Hudson's Mama Recipe Reviews (Pg. 1) - Allrecipes.com (10377738)

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Zesty Coleslaw

Reviewed: May 27, 2007
YUMMY! It is a lot of sauce though. I added another half a bag of cole slaw and it was perfect. Will definitely make again!
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Fiery Pork Skewers

Reviewed: Aug. 29, 2010
I can't believe I haven't reviewed this recipe earlier. I've made it many times. I had given up making pretty much any pork recipe because I dried it out every time. This comes out moist and delicious. I always make about 2 pounds of pork so we have leftovers. Great recipe!
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3 users found this review helpful

Shrimp and Asparagus Fettuccine

Reviewed: Jul. 20, 2010
This was very good, but I think you need to either double the shrimp and asparagus or half the fettuccine. They got lost in all the noodles, but the flavor was delicious and I will make it again with that change.
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3 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: Jul. 19, 2010
These were easy and sooo good! I used lean turkey because that's what I had. Couldn't find the garlic cream cheese, so I used regular light cream cheese and added a little extra garlic powder. These were moist and didn't need any sauce. I will definitely make them again. Thanks, Raquel!
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2 users found this review helpful

Cajun Chicken Lasagna

Reviewed: Apr. 21, 2010
Oh, this was so rich and wonderful. I used no-boil lasagna noodles, just put a little Alfredo sauce in the bottom of the pan first. I covered it with foil for the first 30 minutes because I was afraid it would get too brown. It was a total hit. Will definitely make again!
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Warm Crab Parmesan Dip

Reviewed: Dec. 31, 2009
This was a hit for my guests! I used 8 ounces of crab meat and a pound of crawfish tails and it was awesome! I also used shredded Italian blend cheese instead of just Parmesan. I mixed it up and warmed it up in the microwave, then transferred it to a small crock pot for the party. Delish!
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3 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Dec. 31, 2009
I've made this a few times now. It is so easy and delicious. I only used 1/2 teaspoon of cayenne and it was just the right amount of zingyness. I've used both raw shrimp and added cooked shrimp at the very end and couldn't tell a difference. This one will be in my regular rotation.
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1 user found this review helpful

Buffalo Chicken Fingers

Reviewed: Nov. 8, 2009
These were really good. I used olive oil in the bottom of the pan instead of cooking spray to be sure they crisped up and it turned out perfect. I cut them into strips and served over a salad. Yummy!
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1 user found this review helpful

Dressed-Up Broccoli

Reviewed: Aug. 26, 2009
We loved this recipe. It's easy and quick. I like my broccoli not crispy but not mushy, and this recipe cooked it just right. I will make this often.
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Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: Aug. 26, 2009
Oh, this was soooo good! I used more green onions because we love them. It's an easy, refreshing summer recipe.
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Peanut Butter Frosting

Reviewed: Aug. 23, 2009
I made this as the icing to go in peanut butter cake balls and it worked out perfectly. Yum! I will definitely make it for the cake balls again and other things too. It was easy and fast.
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2 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Aug. 23, 2009
These were sooo good! The slaw was a little hot for me, but my husband said it was perfect, so if you like it hot, go for it! I used cod because that's what I had bought. I will make this one again for sure.
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Rempel Family Meatloaf

Reviewed: Aug. 10, 2009
This is the best meatloaf. I used a 1.3-pound package of lean ground turkey and 1 pound of extra-lean ground beef. I also used 2 packages of the onion soup mix. This makes yummy meatloaf sandwiches with the leftovers. Highly recommend this one!
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Squash Casserole I

Reviewed: Apr. 13, 2009
I made this for Easter dinner and everyone loved it. I used a whole small onion because we love onions, although next time I will saute them first. That's the only change. I'll be making this often!
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Sauteed Apples

Reviewed: Apr. 13, 2009
Made these to go with the ham for Easter. It was delicious and so easy! I couldn't quit picking at them when I was cleaning up the kitchen, even though I was stuffed!
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1 user found this review helpful

Kentucky Butter Cake

Reviewed: Feb. 17, 2009
This is a really good, dense cake. I went by the recipe exactly, but after tasting it I decided it definitely needed more glaze, so I made another batch and put it all over the top, then it was perfect!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 28, 2009
OMG, I made these 2 nights ago and I'm already jonesing for them again! I put a little bit of canola oil in the bottom of the baking sheet and baked mine at 400 for 35-40 minutes, turning them once, and they came out crispy and yummy. I like to eat my wings naked and dip them in the sauce so that they stay crispy. I used Frank's RedHot sauce. No need to stink up your house frying these up. They came out awesome baked!
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54 users found this review helpful

Heavenly Pink Salad

Reviewed: Aug. 23, 2009
This is so yummy, I can't quit picking at it in the fridge. I chopped the cherries up first so they would be evenly dispersed in the salad. I don't like to get a big ol' piece of cherry in a bite. I also added a small box of instant French vanilla pudding. I mixed it in first with the whipped topping. Perfecto!
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Pecan Praline Cookies

Reviewed: Sep. 7, 2008
As I write this review I'm eating one of these morsels of yumminess with my morning coffee. These are so easy and sooo good. I recommend making them the night before or several hours before as they're much better after they sit for a while. I added a teaspoon of vanilla right before I poured it over the crackers. Definitely try these!
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Cake Balls

Reviewed: Feb. 19, 2011
I've made many, many batches of these over the years for weddings, showers, Christmas, etc. Yes, it's time consuming, but here are my tips to make it as painless as possible: * After you cook the cake, cool it completely in the fridge before you break it up, then mix in the frosting when it's cold. It doesn't get as gooey and messy this way. * When rolling the balls, lightly spray your hands with cooking spray. It will still build up and you'll have to wash your hands several times during the rolling, but it helps a lot. * Put the rolled balls on paper plates, about a dozen per plate. Stick a toothpick in the center of each ball and freeze completely before rolling. Take the plates out one at a time to dip. They defrost really quick and if they sit out it makes a mess in your chocolate. Dip the balls, wait a minute or two, and when the dipping chocolate has set, pull the toothpick out. It will leave a tiny little hole, very easy to cover. Pull it straight up or it will break off inside. * I have made these as much as a month ahead of time and frozen them and they were awesome. You would never know they had been frozen. Good luck!
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