LillysMom Recipe Reviews (Pg. 1) - Allrecipes.com (1858877)

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Creamed Beef

Reviewed: Mar. 27, 2001
Very tasty; very easy. I highly recommend this one.
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4 users found this review helpful

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

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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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

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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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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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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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

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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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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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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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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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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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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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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Hawaiian Chicken

Reviewed: May 16, 2009
I made this on the stovetop. Melted the butter in a pan, then mixed ALL the ingredients (less pineapple) in a bowl and poured it into the pan with the melted butter. Then I added the chicken. I used BONELESS chicken cut into large chunks. Cooked this on a VERY low flame and when it was done, I added the chunks of pineapple to heat through. DELICIOUS! Serve with plain rice.
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8 users found this review helpful

Peach Muffins

Reviewed: Jun. 26, 2009
This is one delicious recipe. I bought and peeled 2lb. of good-sized, very ripe peaches. I was careful to capture all the juice. Then I used my hands to mash and puree the peach meat and juice. It ended up using 2 1/2 cups of peaches and I think it was plenty because I had chunks and can't imagine it being any moister than it was. I also found that I had so much batter that I decided to make a loaf in addition to 12 muffins. I didn't want 2-3 dozen muffins. It's makes a lot of batter. The loaf cooked I think for 45 min. at the same temp as the muffins. There's probably enough batter to make a bundt type cake too. Will DEFINITELY make this again.
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Chocolate Oatmeal Drop Cookies

Reviewed: Aug. 22, 2009
I did what others did and used an entire cup of butter (2 sticks) instead of half shortening. I also cooked them at 350 instead of 325 and had to cook them for like 10 minutes to get them properly lightly browned. I did not have chocolate chips so I added a little less than 1/4 cup of chocolate hershey syrup. I think it thinned the batter a BIT too far but not sure. The cookies are very flat when they cook and are chewy. Very good. Would definitely make again.
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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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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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2 users found this review helpful

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