MBKRH Recipe Reviews (Pg. 1) - Allrecipes.com (10320693)

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Vegetarian Lime Orzo

Reviewed: Oct. 6, 2014
Awesome dish! I halved the recipe, as this was for myself to eat throughout the week for lunch. I followed the recipe exactly, except subbing dried parsley for the fresh. As much as I love fresh, the quantity is too much for one person to use up before it goes bad. Also I omitted the Parmesan, as the only kind we had was the Kraft cheese in a can and I prefer the good, fresh stuff. Simple, easy, and tasty. I can't wait to make this one again!
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Cucumber Sandwich

Reviewed: Aug. 30, 2014
I loved this! You definitely need a very thick bread, otherwise the sandwich gets very soggy. I wish it would keep better, as I made a few extra to take to work for lunch, but they were inedible by day two and three. I used a veggie cream cheese and spinach leaves in addition to the romaine lettuce.
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Slow Cooker Chicken and Dumplings

Reviewed: Aug. 30, 2014
I had high hopes for this recipe, but it just didn't work for me. Everything was fine until it came time to add the biscuits. I decided to cook them a bit longer as others suggested, about 90 minutes. Some cooked thoroughly, others just clumped together into a weird, sticky mess. The end result was extremely thick (but edible). It wasn't as great as I expected. I might try this again, maybe use a different brand of biscuits, and play around with the biscuit cooking time.
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Fiesta Chopped Salad

Reviewed: Jul. 8, 2014
This is a great summery salad. Since I planned on eating it throughout the week for lunch, I kept the dressing separate, and omitted the avocado. I doubled the amount of peppers and zucchini, then added the mixture over a bed of baby arugula. Definitely one of my favorites, I'll be making this one again soon.
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Basque Salad

Reviewed: Jul. 5, 2014
Awesome salad! I served mine over arugula and ate it for lunch throughout the week, keeping the dressing separate until I was ready to eat. This is a very fresh and crisp salad, it will definitely be in my regular rotation.
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Chicken Andouille Gumbo

Reviewed: Jul. 5, 2014
Great recipe. I did saute some diced onion, omitted the file powder (I was out), and used boneless skinless chicken breasts (that's the only kind of chicken we like). The end result was delicious; my fiance proclaimed this to be the best version I've gumbo I've made so far.
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Santa Fe Rice Salad

Reviewed: Mar. 29, 2014
This was so good. I used rice wine vinegar and left out the sugar and avocado (mine had gone bad). I also added a dash of cumin. I ate mine with tortilla chips, but the next time I'd use this for a homemade burrito bowl.
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You Ain't Nothin' But A Hound Dogs

Reviewed: Mar. 29, 2014
This is one of the first recipes I save when I joined AR. Now eight years later (!!!) I'm finally trying it out. After reading other reviews, I used less ketchup, and added a teaspoon of garlic powder, doubled the chili and cayenne powder, used 2 1/2 times the amount of Worcestershire sauce, and added about a tablespoon of A1. Yep, you heard me right. A1 steak sauce. The end result was delicious.
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Zesty Quinoa Salad

Reviewed: Mar. 11, 2014
I've made many variations of this recipe, and it never fails to please. I followed as is, except I had to leave out the beans because I absentmindedly purchased REFRIED black beans. Yeah, those wouldn't work too well! I also used a bit more cumin and red pepper flakes (personal preference).
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Slow Cooker Chicken and Sausage Gumbo

Reviewed: Mar. 11, 2014
I love being able to use my slow cooker whenever possible. That being said, I was eager to try out a gumbo recipe involving a slow cooker. I followed the recipe for the most part, but I didn't precook the chicken. I cubed it, and threw it in with the rest of the ingredients. For the smoked sausage, I used Andouille, of course. The end result was good, but a bit bland. I'm not sure what it was missing. It was still good, and edible. The fiance was a bit disappointed in the vegetable/meat ratio, but he still managed to eat it. I'd probably try this again sometime.
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Mexican Quinoa

Reviewed: Jan. 18, 2014
I loved this! I followed exactly as written, including using a fresh diced jalapeno. I did get a bit nervous when the quinoa took longer to cook than I'm used to, but it came out perfect! I too added a can of rinsed and drained black beans. Of course to make it unhealthy, I added a small dollop of sour cream and a teaspoon of shredded cheddar cheese to mine. I doubt the bf will touch it (he's weary of quinoa), but perhaps if I drown his in cheese and sour cream, he just might touch it. Thanks for the recipe!
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Pasta and Garlic

Reviewed: Jan. 6, 2014
Cold weather can make you do funny things. For instance, grocery shopping; how does one forget to go grocery shopping? Apparently, I do. With a high of -16 degrees today in CHI-BERIA, I was in no mood to go out to the store, so rummaging through my cabinet, I found some pasta. We always have a jar of garlic in the fridge, so I figured I'd make a quick pasta dish to fill my belly. This recipe, while basic, is the perfect starting point to let your creativity flow. I added crushed red pepper flakes for a bit of heat. Some chicken, shrimp, veggies, etc would also be a great addition.
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German Spaetzle Dumplings

Reviewed: Jan. 4, 2014
I really enjoyed this recipe. I didn't have nutmeg, so I substituted some ground allspice and that worked out well. I also added about a handful of shredded Italian cheese (not so much "German" but the bf's a cheese addict). I don't usually buy fresh parsley so I used dried. Rather than sauteing the cooked spaetzle, I mixed in a stick of butter to the bowl as I usually do. Oh, and I quadrupled the recipe because the bf and I love to eat this stuff for leftovers throughout the week. Just a tip- do not cook for the recommended 5 to 8 minutes. Seriously, you don't need that much time. As soon as the spaetzle begins to float, it's done. I'll usually let it float for about 30 seconds or so before removing it, though. Also, it helps to do this in batches and scooping out each batch with a slotted spoon before starting the next. Trust me, it's easier and you won't risk over cooking the spaetzle. I served this with my own recipe for chicken gravy served over the top. It's delicious. :) I like this recipe, although I have another version that's equally as good so I'm not sure which one I'll stick with.
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Salami, Cream Cheese, and Pepperoncini Roll-Ups

Reviewed: Dec. 2, 2013
Much like another recipe I've recently tried that similar to this, I just didn't care for it. The bf, on the other hand, thinks they are the best thing since sliced bread. I'll probably make them again if he requests them.
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Hot Dog Heaven

Reviewed: Dec. 2, 2013
Definitely a fun way to dress up your dogs. I went the mustard route (I've never tried BBQ sauce... maybe someday...) and also added a healthy dash of celery salt ('cause that's how this Chicago girl rolls). Thanks Christina!
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Pickle Rollups

Reviewed: Nov. 25, 2013
Okay, this was probably my fault, but all I had was deli sliced salami, so I used that. I bought a chipotle flavored cream cheese, which probably wasn't a great idea, either. The end result was pretty disappointing. I dried the pickles but it was still a watery, greasy mess. I made about seven of them before I gave up. I can see this working out if you use a tortilla as a wrap and not the meat itself. Oh well, sorry for the negative review but this recipe didn't work for me.
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No Bull Burritos

Reviewed: Nov. 23, 2013
Well... this is a good, basic recipe that can be tailored to your liking. First off- ditch the dried oregano. Unless it's Mexican oregano, and then I guess you can proceed. I used cumin, cayenne pepper, onion powder and a bit of chili powder. Then, I heated the beans separately and kept the salsa (fresh) separate as well. Once the beans were heated, I scooped that onto the tortilla, then added the meat, then the cheese and salsa (also added some sour cream and diced jarred jalapenos). I didn't like the idea of mixing the beans and salsa with the meat. It seems the flavors would all compete with each other and end up just a mushy mess. I thought the end result was just "okay" but the bf really enjoyed them. I might try it again sometime.
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Salami Lover's Italian Pasta Salad

Reviewed: Nov. 11, 2013
Yum! I used a penne-type of pasta, doubled the Italian dressing (I didn't have the creamy style), and used pearl mozzarella in placed of the grated Parmesan. I also sprinkled the salad with a Tuscan style seasoning. Thanks for the recipe.
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Andouille and Poblano Quesadillas

Reviewed: Nov. 8, 2013
These were good! I didn't have the corn on hand, so that was left out. I did add some jarred jalapeno rings for a bit of a kick and it was perfect. The bf loved it (of course, his only had jalapeno rings, lots of cheese, and andouille). I thought mine (made as is) were delicious. I served them with a side of Knorr/Lipton Fiesta Sides "Taco Rice."
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Chorizo, Potato and Green Chile Omelet

Reviewed: Nov. 3, 2013
This little gem has been in my recipe box for at least five years. After looking in my fridge at some chorizo that I needed to use up, I figured this recipe would be perfect. I halved the recipe (since it's just the two of us), I used a regular Mexican blend cheese, and chopped up jarred jalapenos instead of the canned chiles. The end result was fabulous; I have a happy tummy and M is now in a food coma, sleeping on the couch. Before closing his eyes, he said "That's a keeper." And it will be. Great recipe!
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