LeAnna Recipe Reviews (Pg. 1) - Allrecipes.com (10421997)

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Chicken Pot Pie I

Reviewed: Jul. 18, 2008
I made this for dinner and my husband had three helpings and cleaned his plate! He was even oohing and ahhing! Seriously. Can you believe that? I really liked it too. I used one of those long red packages of refrigerated Pillsbury double-crust pre-rolled pie crusts. All I had to do was unroll them over my pie plate. I didn't use milk because I was worried it would make it too liquidy, and I'm glad I didn't; it was a little too soupy but that's probably my fault because I cut & served it immediately whereas I should have let it stand to solidify 10 minutes or so. I also added a few pinches of salt. I cut pretty shapes out of the top for steam vents. Next time I make it I will practice making the top crust more... uniform, as it was kind of lopsided (hey, what can I say, it was my first time). So yeah, excellent recipe, basically fool-proof. Delicious. Thank you!
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Corn Chowder with Sausage

Reviewed: Jul. 15, 2008
Ooh, mama! That hit the spot and went down smooth! Need I say more?
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Campbell's® Tuna Noodle Casserole

Reviewed: Jul. 14, 2008
I halved the recipe for my family of 4. It brought back sweet memories of mom's homecooking. Life just doesn't get much better than that...
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Corn Tortilla Chips

Reviewed: Jul. 4, 2008
I make tortillas at least 3 times a week and chips fairly frequently, so here are my tips to help you out: (1) If you want to make chips from homemade tortillas, you need to be sure to press the dough VERY thin - as thin as possible - before cooking them. A tortilla that is thick & moist will not crisp up when frying it. It's perfectly acceptable to use store-bought tortillas if you're not able to do this. (2) Place a stack of tortillas on a cutting board, slice them in half, place one half on top of the other, and slice in thirds. (3) I personally don't use a thermometer to test the temperature of the oil; slightly below medium-high works fine. A good way to check is by placing one tortilla in it and see if it sizzles, in which case it is properly heated. (4) The first batch always turns out funky. (5) Remove the chips from the oil as soon as they're light golden - not dark golden - don't let them burn. (6) I personally don't salt my chips. Store in air-tight container.
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Reuben Sandwich II

Reviewed: Jul. 1, 2008
So that's how you make 'em! This one's headed straight for my recipe box.
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Shrimp Jambalaya

Reviewed: Jul. 1, 2008
This was sooo good!! Even though we're not from the south, jambalaya was one of my mom's staple recipes and we had it at least once every 2 weeks growing up. This was my first time making it on my own and boy was it good! I did make a few changes. I love kielbasa sausage in my jambalaya, so I took a pound of it, cut it on a bias, and sauteed it in a skillet without oil (it produces enough of its own) until browned all over. Then I removed the kielbasa and sauteed the veggies in the kielbasa-grease (I added 3 cloves of minced garlic). I didn't have canned tomatoes so I diced 4 roma tomatoes and threw them in, I ommitted the peas (didn't have any), and also threw in some diced green onion I needed to use up. So good, so good. This would have been delicious even without all my changes. It's all about getting the spice combination right (made simple w/ cajun or creole seasoning). Thanks for sharing!
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Sloppy Joe Sandwiches

Reviewed: Jun. 26, 2008
We had these for dinner and they were fabulous! I did make a couple of changes. I doubled the recipe, used granulated sugar instead of brown sugar (didn't have any), and omitted the mustard. Also, I made this a few days ago, put it in a quart-size freezer bag, and froze it. In the morning I put it on the counter to thaw and before dinner reheated it in the microwave. I served it on buttered toasted buns. Delicious! Way better than the canned kind. Thank you.
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