Stephanie Recipe Reviews (Pg. 1) - Allrecipes.com (10283038)

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Stephanie

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Rye Beer Bread

Reviewed: Feb. 20, 2008
An excellent hearty bread. I used a dark beer and it blended beautifully with the rye. The crust is very thick and the inside nice and tender. The end of the loaf got shoved to the back of my refrigerator for a week and I just discovered it. It held up very well (didn't dry out like other breads) and is GREAT toasted. I'll be making this again this weekend when my in-laws are here.
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Darn Good Mashed Taters!

Reviewed: Nov. 20, 2007
Absolutely heavenly! I never boiled my potatoes with the seasoning like this before (I always added it when mashing them), but this way works out extremely well. I used six large potatoes and added two sticks of butter. I also covered the pot while it was boiling and boiled until the cubes of potato had very rounded corners. The flavor and texture are to die for!
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Easy Creamy Pork Tenderloin

Reviewed: Feb. 20, 2008
I followed someone's suggestion and used a can of cream of mushroom and a can of cream of chicken. I also used pork shoulder instead of tenderloin, all of which is because that's what I had on hand. Turned out GREAT! Highly recommend trying it with these two soups instead of celery...although next time I'm going to try it as written, just didn't have cream of celery on hand. Thanks for an easy meal!
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Easy Broccoli Quiche

Reviewed: Feb. 20, 2008
Excellent. Threw in some frozen yellow squash and used jack and cheddar cheeses since that's what I had available. Was good for the in-laws. Second time I made it, I added some cooked and crumbled sausage. Delicious!
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Amish Macaroni Salad

Reviewed: Feb. 20, 2008
The general consensus is to cut the sugar and I'd have to agree. In fact, for my taste, I'd probably leave it out completely (of course then it couldn't properly be called "Amish Macaroni Salad"). My husband loved it and keeps begging me to make it again....which I will!
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Apple Stuffed Chicken Breast

Reviewed: Feb. 20, 2008
I had some leftover chicken breasts that were a tad on the dry side, so instead of using this as a stuffing, I made an apple chicken skillet out of it. I added about 5 small garlic cloves (slivered), a bunch of ground pepper, and salt to taste. (I didn't use bread crumbs since it wasn't for stuffing, but that might be why I needed to add salt and pepper). Oh, and I threw in some coarsely chopped walnuts. I sprinkled the Cheddar over the top and served with rice. Next time I'll make this recipe for my chicken from the start instead of using it to doctor up leftovers. Excellent!
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Chicken Enchiladas IV

Reviewed: Feb. 20, 2008
Love it! I threw in a can of white corn on a whim and it really made the dish. My husband hates "Mexican" food as a rule, but he gobbled this up!
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