Michael Recipe Reviews (Pg. 1) - Allrecipes.com (10002087)

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Pineapple Salsa

Reviewed: Jul. 31, 2012
added this as a topping/side over smoked ribs with a barbeque sauce using Capt.Morgan's Rum. Enough flavors and texture to keep you going for a month...was a rave by all that had it (nope, no leftovers at all...)
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8 users found this review helpful

Baked Potato Casserole

Reviewed: Dec. 29, 2006
We were asked to provide an original potato dish for our family Christmas Eve dinner. I found, and made this, enough for 20 people. The pan was scraped clean, nothing left. Need I say more?
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0 users found this review helpful

Savory Meat Loaf

Reviewed: Aug. 2, 2009
This is excellent exactly as listed, but I have experimented with outstanding results. Try substituting ground turkey instead. Cut the vinegar out by 1/2. Instead of regular oatmeal, we've used maple/brown sugar or apple/cinnamon and the flavor is awesome. I also use 1/2 cup of italian-seasoned bread crumbs instead of regular bread crums and, if you know where to find it, 1/4 tsp of Jamaican Jerk Seasoning mixed into the loaf makes is unbelievable. None EVER goes to waste, and our 10 year old can't get enough of it! Outstanding recipe!!
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13 users found this review helpful

Homemade Banana Pudding Pie

Reviewed: Dec. 22, 2011
A touch I experimented with and get rave reviews from the annual family reunion. I shave some dark chocolate onto the meringue before baking it so it melts in. It only gives a small hint of chocolate, but everyone noticed it. Also, although it's ready almost immediately, anyone that grew up on banana pudding will tell you it's better after sitting overnight in the fridge! That allows the cookies to soak up some of the pudding and banana flavor. Trust me, they'll scrap the dish clean!
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9 users found this review helpful

Baked Potato Casserole

Reviewed: Dec. 5, 2012
I've made this recipe several times now for family get-togethers. Both times I followed the exact recipe, always feeling like I've made more than I should. I've yet to bring one bite home. Buy a aluminum foil roasting pan, with a lid and you won't be left with dirty dishes. I do suggest baking it on top of a cookie sheet so the pan doesn't buckle when you take it out of the oven. It's delicious, absolutely delicious. Just don't cut corners on the bacon or cheese. I would suggest doubling the chives, they really bring out the flavor.
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7 users found this review helpful

Parmesan Asparagus

Reviewed: Jan. 19, 2008
Awesome flavor, but when I followed the cooking times, it was WAY over-cooked! 2nd attempt, I cut the time to 6 minutes total and, as much as I'm not a fan of asparagus, I have to admit, this was delicious! Excellent with the "Blissful Rosemary Chicken"!!!
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Perfect Baked Jerk Chicken

Reviewed: Jun. 2, 2013
Out of my normal jerk, I tried this recipe. As is, not bad, but jerk uses scotch bonnet peppers, not cayenne to bring the heat. NOT being critical of this one...it was good. But, if you're a jerk seasoning fan, I suggest ordering Walkerswood Jamaican Jerk Seasoning (get 2 jars), and Walkerswood Jerk Barbeque Sauce. Easy to use, although it takes a bit of practice to get the heat correct, but once you figure it out, you'll use it in a LOT of dishes, including chili, spaghetti, hamburgers, chicken..and it makes for an unreal crockpot-cooked pulled pork barbeque!
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1 user found this review helpful

 
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