JW Recipe Reviews (Pg. 1) - Allrecipes.com (10393852)

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Eileen's Meatloaf

Reviewed: Feb. 23, 2013
I used extra lean ground beef and tore two slices of fresh whole grain bread into small pieces instead of using the crumbs. I also flattened it out more in a larger pan. Otherwise I didn't change anything--just made sure to use Lea and Perrins worcestershire sauce and Breakstone sour cream. The family loved it, and it made great leftovers for sandwiches! Made about 8 servings. Holds together beautifully and quick to prepare. Will keep this in the rotation as an alternative to the more traditional recipe! Thanks, Lindsay (and Eileen)!
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No Bake Cookies I

Reviewed: Jan. 31, 2013
Real butter is essential here. I prefer evaporated milk, and let the mixture come to a full boil before counting the time. And after I add creamy Skippy peanut butter, the vanilla, and the quick oatmeal, I return the pan to simmer and stir to let the peanut butter soak up the liquid for about 30 seconds before spooning it onto the waxed paper. I put one pan in the fridge to hurry it up and leave one pan out. I had misplaced my recipe and this looked closest to it. Thanks, Denise!
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Reuben Casserole

Reviewed: Dec. 29, 2012
My mom had a can (12 oz) of corned beef, a 16-oz can of Bavarian kraut, and 6 thick slices of bakery rye bread to use up, so I used that the first time I made it. It was very good, but it's even better with real deli corned beef. I use a couple more slices of the regular thin rye. It makes great leftovers to heat in the microwave. You can serve thousand island dressing on the table for those who like more (I don't, personally, but have family members who do).
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Slightly Adjusted Oven Pot Roast

Reviewed: Dec. 12, 2012
My 2nd attempt, I used chuck roast, a whole envelope of onion soup mix, cream of celery soup instead of cream of mushroom, and water for the vermouth (had no wine). I also rubbed garlic powder, seasoned salt, and pepper on the beef before dredging it in flour in a plastic bag. About 1-1/2 hours in, I added a medium onion cut in 1/8ths, 1-1/2 lb baby carrots, and 1-1/2 pounds fingerling potatoes. Had to cook a bit longer due to adding veggies, but it was delicious.
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Oven Pot Roast

Reviewed: Dec. 10, 2012
My 2nd attempt, I used chuck roast, a whole envelope of onion soup mix, cream of celery soup instead of cream of mushroom, and water for the vermouth (had no wine). I also rubbed garlic powder, seasoned salt, and pepper on the beef before dredging it in flour in a plastic bag. About 1-1/2 hours in, I added a medium onion cut in 1/8ths, 1-1/2 lb baby carrots, and 1-1/2 pounds fingerling potatoes. Had to cook a bit longer due to adding veggies, but it was delicious.
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Easy Slow Cooker Collard Greens

Reviewed: Dec. 6, 2012
My changes: I microwaved a 2-lb bag of pre-cut and pre-washed fresh collards in 2 batches for 5 minutes each with 1/4 c chicken broth each -- just so they'd fit in the crock pot. I omitted the soda and salt, and used a leftover meaty ham bone and sliced the meat off in huge chunks. I also added 1/2 coarsely chopped onion, 1/4 cup vinegar, 1 tsp red pepper flakes (instead of the jalapenos), and 2 fresh minced garlic cloves (instead of the garlic powder). I used 6 cups fat-free no-added-salt chicken stock (in total) since I like the liquid to cover the greens. Tossed this with the olive oil in the crockpot. Thanks TROMTE, Kimmy, and denisett!
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Slow Cooker Collard Greens

Reviewed: Dec. 6, 2012
My changes: I microwaved a 2-lb bag of pre-cut and pre-washed fresh collards in 2 batches for 5 minutes each with 1/4 c chicken broth each -- just so they'd fit in the crock pot. I omitted the soda and salt, and used a leftover meaty ham bone and sliced the meat off in huge chunks. I also added 1/2 coarsely chopped onion, 1/4 cup vinegar, 1 tsp red pepper flakes (instead of the jalapenos), and 2 fresh minced garlic cloves (instead of the garlic powder). I used 6 cups fat-free no-added-salt chicken stock (in total) since I like the liquid to cover the greens. Tossed this with the olive oil in the crockpot. Thanks TROMTE, Kimmy, and denisett!
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Mom's Easy Roast

Reviewed: Nov. 27, 2012
I tried it yesterday, and the beef just didn't get tender enough to be really easy to eat--important, since I was feeding an elderly relative. I had never add packaged/canned soups to beef, and doing so made it very easy. The taste was very good, and the vegetables were great. I will cut the bottom round into small pieces and turn it into soup. I'm going to try it again but use a chuck roast, since they are much more fail-safe.
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Mom's Quick Pasta Sauce

Reviewed: Oct. 14, 2012
I didn't add any salt and used only one package of the soup mix and also added chopped onions that I browned with the hamburger. I thought it was a bit sour, so I'll add a teaspoon or two of brown sugar next time and maybe a little red wine as others have suggested.
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3 users found this review helpful

Tarragon Chicken Casserole

Reviewed: May 15, 2007
I made this with lowfat milk and about 2 teaspoons of tarragon. The tarragon flavor is still a bit strong (and I love tarragon). I'm going to add more parmesan to the leftovers and see how it does after the tarragon mingles in the sauce. I will use a lot less tarragon next time, but the consistency is good.
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7 users found this review helpful

 
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