CYUMICKEY Recipe Reviews (Pg. 1) - Allrecipes.com (18776884)

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CYUMICKEY

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Greek Island Chicken Shish Kebabs

Reviewed: May 14, 2014
Great flavor! Made the marinade as written, but wasn't able to marinate for the full 2 hours. Dipped whole roma tomatoes in the marinade as well and then put them on the grill. Will definitely make this again.
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0 users found this review helpful

African Chicken Stew

Reviewed: Jan. 31, 2007
made this with mods from other reviewers - 1/2c. peanut butter, 1 can chicken broth, 1 sweet potato... I only used 2 chicken breasts. I didn't have crushed red pepper, so I used 1/2 t. chili powder and 1/2 t. cayenne (totally an accident, I thought one was paprika!) so it had a kick! I also just used a few pinches of salt, it needed a little more than that. I think one can of garbanzos is too much. I also added some baby carrots and green beans, which were nice. I liked it and will be eating the leftovers, but hubby didn't say whether or not he liked it (he left a lot on his plate) so it's only getting 4 stars...
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2 users found this review helpful

Cantonese Dinner

Reviewed: Jun. 23, 2006
this was interesting...definitely not even asian-esque. I added more vinegar, some rice wine, and soy sauce. I thickened it with a cornstarch slurry. I also added some canned pineapple. It was not bad. before I doctored it up, it tasted like vegetable soup.
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1 user found this review helpful

Squaw Bread

Reviewed: Jun. 21, 2006
I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust.
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31 users found this review helpful

Chile Colorado

Reviewed: Jun. 19, 2006
This was good, but didn't taste like chile colorado. I think it needs more spices than just the new mexico chiles. It ended up tasting like beef stew, how weird.
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20 users found this review helpful

Irish Tea Cake

Reviewed: Mar. 20, 2006
two thumbs way up! tastes like a fluffy sugar cookie, as I would have suspected looking at the ingredients. It's dense, not too sweet, and really tastes like a sugar cookie! Would be great with some fresh fruit. EASY to make! Thanks!
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3 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 20, 2006
really, really fantastic! Thanks!
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0 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 20, 2006
Made this on st. pats. Used a 2.5 lb point cut corned beef, 3 large carrots and 1 red potato, cut in big chunks. Veggies in first, sugar on the beef, beef on top of veggies, 1 bottle of guiness. Cooked on LOW for 10 hrs. Very tender! It was a little too salty for me, so that's why it gets only 4 stars. DH liked it. Made corned beef hash the next day with red potatoes and the veggies from the crockpot. 2 thumbs up for the hash! I also made Diane's colcannon which was fantastic, and irish tea cake (also from this site). Thanks!
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2 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 27, 2005
I was pleasantly surprised with this recipe. I used a whole egg b/c the yolk broke into the white while I was separating and I couldn't be bothered. LOL I also omitted the cloves (yuck), and used 1 t. cinnamon. I never use the full amount of salt...ever. Just a dash'll do ya! I chilled it all day, and it only got a little sticky as it sat out while I was rolling it. Also, I personally think the dough smelled kind of gross (molasses), but they baked up heavenly and so good. I really liked these, and will make them again. This will be my 2nd gingerbread cookie recipe for the files... :) I bet if you threw in a bit of chopped candied ginger, it would be even spicier! thanks!
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3 users found this review helpful
Photo by CYUMICKEY

Soft Christmas Cookies

Reviewed: Dec. 21, 2005
can I give this more stars? Thank you for a fantastic recipe! This is my new sugar cookie recipe. I just made these, and OMG they are so good. They are sweet and buttery, but not excessively so. I baked them for 10 min. Frosting will be good, but plain they are amazing. I used butter and all the flour, and found that it was stiff enough to roll...no chilling needed! I used the Wilton comfort grip tree cutter, and it made 21 cookies with a couple of scraps. Thank you so much again!!!
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3 users found this review helpful

Gingerbread Men

Reviewed: Dec. 16, 2005
I made these last night! While initially skeptical about the butterscotch pudding, can I just say "WOW!" The finished product looks and tastes like it came from a bakery! They were really easy to make, and not too gingerbread-y. Hubby doesn't like ginger or gingerbread men, but he ate handfuls of these. I used the mini Wilton christmas cutters to make them bite-size. They are crispy and light. I wanted cakey, but these were a very nice surprise. Next time I will either sprinkle colored sugar on them before baking, or drizzle with colored Wilton candy melts...I will definitely use this recipe often! Thanks!!!
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3 users found this review helpful

Pumpkin Cake I

Reviewed: Dec. 1, 2005
I made this the other day. I thought it might come out more like a muffin than a cake, and it did. It's a dense cake, but moist. I omitted the cloves because I don't like them. I also used chocolate chips instead of walnuts like the other user did. It's good, and everyone liked it, but I think it needs something else. Can't put my finger on it...maybe brown sugar? rum? Well, I'll probably just use this recipe for muffins...
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1 user found this review helpful

Wisconsin Bratwurst

Reviewed: Nov. 3, 2005
This is NOT a crockpot commuter dish, if you expect to have firm, crisp bratwurst. The exact words from my husband were "bratwurst is not supposed to be like this." It was very, very soft, even after browning. That said, the flavor was INCREDIBLE, and had I done this correctly, it might have had 5 stars. I used 1 bottle of Pyramid Hefeweizen (beer of choice lately), 1 cube of butter, and 2 onions. Maybe I can put the leftovers in mac & cheese? I will revisit this when we get our bbq...
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4 users found this review helpful

Hot Water Cornbread

Reviewed: Oct. 14, 2005
we think this is FANTASTIC!
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0 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 14, 2005
This is a staple in my house...we LOVE it! I use garlic salt and pepper, and Lipton Beefy Onion soup mix. I also use baby carrots and sweet potatoes instead of regular potatoes. I add a can of beef broth to ensure there is enough liquid to cover the meat. Cooks on LOW for 10-12 hrs, and is just perfect! I make "pot roast burritos" with the leftovers...hubby loves those! :) An EASY, no-hassle, tasty pot roast!!! *note - close all of your bedroom doors when you turn on the crock or else your rooms will smell like pot roast for days...)
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25 users found this review helpful

Dee's Special Chicken

Reviewed: Oct. 14, 2005
I have to say that this was pretty good! The beer really worked, it didn't even really taste like beer! I used 4 frozen (I didn't thaw, either) chicken breasts on the bone with skin, and I didn't broil them - although next time I will use garlic salt, pepper, and flour, and brown them in a pan. As always, I added chicken broth (1/2 can this time) to cover the meat so it wouldn't dry up. I used about 10 cloves of garlic crushed and chopped. I also sliced an onion and threw that on top of the chicken. Also, I used 1 bottle of Pyramid Hefeweizen. Next time I will squeeze a couple of oranges into the crock to enhance the flavor. Cooked on LOW for 10+ hours so the meat was a tad on the dry side. The soup/juice really helped though! Just pour it on! It definitely didn't have enough salt, but the herbs made it really tasty! I served it with chicken and garlic rice-a-roni and sourdough bread. Next time I will have white rice and some veggies on the side. I will post an update after I've applied the modifications!
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16 users found this review helpful

Slow Cooker Chicken Stew

Reviewed: Oct. 7, 2005
This wasn't too bad. I made a few tweaks based on other reviews and past experiences. I definitely have more ideas for the next time. I used chicken breasts with the bone and skin, sauteed in a couple of Tbsp. olive oil and garlic with garlic salt and pepper, added 1/2 cubed sweet potato, celery, and baby carrots. I used Lipton golden onion soup mix, added another 1/2 c water (total 1c water) and a can of chicken broth. You have to make sure your meat is covered in sauce if you cook it for 12 hrs on low (I commute). I didn't have italian seasoning, so I used parsley and a dash of chili powder. The meat fell off the bone and was not too dry. I couldn't taste the apple, so next time I will use 2, and probably use granny smith instead of red. I couldn't even taste the cream of celery either so I might not use it next time. I found that it didn't have as much flavor as I usually expect from pot roast or stew. A little more salt helped, though. It was probably too diluted with the extra water. Next time, I will add more salt/seasoning, maybe even some chicken boullion. All in all, a good base recipe to build on...
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25 users found this review helpful

Slow-Cooked German Short Ribs

Reviewed: Sep. 13, 2005
I made the recipe as written, but used ± 2.5# short ribs cut in chunks. This was so good! It had the greatest flavor... It was a little dry/charred, but that's user error...I had it on LOW for 12 hrs (I commute). It was also swimming in oil, so next time, I will double the sauce like another user posted, and take out the oil with a baster. Oh yeah, and I will definitely put in more onions, because they were caramelized and SO good! My fiance thought it was great! I also had potato pancakes, sauerkraut, bratwurst, and rolls! mmm...
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1 user found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Jun. 24, 2005
I will definitely make this again, but it only gets 4 stars b/c it needs some tweaks... I followed the recommendation of the other reviewers (bay leaf, brown sugar, peppercorns, red wine vinegar), but cooked it for 12 hrs on low (I commute over an hour each way to work). Next time I will use chicken breasts with the bone (I used boneless skinless, and only 2 large breasts), and either add more water or reduce the amount of soy sauce. Although the chicken turned out very tender, it was a little dry from cooking so long. Hopefully by using chicken on the bone, and reducing the soy sauce, it will be great. My fiance thought it was good, I thought it was quite salty... I also want to put veggies in it, but what type would go well? Maybe carrots, potatoes, or chayote.
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1 user found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Apr. 26, 2005
Wow! Spicy! This definitely needs the cheese to temper the heat. I used leftovers from a Costco rotisserie chicken, and only 2 cans of beans. I also added cubed chayote squash as a variation. It was very good. I didn't mix the cheese into the chili, but rather served it on the side for sprinkling. This was a definite hit and a keeper... ..........*note - just made this again last night, 1 can drained beans, 1 can ortega chiles, 1 can DICED TOMATOES (really added flavor!), frozen corn, chicken, onion, garlic, 1/2 can chicken broth. It turned out really flavorful. The tomatoes mean that it's not "white" chili anymore, but it was great!
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2 users found this review helpful

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