Dung Beetle Recipe Reviews (Pg. 1) - Allrecipes.com (1059545)

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Campbell's® Cheesy Chicken and Rice Casserole

Reviewed: Apr. 9, 2015
Wish I could give it 4.5 stars! First.. I doubled the recipe and used a 13 x 9 baking dish - baked for about an hour - uncovered. I didn't add the veggies as I already had a salad made. I used boneless, skinless chicken thighs as I think they are move flavorful. I sprayed my baking dish with Pam. I tossed some extra seasonings into the rice soup mixture, and gently stirred under the thighs (in the rice)at about 40 minutes. Turned off the oven near 55 min, sprinkled on some cheese and gave it about 3 min resting in the oven. I'm glad I added some spice blends to the dish (a good sprinkle of Penzey's Adobe spice, and a good sprinkle of a homemade blend from Arco, Idaho called John's Steak and Seasoning Spice). It just kick started the rice mixture to deeeeeeeeelish levels! My hubby was humming while he ate his dinner... lol
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2014
POSITIVELY EXCELLENT!!! I followed the recipe to a T... EXCEPT for this: Per cook Debi's review I substituted low sodium chicken broth for the beer (I will for SURE try it with beer tho' - just didn't have one on hand!!). I threw away the funky little spice packet that's packed in with the corned beef and used 2 T. of Penzey's "Corned Beef" spices. Crock'd it on high for 7.5 hrs. Last, I added the cabbage and gave it one more hour on high. It was just sooooo wonderful!! YUMMMM-OOOOO!!!!
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Hungarian Mushroom Soup

Reviewed: Feb. 8, 2014
I am a wannabe soup connoisseur and this was deeeelish!!! I make a lot of soup and this sure passed the test! The chicken stock was made in the crockpot this morning using a Costco Rotisserie chicken carcass I had simmered down in low sodium chicken broth. After picking the carcass the broth probably ended up with 1.5 cu of chicken meat in it. I didn't have any unsalted butter so I cut back on the salt added in the final steps. Also... I only keep smoked paprika on hand so that threw a little different twist on the flavor, but excellent nonetheless. I keep home squeezed lemon juice in the freezer, and I used light sour cream. Those were my only changes. As the other cook suggested.. I will FOR SURE try this using fresh basil! I wouldn't hesitate to put steamed shelled shrimp in it too! I served it with sourdough toasted and buttered French bread. Yummmmmmmmmmmyyyyyy!!
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Raspberry Sauce

Reviewed: Jan. 20, 2014
Easy, fast...and very good. That hits 5 stars for me! Make sure you strain it. I didn't, and I wish I had. It would have been restaurant quality had I done so. : )
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Jan. 5, 2014
EXCELLENT! I didn't change a thing, and have wow'd several folks with this one. It's a keeper! Yes, it leaves a lot of juice behind, but we just sliced up more cabbage, carrots etc and pickled another batch. LOVE THIS! *ADDING NEW COMMENT 4-22-15*. Now I MASH up about 1 - 1 1/2 teaspoons of fresh ginger(I use a little ceramic garlic grater), and sprinkle in a little dehydrated onion flakes. Just before serving I toss in some coarse chopped cashews. WOWOW! It's fantastic on day #2. The ginger brings in a fresh pop that has now made this our GO TO favorite slaw! I've also put in fish tacos... *gasp*.. divine!!
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Mom's Simple Dumplings

Reviewed: Dec. 3, 2013
I'm giving this 5 stars for EASE! BUT.. I added a little garlic powder, lemon pepper and parsley to the dumpling mixture and it really kicked up their flavor!! ,
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Instant Pistachio Salad

Reviewed: Nov. 30, 2013
OH YUM!!! Only changed two things: I did not drain the pineapple (as suggested by another cook), and I added coarse chopped raw almonds. Toasted almonds would be fine too. We do like a little crunch to this.
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Vanilla Glaze

Reviewed: Nov. 16, 2013
THIS IS PERFECT, but but but... you HAVE GOT TO INCREASE the milk or it's too stiff. Follow NattyGirl's advice. Change the teaspoons of milk to tablespoons and it's beyond perfect!!! Also, depending on where you live humidity can effect this glaze too. Just add additional milk in small increments until you have a nice, oozy glaze for pouring or brushing on. This is already printed off and put in my "FOREVER" cookbook!
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Real Hummus

Reviewed: Oct. 19, 2013
This gets 5 stars for ease, and flavor. I added extra garlic, my olive oil was also garlic infused. I used a garlic salt seasoning instead of straight salt. Can you tell we love garlic?..lol I actually used 1.5 cans of garbanzo beans and added the reserved liquid as needed to smooth it out. I used fresh cracked black pepper. It was excellent. Hubby inhaled it!
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Zesty Quinoa Salad

Reviewed: Sep. 13, 2013
I had this at a family reunion in August and I could have eaten myself SICK ON IT. I DID follow some of the other cooks suggestions. I DOUBLED the recipe so I had to adjust a couple things. I cut back and used 1/3 cu olive oil in total, 3 t. ground cumin and only 3 limes. Everything else was double per the recipe amounts. If it's SUPER GOOD right away I know it will be DELISH tomorrow. I also plan on trying another cooks suggestion of gently browning the Quinoa in butter/garlic before putting it in the rice cooker next time. OHHH DID YOU KNOW YOU CAN PRODUCE PERFECT QUINOA BY COOKING IT IN YOUR RICE COOKER??? 1 cu. Quinoa with 2 cu. water. I have an inexpensive rice cooker (no temp controls.. just load and push the on button). PERFECT QUINOA with out having to babysit it! It's just the BEST!! I also may add some toasted pine nuts just for fun!
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Sopapilla Cheesecake Pie

Reviewed: Jun. 5, 2013
ADDING ADDITIONAL TIPS DEC 2014- My changes are: A. I add a beaten egg to the first step when you're blending the cream cheese/1 cu sugar/ 1 t. of Mexican vanilla. It makes a HUGE difference in the end product! B. after you have the top layer of Crescent dough placed on I decrease the sugar for the topping. I use 1/2 cu of sugar mixed with 1 t. of cinnamon. I do NOT cut the softened butter in to the sugar mixture as recommended. I melt 6 T. of butter (not the whole cube as the recipe calls for) and drizzled it all over the topping. I bake it @ 350° for 45 minutes. PERFECTION EVERY TIME!- ORIGINAL RATING ? I've already rated this recipe once with 5 stars, but would like to add one thing. If you're not serving it right away keep it refrigerated until you're just about ready to serve it. I pulled it out early and then the party was delayed by a few hours. It got a bit soggy for my liking...BUT...it was still completlely inhaled .
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Roquefort Pear Salad

Reviewed: Mar. 30, 2013
I made this for a potluck last week. It was excellent! I doubled the recipe but when making the dressing I cut back on the olive oil a little. I used half Roquefort and half Gorgonzola crumbles so it wouldn't be quite so strong. No ripe pears around so I used Gala apples. They were a great substitute. I did toss in some sliced almonds for fun. Also, use parchment paper to put the hot caramelized pecans on. They pop right off when cooled.
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Waffles I

Reviewed: Jan. 9, 2013
Fast...and very very good! The only thing I changed was adding Mexican vanilla in place of the reg. vanilla. YUM O!! I do like the idea of swapping out the oil for applesauce or yogurt.
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Chocolate Ganache

Reviewed: Oct. 29, 2012
SOOOOOOOOOOOO EASYYYYYYYYYYYYYY BUT SOOOOOOOO DELISH!! A fancy French word for a very easy recipe! Try it.. love it... use it again and again! This is a *snap* to make! I didn't have any rum so I added a little Mexican vanilla. Make sure you let it cool a bit before you pour it over the cake so the flow stops before puddling down to the cake plate. Oh..in addition to all of the above? It soooo pretty!
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Fluffy Pancakes

Reviewed: Jul. 8, 2012
VERY VERY VERYYYY GOOD! Easy to whip up and packing good ol' down on the farm flavor! The ONLY thing I changed was adding about 1/2 teaspoon of Mexican vanilla to the batter, and dropping several fresh blueberries into the pancakes AFTER I poured the batter onto the hot griddle. The batter is a bit thick so I used the back of a spoon to level them out a little BEFORE dropping the blueberries on. YUMMMMMY!!!
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Gourmet Mushroom Risotto

Reviewed: Jun. 16, 2012
VERY GOOD! Forgiving too! I sautéed the mushrooms in the butter, and did not add more in the end. I adjusted for the mushroom butter sauce that sweated off in the bowl when they were resting. I added just a touch of lemon pepper in the last few minutes. It was DIVINE! Fun and flexible recipe!
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Taco Seasoning I

Reviewed: Oct. 16, 2011
Soooo easy! Soooo Perfect! Pre-mix packets of taco seasoning are offically BANNED from my kitchen! Mix up a lg batch. Use 2-3 T. per lb of browned meat. 2/3 cu water.. simmer...and eeeeeenjoy!
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Never Fail Biscuits

Reviewed: Sep. 16, 2011
DEEEEELISH!!!! I made them exactly according to directions. I added a little Land O Lakes "Parmesan & Herb" blend to the flour (that I sprinkled on the board prior to shaping/cutting), and baked them on a brick stone. EXCELLENT with very little effort. My kind of recipe!
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Dad's Hamburger Gravy

Reviewed: Sep. 5, 2011
Very good for that moment when you realize you have very little in the house to make a decent dinner. My hubby said it tasted like his mom's hamburger gravy.. so that's the ultimate compliment for a rib stickin' recipe like this! We will make it again..
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Apple Crisp II

Reviewed: Sep. 1, 2011
Excellent... period!
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