ATKINSON Recipe Reviews (Pg. 1) - Allrecipes.com (1950995)

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Anise Biscotti

Reviewed: Mar. 29, 2014
I divided this recipe in half and felt the dough was just a little tacky. It took twice as long to bake and it really expanded. The cookies were very large, but that isn't a bad thing. Saying all this, it was an easy and very flavorful cookie. Will make these again. Thanks for the recipe.
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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 23, 2014
I've have made a lot of really good cheesecakes but this one is amazing!!!! I had some delicious homemade blueberry jam, so I used that in place of the raspberry. I also tried something from another recipe and that was place the cheese cake on top of muffin pans filled with water. It did crack just a bit, but not to serious. The blueberries covered it anyway. I don't have a lot of staples in my recipe box, I like experiencing with new recipes, but this has become one.
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White and Wild Rice Pilaf

Reviewed: Aug. 28, 2013
Really loved this recipe!!! The reason I gave it a four is I also added a lot to it but the measurements and proportions were perfect. I used chicken both even though I eat a 90% vegan direct. I also juice so had tons of veggies in the fridge which lessons the carb count to this dish. But the fresh parsley and sliced almonds were a perfect touch to this recipe. This was our main course so I server it with quinoa flat bread. This recipe is a keeper. Thank you for sharing!!!!
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Zucchini, Tomato, and Onion Casserole

Reviewed: Aug. 12, 2013
I had to do a bit of modifying based on the things in my fridge but found this fast, easy and delicious. I didn't do it in a skillet but really like that idea, then pop it under a broiler. I thought there was a lot of liquid but I served it with Quinoa and the juice was delicious with the grain.
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Portobello Mushroom Burgers

Reviewed: Jul. 24, 2013
This was a terrific recipe. I have never made portobello like this. I would have thought the soaking in liquid would have made is spongy, but I didn't think so. It absorbs the vinegar, but I didn't think it was to strong I pretty much followed the recipe. I used whatever spice I had on hand. I ate it on a ciabatta roll topped with a tomato, feta cheese, avocado and onion. What also is so perfect about this recipe is you can make this for one person or ten people without any trouble. Hope this is as good when its not on the grill.
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Master Pizza Dough

Reviewed: Jan. 16, 2012
This was a delicious tasting crust. Nice and crispy. My pizza was a 4, but I still gave this a 5 because I think it was the rapid rise yeast and I made it to early so it didn't have the second rise....Pizza was a little thin. But that would have been my fault. It was still the best tasting crust I have made.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 11, 2012
This was a very easy recipe to prepare with a delightful complexity of flavor that was very easy on the palette. I made it with skinless, boneless chicken breast. I pounded the chicken slightly so it wasn't to thick and used white wine in place of the chicken broth. I didn't time the length of time I simmered the vinegar, but enough to reduce it to a slightly think sauce. Defiantly a "Go To" recipe.
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Zucchini Casserole I

Reviewed: Jan. 6, 2012
I have made this many, many times. Has become a staple meal in my house. I did cut the oil back to a heavy 1/8 cup, but other than that, this is delicious with a green salad and fresh bread. Have added veggies or cheese if they were in the fridge, but perfect as written....with the reduction of oil.
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 27, 2011
Delicious bread. Very moist. I did have to leave the loaves in the oven a good 10 min longer and I was using a convection oven too. This recipe made 2 loves.
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Tangy Glazed Chicken

Reviewed: Jun. 8, 2011
I don't usually rate a recipe that I have changed so much, but because this technique turned out fabulous, I thought I would rate it. I used skinless, boneless chicken. I didn't have apple jelly so I used Pepper jam. I think this helped to reduce the sweetness other have mentioned. I didn't have OJ so I squeezed a grapefruit, I didn't want to open broth for only 1/2 cup so I added extra grapefruit juice and a some of water. It boiled down to a wonderful thick sauce. Sprinkled cilantro over chicken and spooned the sauce over some rice. Fabulous recipe!!! Thanks for sharing.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Apr. 4, 2011
Wow...this was fabulous and made the meat so tender. I would have thought that the balsamic would have reduced down a little thicker, but it could have been because I was a little short. I did warm the meat up before I cooked it, I cut down the cooking time a bit because we like med rare, and I let it rest for 10 min. Thank you so much for sharing.
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7 users found this review helpful

Banana Bread V

Reviewed: Sep. 16, 2010
This banana bread was light; almost like a regular cake instead of a dense cake. I doubled the recipe; used butter instead of marg and sprinkled some sugar/cinnamon mix over the top before baking since I didn't have nuts. Family and guest loved it. Will defiantly make again!! Thanks for sharing!
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Cinnamon-Peach Cottage Cheese Pancakes

Reviewed: Apr. 18, 2010
Excellent pancakes!!!!!
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Caramel Apple Pork Chops

Reviewed: Feb. 6, 2010
These were EXCELLENT!!! I made the sauce as per the recipe and only used 2 pork chops, so basically the sauce should be doubled. I marinated the pork chops in orange juice a few hours before cooking them and then followed the recipe. Loved them...thanks for sharing.
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Peppermint Patties

Reviewed: Dec. 18, 2009
WOW!!!! These taste exactly like, if not better than a real peppermint patties!!!! I was concerned that 1 1/2 teaspoons of peppermint would be a little to strong, but it was perfect. I did a mixture of brushing on the chocolate and spooning on the chocolate. Both worked well. To make the spooned on chocolate look decorative, a few min after putting on the chocolate, tap it with a fork once and it puts a very nice design on the top. I think next time I will make them a one bite size. Thank You for a great recipe.
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Pollo Fajitas

Reviewed: Dec. 15, 2009
These Fajitas were delicious. Changes were minimal. Used chicken breast, garlic powder because that was all I had on hand and my chili powder was smoked flavored and of coarse extra few dashes of hot sauce. Toped it with sour cream and served it with fried rice. Great, easy and fast meal
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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 10, 2009
I personally would have given these cookies a 4 because they were SO RICH..although the next day the flavors did blend a bit more. I gave them a 5 because I sent these into work with my hubby to share and they were a HUGE hit. I even got a phone call Thanking Me for these cookies...Be prepared to share this recipe!!!
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Jo's Rosemary Bread

Reviewed: Jun. 28, 2009
Wow, what a great recipe!!!! I have made this recipe a couple of times and have switched out the herbs to what I have on hand. Always taste great. I especially like that the texture the bread the next day is still good. Sometime home made bread has to be eaten the same day, but this one last a day or two. Thanks for sharing
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Chicken Breasts with Lime Sauce

Reviewed: Jun. 28, 2009
Excellent crispy tender chicken recipe. I didn't have bread crumbs so I used bran cereal but with frying in a bit of olive oil it tasted good. I didn't cut the chicken in half, I just pounded into nice large cutlets. I LOVE lemons and limes so I used an entire lime even though I halved the recipe. We didn't think it was over powering. I served it with an avocado/onion/grapefruit salad and Jo's Rosemary bread (found on this sight). With a glass of wine it was a wonderful dinner.....thanks for the recipe
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 17, 2009
This was a fabulous recipe. Well worth the time it took to prepare. I was surprise that the skin was as crispy as it was. I usually pull off the skin for calorie reasons but not this time. I have not eaten this much chicken skin in 20 years. I added some chopped garlic with the onion in the cavity of the bird. My bird was done a bit earlier so next time I will definitely use a thermometer (my fault) and I might try to rub just a tiny bit under the skin too. Thanks for sharing.
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