SAMSYD Recipe Reviews (Pg. 1) - Allrecipes.com (1050768)

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Creamy Rice Pudding

Reviewed: Apr. 20, 2001
This recipe lives up to Erica's promise. It was so easy to make, I quickly made up a batch for my daughter and her family to try. Mmmmmmmmmgood!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 20, 2001
If you like the flavor of balsamic vinegar, you'll enjoy this dish.
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0 users found this review helpful

Blueberry Buckle II

Reviewed: Jul. 3, 2001
Not moist enough. Too "bread-like".
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1 user found this review helpful

BLT Salad

Reviewed: Sep. 20, 2002
This is now my husband's favorite salad and nice company fare as well. It's quick and easy to make. I use a 3oz. package of Oscar Mayer Real Bacon Bits in lieu of having to cook bacon. I also used half the amount of garlic as I felt the garlic was just a bit overwhelming. Once I added minced red onion and it was excellent.
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11 users found this review helpful

Chickpea Salad with Red Onion and Tomato

Reviewed: May 10, 2004
My company didn't leave a trace of salad..and I made plenty of it. It was a big hit with them and with me. Different and tasty.
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15 users found this review helpful

Oatmeal Raisin Cookies

Reviewed: Feb. 23, 2010
I made these cookies tonight but I had found the recipe on a container of ShopRite brand Old Fashioned Oats and was very surprised to find it in allrecipes.com presented as an original recipe. Actually I was looking for a better recipe than this when I came upon this. They're just OK. My husband liked them. Didn't use nuts. They look very nice and uniform. I used a small scoop that made perfect sized cookies. Baked them for 15 minutes and that was perfect for color and texture. I'll freeze most of the batch until the "experts" (our grandkids) come to visit and let them rate them.
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Sweet Restaurant Slaw

Reviewed: Jun. 3, 2011
It was very good but too sweet, so next time I made it I used the base idea and got a little creative. I added a bag of shredded red cabbage along with the bag of cole slaw, 2 heaping TBS dried minced onion, mayo, 1/4 cup Splenda, 2 TBS cider vinegar, 1/4 tsp celery seed and a sprinkling of caraway seed. This was more to our taste. Loved it and will make it again "my way". Thanks Sandi for a nice base recipe
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6 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 29, 2013
I had never made a pot roast in my slow cooker and was looking for a base recipe that I could get creative with. Got a few ideas from other reviewers, added my own touches and my husband and I loved it's deliciousness! Used about a
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1 user found this review helpful

Chicken Catch a Cola

Reviewed: Apr. 13, 2013
This was so different tasting and easy to make. I added about a TBS of olive oil in addition to the butter and sliced the ham in strips. Next time I'll use either diced or chunky diced ham that you can buy packaged in the supermarket because the strips sort of disappeared into the sauce and the ham is such a nice touch. I love mushrooms so added more from the packaged already sliced mushrooms. One other thing I did was to add the leftover bread crumb mixture (from the bag I breaded the chicken in) to the sauce when I added the ham, etc. that ultimately required that I add the rest of the can of cola as well. This was made in my long, oval electric frying pan. This recipe will definitely be in my "chicken" rotation. Had the leftovers for lunch the next day. Even more delicious on day two. Great recipe Benjamin. Thanks
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Old Fashioned Potato Kugel

Reviewed: Jul. 1, 2013
I used this recipe as a base for a kugel that was so easy to prepare & came out excellent. In the REFRIGERATED section of the supermarket I bought 2 bags of Crystal Farms Simply Potatoes, Shredded Hash Browns (no excess water, no excess work). Used a very large Spanish Onion and I used peanut oil in lieu of vegetable oil. Because a 9x13 pan would have made too much for just me and my husband, I used 2 disposable alumiminum 9" round pans greased very well with the p. oil. One for now & one for later. Grated onion in food processor then added eggs (beaten)oil, salt, pepper and one bag of potatoes. Pulsed 'till mixed NOT OVERMIXED. Transfered to a large bowl & added 2nd bag of potatoes as is, mixed by hand until all ingredients incorporated. Divided in the two pans.Fluffed top with a fork so shredded potatoes could crisp up. Placed on cookie sheet. Placed in preheated 400 degree oven for 30 minutes, then lowered to 350 for 1 hour until nicely browned and crisp on top. May need additional 20-30 minutes depending on your oven. My husband couldn't wait to eat it because it smelled fabulous while baking. He ate it hot out of the oven. Tasted better to me when cooled. Crisp on top and softer in the middle. REALLY DELICIOUS and so very easy to prepare. I have no alternative to suggest if you can't find the refrigerated shredded potatoes except to do it from scratch.
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8 users found this review helpful

 
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