LillysMom Recipe Reviews (Pg. 4) - Allrecipes.com (1858877)

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Sour Cream Broccoli Casserole

Reviewed: Apr. 19, 2009
I think the key to this recipe is the soup used. I used one can Cream of Broccoli and the other was Creamy Herb Chicken. I also increased the sour cream by about 2 tablespoons, added onion powder, garlic powder and pepper. Also added about 1/2 cup of cheddar to the liquid mixture and added about 3/4 of a cup to the bread crumb mixture. Minor changes but I think they made it better.
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Artichoke Spinach Dip

Reviewed: Apr. 12, 2009
Very good. I didn't use garlic salt but did use about 3 cloves of garlic and probably a good teaspoonful of salt. I think I agree that the sour cream needs to be cut in have. Lastly this does make a LOT so plan accordingly. Consider the amount of sour cream and cream cheese. If I had to guess, you end up with about 6 cups of dip at least.
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Freak'n Good Ribs

Reviewed: Apr. 6, 2009
I ate these at a friend's home and they were FANTASTIC!!!! Can't wait to make them myself.
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2 users found this review helpful

Croque-Monsieur

Reviewed: Apr. 6, 2009
Okay what I discovered was ... cut up the sandwich into quarters before dunking and cooking and make smaller portions BECAUSE otherwise it is VERY gooey in the center and I found people where pulling everything out of the sandwich once it was cut in half for eating. Other than this...it was delicious and I'll be making it again for sure.
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BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Apr. 6, 2009
Amazingly delicious cake whose crowning glory is the FROSTING you make with the chocolate and Cool Whip (and it makes a LOT of it). I plan to use just that portion as a separate recipe for frosting. I would say just make sure you follow exactly. Make sure the frosting is warm enough to be drippy while applying (it hardens a bit when it cools). The rasberries are a nice touch but not necessary for those who want to skip it. I used FROZEN thawed rasberries.
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21 users found this review helpful

Black Beans and Rice

Reviewed: Feb. 28, 2009
I thought this was very good. You MUST do a couple of things...in browning the rice, keep the burner low or the rice WILL burn. And stir it now and then to prevent burning. Add the cayenne pepper and cumin BEFORE adding in the beans. It's just easier in terms of adding the beans and then mixing them with the rice. I used 3 cans of Progresso black beans. I think they were 14 or 15 oz. each. I, like others, cut the cayenne pepper and cumin in half or more just because the spiciness would do me in so adjust accordingly.
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Banana Banana Bread

Reviewed: Feb. 23, 2009
Good recipe but the key to it is know how many bananas to use. It calls for 2+ cups of MASHED bananas. That is at LEAST 4 medium sized bananas. I used 2 and didn't mash them (just made chunks and some got mashed in the process-others were chunked into the bread which was good). Two is NOT enough. Not only is it for flavor but for moisture.
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Chicken Teriyaki - It's a Secret

Reviewed: Feb. 5, 2009
You MUST add garlic ... soy without garlic is NOT teriyaki. There is also a recipe on here called Easy Teriyaki Marinade which is EXCELLENT.
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Cube Steak Parmesan

Reviewed: Oct. 7, 2008
I too used jarred sauce. This was GREAT. Very easy and very good. My one suggestion is that if you use thick steaks, to make sure they are cooked through. Some mine needed some additional time.
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Swiss Chicken

Reviewed: Jun. 27, 2008
I cut my chicken breasts lengthwise so they'd be thin. I used condensed chicken and mushroom soup. Use just enough soup to cover each cutlet and cover with swiss cheese (I used 2 slices per cutlet). Lastly I covered the dish with aluminum foil for the first 1/2 of cooking and then took it off to brown. Delicious!
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4 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jun. 27, 2008
Outstanding! Makes ALOT so use a big pot. Make exactly as called for in the recipe or do as I did and leave out some of the hotter items so it's not quite as hot if you want the kids to share.
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1 user found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 8, 2008
This was great. Reminded me of a stroganoff. I made it in my slow cooker. I marinated for a little over an hour then threw it all into my slowcooker. I used 3 good sized breats. To use more chicken, I'd double the sauce. I added 1 tablespoon of onion powder and did use a good tablespoon of sugar which is called for as being optional. I cooked it on low for probably 4 hours and stirred it occasionally. When it was looking done I mixed equal parts of a tablespoon of cornstarch and water to thicken the sauce. Served it over noodles. Delicious combo of ingredients.
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Baked Teriyaki Chicken

Reviewed: Apr. 3, 2008
Yummy! Doubled the recipe and added 1/2 teaspoon of cinnamon as it is an ingredient in other teriyaki chicken recipes I've used and I feel it is crucial. Give it a try!
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Cheesy Meatloaf

Reviewed: Mar. 17, 2008
Delicious. The key is to make sure you wash your hands and use them to thoroughly combine the ingredients.
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2 users found this review helpful

Cuban Midnight Sandwich

Reviewed: Feb. 10, 2008
Delicious! Follow the recipe EXACTLY as others have said. FYI-The idea of the foil and plate is to press down the sandwich while it cooks so whatever accomplishes that will do. I used a small frying pan lid to press down. Also, I would recommend you microwave the meat to warm it and take the cheese out ahead so it's not really cold. This will help in the process of cooking the sandwich so that the cheese melts, the meat warms and the bread gets crispy.
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52 users found this review helpful

Blissful Rosemary Chicken

Reviewed: Jan. 17, 2008
I thought this was delicious. I doubled the liquid part and while it baked, I cooked the excess in a pan and added some fresh rosemary and garlic to the duplicate what the chicken was cooking in. Then when the chicken was done, I added THAT liquid to the pan. Then I strained it to get a smooth liquid which I then put back in the pan and thickened slightly with about 2 tablespoons of cornstarch disolved in probabaly 1/4 cup of cold water. I served with rice. Also I wouldn't recommend using tenderloins unless you know you are getting a good slab of meat because I used tenderloins and ended up with oversized bite-sized pieces of chicken which wasn't bad but it wasn't what I had wanted.
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Apple Stuffed Chicken Breast

Reviewed: Jan. 4, 2008
Great recipe. I used the extra spices others suggested: thyme, garlic powder, onion powder, touch of cinnamon. I used 1/2 cup apple sauce and 1/2 cup chicken broth and added about a tablespoon of brown sugar to the drippings after I removed the chicken breasts.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 11, 2007
OMG this was just delicious. I did not have veg oil so I used 1 cup of apple sauce instead. My 8 year old LOVED this. And it makes 3 nice loaves. I made one in a pyrex loaf pan and found it cooked a bit slower than the metal pans. Just a quick FYI.
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Lemon Muffins

Reviewed: Jul. 12, 2007
As others have said I think they should cook at 375 rather than 400 for the 20 min. Maybe that would help with the dryness. I'm going to try some lemon and/or vanilla next time to enhance the flavor a bit too.
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Amby Rae's Cucumber Salad

Reviewed: Jun. 16, 2007
Yummy! I used a bit less sour cream as recommended everywhere in the ratings. I skipped the lemon juice and added probably a good teaspoon of ground dill. Added some tomato and vidalia onion and as recommended elsewhere added about a teaspoon of sugar.
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5 users found this review helpful

Displaying results 61-80 (of 173) reviews
 
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