Megan Elizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (10567018)

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Megan Elizabeth

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Cape Cod Cocktail Meatballs

Reviewed: Feb. 21, 2014
I thought these were fantastic and everyone at the party raved about them. The only changes I made were fewer bread crumbs-about 1/2-3/4 of a cup in the meatballs-always depends on the fat content of the meat; I did add the can of chopped pineapple to the sauce as another reviewer suggested and I think that is a great add-in for this recipe. I put the meatballs in the crock pot when they were done-about medium and I cooked the sauce longer on the stove-about med. heat for 10 mins. or so, stirring continuously. Then I poured the sauce over the meatballs in the crock pot and had them on low for about an hour before serving. These are going to be my go-to appetizer for work parties and other events like that. They are just a bit different so it's not the usual cocktail meatball. They taste great and are pretty easy to make.
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Chicken Breasts Pierre

Reviewed: Jan. 21, 2014
I thought this was a great recipe! I did make some changes but nothing major. I subbed balsamic for white vinegar (because I thought I didn't have white-used it to clean and couldn't find it!), added more garlic than it called for and added some garlic powder with the other spices-probably about 1 tsp. Also since it's only me I used 2 chicken breasts-could've fit one or two more but if I was making six I would definitely double the sauce. I made rice and when that was done, added it to the chicken mixture. It was very tasty and I will be making it again. Thank you!
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Southwest Stuffed Chicken

Reviewed: Oct. 26, 2011
My boyfriend and I both loved this recipe. We thought it had a nice amount of heat, very flavorful-all around a great dish. The only thing I did different from the recipe was add some maple bacon-cooked and chopped up, with the cheese and chiles. Also cooked about 10 minutes longer but that is totally dependent on the size of the chicken breasts and how thin you make them. Excellent! This is going in the recipe box!
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Oct. 5, 2011
I thought these were excellent! I had boneless, butterflied chops and baked in the oven. I think it's important to do the recipe as is for ingredients, at least the first time. I was going to try cheddar but was very glad I went with the smoked gouda-just awesome. Also, this is a recipe that lends itself to many variations-really to your taste. Definitely-give it a try!
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Sausage Potato Casserole

Reviewed: Feb. 15, 2011
We really liked this recipe! I did modify it just a bit as I had some things on hand that I wanted to use. I added diced green pepper -same amount as the onion. I also added some garlic powder, cayenne pepper, a little more cracked black pepper than stated to the soup mixture. Used a cup of milk and also used fresh shredded sharp cheddar. A very good recipe and can have So many variations-hamburger, turkey, different veggies and spices. Very versatile.
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Glazed Sausage Bites Appetizer

Reviewed: Feb. 6, 2011
I really liked this recipe. I did make some modifications. I doubled all the ingredients for the sauce (except the water-only 2-3 Tbs. more was used). I always worry about too little sauce. I also may have used a few more crackers than called for but I didn't know how many would make a 1/2 cup so I played it by feel, I used enough to bind but not be too dry -sausage works a little differenly than hamburger so mix well before you add more wet or dry components. Also, I barely browned them on all sides so they would be brown but in the sauce longer. You should not have to thicken with anything if you bring to a good boil and let it thicken. It WILL thicken-give it time. You also could set aside the sausage balls and further reduce the sauce if you don't want to wait. I occasionally turned them and spooned the liquid over them. This created a nice glaze. I will definitely make these again.
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Sweet and Gooey Chicken Wings

Reviewed: Mar. 10, 2008
I have found a better way. When you first make the mix, the brown sugar should be at least (if not a little bit more) than the amount of soy sauce. Also, I found out by accident when we had a menu change, that marinating over night really made a positive difference. Turn frequently when marinating. When oven is preheated, sprinkle a very generous amount of brown sugar over the wings. Bake covered at 350 for 45 mins. then uncovered 30-40 mins. Turn a few times. Can increase to 375 or more to crisp for the last 10-15 mins.
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