Sheena Rachelle Recipe Reviews (Pg. 1) - Allrecipes.com (10373400)

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Shepherd's Pie

Reviewed: May 22, 2014
I have used this as a basic recipe more times than I care to mention. It's fantastic! But I am an experimental cook. I love trying new flavors and new concepts. So here's my recommendation: start with the basic recipe first. Really. Try it just the way it is written. Then make modifications as you wish. I have added Worcestershire sauce to the meat and it was great. I have swapped out the soups for premixed gravy and that was awesome. I have put cheese on top and crust on the bottom to make it pot pie-ish. This last time I used a can of tomato paste with gravy mix. It always comes out delicious. But the recipe, as written, will not fail you.
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Rotisserie Chicken

Reviewed: Mar. 11, 2014
Man! This was easy and good! I followed ingredients exactly. Method I changed just a bit due to the fact I was using a times machine, not one I could set on high, med, low. I also pulled the skin up off the breasts and put some of the seasoning mix under the skin. I cooked for only an hour and 5 minutes and let my machine rotate without heat for an additional 10. It came out perfect!!! I NEVER eat the skin off a chicken and I did this time. It was that good!
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Pork Carnitas

Reviewed: Jun. 11, 2014
I love this recipe!!! Don't judge me, I had to do some modifications (my hubby can't have certain foods because he has severe indigestion). I omitted the onion and chili powder. Because of this I doubled up on the garlic and lime. Everything else I followed to the letter. My husband and my kids asked for seconds! I made mine a little spicy by adding a little adobo sauce onto the tortilla. I love the fact that I can brown and boil and come back to it later. I browned it, added the rest of the ingredients, then went back to work. Set a timer and my nanny turned the stove off when the timer went off! Got home from work hours later, shredded and browned the meat again in just about 45 minutes. SOOO easy, sooo tasty.
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Bacon and Tomato Cups

Reviewed: Jul. 24, 2014
One of the best things I've ever tasted!!! I added garlic because.... Well, I like garlic a lot. And I didn't have dried basil so I added a "herbes provecale" which I have been told is just a heavily salted herb blend from France. I ate too many of these! A quick tip: better to undercook than overlook. The dough becomes very tough if cooked even a minute or two too long.
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Baked Scallops

Reviewed: Jul. 23, 2014
All of my family adored this recipe! I did make a couple adjustments, either because I didn't have it on hand or I needed a shortcut because I only had a small amount of time before bedtime. :) I only had jumbo scallops, and I used old bay seasoning instead of mixing and measuring everything. And I didn't have Parmesan so I used cheddar. Still came out great.
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Croissant and Salmon Breakfast Casserole

Reviewed: Jan. 25, 2012
AWESOME! I made this for Christmas breakfast and EVERYONE loved it. I made it again on New Years morning from memory (it's pretty easy) and left out a couple things on accident. The original is perfect!
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 16, 2014
This is a great cornbread recipe. I've never had such great luck with any other recipe. Especially as written. I usually think that with my modifications it would be better. But this is perfect. With that being said, if you plan on eating this with any sort of sweet topping, like honey butter, cut some of the sugar. It's exceptionally sweet on its own.
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Miracle Soup

Reviewed: Jan. 25, 2012
I read a lot of the reviews on this and decided to go with the majorities. Instead of spinach, I used Kale. I was a little nervous using kale because it seems to have an overpowering bitterness. But in this recipe it was great. I also used fresh veggies instead of frozen. I used low sodium everything because I have high blood pressure and have to watch my sodium intake (not to mention that if you're trying to lose weight, salt can cause you to retain water and gain weight). I also went with the suggestion to reduce the amount of corn starch. I have to say, if you like the thick consistency of regular hot and sour soup, don't reduce it. I love hot and sour soup and the thickness is one of the great things about it. If you like watery soups, reducing the amount of cornstarch is probably a good idea. Great soup, big batch, easy, and fast!
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Pie Crust III

Reviewed: Mar. 11, 2014
For all intents and purposes, this recipe is great. Most likely you have all the ingredients on hand, it mixes super quickly, and it bakes up really flakey. My only concern is that it is very bland. If I were making a sweet dish I would definitely add some sugar. Since I made a chicken pot pie with it, I will add a bit of salt next time. Also, I doubled the recipe and was only able to make three crusts, so I would make even more next time. Great starter recipe that would be easily customizable and made to your own tastes.
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Caramel-Macchiato Tiramisu Parfaits

Reviewed: Jun. 14, 2014
All the ingredients seem like such small amounts. But put them all together and it makes a TON! the recipe is delicious. It's rich, creamy with a great combination of flavors. I only gave it 4 stars because it is extremely rich. Extremely. I would only do one later of the pudding cream next time.
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Sweet and Sour Drumettes

Reviewed: Jun. 6, 2014
My family was totally torn on this one. I made it exactly as written and personally speaking, it's not worth the time you invest. I think it could be a lot better if you used something besides just flour to coat (think panko with a spicy kick) or heat up the sauce. Or both. To me it was overpoweringly sweet. My husband on the other hand, ate double servings. Even slathered the sauce onto the rice. I will be making this again, but with some adjustments... And probably chicken breast instead of the drumsticks.
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