courtney Recipe Reviews (Pg. 1) - Allrecipes.com (10577772)

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Chicken Enchiladas

Reviewed: Jan. 6, 2014
I sliced up two large chicken breasts into strips and cooked in a slow cooker on low for 2.5 hours with 1 cup of Costco salsa, a sprinkling of garlic salt, onion powder, and a couple cloves of minced garlic. This made about 3 cups of chicken, then I continued the recipe as normal using the same measurements even though I had extra chicken. It made 12 enchiladas which worked well for an 8x13 pan. I cooked it for 15 minutes then put the cheese on top and cooked it for another 10 minutes. So perfect!
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Garlic Butter

Reviewed: Dec. 1, 2013
AMAZING! I couldn't find garlic butter in the store so I made this. I will never buy garlic butter again!
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Spaghetti Squash I

Reviewed: Sep. 4, 2013
Great! Fresh basil is totally essential and you should use a large spaghetti squash--about enough for 3 cups worth.
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Perfectly Seasoned Meatloaf with Tangy Sauce

Reviewed: Aug. 6, 2013
This was amazing! I used ground turkey instead and omitted the french fried onions to make it leaner. My husband couldn't stop raving about it!
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Chocolate Cream Cheese Frosting

Reviewed: Jun. 29, 2013
So good! I used 2/3 cup of chocolate chips and 1% milk instead of evaporated milk. I used this to frost the chocolate zucchini cake from this site, which is just an incredible combination!
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Chocolate Zucchini Cake III

Reviewed: Jun. 29, 2013
Incredibly fudgey and moist! I used 4 extra large eggs, 1 cup of oil and 1 cup of applesauce, chocolate chips instead of nuts, and just 2 1/2 cups of zucchini (although the full cups were jam packed, so it may have been 3 cups loosely filled). I baked it in 2 9" round pans for 35 minutes and iced it with chocolate cream cheese frosting from this site. I told the people I fed it to that there was a secret ingredient and asked them to guess what it was. It took them awhile--they only figured it out when one of them found a little piece of peel. Next time I might peel the zucchini so that they won't end up in the cake, because the rest of the zucchini kind of dissolves so you can't tell it's in there!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Jun. 21, 2013
These were really good! I used 1 1/2 tsp of cinnamon, 1/2 tsp. of nutmeg, 1/4 tsp. of ground cloves, and 1/8 tsp. of allspice. I wouldn't mind keeping that all the same but using the 2 tsp. of cinnamon as well. They do need to bake a little longer than ten minutes, especially if you make the cookies large. I added a few drops of red food coloring and that definitely helped the presentation!
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Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Reviewed: Apr. 4, 2013
I omitted the butter and used a can of diced tomatoes instead of sun dried. I drained the tomatoes but would leave the liquid next time because, as others mentioned, this dish is missing something--a sauce, and butter wouldn't be enough. I added a few tablespoons of pesto and we ended up adding more to taste our individual portions. Good overall
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Sweet Dinner Rolls

Reviewed: Mar. 7, 2013
Wonderful! I altered the recipe to make 24 and made 24 large rolls. To do this I had to use 3 1/3 tsp. of yeast. Awkward, but it worked fine. I used the traditional method since I don't have a bread machine. I measured the dough on my kitchen scale and made them each 2-2.3 ounces each. I followed the suggestion to microwave the milk and water for 1 min. 15 sec. I didn't use the butter on top of the dough. I left them in too long,so I'll make sure to check them early next time--I think the tops stay pretty light when the bottom is done. The in-laws LOVED them!
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Curried Coconut Chicken

Reviewed: Mar. 6, 2013
This was fantastic! This is the third chicken curry recipe I've tried, and definitely my favorite! I've made this several times and these are my revisions: I use 3 chicken breasts in total; I used the tip to cook the onions in the oil and curry until translucent. Once I also added yellow squash; green pepper would taste great too. I have used red, green, or Massaman curry paste instead of the powder. The Massaman was my favorite--I added 3 tablespoons plus an extra can of tomato sauce. I also added some fresh basil. I didn't have a problem with it thickening. In fact, I ommited the simmering part because if you cook chicken for that long after the chicken is already done, it gets way too chewy, so now I just make sure everything is heated through, which only takes a few minutes after adding the liquids, then I serve it up! Great flavor!
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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Mar. 4, 2013
This was amazing! I used ground turkey instead and omitted the french fried onions to make it leaner. My husband couldn't stop raving about it!
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Heather's Grilled Salmon

Reviewed: Mar. 4, 2013
My husband loved this. Good enough for me!
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Chicken Satay with Homemade Peanut Sauce

Reviewed: Feb. 21, 2013
The chicken was fantastic! I made this chicken but used the peanut sauce recipe from 'peanut sauce II' I don't have a grill, so I skipped the skewer and grill bit and just fried the chicken in a frying pan, then served the chicken and sauce over rice. I had a guest over for dinner and he kept commenting on how good it was! I'll definately be making this again!
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Curried Chicken Salad

Reviewed: Jan. 23, 2013
This was awesome! I altered the quantities a little bit: I didn't use bacon, though I might try turkey bacon next time. I used 4 cups of chicken. I didn't have celery, so I used pecans for crunch! I cut the 1 cup of grapes in half, I used 3/4 cup of mayo, I used green onion instead of red, and I used about 1 1/2 tsp. of curry powder. K. . .so that's a lot of revisions, but I loved it!
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Amish White Bread

Reviewed: Jan. 9, 2013
This was amazing! I would just bake it for a few minutes less next time.
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Curried Chicken Salad

Reviewed: Sep. 4, 2012
This was awesome! I altered the quantities a little bit: I didn't use bacon, though I might try turkey bacon next time. I used 4 cups of chicken. I didn't have celery, so I used pecans for crunch! I cut the 1 cup of grapes in half, I used 3/4 cup of mayo, I used green onion instead of red, and I used about 1 1/2 tsp. of curry powder. K. . .so that's a lot of revisions, but I loved it!
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Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Aug. 23, 2012
Sooo good! I omitted the hot sauce, used celery salt instead of seed, used 3 1/2 pounds of boneless country style ribs and used a green pepper instead of red. I cooked on low for four hours, then turned the ribs to make sure all were coated. At that point I added the onion and green pepper. Then I cooked on low for another two hours. Perfect, fall apart, flavorful ribs! Next time I will boil the fat off as suggested by others.
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Mother's Ham Casserole

Reviewed: Aug. 8, 2012
This was great! The changes I made were that I used 3 cups of potatoes--I used red potatoes so I didn't have to peel them; I used about half a cup of onions (some yellow onion and some red onion). I used half of a green pepper; I sauteed the vegetables in just 2 tablespoons of butter; and I used mozzarella cheese instead of cheddar.
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Sausage and Zucchini Lasagna

Reviewed: Jun. 15, 2012
I made a few changes, but sooo good!!! I used ground turkey instead of pork sausage and added minced garlic, paprika, thyme, rosemary, and pepper to make it taste more sausagey. I used chicken broth instead of oil. However, I probably didn't need anything extra due to the amount of moisture already in ground turkey. I used cottage cheese instead of ricotta. I only had the lasagna noodles that you boil first, so I used those. I used Classico's Spicy Tomato Basil spaghetti sauce and I added extra mozzarella on the top of the lasagna along with the parmesan. Since the noodles were already cooked it only needed to be in the oven for 20 minutes. I will make this again and again!
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Candied Carrots

Reviewed: May 1, 2012
Yummy and easy--make it quicker by steaming the carrots (I used the steaming part of my slow cooker). Then added the other ingredients, microwaved it, then stirred.
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