Life Tastes Good Recipe Reviews (Pg. 6) - Allrecipes.com (11294268)

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Pumpkin-Pecan Braid

Reviewed: Oct. 30, 2012
This is tasty. I did feel the filling was a bit overpowering though. When I make this again I will cut the pumpkin to 1/2 cup so the filling is not so thick. I am going to make this again with an apple pie filling. Thanks for a great idea!
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Chicken Pot Pie IX

Reviewed: Oct. 18, 2012
Delicious! I have been making this for years now. It is 5 stars as is, but I have adapted the recipe to our tastes over the years. My changes: I topped this with homemade biscuits from this site (big daddy's) and I replaced the chicken broth with chicken base and water (personal preference). I also roasted chicken breasts with the bone and skin and then cut up the meat into bite sized pieces. Tossed the skin in there too! I think the roasted chicken breasts really puts this over the top. Thank you for a tasty recipe! I love it as is and with the changes I made over the years.
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Chocolate-Filled Crescents

Reviewed: Oct. 14, 2012
These are so easy and yummy! They are versatile too. I added some raspberry jam to some and others I added the jam and cream cheese with the chocolate chips! So delish. Thanks, Pillsbury!
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Bacon, Egg and Cheese Sandwiches

Reviewed: Oct. 13, 2012
These were okay for us. My husband said he didn't care for all of it wrapped up in the crescent roll. The rolls are a bit sweet for this, but we agreed a biscuit would be perfect.
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Pretzel Bread

Reviewed: Oct. 10, 2012
This was my first time making pretzel bread and it worked! I made these into rolls for sandwiches. Tip: Be sure to measure the water and baking soda correctly for the boiling process. If you use too little water to baking soda ratio then these will turn out salty. Too little baking soda to water then they won't have the pretzel taste. Thanks for the yummy recipe!
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Graham Cracker Cake I

Reviewed: Sep. 29, 2012
I made the cake part of this recipe and it turned out perfect. I made it in a 13x9 inch dish - it took about 35 mins bake time. This is a keeper for me - thank you!. I used the cake in a cake shooter with a caramel cream cheese filling. The graham cracker cake was exactly what I needed to make these wonderful. Thank you for sharing. I look forward to making this cake again with the icing!
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Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Reviewed: Sep. 13, 2012
This is delicious! I gave it 4 stars only because it lacks some seasoning. It really needs salt. I added salt to the veges. The sauce needs some salt as well. Other than that it was easy to make and the flavors blend nicely. Really like the ease of use with the al Fresco Chicken Sausage. Thanks for the great recipe!
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Almond Cupcake with Salted Caramel Buttercream Frosting

Reviewed: Sep. 10, 2012
These are delicious. I seeded a vanilla bean for the cupcake instead of using extract, and I reserved some of the caramel to drizzle over the cupcakes after iced. I also only used 1 teaspoon of vanilla in the caramel, and the flavor was perfect for us. I also did not have salted butter on hand, so for the icing I added a teaspoon of salt and that worked well for our tastes. Thanks for sharing!
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Crispy Garlic-Parmesan Chicken

Reviewed: Sep. 10, 2012
This wasn't for us. I tried to doctor up the sauce to our liking, but we still didn't care for it. I cooked the chicken as specified and it did not crisp up on the outside.
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Salsa Chicken

Reviewed: Aug. 29, 2012
This was pretty good. It was very easy. Thank you for sharing. I made the taco seasoning recipe from this website. I also used the Fresh Tomato Salsa recipe. I reduced the taco seasoning to 3 teaspoons as I had 3 chicken breasts, but I still think that was a little too much for us. If I make this again I will use even less.
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Garlic Chicken

Reviewed: Aug. 28, 2012
made it as specified. it was very easy and very good, but a little overcooked at 30 mins which is why I gave this 4 stars. I suggest checking the internal temp around 20 mins. thank you for sharing.
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Pat's Blueberry Citrus Cake

Reviewed: Aug. 16, 2012
Thanks for sharing your yummy recipe. The lemon and blueberry flavors mix nicely. I made the recipe exactly as stated, except I made cupcakes. The cupcakes baked beautifully and were done in 18 mins. I made a thin icing using 3 tablespoons butter creamed with 1 teaspoon lemon zest. Then I added about 2 cups confectioners sugar (add more if you want more sweetness or until desired consistency), 1-2 tablespoons fresh lemon juice (to taste), 1/2 tablespoon water, and a dash of salt. Mixed it all together and dipped the cupcakes in to frost.
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Strawberry Blueberry Smoothies

Reviewed: Aug. 15, 2012
delicious. thank you for sharing.
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Blueberry Mango Smoothie

Reviewed: Aug. 14, 2012
This was yummo! Add ice to the mix and you'll have a 5 star smoothie (so much better ice cold). Thanks for a nice combo of flavors!
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Strawberry Shortcake Updated

Reviewed: Aug. 14, 2012
This was a tasty treat. I wasn't able to come by the cardamom pods (sadly), so I had to use a small amt of ground cardamom. I also reduced the lemon to 1 tbsp. After whipping up the cream I did not like it without sugar, so I had to add about 1/4 cup of confectioners sugar. Because of the lemon and lack of sugar in the whipped topping, I went with 4 stars. It was easy to make. I did not assemble the whole cake at once as I didn't want it to get soggy. It worked well to serve piece by piece. The cake is definitely not made to be eaten alone, so be sure to have enough strawberries and whipped topping to go around! thanks for a lovely - 'grown up' dessert.
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Philadelphia Style Roast Pork Sandwiches

Reviewed: Aug. 12, 2012
I like this sandwich with the pork, spinach and the manchego cheese is so different and a nice change of pace. I did reduce the rosemary to just 1 tbsp - I think 3 tbsps is quite a lot - rosemary is very strong. I think if I made this again I would replace the rosemary with thyme. I did not care for the red pepper flakes in the spinach. Next time I would cook the spinach in the olive oil with the garlic. I would leave out the red pepper and the chicken broth. Thanks for a great new sandwich idea.
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American French Onion Soup

Reviewed: Aug. 10, 2012
Thank you for a tasty recipe! This was yummy. It's definitely not a traditional french onion, but it was a nice change of pace! I think my onions were a little big, because there were a lot in there, but the broth was soooo good! Easy to make too! It's a keeper!
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Carbonara Quesadillas

Reviewed: Aug. 9, 2012
I'm sorry this just wasn't for us. I made it as stated in the recipe, but the flavor combo didn't work for us, and it was a lot of trouble to make - It didn't look very appetizing after mixing in the alfredo sauce either - I think I would leave that out of the mix and just add some on top of the filling (or leave it off all together), but I won't be making this again.
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Kiwi-Lime Pork Ribs

Reviewed: Aug. 8, 2012
This was delicious! Thank you for sharing your yummy recipe. I did make some changes to suit our tastes. For the sauce I cut the salt way down. 2 tablespoons sounds like a lot to me (I would like to ask the recipe submitter if that is maybe a typo), so I used 2 teaspoons and that was a good amount for us. I also reduced the chili powder by 1/2 and that was plenty for us-I felt 2 tablespoons would make the sauce taste like chili powder only. I tasted the sauce before pouring it over the meat and it was wonderful, so I was happy with the changes I made. I would suggest checking the temp of the meat about 45 mins into the cooking time - the meat was a tad overcooked, but it was still a big hit with the fam! This paired perfectly with garlic sauteed spinach and mashed potatoes. Did I mention the sauce was delish! I think I will try adding a third kiwi next time!! yummmm
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Spicy Ginger Chicken Wings

Reviewed: Aug. 6, 2012
Thank you for a tasty wing recipe! We really liked this. These are FULL of flavor! I did make some adjustments for our tastes. First I could only fit 1/2 the wings in my pan for searing, so I cut the butter (i did use butter instead of margarine) way down. I used 1/4 cup butter and cooked the chicken about 4 minutes on each side. I didn't need any more butter to cook the 2nd batch of chicken - there was enough fat in the pan. In the sauce I used 3 serrano's but I did seed them first. I also cut the ginger down to 1 tbsp. I LOVE ginger, but I thought 2 tbsp might be too strong for our tastes. I did have the other tbsp on hand just in case to add it if needed, but I didn't use it. I reduced the sauce down until thick. It took a little longer than 7 mins though. Maybe about 15 mins but it was worth it. I think next time I will cook it down even longer for a thicker sauce with a stronger flavor. Either way - we really LOVED these and will make them again. The star of this recipe is the sauce - it is soooo gooood! Reduce it down until it tastes the best to you. I left out the msg and the sesame seeds too
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