prgr2007 Recipe Reviews (Pg. 4) - Allrecipes.com (10033811)

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Chicken Meatballs and Spaghetti

Reviewed: Nov. 3, 2009
This was really good! The sauce was very light and enjoyable. I used the ground chicken in the meatballs and they were fantastic! I did bake them on 350 for about 20 minutes, per the suggestion of another reviewer. I prefer this to browning them in a skillet because it's easier. =) The chicken made such nice meatballs. They were very filling and much better than beef meatballs! The only change I have made (after making this several times, it's such a hit!) was adding sauteed onion, green pepper, and garlic, and putting more seasoning in the sauce. A+!
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Blackened Tuna Steaks with Mango Salsa

Reviewed: Nov. 3, 2009
This gets 5 stars for presentation (it was pretty) and 3.5 or 4 for flavor. The blackening seasoning was nice, but very similar to the Creole Seasoning Blend on this site. The Creole Seasoning is just a tad different, but I prefer that mixture. The mango salsa was alright, but it didn't blow me away. My husband seemed to enjoy it, though. I might make it again for him if he makes the request. I followed the recipe as written, except I skipped the cilantro because I don't like cilantro.
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Shepherd's Pie VI

Reviewed: Oct. 27, 2009
I really enjoyed this! I made a few modifications so that's why it got 4 stars. I used half a pound ground turkey and half a pound ground pork instead of beef. I cooked the meat in onions and garlic instead of just onions. I also seasoned the meat with garlic powder, onion powder, salt, and pepper, then added a few splashes of Worcestershire. I double the ketchup. I think this was really necessary to give the meat some flavor. I used the "Garlic Mashed Red Potatoes" recipe for the potato topping. We use that recipe a lot (with red and Idaho potatoes) and it made the topping extra tasty! I also used cut up baby carrots, and some canned corn and green beans (drained) for the veggies. This recipe was a really great starting off point, so thanks for sharing! It really tasted better the second day!
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Pie Crust IV

Reviewed: Oct. 26, 2009
This will be my go to pie crust from now on - perfect. I used it with the Pecan Pie V recipe on this site and it was superb. Thanks!
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Pecan Pie V

Reviewed: Oct. 26, 2009
Wow! This pie is phenomenal! The only change I made to the original recipe was adding a bit of cinnamon. I also used the Pie Crust IV recipe from this site for the crust. Next time I think I'll double the filling. Yum!
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Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 19, 2009
*I halved this recipe so my review will be based on the amounts for 4 servings.* I used one cup of fat free half & half and one cup of skim milk whisked with cornstarch instead of regular half and half. I also used wheat flour, low fat butter, fat free chicken broth, and reduced fat/calorie cheese. I put two cups of sharp cheddar and one cup of aged white cheddar that I bought from the deli (then shredded). I put in one cup of Fat Tire and next time will reduce this amount. I think the beer gives it a great flavor, but that was a tad too much. We don't have any dry mustard or dijon around so I left those out and don't think it made a difference. I used some extra hot pepper sauce and cayenne, and next time I'll put more. I left the Worcesteshire in and thought it added a nice flavor. I think the soup came out really yummy and I don't feel so guilty about eating it because I reduced calories where I could! I'm surprised that people complained about it not being thick enough. I actually found it a little too thick and added extra broth. Skipped the popcorn because it just didn't sound appealing.
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Creole Seasoning Blend

Reviewed: Sep. 21, 2009
Yum!! I used this seasoning in jambalaya tonight and I believe it made the recipe. We will definitely keep this one on hand. Thank you! Addition: I use this seasoning all the time. It's great for fish! I've also used it on broiled shrimp and in brown rice. It's so fabulous!
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Colleen's Slow Cooker Jambalaya

Reviewed: Sep. 21, 2009
My husband declared this the best jambalaya he's ever had before we even plated it. He was taking bites out of the crock pot. =) I followed the recipe with the exception of using the Creole Seasoning that another reviewer suggested and I'm glad I did! That seasoning is delicious!! I also drained half of the tomato juice out because some people said it was soupy. Mine still came out soupy but we actually kind of liked the consistency. The juice really went well with the rice. While it was a little soupier than restaurant jambalaya the flavor was fantastic! And really, if it's too soupy for your liking just don't scoop out the juice. Thanks! (This was even better the second day! I made brown rice using 50% broth and 50% of the juice from the jambalaya and it was delicious!)
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Citrus-Ginger Tuna Steaks

Reviewed: Aug. 11, 2009
This was easy to make and quite good, thanks! I should note that we only let the tuna marinate for about an hour and the flavor was still fantastic. It really tasted like the flavor soaked into the tuna. So it's quick as well as easy.
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The Best Chicken Fried Steak

Reviewed: Jul. 19, 2009
This recipe has a lot of potential, but it really needs more seasoning. We used more than the original recipe called for and still though it could have used more. Nice start, though. Thanks! Addition: We made this another night and the key is double breading and loads of seasoning in both the batter and flour mixture. Tasted a lot like my favorite chipotle fried chicken!
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Super-Delicious Zuppa Toscana

Reviewed: Jul. 15, 2009
I thought this tasted exactly like the OG version, which I like, so I really liked this. I did use kale instead of spinach, milk with cornstarch instead of cream, and hot instead of mild sausage. I kept a sprinkle of red pepper flakes and didn't find the result too hot. In fact, next time I'll add more red pepper. I also tossed in some fennel per another review. My only complaint is that I found this too thick. I'm not sure what other people did to make it too thin, but next time I'll add a little extra broth or something to thin it out. Regardless, I give it 5 stars for tasting like what I expected. The things I'd like to fix will be easy enough to fix next time. Thanks!
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Cha Cha's White Chicken Chili

Reviewed: Jul. 11, 2009
I have to give this 4 stars because I followed some of the reviews over the original recipe. I pureed 1 can of navy beans and 1 can of great northern beans to make a thicker base, and tossed in the other (drained but whole) can of great northern beans. I used 1 can of fat free broth and a can of low-fat cream of chicken soup. I used the whole 4 oz. of chiles but probably only about 4 jalapenos and some juice. I also cut back on the cayenne. Next time I'll use a little more, because it could have used a little more kick. I used a can of corn and tossed in a potato. I know that makes it less chili-ish, but I liked the veggies. I followed a reviewer's suggestion to use the crock pot and shredded (not too finely) the chicken about 4 hours in. We'll definitely make this one again with a little more seasoning. Thanks!
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Sizzling Chicken Skewers

Reviewed: May 23, 2009
This reminded me of Kona's chicken satays - which I love. I think next time we might use a tad less peanut butter, as that was a bit overpowering. Otherwise, great recipe and we'll make it again. I think this would make a great appetizer for parties. Thanks for sharing.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: May 18, 2009
I have to give this 4 stars because I deviated a bit from the original recipe. I used beef broth instead of water. I also used a 2.5 lb roast but kept the originally called for amounts of seasoning and water/broth. I put it in the crock pot for 3 hours on high and about 6 more hours on low. About an hour before I took it off I shredded the meat so it could soak up the flavor - this is a pretty essential step. The result was excellent. I don't know if I'd love it so much with water, but the broth was nice. Definitely use low sodium broth! I skipped the salt entirely the second time I made it, and that was a good decision. It's just too salty otherwise. Served on toasted hoagie bread with red and green peppers, sweet red onions, and provolone cheese. This is definitely a recipe we will make again. Thanks.
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Chicken Flautas

Reviewed: May 16, 2009
Excellent base recipe. I modified the chicken by making it in the crock pot in chicken taco soup (got the recipe from here, it's the best) which gave the chicken some nice flavor. We also brushed the tortillas with olive oil rather than soaking them with oil in a frying pan. I'll be serving these at a party, and I'm sure my friends will scarf them up!
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Guacamole

Reviewed: May 4, 2009
I followed this recipe almost exactly and was pretty disappointed. I found it to be too salty even though I cut the salt in half. I also thought it tasted way too "limey" even though I reduced the amount of lime juice and used a small lime. My friend and husband, on the other hand, seemed to like it. They insist they were eating it because it was good, not to make me happy. Addition: It's better the 2nd day. The lime flavor isn't quite so strong.
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Easy Roasted Red Pepper Hummus

Reviewed: Apr. 5, 2009
Followed the recipe exactly and it's not bad. Extremely easy and tasty. We used fresh pepper and lemon juice and I didn't find the lemon taste overpowering at all. I think next time I'll use a tad less tahini, roast the garlic, and toss in some cumin. It's definitely a keeper, and I think with a few minor modifications it would be restaurant quality.
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Best Tuna Casserole

Reviewed: Feb. 2, 2009
Yum! I love tuna casserole and I've been searching for something I love as much as the stuff out of the box (ha). This was really delicious! Here are my only changes: I used whole wheat egg noodles.I used 1 can of mushroom soup and 1 can of cheddar soup (I like my tuna casserole cheesy). I omitted the mushrooms and peas because I don't like them. Used the onion, though I added a little fresh garlic. Oh, and I used food processed cheddar french fried onions instead of chips, since I really don't like chips. This is a great recipe and easily tweaked to suit the tastes of the people in the house. Thanks! It's a keeper!
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 4, 2009
I followed the suggestions of sdgirl (Worcestershire, red wine, various veggies) and this was a truly awesome pot roast. My husband and I agreed it was the best ever! Thanks for the original recipe and the awesome additions!
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Juicy Roasted Chicken

Reviewed: Dec. 31, 2008
I don't really like chicken, so I begrudgingly made roasted chicken at my husband's request. This was really good and I am near impossible to please when it comes to chicken. This chicken was SO juicy. We stuffed ours with celery, onion, and garlic. Yum! Next time we will add some more seasoning, but I can't dock the recipe, since seasoning is all a matter of preference. This chicken was so easy, it tastes like it took a lot more effort than it really did. My husband loved this chicken, I've never seen him attack roasted chicken quite like this. =) If you're looking for a delicious, fool-proof recipe, this is the one! (It did take a little longer than the hour and fifteen the recipe calls for, so I highly recommend a meat thermometer. It's a life saver!)
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Displaying results 61-80 (of 109) reviews
 
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