RMAXIM Recipe Reviews (Pg. 1) - Allrecipes.com (1352380)

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RMAXIM

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Fast and Easy Creamed Spinach

Reviewed: Mar. 31, 2014
My favorite creamed spinach recipe to date. I used a 10oz box of frozen chopped spinach instead of fresh - just microwaved it until it was room temp, drained the liquid and added it to the cream. Excellent!
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Pastitsio II

Reviewed: Mar. 21, 2014
The best pastitsio recipe I have found...even my boyfriend's greek family loved it!
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 27, 2014
My roast was borderline inedible, so overly dry and cardboard-like it was disgusting. But I think it's my fault - the problem was the cut of meat I used: top round roast. I see other reviews now that recommend other cuts - wish I'd used one of them instead! So this is just a word of warning for those considering it - DO NOT use a top round roast. There isn't enough fat and it comes out super dry and bland!
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Pork Chops for the Slow Cooker

Reviewed: Jan. 23, 2014
The sauce tasted fine, good even. I added a few things per others' recommendations (ginger, honey). But the chops were so far beyond dry. They would have been inedible if they weren't shredded and soaked in sauce, and even like that they were really dry and mealy and not meat-like. This confirms for me that you just can't do lean meat in the slow cooker. I won't make this again.
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Colonial Hot Buttered Rum

Reviewed: Jan. 7, 2014
This is my first time making hot buttered rum, and maybe I'm just not a fan. I thought it was way too sweet and couldn't taste any butter. It tasted like hot sugar water.
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Hot Buttered Rum Batter

Reviewed: Dec. 25, 2013
Way too sweet! Needs maybe some more spices, a dash of salt?
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New York Chicken

Reviewed: Dec. 17, 2013
This was surprisingly good for how simple it was to make. It's something I'd add to my arsenal for quick family dinners, but with several modifications. Instead of cooking minced garlic in the oil before adding the chicken, which is guaranteed to burn it, I would roughly chop it and cook it over low-ish heat to flavor the oil. Then remove the garlic and add the chicken - re-add the sauteed garlic to the sauce after removing the chicken. My chicken came out pretty tough, I think that instead of basically cooking the chicken breasts through in the skillet, then for another 45 minutes (!), they should be just briefly browned in the skillet on one side, then place them in the pan brown side up, and bake for just 20 minutes. Also I would cover the pan while baking, that will keep the sauce from crusting on top. The look of the sauce crusted on top was really, really unappetizing. But if it stayed just like a cream sauce, it would be good. I seasoned the chicken with Italian seasoning as well as salt and pepper and I thought it was a good addition.
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New York Chicken

Reviewed: Dec. 17, 2013
This was surprisingly good for how simple it was to make. It's something I'd add to my arsenal for quick family dinners, but with several modifications. Instead of cooking minced garlic in the oil before adding the chicken, which is guaranteed to burn it, I would roughly chop it and cook it over low-ish heat to flavor the oil. Then remove the garlic and add the chicken - re-add the sauteed garlic to the sauce after removing the chicken. My chicken came out pretty tough, I think that instead of basically cooking the chicken breasts through in the skillet, then for another 45 minutes (!), they should be just briefly browned in the skillet on one side, then place them in the pan brown side up, and bake for just 20 minutes. Also I would cover the pan while baking, that will keep the sauce from crusting on top. The look of the sauce crusted on top was really, really unappetizing. But if it stayed just like a cream sauce, it would be good. I seasoned the chicken with Italian seasoning as well as salt and pepper and I thought it was a good addition.
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Alfredo Sauce

Reviewed: Dec. 12, 2013
This was ok but kind of bland. I think the garlic should be gently cooked in the butter before adding the cream.
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White Chocolate and Cranberry Cookies

Reviewed: Nov. 23, 2013
This is one of my go-to Christmas cookie recipes and everyone loves them. I've been making them for several years. They're always the first to go!
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Green Bean Casserole - Fresh Version

Reviewed: Nov. 10, 2013
I made several modifications to this recipe so I can't really say my rating applies, but it was excellent! We definitely liked it better than using canned cream of chicken/mushroom soup. I made the following changes: used 1lb blanched fresh green beans (could have used 1.5-2lb with the amount of sauce there was) added 1c chicken broth to the roux before adding the sour cream, used 2t onion powder instead of diced onion (I was in a hurry), and used the traditional French Fried Onions instead of Ritz crackers, mixing some in and using some for topping. Love the addition of the cheese!
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Grandma's Green Bean Casserole

Reviewed: Nov. 10, 2013
I made several modifications to this recipe so I can't really say my rating applies, but it was excellent! We definitely liked it better than using canned cream of chicken/mushroom soup. I made the following changes: used 1lb blanched fresh green beans (could have used 1.5-2lb with the amount of sauce there was) added 1c chicken broth to the roux before adding the sour cream, used 2t onion powder instead of diced onion (I was in a hurry), and used the traditional French Fried Onions instead of Ritz crackers, mixing some in and using some for topping. Love the addition of the cheese!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2013
Good basic pumpkin bread. I cut the recipe in half, and made muffins, it yielded 12 muffins. I baked them at 375 for about 28 minutes. I increased the cinnamon a bit but I think they could have even more spice next time.
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Beef Stew VI

Reviewed: Oct. 25, 2013
This was a good, classic beef stew. I added some garlic powder with the spices and needed more like a tablespoon of cornstarch to get it to a good thickness. Next time I think I would finely dice the onions and celery and sautee them in the oil ahead of browning the meat to develop some deeper flavor and because I don't like noticing the chunks of onion/celery in my stew. I think the meat could easily simmer for another hour before adding the vegetables if you want it fall-apart tender. As it was, it was just tender enough to cut with a fork but not quite as soft as I like it in stew.
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Alfredo Sauce

Reviewed: Oct. 22, 2013
This was ok but kind of bland. I think the garlic should be gently cooked in the butter before adding the cream. Another recipe I have that I think is better uses a full stick of butter for 1c of cream.
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Pumpkin Pancakes

Reviewed: Sep. 18, 2013
These were great. I did make a couple small changes - I used melted butter instead of oil, 1/4c brown sugar (a little extra) (I like my pancakes buttery and sweet!), and I replaced all the spices with 2t pumpkin pie spice. The batter was thick and makes very thick fluffy moist pancakes. Good stuff!
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Pumpkin Pancakes

Reviewed: Sep. 17, 2013
These were great. I did make a couple small changes - I used melted butter instead of oil, 1/4c brown sugar (a little extra) (I like my pancakes buttery and sweet!), and I replaced all the spices with 2t pumpkin pie spice. The batter was thick and makes very thick fluffy moist pancakes. Good stuff!
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Sturdy Whipped Cream Frosting

Reviewed: Sep. 14, 2013
This is a great alternative to cream cheese icing! Lighter and less sweet, with the deliciousness of whipped cream added. I followed the recipe exactly and used it to frost a red velvet cake. Because of the telltale tang of cream cheese, I wouldn't recommend this as a standard "whipped cream" icing, but it is delicious anywhere you would normally use a cream cheese icing - carrot cake, banana cake, red velvet or chocolate.
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Moist Banana Muffins

Reviewed: Sep. 13, 2013
These were excellent - as good as any more complicated banana bread recipe I've made. I like that they use the muffin mixing method but come out as moist and fluffy as those made with a more involved creaming method. I had no problem at all with the consistency of the batter - it was thick but only as thick as any good muffin batter. If it's too thick for some, perhaps their bananas were small and/or not ripe enough so you didn't get enough or they didn't provide enough moisture. Tip: I use a ricer to get my bananas mashed up quickly to a smooth consistency.
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Classic Peanut Butter Cookies

Reviewed: Aug. 9, 2013
Best peanut butter cookies I've ever made, this is a keeper! Chewy and tasty.
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