glory2trinity Recipe Reviews (Pg. 1) - Allrecipes.com (19892625)

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Mom's Zucchini Bread

Reviewed: Aug. 20, 2014
So good! But I did change a couple things. I used coconut oil, 1 TBS of baking powder and no baking soda. I decreased the sugar to 1 1/4 cup brown sugar and I added about 2 cups frozen raspberries instead of nuts. I also mixed the zucchini in with the liquids right away and then mixed all that into the dry. It came out so moist and good and perfectly sweet, the raspberries added a bit of tartness...I certainly won't have any left over to freeze!
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Chocolate Cappuccino Cheesecake

Reviewed: Mar. 26, 2014
Everyone really liked this cheesecake. I made a couple small changes, I used chocolate chips (probably 10 oz) instead of the squares and I didn't use any whipping cream. I also used 4 tsp of instant coffee in 1/2 cup water, it didn't have a strong coffee taste but a nice hint. I used oreo cookies for the crust, I always do, they stick so much easier. I also added 2TBSP of flour because a few reviews said it was creamier than classic cheesecake. Mine came out with a great cheesecake texture and flavor, I dropped a few chocolate chips on the top before baking and then after it was done I put a circle of fresh raspberries around the top and drizzled melted chocolate chips back and forth, very pretty.
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Butternut Squash Soup

Reviewed: Nov. 9, 2013
Amazing! I went back for thirds! I put a little more squash then the recipe called for so my soup was really thick and I used a bit of basil instead of the marjoram. I also substituted half and half for the cream cheese. I will be making this often. Thanks for the recipe!!
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Roast Salmon With Balsamic Vinegar

Reviewed: Nov. 4, 2013
Loved it! I probably didn't marinate it for 30 minutes but it was still so flavorful, and I didn't put any extra marinade on it after it had cooked either! It was easy and delicious, paired with roasted red potatoes, carrots and onions. HMmmmmm :)
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Rhubarb Slush

Reviewed: Jun. 9, 2013
A good refreshing slushy, although I altered it a bit. First I cut the recipe in half and I think next time I would cut the lemonade and orange juice in half again, it kind of overpowered the rhubarb. After I cooked the rhubarb I let it cool (while I was making dinner), then I mixed it and the juice concentrates, a bit of water and a bunch of ice in my blender. It was very refreshing, everyone enjoyed it.
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Aunt Norma's Rhubarb Muffins

Reviewed: Jun. 9, 2013
These muffins do not last long! They have a simple flavor, but they are addicting all the same. The first time I made them omitted the nuts and added an extra 1/2 cup of rhubarb. I also didn't do the topping and used coconut oil for instead of vegetable. But I thought the rhubarb was a bit tart. So the second time I added 1/2 tsp cinnamon to the batter and then mixed 1/4 cup sugar and 1/2 tsp cinnamon with the rhubarb before mixing it into the batter. That helped with the tartness, I think I would add more cinnamon next time and maybe some nutmeg.
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Whit's Chicken Enchiladas

Reviewed: Feb. 15, 2013
This was wonderful, I had company over for dinner the first time I tried it and everyone loved. They even asked for the recipe. I followed some of the other reviews and substituted chicken broth for the water. I also added a whole onion and green pepper to the filling. I will definitely be making this again!
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Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Jan. 28, 2013
Amazing! I had a 5lb chicken, I didn't take the skin off, I did only 1Tbs of oil and 2 cups of chicken broth, everything else I doubled. The gravy from the broth was wonderful on boiled potatoes and carrots and the chicken itself was perfect. I will be making this often. :)
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Venison Fajitas

Reviewed: Jan. 28, 2013
This recipe is amazing! I love it every time! The only thing I do different is I start by frying the meat in the oil and then when it's browned I add the rest of the oil and the veggies and the rest of the seasoning. I also don't marinate the meat and the flavor still comes out in every bite.
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Chicken and Peppers with Balsamic Vinegar

Reviewed: Jan. 3, 2013
Well, first I cut the recipe in half, except for the onion. After I browned the chicken I mixed in the vinegar, basil and garlic and then simmered for 15 minutes. I added the peppers and onion and then turned up the heat to about medium until the peppers and onions were just tender. I put it on a salad with fresh pineapple and other than the chicken was dry it was delicious. I think next time I will just forgo the simmer time and hopefully it won't turn out dry. Overall, a good recipe.
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