Alisha Recipe Reviews (Pg. 3) - Allrecipes.com (10738028)

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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 2, 2010
Okay but had a weird taste to it. Possibly the beer? I would try it again without the beer.
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Cream of Pumpkin Soup

Reviewed: Dec. 5, 2009
The recipe in its oiriginal form is not the best, but after reading others' reviews, I decided to add lots of extra brown sugar. After the addition of the sugar, it was great!
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Pumpkin Cookies VI

Reviewed: Dec. 5, 2009
So yummy!
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1 user found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Oct. 21, 2009
OMG! SO good! Especially with some Fritos and Cheddar! YUM!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 28, 2009
Yummy! I added a tsp of "Sweet Treat" to the batter which is just a mixture of vanilla, sugar, and cinnamon. They came out great! Thanks!
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Chicken Stir-Fry

Reviewed: Sep. 27, 2009
Came out incredibly salty. It had a good flavor but the combination of soy sauce and bullion was just too salty for my taste. Maybe a reduced sodium soy sauce next time...
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Tacos in Pasta Shells

Reviewed: Sep. 1, 2009
A little dry but good otherwise!
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Gourmet Mushroom Risotto

Reviewed: Sep. 1, 2009
Yummy!!!!!
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Pepperoncini Beef

Reviewed: Aug. 12, 2009
Amazing! Since the pepperoncini jucie doesn't fully cover the beef, I flip the beef over halfway through the cooking. I used french bread and provalone cheese and put it and the bread in the broiler. I used the horseraddish/sour cream spread idea from another reviewer. YUM!!!
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Cheese Dipping Sauce

Reviewed: Jun. 23, 2009
There is a fundamental flaw in this recipe. When you mix an oil (butter) and flour and milk, you are creating a roux. In order to make sure your recipe doesn't turn out grainy, you need to make the roux correctly. Usually this means for every TBSP or oil, you need a TBSP of butter and a cup of milk. The ratio in this recipe is off. It should be one TBSP butter, one TBSP flour, and one cup milk. You'll have a much smoother outcome. The other important thing is to prepare the roux correctly because it is the base of the dish. making the perfect roux is more intuitive than anything else.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 17, 2009
Served on Hoagie rolls with swiss cheese. I threw the rolls and cheese in the broiler for a minute or two. I also added half an onion about an hour before removing the beef from the slow cooker. My boyfriend said it was the best sandwhich he'd ever had. It heats up great for leftovers as well. Thanks for a keeper recipe!
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Linguine Alfredo

Reviewed: Jun. 17, 2009
Pretty darn good. Felt like it was missing something though... maybe chicken or some veggies would really complete it.
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Portobello Mushroom Chili

Reviewed: Jun. 3, 2009
Added ground turkey and red pepper flakes to add some heat. also added a dallop of sour cream. yummy!
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Creamy Cinnamon Rice Pudding

Reviewed: Apr. 16, 2009
Good flavor but was a little runny. After it sat in the fridge for about a day and a half, it got thicker.
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Displaying results 41-60 (of 83) reviews
 
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