Kristen Recipe Reviews (Pg. 1) - Allrecipes.com (10239989)

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Bacon Wrapped Smokies

Reviewed: Dec. 25, 2012
EVERYONE loved these! I was asked to bring them for every food related gathering we have from now on. I think you can probably get away with cutting the bacon slices into quarters rather than thirds, to make it go a little further, make a few more weenies and still have plenty to wrap each one! I drained them on paper towels after baking them to get the excess grease off of them.
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Cocktail Meatballs

Reviewed: Dec. 25, 2012
Maybe I'm just too much of a savory/spicy person, but the sauce was just way too sweet for me. I might try it again, leaving out the brown sugar and see how that effects the sweetness level. The meatballs were very easy and very tasty on their own, so that part of the recipe is a keeper as is!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 11, 2012
I made this recipe exactly as it reads, except I didn't have banana peppers, so I just added a few shakes of red pepper flake to give it some zing. I made the mistake of making a double batch of it the very first time making it, because of the high rating and I'm sorry I did. Now I have a huge slow cooker full of really mediocre soup. It's basically strips of chicken floating in spicy water with chunks of tomatoes & corn. I'm really disappointed. I'm going to go back through all the reviews to see what others have done to tweak it and see if this batch can be saved.
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Slow Cooker Vegetable Beef Soup

Reviewed: Sep. 23, 2012
The stock for this soup is outstanding and the recipe is a great base for customizing the soup to anyone's specific taste! I think you could switch around the veggies & pasta rather easily and still end up with a really yummy soup! I followed the recipe directions with the exception of three things: I'm not a huge fan of green peppers, so I cut that amount down to one-half a pepper; I used a 12 oz bag of frozen, mixed veggies instead of the canned; and I substituted barley for the pasta and added it in at the beginning of the cook time. Next time I make it, I think I'll try using small cubed beef instead of hamburger just to make it a little heartier, but this is a really nice soup recipe just the way it is, too! Thank you!!
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Dry Rub for Ribs

Reviewed: Aug. 12, 2012
This rub was good, but it needed a little more "zip" for my taste. Next time I make it, I'll take the suggestion of some other reviewers & add some red pepper. I made the recipe exactly as it called for, but I added 1 teaspoon of onion powder and I followed the suggestion of another reviewer and waited to salt the ribs until right before I put them in the oven. I rubbed the rest of the spices on the ribs, wrapped them in foil and put them in the frig for about 5 hours before putting them in a 350 oven for an hour and a half. Then I charred them on the grill. They were yummy, but I wished for just a little more flavor.
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Islander Artichoke and Spinach Dip

Reviewed: Nov. 20, 2011
I made this dip exactly as directed, but didn't use the Hawaiian Sweet Bread. I made the "Twinkle Chips" that are on this website and also used Club crackers. I did add the Parmesan cheese. The dip is really good, but I felt like there was too much spinach in it. I'd cut back just a bit on the spinach by maybe 1/4 and I used an entire jar (14.75 oz) of artichoke and with those two changes made, I think the dip would be PERFECT!
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Rebel Angels

Reviewed: Nov. 20, 2011
I made these exactly as the recipe directed, except I had smaller shrimp on hand, so I wrapped two in each piece of bacon. Mine weren't as pretty as those in the picture: They were very dark, so if I were serving them at a party, I'd want to figure out something to make them look a little more appealing. I mixed the spices in a ziplok bag and coated them in the bag and doing it that way may have increased the amount of coating on them, making them darker. These are REALLY spicy!!! The flavor's really good, but the level of heat made it a little hard to eat them. I will cut back on the cayenne pepper next time. I drained the bacon fat out of the skillet before I fried the shrimp in it and I think I'd leave at least some of it in the pan next time to help brown them more evenly & keep them from being too dry. In summary, I really liked the overall flavor of these & think they will be perfect with just a little less "heat."
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Grilled Buffalo Wings

Reviewed: Jul. 18, 2011
I just wasn't terribly impressed with the flavor of the sauce. It has good heat, but that's about it.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 6, 2011
Everyone who tries these cookies says they're better than the ones their grandma/mom/aunt makes! Like other reviewers, I use 1 full cup of butter instead of half butter/half shortening. I also use dark brown sugar instead of light and ground nutmeg instead of ground cloves (because I couldn't find ground cloves anywhere!) These cookies are just the right amount of crispy around the edges, chewy inside, rich and completely delicious! Thanks so much for sharing the recipe!!!
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Onesy-Twosy Cookies

Reviewed: Dec. 4, 2010
Really yummy! I did as many others suggested and used 1/2 c. shortening & 1/2 c. butter and used creamy peanut butter & no chopped peanuts (I'm not a nuts in cookies kind of person.) Normally, I'm a soft, chewy cookie kind of gal, but these aren't like other hard, crispy cookies. These cookies bake up light and crispy and literally melt in your mouth! Thanks for the recipe!
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Friendship Soup Mix in a Jar

Reviewed: Oct. 25, 2009
I LOVE this soup! I make jars of it every year and make a couple pots for us too. It's such a hearty, tasty soup! I usually use Italian sausage instead of ground beef and seasoned diced tomatoes (Red Gold onion, garlic & basil) just to add a bit more flavor.
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Triple Threat Fruit Smoothie

Reviewed: Mar. 22, 2009
We substituted vanilla fat-free yogurt for the peach, but otherwise, follow the recipe exactly. I LOVE this smoothie! It has such a perfect balance of flavors. I've tried the other smoothie recipes from this site and this one is, by far, my favorite!
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Apple Pie Filling

Reviewed: Jan. 20, 2008
This apple pie filling was SOOOOOOO yummy, I was fighting to keep my daughter and her spoon out of the saucepan that I was cooking them in! However, I used it to make apple crepes, so I didn't need as much as this recipe called for, so I reduced the servings & scaling from 40 to 4. The only other thing I changed about the recipe is that I doubled the amount of apples (I used Golden Delicious) because it was too saucy with the amount of apples the recipe called for. Apple pie is next and I can't wait to make one with this recipe! Thank you so much for posting it! :)
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Mom's Ground Beef Casserole

Reviewed: Jan. 13, 2008
You can't judge a book by its cover! This casserole looks sorta ugly on the plate, but it's got great flavor! I made the recipe exactly as shown, except I reduced the amount of noodles to about 2 cups. Next time I make it, I think I'll add some frozen peas or something to give it some color.
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Tomato Chicken Parmesan

Reviewed: Jan. 12, 2008
This recipe couldn't have been much easier to make and it was very yummy! I'd give it 5 stars, but I think the breading needs a little flavor tweaking. I did as suggested, and pounded the chicken breasts to an even 1/2" thickness. I used crushed Pepperidge Farm "Zesty Italian" croutons for the breading and Prego organic tomato & basil sauce. I poured about half of the sauce in the pan before I put the chicken breasts in and then poured the other half over the top. My daughter liked it that way, but next time I think I'll leave half of the breasts uncovered, because I want to see if the breading stays crispier - plus I think the pretty golden color of the chicken breading adds visual appeal. Also, next time I make it, I'm going to jazz up the breading a bit by adding some garlic powder, onion powder and a little more Italian seasoning. Thanks for the recipe!!
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Buckeye Balls II

Reviewed: Nov. 25, 2007
I cut the confectioner's sugar down to 3 cups, increased the vanilla to 2 teaspoons and substituted chocolate almond bark for the chocolate chips & shortening. I melted the almond bark in a large coffee mug in the microwave (30 second time periods - stirring after each - until melted) and this recipe became the easiest, best new candy recipe in my arsenal! I'm going to gain a thousand pounds with recipes like this around! :)
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