ango7 Recipe Reviews (Pg. 1) - Allrecipes.com (19240912)

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Limehouse Chicken

Reviewed: May 18, 2013
I only had 2 chicken breasts so I pretty much third every ingredient except I didn't have flour so I subbed with corn meal, no paprika so I used red chili pepper. And for the lime I juiced what I could salvage from a mixture of 4-5 limes/lemons that were probably at least a couple months old, lol..the REAL reason I was looking for a recipe to use up that stuff. Also, I just had the meat sit in a ziplock bag of the acidic juices over night instead of mixing it with whatever the recipe calls for. And after browning the meat and prepping it for baking, I spooned the brown sugar over the still hot chicken and sprinkled dried sweet basil I had on hand until it looked pretty! (I didn't have mint) Also, I probably browned the meat between 8-10 minutes and then had them bake in the oven for 25 minutes. Came out tender, moist, and flavorful!
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 30, 2014
Not bad, I think I actually used 14 or 14.5oz of pumpkin and used a pre-made graham cracker crust which was just perfect for the amount of filling because I opened up the foil to hold in the excess...anymore and it would have flooded over. I also followed someone's suggestion of heating the mixture of pumpkin and spices to help blend all the flavors and allowing it to cool before mixing in the eggs. It seemed a little bland in comparison to the 'Perfect Pumpkin Pie' recipe, but after trying it on a different occasion, it's just not as sweet and plays more on its pumpkin spice flavor. The recipe mostly lost stars because I definitely had to bake at least an extra 20min for it to bake through, and I can also see how many people would say that the filling was way too much for a 9" pie crust.
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Perfect Pumpkin Pie

Reviewed: Nov. 30, 2014
I think I actually used 14 or 14.5oz of pumpkin and used 12 mini pre-made graham cracker crusts, which was perfect for the amount of filling. I also followed someone's suggestion of heating the mixture of pumpkin and spices to help blend all the flavors and allowing it to cool before mixing in the eggs. I'm not sure if it made any different had I not heated the mixture prior, but it was my first pumpkin pie and it came out delicious! :)
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Pineapple Upside-Down Cake VII

Reviewed: Dec. 22, 2012
I always like to follow recipe ingredients to a T, so I can form a more accurate opinion, and when I followed this recipe, it was 'good' but disgustingly drenched in butter and entirely too sweet. Now that I had the "original" out of the way, I tweaked things accordingly by halving the butter to 1/4C and decreased brown sugar to a very loose 1/2C..had friends be guinea pigs and they all said it was good and tastes right, not too buttery or too sweet and have commented on its moistness. Also, I've used yellow cake mix instead of white. I only looked for this recipe bc the bf said it's his fav; him mentioning it is the first I've ever heard and I think it's ok. I think it's good but not really something I would crave myself. Perhaps I will re-review in the future by actually using white cake mix for my version of this recipe.
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Souvlaki

Reviewed: Aug. 18, 2012
I did chicken instead of pork, and then accidentally subbed oregano with sweet basil instead (oops)..still good! Also, baked in oven at 350* covered with Al for about 15-20min ..didn't bother with skewers. Came out tender, juicy, and DELICIOUS!
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Soft Oatmeal Cookies

Reviewed: Feb. 26, 2012
I only bake 8 min bc I like all my cookies soft and chewy best! This was my first time baking oatmeal cookies, and I wanted to compare to a generic recipe on my oatmeal box; so, I did a batch of this recipe and a batch of generic. This one was definitely the better one! :) Next time I'll experiment with raisens! Thanks for sharing this recipe! 2/27/12 I've been tasting between the two recipes, and find this one a bit too sweet; next time I would put in only 1 tsp of cinnamon and maybe cut the salt slightly..and then adjust sugars in following trials.
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Pineapple Banana Bread

Reviewed: Feb. 19, 2012
so NOMS! I'd suggest puree the pineapple; I hand shredded and smashed pineapple chunks from a can and my bread would have random strings of pineapple in the bread and I didn't really like that...other than that, nom nom nom!
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Broccoli Cheese Soup IV

Reviewed: Feb. 18, 2012
Delicious, but extremely rich! Be sure to mix constantly when melting the cheese to prevent scalding!..you have to kind of scratch at the bottom as you mix or else the cheese sticks to the bottom and burns. I also substituted butter for margarine bc I rather not consume transfats if I can avoid it.
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No Milk, No Wheat, Banana Pancakes

Reviewed: Jul. 12, 2015
May want to suggest using very ripened bananas bc if they're not, it will come out very bland! I did the recipe without the oats and powder & it cooked fine, just like regular pancake for me - just no flavor. Later, I tried recipe with ripe bananas and it tasted SO GOOD!..but it's more watery, takes longer to cook & came out thin and not puffy like regular pancakes..I then added baking powder based on this recipe and it helped a little bit puffing it up but not of much significance.
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Chocolate Banana Bread

Reviewed: May 14, 2014
I used 5 overripe bananas and dark chocolate instead of semisweet..maybe it hurt my outcome, but I wasn't too thrilled with it. I may try again in the future with semisweet.
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General Tao Chicken

Reviewed: Mar. 26, 2014
Added a good amount of garlic and substituted green onion with the regular purple ones..and didn't have ginger root so left that out. And substituted with pork instead, and oven baked covered ~20 min before sauteing in most of the sauce - still good!
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Homemade Pancake Mix

Reviewed: Oct. 13, 2013
It was very nice and fluffy! However, one side of my pancake would look BEAUTIFUL but the other would have a bunch of holes because of air bubbles...does that mean I overmixed? I was trying to get rid of all the clumps - too vigorous of mixing?
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Apple Crisp II

Reviewed: Mar. 10, 2013
I halved the whole recipe because I was just using up Granny Smith apples I've had for far too long. It was really good, although I had it with yogurt and cool whip since I was out of ice cream, lol. I'm sure it would have been much butter with ice cream, but until I run to the store! Also, I think next time I will follow another person's suggestion to halve the water proportion, so there isn't so much of the thick sauce. It was good, and would be great if you like quite a bit of drizzle! Also, I cut the apples kind of thin so I will try and see how they turn out next time when I leave them thicker!
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Chinese Restaurant Almond Cookies

Reviewed: Dec. 24, 2012
Pretty good; they're like almond-flavored sugar cookies. I never use lard and just substitute with butter, and I tripled the almond extract to 3 tsp per what many reviews suggested. I made them for a thanksgiving dinner and everyone loved them!
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Tzatziki Sauce I

Reviewed: Aug. 18, 2012
Haven't had much experience with Tzatziki so I'm not quite able to compare with ones I've had in restaurants. I thought it was good, but a bit too garlic-y for my taste. I added chopped up cucumber which helped "dilute" the garlic taste as well as add a cooling feel! 8/30/12 I halved the garlic..MUCH BETTER! I added even more cucumber for added thickness and forgot to take out seeds - turns out it doesn't affect texture if you chop fine enough! :)
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