Shelley B. Recipe Reviews (Pg. 1) - Allrecipes.com (10379831)

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Shelley B.

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The Best Red Enchilada Sauce

Reviewed: Sep. 10, 2011
Excellent sauce and very easy. Only differences were that I used New Mexico chilis and didn't add as much beef broth as the recipe calls for since I thought at about 2 cups it looked thin enough. I will never buy the canned stuff again.
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4 users found this review helpful

Mexican Rice II

Reviewed: Sep. 10, 2011
Good base recipe. I added about 2 tsp chili powder, 2 tsp garlic powder, and one 10 oz. can drained, no salt added, corn and it was perfect! I also grated my onion (1/2 medium yellow onion) into the pot since I don't care for the texture of chopped onion.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 29, 2010
This was a great recipe! I halved all of the ingredients because I did not need 72 cookies :) I added the baking powder, salt, and extra vanilla extract as someone suggested. I also made them oversized so they took a little longer to cook. But they are so soft and tasty! I can't compare them to anything else as they're my first batch of chocolate chip cookies made from scratch. I don't know that there's a need to search another recipe out though!
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Pecan Pie V

Reviewed: Nov. 26, 2010
Excellent! This was my first attempt at a pecan pie and it turned out great. I searched for a recipe that specifically did NOT use corn syrup. I would recommend using the "Butter Flaky Pie Crust" recipe on this site for the crust. Making your own crust isn't as hard as it may seem and it is so worth it, in my opinion. I also followed someone's advice and baked this at 350 for the first 15 minutes then lowered the temp to 300 for 50 minutes. I used pecan halves instead of chopped pecans. One other tip: when you pour the filling into the crust, it will rise when baking. I was a little worried at first because I had quite a gap between the unbaked filling and the edge of the pie plate. It rose during baking though and came out great!
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Butter Flaky Pie Crust

Reviewed: Nov. 26, 2010
Trust the recipe! I was so nervous going in. I didn't want to get the dough too warm, mix too much, add too much/not enough water, etc. But I followed the recipe and it came out perfectly! My mother-in-law also brought a cake to our meal and hers obviously had a store bought crust. My crust was 100% better! Hers was very fake tasting - almost like a shortening after-taste = yuck! I will never buy a frozen pie crust again.
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2 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 16, 2010
Loved this recipe! I took the suggestion of others and simply put my uncooked chicken in the slow cooker at the beginning. Right before serving I shredded the chicken in a separate bowl then added back to the soup. I also didn't make my tortilla chips, but used store bought instead which was fine. Topped with shredded cheese, a spoonful of sour cream, and cubed avocado - Yummy!
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Grandma's Green Bean Casserole

Reviewed: Jan. 3, 2010
This recipe was a good starting point for me. I read through reviews and made a few changes of my own too. First, I sauteed 3 sliced strips of bacon in my pan, then added some sliced cremini mushrooms to sautee. When they were soft and brown, I made a well in the middle and added my butter and flour for the thickener. I then stirred in the salt, sugar, chopped dried onion, sour cream, and about 1/4 cup of heavy cream. I added about 1 1/2 quart jars of green beans (from my family's garden that they can). Tossed to coat and then added 1 cup of the shredded sharp cheddar, also stirring to distribute. Poured into a 9x13 dish, topped with remaining cheese and crackers. Baked in a 375 oven for about 20 minutes. Came out great and it was one of the most eaten dishes at our Thanksgiving dinner!
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