Chef Pika_Dream Recipe Reviews (Pg. 1) - Allrecipes.com (10318759)

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Spinach Enchiladas

Reviewed: Jun. 7, 2011
I have had Spinach Enchiladas before, but these were the best I have ever had. The most important things to follow to make this amazing is to add a can of green chiles as one reviewer suggested, and also make sure you're only using regular Monterrey Jack cheese by itself and not one mixed with colby. I never knew how AMAZING Monterrey Jack cheese tastes when its not mixed with something else....it really makes this recipe. My husband raved about these for days after I made them- he even told everyone at his work about them (and he usually isn't a spinach fan). This recipe is definitely a keeper!
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3 users found this review helpful

Awesome Taco Salad

Reviewed: Aug. 5, 2010
This is seriously the best taco salad EVER!
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1 user found this review helpful

Taco Salad I

Reviewed: Aug. 4, 2010
OMG Seriously. I never would have thought in a million years that French dressing and tacos should ever be mentioned in conjunction together, much less combined, but this was AMAZING!! My family was raving with every bite. Only made 2 changes to the recipe: simmered for 30 minutes as another reviewer had suggested, and added some sliced avocado ('cuz avocado rocks with tacos). Absolutely delicious, this will definitely be a regular favorite with us!
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4 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jun. 27, 2010
These have been awesome from the first time we made them. However, this weekend, I came across a small change to the sauce that made it EVEN BETTER: if you substitute apple cider vinegar for the white vinegar in the sauce, it really makes the flavor better. The best kind of apple cider vinegar to use is the all organic kind that has "the mother" in it. Its very healthy and makes the sauce even better.
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8 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 29, 2007
There is absolutely NO DOUBT that this IS the world's best lasagna and that it was worth the time it took to make it. I had 3 helpings tonight, and I never eat 3 helpings of ANYTHING! The sauce is absolutely out of this world!! I did modify the recipe just a bit. I added some ground oregano and ground cumin to the sauce, and cut the salt to 1/2 tsp. Then I added 1/4 cup of grape jelly to sweeten it up a bit more and cut the heavy salt flavor. IT WAS FANTASTIC!!! The ricotta I also made some add in's to. I added some oregano leaves, a little fennel seed and some basil to the ricotta and 1/4 cup of three cheese parmesan blend (it has parmesan, romano and asiago in it). When I took the first bite, I knew that no lasagna I have ever had has tasted anything like this! Great recipe, and one I will make often.
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Chicken Breasts Stuffed with Perfection

Reviewed: Apr. 8, 2007
I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and this one was no exception. For starters, medium is too high of a heat setting for sautee'ing the garlic. It will burn. You need to put the heat to medium low, and use 2 tbsps oil. After the garlic, spinach and green onion was sautee'd and removed from the pan, I added the mushrooms, but seasoned them with 1/8 tsp garlic salt w/ parsley, 1/8 tsp garlic pepper, and 1/8 tsp onion salt. They had a distinct marinaded flavor. When mixing the feta cheese mixture, I increased the sour cream to 1 cup, because it was too dry without it, and I wanted the mixture to be smoother so the flavors would combine and the cheese would melt some when cooked instead of making the mix clumpy. The bread coating I changed completely. I used 2 cups italian style bread crumbs, 1/2 cup of shredded parmesan/romano/asiago cheese blend and 1/8 tsp seasoned pepper blend. When I served this, it was gone in record time. I even had a picky-eater 5 year old visiting that cleaned her plate. I had some filling left over, so I put it in the fridge and then took it to my in-laws' house for their Easter party. I threw it in a bowl and microwaved it, and it made an AMAZING dip when served with Tostito's Scoops. It was gone in 5 minutes. Thanks so much for the key ingredient combinations! You gave me the means to concoct my own something special. I will be making this often, and definately if I have company coming!
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135 users found this review helpful

 
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