Ann P Recipe Reviews (Pg. 1) - Allrecipes.com (10355613)

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Salsa Chicken Burrito Filling

Reviewed: Sep. 26, 2011
This has become one of my favorite slow cooker recipes. I used 4 pounds of chicken breast, increased all of the ingredients accordingly except the taco seasoning (I only used one packet) set it on low and my kitchen smelled great. I divided it out into four meals, one for that night and three for later. I even enjoyed making lettuce wraps with this filling and butter lettuce along with our normal taco toppings.
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Broiled Tilapia Parmesan

Reviewed: Aug. 18, 2011
I have made this twice and I can't get over how easy it is to make and how impressive the presentation is. We recently had tilapia at a local fine dining restaurant and my husband told me this was better than the tilapia he had there. That is a huge compliment! This is my new "go to" recipes for tilapia.
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Ann's Poppy Seed Chicken

Reviewed: Dec. 20, 2009
Tender chicken and so easy to make. Always a favorite!
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Fabulous Homemade Bread

Reviewed: Dec. 5, 2009
Great bread! I have a 6-qt KitchenAid mixer and mixing the entire recipe is a bit for it to handle. I now just cut the recipe in half. I have frozen the dough after the first rising and shaping it into loaves. It does take about 10-12 hours for it to thaw and rise before baking, but it comes out beautifully and taste great.
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Pasta Fruit Salad II

Reviewed: Aug. 10, 2009
I made this for a brunch shower. The ladies liked the salad and I had several requests for the recipe. I used the acini di pepe pasta and I think that made a difference. I had to tell them that there was pasta in there. I don't know that I would have liked this with macaroni noodles. The salad reminded me very much of an ambrosia salad. It was sweet, cool, and refreshing. I think toasted coconut or toasted slivered almonds would be a great garnish.
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Sausage Balls

Reviewed: Aug. 10, 2009
I made these for a brunch baby shower - I made four batches of this recipe and ended up with ~190 sausage balls. I used "hot" sausage (not cooked) and I shredded my own extra sharp cheese in a food processor. I followed the recommendation of another reviewer who suggested mixing the sausage & the bisquick together in a kitchen-aid stand mixer with the dough hook and then add in the cheese. It worked out great!
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 15, 2009
These are great!!!! This was the first time that I have made brownies from scratch - and I don't know that I will use a box mix ever again!
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Fluffy French Toast

Reviewed: Feb. 15, 2009
I used raisin bread. Yummy - great Saturday morning breakfast.
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Chicken Cordon Bleu II

Reviewed: Feb. 15, 2009
This was so delicious - I made it for my husband for Valentine's Day and we loved it. I did add extra breading to my chicken rolls (flour, egg wash, then bread crumbs), then I browned the rolls in a pan with the butter and removed them from the pan to a baking stone and baked them for 20 minutes at 350 degrees. I then made the sauce in the pan I added the chicken bouillon granules and the cooking wine I had in my pantry and let that simmer for about 5-10 minutes then I added the cream mixture and stirred in until it thickened and let it simmer until the chicken was cooked. I couldn't believe that I had cooked this dish, it tasted better than the chicken cordon bleu I have had in a restaurant. I served it with fresh bread, mushroom rice pilaf from this site, and steamed asparagus. I can't wait for another opportunity to make this again.
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Mushroom Rice Pilaf

Reviewed: Feb. 15, 2009
I made this rice to accompany the Chicken Cordon Bleu that I made my husband for Valentine's Day. I did a few alterations, I didn't use the green pepper, I used ~ 5 oz of fresh mushrooms which I cooked in ~ 2 tbsp of butter and I doubled the water and rice quantities but kept everything else the same. It was a great, I will definitely make it again - it is elegant but simple to make.
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Three Cheese Baked Pasta

Reviewed: Oct. 9, 2008
This is a great pasta dish. I have made it several times. It is great for company, I divided it into two smaller dishes and froze it before my second daughter was born, it just took about a day to thaw. I was hesitant about using the sour cream, but it did add a great creaminess to the dish. You can't beat a great pasta dish with a green salad and crusty bread for dinner!
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Peppermint Brittle

Reviewed: Dec. 17, 2007
looks pretty and so easy to make
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Sweet Party Mix

Reviewed: Dec. 13, 2007
Very addictive! I added about 3/4 of a bag of mini pretzels and a bag of m&m's for color.
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Friendship Tea

Reviewed: Dec. 13, 2007
Great tea and makes a great gift
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Ranch Oyster Crackers

Reviewed: Dec. 13, 2007
This recipe is so easy and the crackers are addictive.
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Snow Flakes

Reviewed: Dec. 13, 2007
I've not had good luck with my cookie press in the past, but I was determined to give it another try. This recipe worked wonderful with the press. I made Christmas tree shapes for Christmas cookies. I did use butter in place of the butter flavored shortening per the recommendations of the cookie press manufacturer. I also melted about 10oz of almond bark and dipped the bottoms of the cookies in the melted chocolate. The chocolate really taste great with the orange zest. I will definitely use my cookie press more and this is my cookie press recipe for now on. Thanks for a great recipe!
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Lemon Pepper Green Beans

Reviewed: Oct. 3, 2007
Easy to make and dressed up plain green beans, I substituted frozen and thought it came out great.
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Restaurant-Style Hashbrown Casserole

Reviewed: Oct. 3, 2007
You won't be disappointed!
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Blueberry Pigs

Reviewed: Jun. 23, 2007
I used a refrigerated pie crust and just eyeballed the amount of blueberries. I also substituted Splenda for the sugar. It came out great. We enjoyed it with vanilla ice cream. I did only have to bake it for about 45 minutes until it was golden. I will probably make it again since it was so quick and easy to put together using the pre-made crust.
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Fantastic Mexican Dip

Reviewed: Jun. 2, 2007
I agree - this is best with refried beans as the bottom layer, it makes it even thicker so you can eat it with chips, but you can't scoop it out of the dish with the chips. I have made it several times and have found that it is best if I make it up to the point for the shredded cheese and veggies and let it sit in the refrigerator overnight and then I usually bring the lettuce and tomato with me if I am transporting it and add it right before serving. I have also experimented with the reduced fat sour cream, reduced fat cream cheese, and the lower sodium taco seasoning and feel that it is still a great dish. There are so many other flavors that the reduced fat isn't a sacrifice. It fills a 9x13 dish perfectly. This is a great recipe!
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