Shelby Recipe Reviews (Pg. 1) - Allrecipes.com (10145445)

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Cottage Cheese Chicken Enchiladas

Reviewed: Jan. 28, 2008
Amazing! I changed a little here it goes. The night before, I boiled chicken in low sodium chk broth, while cooking I chopped onions, garlic and jalapeno and saved all together in a plastic bag with the chicken. The next day I came home at lunch to assemble them. I heated olive oil in skillet while I shredded the chicken then put it in the skillet with chopped veggies and added chili powder, cumin, a couple dashes of cayenne pepper and a dash of seasoning salt. I used fat free cottage cheese and light sour cream. I heated 6 flour tortillas in microwave, then assembled and topped with green enchilada sauce a bit of shredded cheese and black olive slices. Put them in the fridge and the boyfriend popped them in the oven for 30 minutes when he got home. When I got home from an evening meeting, I had a wonderful hot meal. These were to die for! So gooey but less fat. I will make these again for sure! Will use more jalapeno next time and omit the shredded cheese on top as it wasn't necessary.
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34 users found this review helpful

Wasabi Mayonnaise Sauce

Reviewed: Nov. 28, 2007
Perfect! I haven't been able to make my famous wasabi pasta salad ever since Trader Joe's discontinued their wasabi mayo. Now I can finally make my salad again! Thank you so so much.
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33 users found this review helpful

Quick and Easy Fish Tacos

Reviewed: Feb. 21, 2008
I can't beleive I never thought of this before! I got fish sticks, the larger so called "filets" in a box not the little ones, on sale so I had extra in the freezer. I make homemade tartar sauce (with extra dillweed, pickle & the key is a few dashes of worstechire sauce) while the oven is preheating so it has time for the flavors to meld. Chop onions & cilantro, slice cabbage, slice "filets" width ways and put all on paper plates. I heat up corn tortillas on a pan and keep them wrapped in a towel on a small plate while chopping & cooking. We assemble as we eat them. Fresh squeezed lime is a must, and jalapenos if you like it spicy. We love to sit around and pork out on these with salt/lime rimmed Tecate. MMMMMM!
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30 users found this review helpful

Roast Beef Sandwich Spread

Reviewed: Mar. 24, 2008
We used to make a sandwich spread like this when I was a kid, every time we made a roast. It's better without ketchup!! We used the old meat grinders you attach to the counter, and tasted until it was right. Quartered onions, whole baby dills and just let it grind up with the meat. Then mixed the mayo, salt and pepper. A few times in later years we ventured out and added chopped peperoncinis. Different, but still no comparison to the original. We ate it on white bread, sometimes with a slice of cheese. Sometimes we spread mayo on the bread because it was easier to add that way and we used less mayo in the spread itself since some liked their sandwiches a bit drier, or healthier.
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20 users found this review helpful

Cheese-Stuffed Jalapenos

Reviewed: Jan. 3, 2008
These were delicious. The directions should have said to melt the cream cheese because I just let it sit on my counter until it was really soft, not soft enough though. Next time I will nuke it before mixing because it all got caught in my mixer! I ended up heating up some sour cream in the microwave and then mixed it in with a fork. Because of the sour cream, it started to bubble over a bit in the oven. 15-20 minutes is plenty also. I boiled half for 5 minutes and the other half for a full 10. The 5 min ones had so much more flavor and not too much heat. Kids even ate them, even my mom who can't do spice loved them. And one more thing-it takes a long time to cut, seed & devein these things! Longer than the prep time listed-but well worth the effort. Thanks, can't wait to make these again.
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19 users found this review helpful

Potato Pizza Casserole

Reviewed: Oct. 9, 2008
Ok Im rating this on what I think the original would have been. Maybe it would be a 5 Im not sure but we enjoyed our version so much we will keep doing it that way. Used a bag of french fries instead of potatos. Used spagetti sauce, grated cheddar and milk as the sauce. (Also used a little more sauce than the recipe called for.) Spicy pork sausage instead of hamburger along with chopped pepperoni. (Next time will heat pepperoni in the microwave on paper towels to get some of the grease out though.) Added chopped green pepper and red pepper flakes after the onion. The boyfriend loved it because it didn't have noodles, the french fries turned out great! Had a lasagna/pizza flavor that we loved. Will make it often. ***** this way
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15 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Sep. 24, 2007
This was soo good, I ate until two helpings! I loved the sauce over steamed rice. My Filipino boyfriend said it's just like his mom used to make it. Although I did put in a bay leaf as he said it was the "secret." Meat was so tender it fell right off the bone! Thanks for this wonderfully easy recipe. Will make again for sure! UPDATE 2/4/08: As if this couldn't get any better...I tried this by frying the chicken for a couple minutes on each side in a little olive oil then added the rest of the ingredients right into the pan. Didn't measure the soy and vinegar, just made sure they were equal parts and put enough to cover the chicken. I added 2 whole jalapenos, 3 whole cloves of garlic, about a half of a sliced onion and about 3 bay leaves instead of just one. Simmered for about 45 minutes and this was even better than in the slow cooker and was just as easy!! Once again, great over sticky white rice. PS Use white vinegar! Also, I used Low Sodium Soy Sauce.UPDATE AGAIN 10/17/08:I used garlic powder instead of whole cloves because the next day it seemed kind of tart like when you overcook garlic. Didnt fry the chicken just dumped it all in the pan-just as good. *New tip* Thicken some of the juice with corn starch and it makes a wonderful sauce. Not so brothy and it mixes better with the rice. Boyfriend went nuts because he could smell it from outside when he came home, and again when he tried the sauce. Im going to use the sauce to make shrimp & veggie stir fry tomorrow since we
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12 users found this review helpful

Blackened Green Beans

Reviewed: Aug. 26, 2008
I grew up eating this in the summer. It's so fun to sit out on the porch snapping beans. Anyway, you don't have to measure with this-just add to your liking. It's trial and error to figure out how much your family will like but you really can't go wrong with these ingredients. We never make that many beans but just a good sized pot with a whole onion, a couple garlic cloves and about 1/2 pack of sliced bacon and lots of s&p. Even if you forget the garlic it's always a great summer dish! (You may find yourself eating it out of the pot when finished.)
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6 users found this review helpful

Broccoli Sausage Breakfast Bake

Reviewed: May 14, 2008
6/20:Ok-I made it with chicken and it was SO much better! 5 stars. I added more broccoli and used a couple more eggs cuz I had small ones, then added a bit more milk and baking mix. It was a creamier consistency and had more moist biscuit-y fluff too. Kind of like a cheesy pot pie with egg. Im going to make it this way from now on. 5/14:In my opinion, I didn't think the flavors went well with this one. I didn't like it with the sausage. Maybe it was the type of sausage I used, I don't know but it was very mild kind and still too much sausage taste. It could have been just me because the boyfriend liked it a lot. This would have been better with chicken for sure, is that wierd to eat a dish with eggs and chicken? haha It would have been good meatless I think and maybe bacon would be good? I will try again with both different meats and even meatless. I would also suggest to add more than a cup of broccoli.
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6 users found this review helpful

Mike's Favorite Grilled Cheese

Reviewed: Nov. 27, 2007
I personally like grilled cheese with processed cheese slices as it gets that ooey-gooeyness! At home I ALWAYS use onion and sometimes ham or turkey. I think I will try the suggestion of bacon like one reviewer said. Maybe try to mix an american slice with a swiss slice too, it's nummy! Oh also, I saw a tip on another toasted sandwich recipe from this site saying to keep it from getting soggy is to toast the bread first. It works and I'll never go back to the old way! I lightly toast the bread, let it cool on wooden cutting board (so butter won't melt), then butter and grill.
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6 users found this review helpful

Swiss Chicken

Reviewed: Jan. 23, 2008
This was outstanding! I think without my adjustments (per other reviews) it would have been average so that's why I'm giving it a 4. Here's what I did. 4 chicken tenderloins, 1 can soup, 3/4 cup white wine, crushed fat free croutons subbed for italian bread crumbs just enough to cover chicken and about 3 slices of cheese also just enough to cover chicken. Layered chicken, cheese, soup mix and bread crumbs with no butter on top. This made a lot of sauce but we used it over rice, I think it would be awesome over steamed Yukon Gold potatos, too. 5 stars the way I made it. Reviewers are right about the wine, definitely gives it great taste. We will definitely have this again!
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5 users found this review helpful

Guinness® Corned Beef

Reviewed: Jan. 28, 2008
I had come across some red meat, that appeared to be a roast to me, at the supermarket on sale. When I got it home I looked closer and found it was corned beef. I had never made corned beef before, or even tried it and this recipe seemed pretty interesting. I forgot to bring the recipe home so I just winged it from memory. (Not very well!) I just took the beef out, placed it in the crock pot, layered it with about a cup of brown sugar and dumped in almost a whole pint of Guinness Extra Stout letting my boyfriend finish the rest, (Ew!) Because it was "extra stout" and I'm not too keen on the bitterness I added more sugar after about 3 hours. I cooked it on low for the first 3 hours, then on high for another 2 (we were getting lots of snow and I was afraid we might lose power!) It seemed kind of dry so I turned it over and cooked for another hour. (The other side was flakier.) I also cut up carrots and put them about halfway through the last hour. It came out good. Interesting taste. We enjoyed it with the carrots and some boiled potatos and cabbage. I think they would have been better if the potatos and cabbage were cooked with it. I would recommend trying this recipe.
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4 users found this review helpful

Real Poutine

Reviewed: Jan. 2, 2008
This was good but not the best Ive had. I think it did help making the fries myself rather than frozen though, I'll continue to do that. You've got to use white cheddar curds definatley. The only thing is finding the right kind of gravy! I just havn't found one that compares to one of the (many) Poutine dishes I had in Quebec. If you are ever in St. Hyacinthe, go to the local Hockey rink and eat the poutine there. Made with a brown beef gravy. The best I had my entire visit. I just want that gravy again! I'll keep trying to recreate it.
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4 users found this review helpful

Salad Dressing with a Kick

Reviewed: Sep. 21, 2007
9/21/07:This was so good! Had it on a salad topped with tomatos, onions, cilantro and chopped up chicken breast strips from Costco. My boyfriend used it as a dip for his chicken strips. Out of all of the fat-free dressings Ive ever had this is by far THE BEST! Thanks so much for this!!UPDATE 2/26/08:Ok. I tried this again and bluh! I looked through my recipes for dressings and found notes where I had accidentally mixed two together. I mixed this one with another that called for sesame oil and I also added chili powder. I added that to this and it gave it a lot more flavor and a lot more kick. Still not as I remember-hate it when that happens.
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4 users found this review helpful

Mary Anne's Carrot Cake

Reviewed: Apr. 14, 2009
I made this for a birthday party a while back and everyone was in love. There wasn't a piece left. I didn't use as much oil and omitted the raisins because some people didn't like them. Made a cream cheese frosting (that ended up like a glaze-I don't know what I did-this is why I rarely bake) but it went perfect with this. I will never enjoy another carrot cake. **Not fluffy like most cakes!** Hands down, the best dessert ever!
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3 users found this review helpful

Smoky Bacon Wraps

Reviewed: Mar. 5, 2009
I wish I could give these 10 stars! They flew off the plate. I didn't have enough bacon and only made about 30 of these. Next time must have more bacon! Wrapped 1/2 slice and secured with toothpicks. Baked on a broiler pan greased on the rack and the bottom lined with foil for easier clean up. I just dumped brown sugar on didn't measure. Accidentally cooked these for a about 1/2 hr-45 mins. Amazing because the bacon was nice and crisp. Served with the sauce on this site-mixture of brown sugar, mayo and bbq sauce. Some liked with sauce, others without.
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3 users found this review helpful

Chicken and Ham Casserole

Reviewed: Nov. 24, 2008
I used red potatos instead of noodles, nixed the celery and added more cheese, salt, pepper and onion yum!
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2 users found this review helpful

Country Quiche

Reviewed: May 23, 2008
I tried this recipe because the boyfriend doesnt really like fluffy quiches, which this def is not. It's more hearty. I like them fluffy, but if I want quiche (which I want it often) I end up making it this way so I can satisfy my craving. I did this twice. The first time I didn't have enough mozzarella but subbed with extra cheddar. No flour. Used a little more milk and an extra 2 eggs because it was a deep dish pie plate. I use the Pillsbury roll-out pie dough. (They come in a 2-pack and are easily frozen/thawed.) Plus they taste so much better than pre-baked shells and save a lot of time. The second time I didn't add the spices and I think I liked it better without. Also, this is great with pepperjack but if we don't have any, I chop up some jalapeno for some kick. Great recipe.
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2 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 17, 2008
This was good, but needed some more spice. I didn't add the butter at the end because it already had all that bacon grease, maybe that would have helped. I put the cabbage and onions in my food processsor before mixing with the potatos. I personally think it would have been better without doing that but others liked that it was all mashed. I will try again for just us leaving as is and add the butter along with more spices. I made a shepherd's pie with the leftovers and added fresh pepper, seasoning salt, paprika and lots of garlic and it was awesome!
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2 users found this review helpful

Julia's Easy Slow Cooker Chicken

Reviewed: Mar. 5, 2009
I tried this lazily because I wanted dinner done by the time we got home from work. At lunch I went home to put it together. I used chicken legs seasoned with garlic & herb mrs dash and pepper, added chopped garlic cloves and didn't use potatos. Mixed the onion soup with crm of mushroom before adding the milk and then a can of mushrooms and some more spices. It came out pretty good, I will definatley stick to the recipe next time and use boneless chicken breasts (or thighs) as it would have a better flavor I think. It made a really good gravy thickened with corn starch. (I didn't add starch to the crock pot.) Served with instant potatos and green beans. Great quick and easy meal! After getting home, dinner was on the table in 10 minutes! Leftover chicken and gravy will be made into a casserole with stove top and mashed potatos for another quick and easy weeknight meal. I love it when good meals can be easily made and leftovers used up to make the second night easy as well. Thanks for this this one!
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1 user found this review helpful

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