Life Tastes Good Recipe Reviews (Pg. 8) - Allrecipes.com (11294268)

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Life Tastes Good

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Sweet Restaurant Slaw

Reviewed: Mar. 9, 2012
Wonderful!! Made it exactly as stated and everyone loves it. There is only one problem....you can't eat any other coleslaw after having this HA!!! It is that good!!! Thanks so much for sharing! UPDATE: I made this again with the slow cooker barbecue ribs from this site, and this sweet slaw recipe is still the best we've ever had! Thanks again!!
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 7, 2012
Very easy to make. Made just as the recipe stated. These are a tasty little treat you can whip up in a snap. Being loaded with fiber is a big plus! Thanks for sharing the recipe!
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Black Beans and Rice

Reviewed: Jan. 24, 2012
These are perfect. Thank you for the recipe!
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Warm Fruit Compote

Reviewed: Jan. 16, 2012
This was just okay for us. I'm not a big fan of canned fruit, so it is just a personal preference. It tasted like canned fruit salad warmed up. I made it as stated, but I don't think I'll make again. sorry.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 10, 2012
Love it! Very gourmet yet very easy. I followed the recipe exactly and it was a big hit. Next time I will use fresh garlic (personal preference), but other that I will stick to the recipe. Thanks so much for sharing a wonderful recipe!
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Garlic Prime Rib

Reviewed: Dec. 25, 2011
I wish I could give it more stars! I made a 6lb roast. I made the rub exactly as stated in the recipe. I made slits in my roast and rubbed it all over. I like to cook my meat at room temp, so I took it out of the fridge very early and rubbed it about 4 hours before cooking. I then cooked it just as stated in the recipe at 500 degrees for 20 mins. It didn't smoke or burn the rub - it was great. I then turned it down to 325 like the recipe states and cooked for 70 mins. It was at 125 degrees when I took it out of the oven. I let it rest for 20 mins and it was perfect! It was cooked to mid-rare just like we like it. My daughter who does not eat a lot of meat gobbled this up! The rub is divine - love the Thyme so much better than rosemary! This was my first time making a standing rib roast, and I was so nervous, but it came out perfect! Thanks so much for such an easy and wonderful recipe! For those that had trouble with the roast reaching temperature in the time suggested - I suggest you let your roast get to room temp first. I like to let it sit out for 4-6 hours before cooking. This allows for even cooking throughout and reduces the time in the oven as well.
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6 users found this review helpful
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 11, 2011
These are very chocolaty and yummy! My only issue I have with this recipe is the dark chocolate chips were no where to be found in my area. I used the semi-sweet chips and they were plenty chocolaty!
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6 users found this review helpful
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Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: Dec. 11, 2011
Wonderful! My only issue is the dark chocolate chips were no where to be found in my area. I used the chocolate chunks and the cookies are delish!
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Chicken Tikka Masala

Reviewed: Dec. 7, 2011
This was okay for me - sorry I wasn't blown away. Made it as stated with 1/2 the salt as others suggested and served over rice.
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Blueberry Buckle

Reviewed: Nov. 16, 2011
This was easy to make, but I wasn't really pleased with the results. My husband is enjoying it, but I feel it is a little too dry and lacks flavor. I made it exactly as stated. Sorry it didn't work for me.
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3 users found this review helpful
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French Toast Casserole

Reviewed: Nov. 12, 2011
This was very easy and tasty. Thanks for the recipe! I did make it up the night before and let it sit in the fridge overnight. I made it as described, and I didn't experience the 'eggy' taste others complained about. Be sure you use ALL the milk called for in the recipe - I believe this will avoid that eggy taste (I noticed one of the reviewers who had the eggy taste only used 2 cups milk). Be sure to dust with confectioner's sugar as the little extra sweetness really adds to the dish. I would also recommend adding a little bit of cinnamon to the egg/milk mixture - I am definitely going to do that next time I make this. I made this in a 13x9x2 dish and it baked up beautifully in 50 mins. My husband had 2 large servings and is looking forward to leftovers in the morning!
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10 users found this review helpful
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Dripping Roast Beef Sandwiches with Melted Provolone

Reviewed: Nov. 9, 2011
Great recipe! Thank you for sharing. We really enjoyed these sandwiches - very tasty!
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3 users found this review helpful
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Mini Coffee Cakes

Reviewed: Oct. 27, 2011
SO SO GOOD!!! Thank you for sharing this recipe. The cake part is so light and wonderful and then the topping is delicious! I did add more brown sugar to the topping as it was too wet - I wanted it more crumbly, so I used about 1 cup of brown sugar in the topping. Also upped the cinnamon to about 1 teaspoon. I did not use nuts at all. Otherwise I made it just as directed. Very easy to make as well! I am sure I will be making these again and again!!
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California Crescent Sandwiches

Reviewed: Oct. 8, 2011
This was very good. Made my own guacamole and made the sandwich just as stated. Very fancy!
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4 users found this review helpful
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Beef and Bean Crescent Burritos

Reviewed: Oct. 7, 2011
Sorry this wasn't for us. I think it might be a hit with children, but we didn't feel the crescent roll made for a good burrito.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Sep. 20, 2011
Love this recipe! The sauce is outstanding! Thank you for sharing. I made everything as stated, but I had to broil the meat as I'm having grilling issues right now (and I used a garlic clove minced - don't like the powder). Can't wait to make it again but on the grill next time!! For anyone planning to make this you can broil it. I do it for 5 mins at a time and turn the meat at each 5 min interval. It took right about 15 mins for the tenderloin I was cooking and during the last 5 mins I brushed on the sauce. Be sure to have an instant read thermometer handy so you don't overcook it as each one will be different depending on thickness. Take the pork out when it reaches 150 and let sit for about 5 mins. Any longer it will overcook and be dry and tough.
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Fluffy Pancakes

Reviewed: Sep. 17, 2011
So easy and turned out perfect! Very tasty and fluffy! Thank you for sharing - no need for a boxed mix anymore!! Update - made these again and they are still my favorite! Thanks again!
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SuzyQ's Elegant Cheesecake

Reviewed: Sep. 13, 2011
Wonderful cheesecake! I would have given this 5 stars, but I don't think you need to pre-bake the crust - my crust turned out a bit overcooked. Also, when I got to the point of the recipe to add the heavy whipping cream - I wasn't sure if I was supposed to be using whipped cream or heavy whipping cream. I had purchased heavy whipping cream because of the ingredient list so that is what I used. I was a little worried during the cooking process as well, as the cheesecake was browning very early on. I left it in for the entire time as directed and it came out really nice. It did crack around the edge but I didn't care as it tastes very nice with the hint of lemon. I appreciate it is not a very rich cheesecake - it is on the lighter side by cheesecake standards. Thanks for sharing!
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Chicken Stuffed Buns

Reviewed: Sep. 10, 2011
Love the filling. I had some chicken that needed a job so I diced it, seasoned with s&p and cooked it up in some olive oil. Then I added a large garlic clove - minced and a 10 oz bag of fresh spinach (definitely go with the fresh - it's quick and easy and tastes so much better than that frozen stuff) and cooked until the spinach was wilted. I put that in a bowl with the cheeses and it was yum - kind of tasted like spinach artichoke dip! I could only find the 'soup bowl' sour dough rounds, so I stuffed 2 of those with the filling and then baked. I had to bake at 400 degrees for 40 mins as they were big. My husband and I split one and it filled us both up! It was definitely tasty but a little awkward to eat. Thanks for sharing!
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Polynesian Peach Chicken

Reviewed: Sep. 8, 2011
I liked this recipe. Thanks for sharing. It is most definitely an attractive dish and easy to make as well. It has wonderful flavor. I definitely recommend adding the tomatoes - I don't think they should be optional, as they added a wonderful flavor to the sauce that it needs! I gave it 4 stars because I wasn't sure if I was doing things correctly. I cooked the chicken just as stated in the recipe, but I thought it was weird to add the water when there was so much oil in the pan. I don't think it needs that much oil to brown the chicken either. Save the fat and cut it down a lot!. When I made the sauce it said to "add it to the pot..." Does that mean the pot with the chicken, oil, & water in it?? I opted to make the sauce in a separate pot and am SO very glad I did! When the chicken was done I removed it from the grease & water and let it drain on paper towels (removed the skin too as we don't care for it). Then I put the chicken on a serving dish and put the sauce on top - it was beautiful! I served it with rice pilaf. Thanks again and if the recipe submitter reads this please clarify if you leave the oil in the pan when adding the water to the chicken and also clarify how the sauce is made...in it's own pot or in the pot with the chicken.
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