JudyJudyJudy Recipe Reviews (Pg. 1) - Allrecipes.com (10346776)

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Guacamole

Reviewed: Jun. 3, 2008
I made this for my daughter's pre-prom party. 80 people showed up. I almost forgot to take it out of the fridge and everyone was there an hour with all of the other appetizers. Then I remembered. Wow. The comments were one thing but I had to replenish it twice and used every last bit of it. I personally LOVED it. The best guac I've ever had. I made it exactly as described and left the pit in the bowl in the fridge until I served it to keep it from going brown and it totally worked.
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Cornbread Salad

Reviewed: Apr. 13, 2008
The flavors in this recipe will wake up the sleepiest taste bud. Truly a winner. No changes necessary!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 6, 2007
A bit hit tonight. My crock pot (which had not been used in years) is fairly small so I cut the chuck roast in half. It was so tender and delicious. My in-laws visiting from Sweden couldn't believe I was going to cook it for 8 hours. They were very impressed with the results.
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Rempel Family Meatloaf

Reviewed: Nov. 6, 2007
My parents were visiting and I cooked my booty off the entire two weeks. This is the one recipe my Mom absolutely HAD to have. Even reminded me at the airport to mail it to her. It was really good. I used 1 tbspn Heinz 57 and 1 tbspn A1. I also used bread crumbs instead of butter crackers. Loved it!
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Vickie's Beer Bread

Reviewed: Nov. 6, 2007
Exactly as the recipe called for it was pretty good. About even number liked it that didn't. I can see without the sugar and some shredded cheese and garlic and herbs it could be wonderful. It was SOOO easy though and it was nice to have bread to serve with the meal. 45 minutes definitely. 60 minutes would have made it far too dry and perhaps burnt.
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Beef Stroganoff III

Reviewed: Oct. 30, 2007
I served this to visiting grandparents for a big dinner. It was a hit. I did marinate in red wine for 2 hours before as recommended by a couple. I also added cream cheese at the end with the sour cream (1/3 cup each). The chuck roast was incredibly tender and I served over egg noodles. A big hit with all. I served some gravy in a bowl separately and that was great as those who wanted more could have it.
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Chicken Enchilada Casserole II

Reviewed: Oct. 28, 2007
We have now made this at least 15 times and have traded off the types of beans. My preference is 1 can of chili beans and 1 can of black. My hubby prefers refried beans in this recipe. Any bean you have will work - we've tried them all. We use 1/2 flour and 1/2 corn tortilla strips and alternate them. We tried all corn but missed the texture the flour gives. I always make two as they don't mind eating it the next day for lunch since they love it so much. Serve with tortilla chips and a green salad (Mexican style is best). We cut up avocado cubes for people to put on top.
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Chocolate Trifle

Reviewed: Oct. 28, 2007
This is an absolute standard in our house and my teenage daughter HAS to make it a couple of times a month just for her friends. Make sure you follow the recipe and don't just automatically make the pudding with milk (been there done that). We use more coolwhip (my son prefers the vanilla flavor cool whip) as we find the amount suggested doesn't cover enough to make definition between the layers.
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Spinach Deviled Eggs

Reviewed: Oct. 28, 2007
These are utterly sinful and wonderful. Very different. The biggest problem is they don't last long. Make more than you think as people always eat more than they think they will. I used "lite" ingredients and it didn't make a bit of difference.
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Strawberry Fruit Dip

Reviewed: Oct. 28, 2007
I had a barbecue and this dip with fruit was a HUGE success. Especially amongst my teenagers and friends. The serving tray kept disappearing.
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Nanny's Goulash

Reviewed: Oct. 28, 2007
I followed the directions exactly except I doubled it. Served over white rice with salad and fluffy biscuits. Big hit. Might lesson the olive oil next time as I had to dab oil off of the top prior to serving.
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Roasted Vegetables

Reviewed: Jun. 9, 2007
I made a huge amount of vegetables and they were GREAT. I had a lot to do so I cut the veggies and put them into ziploc freezer backs and added the coating basically marinating them for a couple of hours. I was worried they'd taste too - well too something. They didn't. I did cover them for the first 15 minutes which I think was a good idea. Must have balsamic vinegar. Don't even try this without it or rate it without using it. Using it gives us an unfair advantage over those of you who don't.
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Lemon and Herb Risotto Cake

Reviewed: Jun. 9, 2007
I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all risotto dishes. I also add the chicken broth (heated) in about 3 amounts as it helps to soak. I followed the recipe exactly and used a springform pan. (Next time I'll try parmesan cheese instead) I made two and the first one I did not cook long enough so when I took it out it was not a beautiful brown color. The second worked perfectly.
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Stephan's Broiled Salmon Pesto

Reviewed: Jun. 9, 2007
This salmon really was delish. I made it for a group of 12 women and I believe all of them liked it. I left the pesto off part of one of the filets and that was also a hit for those who don't like pesto. I read the other comments so I made the Pesto from scratch instead of using the convenient one from Costco that I had bought. Great idea as I think it did make a difference. Lemon is a necessity. I broiled it on hi mostly but lowered to lo. 8 minutes did it perfectly. I refigerated it for a few hours and we ate it cold. Awesome! I served it with the Risotto Cake from this site and Roasted Vegetables. A bikini martini was the starter drink and we had a great evening. Perfect for a hot summer day.
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Bikini Martini

Reviewed: Jun. 9, 2007
I made this for some seriously picky drinkers. Very Grey Goose kinda gals so to speak. Every one of them loved it! I did too! So easy to make. I used Malibu coconut rum, Dole's pineapple juice from a can that I poured into a glass carafe and grenadine syrup. I added the Grey Goose - and had a winner! Make sure you shake it enough to make it frothy as it does make it better and colder. Not as "put you under the table" as you might think. Pleasantly surprised with the taste and the ability to function after having one. But like I said - these are women who know how to have a drink now and then. It makes you feel like you're in Hawaii so I highly recommend!
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Crab Quiche I

Reviewed: Jun. 9, 2007
I've made this twice now. The first time I had leftover crab from a crab salad and made it just to use the crab. Saved it to the next morning for breakfast and WOW! It was so good. My daughter loved this. This time I bought crab just to make this quiche and served it to 12 women along with other items and they too LOVED it. Asked for the recipe - always a good sign. I used vidalia onions as I didnt' have green onions either time and also used a bit of parsley just for the green color really. Bought the crust ready made. Easy and oh so good.
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Easy Lemon Cookies

Reviewed: Jun. 9, 2007
I had bunco and had a lot of items to make for my 12 friends. This was the first thing I made in the morning- too early to taste - and so I hadn't tasted them before their arrival. OMG everyone LOVED them. My daughter who didn't think it was too early to eat a sweet cookies tried one the next morning and LOVED IT. Easy, Easy. I did refrigerate for 15 minutes per another suggestion and it did make it easier to drop the teaspoon fulls into the confectioner's sugar. Don't overcook. They don't look done - but they are! Thanks!
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