MBKRH Recipe Reviews (Pg. 3) - Allrecipes.com (10320693)

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Gonzo Garbanzos

Reviewed: Feb. 12, 2013
I had to make a few changes due to the ingredients on hand. I doubled the Cajun seasoning, as I didn't have any sazon. In place of the dried red chile, I used red pepper flakes. I didn't have garlic cloves, so I had to use minced garlic (therefore, I was unable to remove the red pepper flakes and garlic cloves at the end). Despite all the modifications, this was really good! Thanks for the recipe, Clint!
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Bacon Cheeseburger Rice

Reviewed: Feb. 2, 2013
With a little tweaking, I enjoyed this! First and foremost: I cooked the rice separately. When browning the beef, I added a bit of fresh minced garlic, and fresh diced onion (about 1/4 cup). I used 1/3 cup of barbecue sauce and 1/3 cup of ketchup, and doubled the mustard. When the rice was ready, I only added what I felt looked "right", which ended up being about 1.5 cups or so. 2 cups is too much, I think. Finally, for the bacon I used Hormel real crumbled bacon. The end result? A quick, satisfying meal that wasn't too sweet, not too bland, and very filling! Thanks for the recipe, Joyce (sorry about all the modifications!)
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Ranch Pretzels and Goldfish

Reviewed: Jan. 28, 2013
I didn't have popcorn oil, so I used vegetable oil. I was also out of dill weed, so I couldn't add that. Otherwise, I eyeballed all the other ingredients. I was quite surprised how much flavor these had! What a fun way to change up two of my favorite snacks. Thanks!
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Caramelized Red Bell Peppers and Onions

Reviewed: Jan. 22, 2013
I had to use what was on hand (white onion, two orange bell peppers and one yellow), but it turned out great! I don't drink wine, so I did use a splash of the red wine vinegar another reviewer mentioned, and I was out of basil so I used a pinch of Italian seasoning (and left out the salt, as I always do). This was the perfect light dinner after the gym tonight, thanks you so much!
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Cheesy Beans and Rice

Reviewed: Jan. 7, 2013
This was pretty good. I had to shred some monterey jack cheese, as my cheddar had gone bad, and I added taco sauce and sliced jarred jalapenos. M liked it, and I thought it was okay. I'd play around with the spices next time.
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Bacon for the Family or a Crowd

Reviewed: Dec. 16, 2012
I like this method! I had to cook mine longer though, about 22 minutes or so. Even then, it wasn't as crispy as I like. I used Oscar Meyer bacon and it said to cook at 400 degrees for the oven method. I'll do that next time and hopefully my bacon will be very crispy. Thanks Joyce!
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Greek Orzo Salad

Reviewed: Dec. 13, 2012
I liked this, however, I didn't pay attention to the directions when it came to saving the artichoke marinade. I had already dumped it out, so oops on my part. My feta was no longer good, so I couldn't use that, but otherwise I made as written.
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Mama's Italian Wedding Soup

Reviewed: Dec. 9, 2012
I didn't have enough broth, so I had to add quite a bit of water to mine. My fault, I know. To compensate for the watered down broth, I added about a tablespoon of lemon juice, and about a teaspoon of lemmon and pepper seasoning, which did help to give it flavor. The meatballs were awesome, no complaints there. M really liked it, I wasn't too crazy about it. I might give this another go sometime. Thanks, Lalena.
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Caprese on a Stick

Reviewed: Dec. 6, 2012
I made these for a holiday party with friends, and they went over really well. Love it.
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Nacho Tacos

Reviewed: Dec. 1, 2012
This was pretty good. I didn't have lettuce or tomatoes on hand, so I topped mine with black olives and jalapeno slices.
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Hearty Hot Dog Soup

Reviewed: Nov. 28, 2012
This wasn't bad. I was out of corn, and I didn't have anything else I could throw in. I like the flavor of the soup, though. I had to use shredded cheddar cheese, and ketchup in place of the paste, but otherwise made as is. You'll have to crank the heat up to a low boil in order to properly melt the cheese. Then let it simmer for 5 - 10 minutes.
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Sunshine Toast

Reviewed: Nov. 9, 2012
I love this! I know it better as "egg in a hole", but there are so many names for this breakfast favorite. I used the cap to my Pam non-stick spray for the hole, and it was the perfect size. I sprinkled the egg with a bit of garlic powder, and red pepper flakes. I then tilted the skillet slightly and slid the toast onto it, then carefully flipped it to cook the other side slightly. It's an acquired skill; I have broken quite a few yolks, but after a while, it becomes second nature. M had never heard of "sunshine toast", but now, this has become his favorite (I melt a slice of spicy jack cheese on his- yum!) .
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Tomato Mac 'n' Cheese

Reviewed: Nov. 7, 2012
This is a good, basic recipe (especially if you have picky eaters). However, those of us with a more mature palate definitely need to dress this up a bit. I added a dash of cumin, a teaspoon of red pepper flakes, and a light sprinkle of garlic powder. I also nuked two hot dogs, sliced 'em, and tossed them in as well. Reminds me of good ol' "mac and cheese with dogs" that I pretty much lived on as a kid. Great recipe base- the possibilities to jazz this up are pretty much endless. Thanks for sharing.
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Barley Primavera

Reviewed: Nov. 5, 2012
I liked this, but it felt like there was something missing. The only change I made was using dried minced onion, but that's because I didn't have fresh on hand. I felt like it could use a bit more spice, I'm just not sure what.
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Mexican Bean Salad

Reviewed: Nov. 5, 2012
Yum! What a fabulous dish. I used dried cilantro, omitted the sugar and salt, but otherwise made as written.
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Fiery Red Pepper Potatoes

Reviewed: Oct. 30, 2012
I liked this! I used a can of new potatoes (it's all I had), and the store was out of red bell peppers, so I used orange. I also was out of sesame seeds, but I made do without. Here's a hint- for that "fiery" flavor, don't premix the cayenne and soy sauce. Start at step two, and then add the cayenne and soy sauce directly to the potatoes and veggies. Up the cayenne to a full teaspoon like I did. A pinch of pepper will light the match, but a tablespoon will give you fire. ;)
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White Bean Bruschetta

Reviewed: Oct. 3, 2012
I liked this. However, I only had a big ol' loaf of garlic french bread... but I made do. I had to used dried basil, and "salad bar" olives, green ones from Meijer. I left out the salt, since the olives have plenty, and I used feta cheese since I had to use that up. Nice alternative to traditional bruschetta, but be warned- it's very messy eatin'!
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Green Chile Cheese Beer Bread

Reviewed: Sep. 29, 2012
This didn't work out too well for me. I am not the greatest baker, so that's my fault. But I found this to be a little too bland for my liking. I used "salami cheese" from Mouse Haus in Wisconsin, and my own fresh cayenne peppers, finely diced (I used 5 good sized ones). I'm not sure where I went wrong. I might try this again sometime, though. I like the idea of beer, cheese, and chili peppers.
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Fasolatha

Reviewed: Sep. 29, 2012
Alright, so I've had this in my recipe box for about six years, and figured it was a good time to try it out. I used cannellini beans, dried parsley, and pre-cut carrot "chips", as it's what was on hand. I omitted the salt (as always), added two extra celery stalks (I love celery), and used ketchup instead of tomato paste. I had the paste on hand, but it was a 12 ounce can. I wasn't going to open the can for 1 tablespoon required in this recipe. Oh, and I don't have thyme, so that wasn't included in this batch.
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Cheeseburger Meatloaf

Reviewed: Sep. 22, 2012
I loved this! I tweaked it a bit more to what was on hand. I omitted the salt and pepper, and had to used dried minced onion. I also added about a tablespoon of rolled oats in addition to the bread crumbs. Instead of shredded cheddar, I shredded Buffalo Wing style cheese I bought in Wisconsin at Mouse Haus cheese house, and then topped the meat with "What a Jerk" caribbean style jerk sauce. Oh my, what flavor! M absolutely LOVED it! He wouldn't stop raving about it. I'll definitely be doing this again (with my additions as well), but I loved this recipe with the cheese incorporation; what inspiration to use as a springboard to a great meal. Thanks, Douglas!
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