millertime Recipe Reviews (Pg. 1) - Allrecipes.com (10152309)

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Shrimp Lemon Pepper Linguini

Reviewed: Mar. 27, 2010
we made this as written the only thing differant was we doubled the sauce i only had one lemon. we did not care for the sauce. the only thing i could eat was the shrimp. the pasta dish itself was to lemony and we only used half the lemon.
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Deep Fried Dill Pickles

Reviewed: Mar. 23, 2010
these pickles are even better then the ones at the resturant. i always half the wet ingred cuz we always have way to much, its a waste. half the wet ingred is plenty the dry ingred measurements are right on. we have made them with claussen pickles and cheap pickles always always always use with the expensive ones. way worth the extra $. my husband and i are both salt addicts never add any at the end of cooking. way toooo much salt. i always serve my pickles with homemade ranch. thanks for the keeper. these are so yummy and very addicting.
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Pizza Casserole

Reviewed: Mar. 14, 2010
we made this recipe as written and it was ok. the sauce ratio is way off. we of course added extra cheese and garlic. and did not add the grn pepper . the recipe is easy and good. but with double the sauce it will super great. thanks for sharing ..........................
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Mini Meatloaves

Reviewed: Mar. 6, 2010
we never say the "m" word in our house. my husband just cringes. i call these little deliteful loaves of goodness yoummy stuff! omg these are so not what you think of when you think of meatloave. they are very very easy to make and sooooo yummy. i prepared the recipe as written added lawerys salt and extra pepper. i mixed it all up and let set in a bowl in the fridge till dinner time. i kinda think this step is key so the flavors have time to meld and the oats suck up some of the milk. it seemed kinda runny when i mixed it but by dinner time it was the right consistancy, i did not top it with the ketchup mixture just tomato sauce and s & p. oh my goodness. the tomato sauce was sooooo right on. so easy so yummy sooooo a keeper.everyone loved it. i think this is company worthy..
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Marinade for Chicken

Reviewed: Mar. 5, 2010
great marinade for chicken and veggies. we used this for kabobs made the recipe as written and had plenty of marinade for chicken breast and veggies ( in seperate bags of course) we addded dried parsely and of course a couple of teas of minced garlic....thanks for a great, easy, & flavorful recipe.
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Lover's Beef Burgundy Filet

Reviewed: Mar. 5, 2010
this recipe is ok. kinda a waste of a great peice of beef. we scaled it down to 2 servings and it was still lots of merinade for 2 filets and 8 oz of shrooms. the flavor was ok not great the mushrooms had good flavor. would we make it again probably not we'll stick to s & p and let the great flavor of the beef speak for itself.
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Baked Salmon II

Reviewed: Feb. 25, 2010
i am wondering why something that is so easy to make is so yummy????? for real this recipe is soooo good. i made everything as written plus extra garlic (of course) and it was great. i am not a salmon fan i have always thought it was to fishy but with it being lent i would try new foods. sooo happy i did. all the flavors are great . i am salts #1 fan. i thought the salt was a little to much next time i'll do half. whoooooooaoooooo. what a great-easy-tasty dish! i am glad we branched out now we have a great recipe.
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Creamy Tomato Soup

Reviewed: Feb. 25, 2010
this tomato soup recipe is soooo good and easy to make. my husband hates tomato soup but will eat this ?? my 3 yo loves it too!!! we use petite diced toms and only one can of tom soup. no sugar. we do add 2 t of minced garlic when the onions are cooking. it takes a while for the cream cheese to melt. next time i may try to mic it for 30 sec!!!
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Best Steak Marinade in Existence

Reviewed: Feb. 25, 2010
this is for sure the best steak marinde in existence!!!! i use it all the time for my kabobs. the longer you marinade the better. sometimes we let it rest overnight. the only thing we do differant is omit the garlic pwdr and add about 1/4 cup of minced garlic. and we use lite soy sauce. thanks for the great recipe! for sure one of our go to recipes!!!!
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Taco Bake I

Reviewed: Feb. 8, 2010
we had this a few nights ago. it was ok just ok. would i make it again probably not. i made it as written the only thing we did differant was i made our own taco seasoning from this site. the dish was way easy to make and the flavor was ok. it seems to be lacking something is it worth trying to tweek nope!!! will not be making again. :(
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Restaurant Style Egg Drop Soup

Reviewed: Feb. 3, 2010
this is so easy and good. we had is last night with moo goo gi pan ?????sp. its very flavorful. nect time we are going to try it with grn onions istead of chives ?? well see. we always add extra pepper and soy sauce. thanks for the keeper.
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Mulligatawny Soup I

Reviewed: Jan. 5, 2010
ahhhhh. this soup is soooo good and easy. we added extra carrots and onion one small red potato and 2 large chicken breast. we did not add the apple cause we didnt have one. thought the rice ratio was right on. but with all we had it was great. we like it better with the cream then without and added the salt at the very end before serving after the soup simmers then you get a better fell for how much salt is needed. this falls into the top ten soups for us. a super easy soup to make and soooo flavorful. thanks for the keeper
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Homemade Wine Coolers

Reviewed: Dec. 26, 2009
these really hit the spot. ohh for yummy. make sure you give yourself at least 24-48 hrs of freeze time. the alcohol does not freeze well. i use cheap boxed red wine and it always taste great. we like to mix ours with diet sprite. so simple so yummy.
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Ultimate Twice Baked Potatoes

Reviewed: Dec. 26, 2009
these potatoes are the best. i did add a half on block of cream cheese, extra finely diced red onions and of course extra cheese and bacon. my husband went nuts. great flavor.
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Broiled Red Potatoes

Reviewed: Dec. 26, 2009
these were not very good at all. the flavor was ok but the cooking process was not. bummer of a recipe
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Crunchy Romaine Toss

Reviewed: Nov. 30, 2009
this is the right amount of broccoli and romaine salad. we have been stuck on the oriental coleslaw with the pre bagged coleslaw mix. soooo glad we tried a new recipe and now have a new favorite. i only use 1 T of sugar and it is sweet enough. its a must to brown the noodles gives it great flavor. try it with toasted almond slivers. ohhh yummy
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Devil's Steak Sauce

Reviewed: Nov. 22, 2009
this sauce is a keeper. my husband printed if out one night and said it sounded good let try it. i was a little hesatant. it sounds kinda sweet. we always double the sauce and add a little extra tomato sauce. it is so easy and taste so good. it is a great sauce and the recipe is used on a regular basis in our house. give it try you wont be sorry!!!
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Baked Ziti IV

Reviewed: Oct. 20, 2009
we have been making this recipe for years. it is sooooo yummy. it has the right amount of flavors going on. we always add extra cheese and garlic. it is a must to have fresh rosemary. my husband loves to make this dish he thinks its a fun one to put together. we make it ahead of time let rest in fridge till ready to eat. let set out for about 15 min the pop it in the oven. it maked a huge batch i mean huge. perfact for company served with a side salad and homemade bread sticks. we always have extra and is wayyyyy better the next day. we always send some home with our guest. my neice and nephew said they dont like dishes like this one, they went back for 3rds!?!?!? thanks for the keeper.
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Super-Delicious Zuppa Toscana

Reviewed: Oct. 20, 2009
"this is so good, this is so good" is all i heard when i served this soup. it has now fallen in the catagory of our top three soups!!! we have never had the zuppa from o.garden. so had nothine to compare it to but oh my goodness this soup was amazing. i did add extra garlic and onion of course, and used kale instead of spin. used 3 small russets i did slice them but i think next time i will cube they didnt hold up that well in the cooking process. it is so good. just the right amount of spice. thanks for the keeper.
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Baked Potato Skins

Reviewed: Oct. 13, 2009
these are one of our favorite sides. i always wash my spuds well and rub them with oil, salt and pepper then bake at 425 for 55 min. it makes for a tasty crisy skin. i let the potatoes cool for about 30 min dont let them get to cooled the inside doesnt scoop out as well. i scrape them out so much that there is hardly any potato left. we like them best that way. i do use butter instead of oil for the inside rub. its a must to have real bacon bits, sour cream, and guacamole. oh so yummy and worth the extra work. our dog loves the leftover potato that we scrape out. he likes the recipe too.
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