MEUGENI Recipe Reviews (Pg. 1) - Allrecipes.com (18839055)

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Carrot Cake III

Reviewed: Aug. 14, 2010
Absolute favorite carrot cake recipe. Like many others I adjust the recipe by using half white/half brown sugar (mellows the sweetness a tad), replaced 1/2 cup oil with applesauce (reduces the fat), and added nutmeg (balances the cinnamon-carrot flavor nicely). And I prefer a smooth frosting, so I leave the pecans out (they still come through in the cake itself, where I use finely diced pecans). But even without these changes the recipe stands as a delicious, moist, classic carrot cake (hence the 5-star rating). Make it a day ahead, because it only gets better with age.
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Pineapple Chicken Tenders

Reviewed: Aug. 8, 2010
Simple and tasty! I added a dash of ground ginger and reduced the amount of soy sauce a tad. A small can of chunk pineapple yielded perfect amount of juice. However, I used all this on only 1.5 lbs of chicken tenders (not 2, as recipe states). I broiled skewers on a lightly oiled, foil-covered broiler pan in the oven instead of cooking over the grill. I let them cook 6-7 minutes per side. I placed the pineapple chunks between skewers when I flipped the skewers over and served those with the chicken and a rice dish with raisins, saffron, and vegetables. Delicious!
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Baked Sweet Potato Sticks

Reviewed: Apr. 1, 2010
I baked these for a potluck and guests raved over the taste, even though I baked them a little too long so they didn't look pretty. I added equal amount of cinnamon with the paprika, plus a dash of coarse salt, and used food processor to make lengthwise oval slices. Next time I'll stick to the steak cut fry slices, which will undoubtedly hold their shape better during transfer from baking sheet to serving plate.
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Dixie Pork Chops

Reviewed: Sep. 23, 2009
We made this for a special family dinner and it turned out beautifully. As always a meat thermometer and evenly spaced meat in the baking pan ensured the texture of the pork came out dinner-knife tender. What surprised me most was that the apple ended up baked but not mushy at all, which brought a refreshing crispiness to the dish. We added about 1/2 cup of the same wine we were having with dinner to the sauce, as well as generous sprinkling of fresh rosemary over the pork. We will definitely be preparing our pork chops this way again and again with slight variations (different fruits, wines).
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Vanilla Ice Cream V

Reviewed: Sep. 23, 2009
This is a good vanilla ice cream that sets up just a touch icey. I made it in an ice cream maker using french vanilla flavored coffeemate and half the amount of suggested sugar. Flavors mellowed with time, such that I think it tasted better the next day than fresh. Even straight from the freezer I was able to scoop it, though the texture did not lend itself to classic round smooth scoops (wedges of ice cream worked much better).
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Cheese Crispies

Reviewed: Apr. 15, 2005
These cheesy snacks were irresistable. But don't let them sit--a day or two later and they're a bit stale.
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Potato Candy

Reviewed: Nov. 29, 2004
For fans of sweets and peanut butter, you can't go wrong with a modified version of this candy. There's an art to making it, as attested by all the advice. My family's rule of thumb: one very small potato, boiled in skin until falling apart, pureed (sans skin) and mixed with one pound of powdered sugar (more if a very "wet" potato). Needs plenty of sugar and patience when rolling out. Best served a bit aged (let cut pieces rest a day or two to dry).
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Pork Chop and Potato Casserole

Reviewed: Nov. 22, 2004
I seasoned chops with salt, pepper, and oregano. Cooking onions in pan with pork chops (after chops are lightly browned) and using Progresso (uncondensed) mushroom soup made dish much more flavorful. Delicious, really.
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