took care of seasoning the chicken (which I think is a critical part of this recipe that many overlook based on comments). I used chicken broth instead of water and I cut the chicken into large chunks and mixed it into the soup mixture rather than laying whole breasts out on top. I did not add salt and don’t think anyone needs to given the amount of salt in the condensed soup. I greased the bottom of the pan a bit with some butter then threw in the fresh green beans and mushrooms (my choice for this dish). Then I poured the soup mixture in. Prior to cooking, I topped it with a sprinkling of garlic powder, a little bit of shredded cheddar, parmesan and bacon bits. Cooked for the 45 min. and everything was nicely cooked. YUM!!
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Autumn Squash

Reviewed: Nov. 13, 2009
To prepare squash, peel and cube and boil for 15-20 min., then mash. 1 large squash will have at least a 2-3 cup yield. You can also cut the squash in half (remove seeds but don't peel) and bake it at 350 for 45 min. I think peeling and cubing is easier though. I like the Butternut Squash Supreme which I found on this site too. It's essentially the same but this one uses brown sugar and cinnamon and the other doesn't.
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Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Nov. 3, 2009
Didn't have cream of celery so i used Cream of Mushroom with Garlic instead. I would imagine regular cream of mushroom would work too. I added probably 1/2 cup milk to thin it out. Would defintely make again.
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Photo by LillysMom

Candy Corn Bark

Reviewed: Oct. 25, 2009
The great thing about this recipe is it can be adapted for any holiday or any celebration that calls for some sweets. I will try it again and use nuts and chocolate wafers. Will definitely use again. Makes a lot too. I used a very shallow baking tray and put in the fridge to harden before breaking up. After spraying the tray, wipe with a paper towel to distribute and not have a buildup.
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Cheesy Fried Potatoes

Reviewed: Oct. 16, 2009
Delicious! My advice: use quality bacon. Use only the 2 strips called for because using more creates too much grease. If you want more bacon, drain off some of the grease before adding the potatoes or you'll have a greasy dish.
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Beer Battered Fried Vegetables

Reviewed: Oct. 16, 2009
I used this recipe for the batter portion of the recipe and thought is was fabulous. Makes A LOT of batter. I chose thawed and drained frozen butternut squash.
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Hazel's Meatballs

Reviewed: Oct. 14, 2009
GREAT basic meatball. Could be used for swedish or any other kind of dish involving meatballs.
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Broiled Grouper Parmesan

Reviewed: Oct. 8, 2009
I thought this was WAY too salty with all the parmesan cheese. I was nauseous after I ate it and won't make it again.
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Baked Sweet Potato Sticks

Reviewed: Sep. 13, 2009
Like others I cooked for only 20 min. I cut them smaller than in quarters. I added less than 1/2 teaspoon of garlic powder, onion powder and salt. I also ended up adding a little more olive oil since the added dry ingredients makes it pastier and you need it to be liquid. I would suggest brushing the potatoes with the oil mixture if you decide to do them lengthwise. It would also be good if they were cut in 1/2-3/4 inch rounds. Then maybe use a plastic bag. I had a very hard time trying to coat the lenthwise piece in a 10 in. round bowl. Eating at room temp or just a little warmer is ideal. Hot would be no good.
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Mocha Cake I

Reviewed: Sep. 9, 2009
I agree with some other posters who said the cake called for too much liquior. I used a dark chocolate mix and used just under one cup of liquior. Then I used my favorite chocolate frosting from Betty Crocker. Didn't add anything; just nuked it for 25 seconds to make it so I could pour it over the cake. I do think that beating the batter for the required 3-5 minutes is what ultimate made this cake rise so well. I didn't have a bundt pan but made an 11 inch round that was dense and moist. It would even be good without frosting and just dusted with some confectioners sugar.
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Picante Chicken

Reviewed: Aug. 27, 2009
My husband said he like this. I needed something quick and spotted a bottle of Picante in the fridge along with a leftover chicken breast I hadn't used yet. I cut up the breast into about 4 strips and boiled them in a small pot (to submerge meat in the sauce) for probably 45 min. - they were tender and tasty. I served with black beans and rice.
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