Food Junkie Recipe Reviews (Pg. 1) - Allrecipes.com (1069099)

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Hard Rock Candy

Reviewed: Jan. 4, 2003
What a wonderful recipe! I have never made hard candy before and this was a breeze! I started out making the cinnamon and also ended up making watermelon, bubble gum, and rootbeer. It was an instant hit!
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45 users found this review helpful

Stuffed Pepperoncini

Reviewed: Jul. 28, 2002
yummy!!!! I used mild pepperoncini. It IS much easier cutting the top off and piping the cream cheese mixture in. For those who don't like spicy food, simply use the mixture and spread on crackers. Excellent!
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29 users found this review helpful
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Hummus III

Reviewed: Mar. 22, 2001
I have been meking this WONDERFUL recipe for years! Try heating the garbanzo beans with the liquid in a saucepan - it makes it smoother when you put it in the food processer. Also add a little of the juice. If you are like me and love lemon -add as much as you like. Great with fresh mint!!!!
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26 users found this review helpful
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Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 17, 2009
WOW!! This recipe amazed me! Economical,quick, and yummy! Followed the recipe except for a handful of sharp cheddar I threw in with the batter. For the record, I was really disappointed with the dish when I first tasted it. It had just come out of the oven and was still pretty soupy. After it got to room temp it had set much better. From now on, I will make this early in the day so it will be ready for dinner. Room temp was the ticket for me!
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25 users found this review helpful
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Amish Sugar Cakes

Reviewed: Jun. 28, 2009
These have been my favorite cookies since I was a little girl. So light and not too sweet. My recipe calls for 4 cups of flour and the batter is perfect. I also just use milk soured with 1 Tblsp or lemon juice instead of the buttermilk. We like to use red or green sugar for the sprinkles on top at Christmas, red for valentines day, green for St Patty's day, and orange for halloween. These are the cookies of choice for my three kids and husband. The absolute BEST coffee cookie!
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23 users found this review helpful

Becky's Chicken Salad

Reviewed: Mar. 30, 2003
This is a great recipe. The recipe I have differs slightly. I also add a can of drained mandarin oranges.I use less mayo and more whipping cream. For something different add small cooked pasta shells and you have a delicious pasta salad. Hint.. If you have no whipping cream just use cool whip - It is just as good I promise!
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18 users found this review helpful

Chicken Marsala

Reviewed: Jul. 15, 2006
This is really good. The first time we made this it was sooooo greasy!! DEFINITELY cut the butter and oil in half. The second time we made it we added more mushrooms, onion, minced garlic, half the oil and butter, and cream at the end. Fantastic!
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12 users found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Aug. 26, 2009
This was really tastey! I did sautee fresh mushrooms ,minced garlic, and onion in a pan before adding to the crockpot. I doubled the soups and liquids because we love gravy. I used frozen chicken tenderloins and it was great. Served it over bow tie pasta along with crusty bread!
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11 users found this review helpful
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Kofta Kebabs

Reviewed: Mar. 22, 2011
These are soooo good! I added some chopped mint and doubled the recipe using half hamburger and half lamb. What is the DEAL with the servings on the recipe? 28 skewers? With a double batch we only had 7 skewers. Definitely one of our favorite recipes. Everyone loves it!
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10 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: May 26, 2009
Man, I really wanted to love this dish! It was a total flop. It was way too salty...even using low sodium soups. It tasted like school cafeteria food processed to the hilt. We added celery and peas and only one can of biscuits. Even after cooking the biscuits for 1.5 hours, it was still a gooey mess. Our family of five couldn't eat it. What a bummer. I'll just stick to the old fashioned way!
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10 users found this review helpful

Famous Coconut-Almond Balls

Reviewed: Jan. 4, 2003
Tasted just like the real thing. Awesome!
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8 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: Jan. 21, 2011
Loooove this recipe! We slice jalepeno peppers in rings (so that those who can't handle the spice can take them out). We also use a spicy bloody mary mix, tequila, and corona! Great summer treat...the longer it sits, the better it gets:) Not that it ever lasts that long!
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7 users found this review helpful
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Angel Chicken Pasta

Reviewed: Aug. 24, 2006
This is a great tasting recipe! I added sauteed fresh garlic, green onions, and mushrooms. For the sauce I doubled the cream chesse (used plain), 3/4 cup of white wine, 3/4 cup of chicken broth, 2 cans of golden mushroom soup, and 1 package of the dry Italian dressing. Served over angel hair pasta with fresh grated parmesan cheese. Yummy!
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7 users found this review helpful

Tiramisu II

Reviewed: Jul. 11, 2011
Great recipe! The balance of the flavor of ingredients is perfect. I did double the amount of espresso and used Borghetti Italian coffee liquor in place of the rum. We live in Germany and have an awesome Italian supermarket close to us so all of the ingredients were very readily available. Definitely use the hard ladyfingers...They don't even make the soft variety in Italy. You will not get crunchy ladyfingers as long as you let the tiramisu "marinate " for at least 24 hours. Thanks so much for this DEVINE recipe!
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6 users found this review helpful
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Chocolate Cavity Maker Cake

Reviewed: Oct. 20, 2009
So rich and gooey...YUM! I've made this numerous ways and eveytime is a winner. I've used Godiva liquer, kahlua, Bailey's. My favorite combo is with strong coffee instead of the liquer and peanut butter chips. try this, you won't be disappointed!
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6 users found this review helpful
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Adobo Chicken with Ginger

Reviewed: Aug. 19, 2006
This recipe was fabulous!! I used boneless, skinless chicken thighs. I browned them along with shallots, sliced garlic, ginger, and 2 seeded jalepenos. I then added 1/2 cup low sodium soy sauce, 1/2 cup of vinegar, 1 cup of water, and two tblsp brown sugar. After bringing mixture to a boil I added zuchinni cut into matchsticks. Thickened the mixture with a little flour. The results were amazing! served over jasmine rice. Thanks for the wonderful recipe!
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6 users found this review helpful

Easy Chicken Tetrazzini

Reviewed: Jul. 5, 2009
This is a really great, versatile comfort food. I like to use a rotisserie chicken and shred the meat. I saute chopped onion and garlic and add to 2 cream of mushroom soups. Any pasta will work, but we prefer the vermicelli. I also stir the cheddar cheese in with the entire dish so that it doesn't get hard on top. Yummy!
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5 users found this review helpful

Ranch Pasta Salad

Reviewed: Jun. 6, 2009
This is a great salad, a nice change from the Italian dressing salad. I always use bow tie pasta! I add peas, tomatoes, broccoli flowers, cucumbers, chopped red and yellow peppers, along with some fresh garlic. Best prepared the night before! I always start out with a half of a bottle of ranch (use a good brand)and add as needed every few hours until the right consistency! I leave out the bacon and ham. Great base of a recipe!
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5 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Nov. 9, 2009
This was really good! I was a little nervous that it would be too hot, but it wasn't bad at all! I used all 5 ounces of the mexican hot sauce and real garlic. I also didn't bother browning the roast. Just threw it on low overnight in the crockpot and shredded it when I woke up. Then I turned off the crock pot and returned the shredded beef into the juices for a few hours. Everyone loved it! Thanks!
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4 users found this review helpful
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Delicious Ham and Potato Soup

Reviewed: Oct. 7, 2009
Probably my favortie soup recipe ever! I only gave it four stars because I liked it much less with ham. After we made it with ham we decided to use sausage instead. I think the fat content from the sausage gave it a MUCH better flavor! I sautee 3 cloves of garlic and shallots in some butter while I brown the sausage in an pan. Add that to the stock. I use heavy cream and that does a good job of thickening the soup. I also add about 1.5 cups of shredded cheddar. On the top of each bowl I sprinkle a bit more cheese, green onion, and a tad of bacon. Not exactly healthy, but freaking awesome!!
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4 users found this review helpful

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