Robyn Recipe Reviews (Pg. 1) - Allrecipes.com (10368620)

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Overnight Blueberry French Toast

Reviewed: Dec. 26, 2014
I have now made this breakfast casserole two years in a row for our Christmas breakfast. I have followed the recipe as written except that I have made it with Italian bread, including the crust, instead of sliced white bread, based on the advice of other reviewers. I also sprinkled about 1/4 cup confectioner's sugar over the cream cheese cubes (all 16 ounces!) and doubled the syrup, which I put in a small pitcher for self-serve. Each time I made this I did not find it necessary to "spread" the cream cheese. I just made sure the cream cheese cubes were small and then pressed the casserole firmly after topping with the second layer of cubed bread so that the cheese would melt into it as it baked. I used frozen blueberries the first time and fresh blueberries the second time with little or no variation in taste or texture. This casserole is REALLY delicious, very easy and saves so much time since the preparations can be done the day before! Be sure you bring it out of the fridge about 30 minutes before baking to take the chill off and allow it to cook thoroughly. I serve this casserole with good quality (i.e., meaty) bacon. A perfect pairing! I will continue to make it for holidays and other special occasions because it always disappears among rave reviews.
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Stuffed Zucchini

Reviewed: Jul. 26, 2014
Delicious and soooo easy! I did make a few very minor changes. I diced the zucchini flesh that was removed with the seeds and added about 1/2 C of chopped onion to the zucchini/sausage filling. I also seasoned the zucchini shells with salt, pepper, and garlic powder before filling. I baked mine a little longer than 45 minutes, too, just ot be sure the sausage was thoroughly cooked. Next time I will use turkey breakfast sausage to reduce fat and calories. My family loved this dish, and it was good reheated the next day, too!
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Slow Cooker Beef Stew IV

Reviewed: Dec. 29, 2013
I've made this stew several times now, tweaking it a little as I've learned what to expect. As written, the recipe is very good, and the gravy has a nice not-too-thick, not-too-thin consistency. The aroma it creates while simmering is fabulous! However, my family found the flavor a bit bland. I've taken the advice of some of the other reviewers, adding beef bullion to the water/onion soup mixture and adding garlic and thyme. I've also added a little salt and more wine (whatever dry red wine I've had on hand). The most recent time I made this stew I added a can of petite diced tomatoes and four fresh zuchinni squash, cubed, toward the end of the cooking process - maybe an hour before taking it up, which gave the dish a boost in flavor and texture. I'll continue to make small alterations, but I will definately use this recipe as a starting point for stew from now on.
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Stuffed Jalapeno Firecrackers

Reviewed: Feb. 24, 2013
I've made these several times to the specifications in the recipe. YUM! MY only advice would be to wear gloves when handling the raw jalapenos if you have sensitive skin. The fist time I did not wear gloves, and my hands burned for about 12 hours afterward. (Used a rub of damp sugar to alleviate the burn...made my hands soft, too.) Other than that, these are awesome!
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Slow Cooker Green Beans, Ham and Potatoes

Reviewed: Feb. 24, 2013
This dish was good, but not as good as I had hoped and expected. It was easy to prepare, especially since I took the advice of some of the other reviewers and just threw it all into the crock pot. But having done that, I can see now why it might turn out better if done in stages. In the time it took to cook the beans to some degree of tenderness (about 6 hours at a medium temperature), my potatoes over-cooked to the point that they were falling apart. I used some leftover ham, and it, too, over-cooked, becoming slightly rubbery and turning an unappetizing shade of grey. Also, I thought the recipe needed 2 or 3 times the amount of seasoning recommended. Will I make this again? Maybe...but if I do I'll make it on the stove where I can have more control over what cooks for how long.
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Sugar Coated Pecans

Reviewed: Dec. 18, 2011
Followed the recipe....very easy and so tasty. Gave as gifts at Christmas!
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Chicken Salad

Reviewed: Jul. 3, 2011
Excellent! My variations: Used canned chicken (Members Mark from Sam's Club, drained), substituted 1 cup chopped walnuts for the water chestnuts, used olive oil based mayo instead of regular mayo. Wonderful basic recipe. I knew it would be good, so I doubled it right off the bat. I will make this one again and again!
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Baby Back Ribs

Reviewed: Feb. 18, 2008
Wow! Surprisingly good. I used a reviewer's suggestion and marinated with a dry rub for 48 hours. To cook, I wrapped them in the non-stick aluminum foil and added a little of our favorite BBQ sauce (Head Country original). My family groaned about cooking the ribs in the oven until I told them I planned to "finish" them on the grill. That did the trick. The ribs were already quite tender from slow cooking in the oven, but 10 minutes on the grill while basting with more BBQ sauce made them just slightly crisp on the outside and tangy from the BBQ sauce. I will make them again! Oh, and they're great with the Roasted Red New Potatoes...recipe found here on allrecipes.com.
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Delicious Ham and Potato Soup

Reviewed: Feb. 17, 2008
Great recipe! Very easy and versatile. I doubled the ham because my family likes "meaty" dishes, and it was just right for them. I also added about 2 tsps parsley flakes, a dash of garlic powder, and a cup of grated parmesan cheese, which is ALWAYS good in potato soups. Served with salad and crunchy French rolls. As the title says, DELICIOUS!
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Yummy Pecan Pralines

Reviewed: Nov. 20, 2007
Melt-in-your mouth yummy! And so easy to make. I will add more pecans next time. I will also spread the mixture faster because it firms very quickly.
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Maria's Rice

Reviewed: Nov. 20, 2007
Delicious, even without changing a thing! This is an easy side dish that can really dress up a "plain meat" meal. Be sure to cover it tightly and for the full 30 minutes (or more) or you could get crunchy rice (which happened to me the first time I made it).
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Black-Eyed Pea Gumbo

Reviewed: Oct. 17, 2007
I achieved perfection and kicked up the flavor for this recipe with just a very few variations. For one of the four cans of black eyed pea, I used black eyed peas with jalepenos. Also used two cans of Rotel, one original and one mild, and omitted the canned tomatoes. Added two pounds skinless smoked sausage (or smoked turkey sausage) about 15 minutes before serving. Served with cornbread. Excellent dish, and very healthy. My family loves it!
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