LMichelle Recipe Reviews (Pg. 1) - Allrecipes.com (188674201)

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Chicken Stir-Fry

Reviewed: May 21, 2015
This recipe is sooo good! Based on others comments, I did use 1/3 cup low sodium chicken broth and 1/3 cup soy sauce. For my personal preferences, I added a red bell pepper (love the color and flavor), and doubled the garlic. Everything else was done as per the recipe. Outstanding! Thanks for sharing! :-)
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Mar. 8, 2015
Awesome! I had some over ripe bananas that I didn't want to throw away, so I went looking for a recipe and found this little gem. After reading the reviews, I cut the butter to 3/4 cup, and added a tsp each of cinnamon, baking powder, and nutmeg, and about a tsp and a half of vanilla. I couldn't help but add a few shakes of pumpkin pie and apple pie spice. I also substituted pecans for walnuts (since I didn't have any walnuts), and added raisins. It made enough for 24 muffins. I used 1 cup of white sugar, a 1/2 cup light brown sugar, and a 1/2 cup of dark brown sugar. I baked at 325° for 30-35 minutes. Like many others, mine didn't rise much, but the texture and flavor was perfect. I may add more baking powder next for more rise, but they are super yummy. Will make again! Thanks, OP, for a great recipe! :)
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 15, 2013
Perfect! Thanks, Beth!
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Mary's Pecan Crusted Chicken

Reviewed: Nov. 10, 2013
Yum! I brined the chicken since breasts can be dry. I also cut the cinnamon to a heaping teaspoon and increased the poultry seasoning. I added a sprinkle of some tortilla chile crusting for a little kick. The coating does fall off but not enough to complain. Great recipe, Mary, thanks for sharing!
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Cherry Jalapeno Mexican Pork

Reviewed: Jun. 27, 2013
My BFF made this while I was visiting, and I had to have the recipe. She used red bell pepper, which makes for great flavor and color, and doubled the garlic. It has great flavor...hot, bold and sweet. When I made it, I used her tweaks, and used more honey to even out the heat. I brined the pork overnight so it doesn't get dry. I can't wait until cherry season so I can make it again!
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