*~Lissa~* Recipe Reviews (Pg. 8) - Allrecipes.com (18893755)

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*~Lissa~*

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Watermelon Lemonade

Reviewed: Nov. 17, 2012
I used less cold water as I felt it would have watered down the flavors. Guess it depends on your watermelon. Same with the amount of sugar you need. To make it easier, I put the strained watermelon juice right in with the rest of the mix and stirred it in a pitcher. A great way to use up a surplus of watermelon! Hubby thought it was really good!
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Chocolate Waffles I

Reviewed: Nov. 17, 2012
These were yum! I added 1/4 C more cocoa powder and subtracted the same amount of flour. After I made one and tasted it, I added 3/4t vanilla and a little more sugar. Also used oil instead of butter. I skipped the 'hard sauce' and instead made simple syrup with sliced strawberries as a sauce. The only reason I gave this 4 out of 5 stars is it wouldn't have been chocolatey enough for me as written, and the vanilla was a great addition. Hubby said it would be better for dessert than breakfast-but that was HIS opinion. For a dessert, I'd also add fresh whipped cream! My waffle iron gave me 8 or so waffles, so I wrapped the extras in parchment and put them in a freezer bag and froze them.
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Quick and Flavorful Vegetables

Reviewed: Nov. 13, 2012
This was better than expected. I used steamed carrots, broccoli and green beans. I added the Veggie Flavor Boost in increments so it wouldn't be too salty as others mentioned. I also added Italian seasoning and topped with Parmesan as suggested in the footnotes of the recipe. This was a quick way to flavor steamed veggies, and hubby ate all of his broccoli ;)
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Creamy Mushroom Spaghetti Squash

Reviewed: Nov. 3, 2012
Not a fan of the gelatinous soup in a can so I made my own delish version. Hubby gave this 5 stars, but I felt it was a bit on the watery side from the squash. I made my soup replacement nice and thick, but the squash still made the dish too watery. Taste was great though!
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 3, 2012
Pretty typical mash. I often boil my taters in stock with garlic cloves, so this wasn't entirely new to me. Came out similar to the usual, though I did add garlic salt to perk these up as they definitely need salt to taste as well. Used scrubbed redskins, unsalted butter, and heavy cream.
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Caramel Corn Treat Bags

Reviewed: Oct. 27, 2012
The caramel corn itself is delish! I used the dark Karo syrup and popped a 1/2 cup of corn kernel in the air popper. Next time I would pop just a little less though to get more coverage of the yummy caramel. I don't even think it made 4 quarts, which seems like it would be entirely too much popcorn. We didn't particularly care for candy with our caramel corn though.
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Creepy Mini Pizzas

Reviewed: Oct. 26, 2012
Since this recipe is mainly about the dough and it's process, and the sauce and toppings are all on you, I have to give it a 5. Super easy dough to work with-easier than other pizza doughs I've had to work with and roll out. I didn't measure how much flour I added to make the dough "smooth and elastic," but I'm pretty sure it was more than the additional 1¼ C. Also, I used the RapidRise yeast. Just a tip to those new to pizza dough-make your dough circles as thin as you possibly can if you like a thin crust as they puff up a bit during cooking. Will absolutely use this dough recipe again!
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Individual Pumpkin Pies

Reviewed: Oct. 26, 2012
Tasty and easy to make! Even my hubby, who's never been a fan of pumpkin pie, enjoyed this! My only complaint is they needed to cook longer than specified, about 10 minutes or so. Using paper cups resulted in a rather wet cup so you may want to reach for foil liners. Will absolutely make these again!
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Individual Vanilla Cheesecakes

Reviewed: Oct. 26, 2012
Amazingly easy to make! They have a very mild cream cheese taste and I prefer my cheesecake just a touch more on the richer side. I made a raspberry topping for them and they looked great!
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Easy Gravy

Reviewed: Oct. 21, 2012
Pretty typical gravy. I used almost all the pan drippings as I was only roasting a small turkey breast/leg. I wish I'd made it a little thicker with more cornstarch but I was in a hurry to get dinner to the table. Completely versatile to season/thicken however you'd like. I added a little poultry seasoning as recommended. Served abundantly over my turkey and mashed potatoes with a side or acorn squash-OH YUM!
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Cheesy Bacon Crescents

Reviewed: Oct. 21, 2012
These turned out better than expected. I altered the directions to make it easier though: Instead of rectangles, I cut them in half again for smaller squares. Then spread the cheese/mayo mix on, topped half of each with the bacon-which I crumbled, then the diced tomato, and then folded in half and pinched together to form little triangles. Tasted pretty decent served with lettuce and ranch. Hubby gave these 4 stars.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Oct. 21, 2012
This is a toughie to rate. Made just half the recipe for one loaf: Timer went off, knife came out clean, but after I let it sit a few minutes and it was time to take out of the loaf pan, the middle of the loaf came flying out onto my hand while the sides stayed in. I greased and floured well so not sure why this happened. When I made the batter, it looked VERY wet and heavy. The middle was well cooked and delicious so my husband and I ate it anyway, but I was bummed not to have an actual loaf I could slice.
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Cherry Chocolate Shortbread Cookies

Reviewed: Oct. 20, 2012
Very good shortbread recipe. I love chocolate and cherries together, but I didn't like them in a shortbread as much as I though I would. I would make these again, but I think either leave the cookies plain or add chopped pecans. Just a personal preference. Also, I did not use the icing from this recipe but instead used 'Chocolate Icing' by Linda Carroll and it worked out very well.
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Chocolate Icing

Reviewed: Oct. 20, 2012
Perfect! Used cream instead of milk and added just a tiny splash more. Used a silicon spatula to combine till smooth then loaded into decorating bag and piped onto cookies. Worked out great and tasted good too. Used semi-sweet mini-chips since it's what I had. Will absolutely use again to pipe onto cookies, brownies, and other desserts. Seems like it's a bit thick to use as a dipping icing though but could probably just add more milk to thin it out.
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Chocolate-Filled Crescents

Reviewed: Oct. 19, 2012
These were better than expected. I spread cream cheese sweetened with powdered sugar before sprinkling the chips. Super easy to make. Make sure you have a glass of milk to go with!
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Sugar-Free Spiced Applesauce

Reviewed: Oct. 18, 2012
Pretty good. I needed more water than called for as it dried out. If you aren't used to the taste of agave, I recommend you add a little at a time, to taste. I served this over pork chops.
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It's Chili by George!!

Reviewed: Oct. 18, 2012
This was just alright, but not great. It needed more salt, herbs, and tomato flavor so I fixed it up a bit. I added garlic powder, Italian seasoning, tomato paste, and -since I had some to use up- black beans instead of pinto. After the adjustments, this was quite tasty.
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Ham and Broccoli Au Gratin

Reviewed: Oct. 15, 2012
This was alright. I felt the need to add some finely chopped fresh garlic and freshly cracked black pepper, which turned out to be good additions. I think the onions should be sauteed a bit first as they had too sharp of a raw taste. Also, the crescents were a bit doughy on the bottoms and the broccoli packet provided hardly enough cheese sauce. Wish I'd added more mozzarella, Parmesan, Asiago, and Romano cheese to the mix.
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Easy Weeknight Chicken Parmesan

Reviewed: Sep. 30, 2012
This was alright. Need a better method to get the crumbs to stick. The garlic browns too much and tastes burnt. The sauce has a rather strong roasted pepper taste compared to roasted tomato. The crumbs get soggy when the chicken cooks in the sauce, and the sauce gets all crumb-y. Not bad, but I'll stick with my usual chicken parm.
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Cornbread Stuffing with al fresco® Sweet Apple Chicken Sausage

Reviewed: Sep. 30, 2012
I thought this was really good. The recipe should be revised to brown the sausage separate from the onions and celery. The only real downfall was how terribly dry it is, and I even doubled the chicken stock. You need to use enough stock to really get all the cornbread chunks wet. Other than that, flavors were really good. I used Jiffy mix for the cornbread.
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