hawksnestsouth Recipe Reviews (Pg. 1) - Allrecipes.com (10039056)

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Basic Chicken Salad

Reviewed: Jun. 23, 2009
Great base, my great aunt Esther started her chicken saled like this, but added halved red grapes, a couple hard boiled eggs, and about two teaspoons curry powder. The curry adds a wonderful flavor.
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Pie Crust IV

Reviewed: Apr. 8, 2007
A great pie crust! I use 1/4 c. shortening and 1/4 c. butter. I also use ice water, one tablespoon at a time. For a no-bake pie (such as my favorite, fresh strawberry), bake at 400 degrees for about 10 minutes. For a pie which isn't as sweet, I would also add about 1 tablespoon of sugar to the flour.
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148 users found this review helpful

Easy Spicy Chicken and Rice

Reviewed: Mar. 15, 2007
This reminded me of a recipe for chicken casserole using Velveeta cheese, which I always thought needed something else--adding rice was perfect! I started with Easy Spicy Chicken and Rice recipe and stirred in 12 oz. Velveeta (melted). Then I topped the whole casserole with crushed tortilla chips. Really yummy!!
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3 users found this review helpful

Hillary Clinton's Chocolate Chip Cookies

Reviewed: Mar. 9, 2007
I've been making this cookie recipe since Bill Clinton first ran for president. The oatmeal cuts the sweetness, so I sometimes use 1 cup semi sweet chips and 1 cup milk chocolate chips. Kids and adults love them!
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2 users found this review helpful

Ann's Sister's Meatloaf Recipe

Reviewed: Mar. 4, 2007
This is my favorite meatloaf recipe--I was so happy to find it on allrecipes.com! I usually make it into three loaves, topping each with bacon and tomato sauce, and cooking them for about 45 minutes, instead of an hour. It's really great reheated!
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Chicken Noodle Casserole II

Reviewed: Feb. 26, 2007
I really love this recipe, but added some changes: I used boneless, skinless chicken beast (2) that I browned and then chunked up. And for a little more texture, I added a drained can of water chestnuts. Perfection!
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Chicken Enchiladas V

Reviewed: Feb. 6, 2007
This had good flavor, but I had some problems with the texture--the enchiladas were kind of slimy and the soup/sour cream mixture was too much like gravy, rather than sauce. I think next time I'll use cream mixed with a can of chicken stock, with the peppers and some cumin. And I think I'll bake the dish for 45-60 minutes.
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Corn Chowder II

Reviewed: Feb. 1, 2007
Following others' advice, I used all pepperjack cheese. I found it a little thick, so I added about 12 oz. chicken broth, which gave it a lot more liquid--delicious!
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