Tee Recipe Reviews (Pg. 1) - Allrecipes.com (10770751)

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Too Much Chocolate Cake

Reviewed: Dec. 28, 2006
This is truly a delicious cake. Made it several times within the last few weeks and got rave reviews. Very easy to make. As others suggested, I reduced oil to ½ cup and added ½ of milk. In my oven it baked for approximately 65 minutes. It’s a keeper.
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2 users found this review helpful

No-Fry Spicy Potato Skins

Reviewed: Sep. 5, 2007
Made these last night with an Italian flare. Cooked them first in the microwave, scooped out 3/4 of potatoes (saved that to make potato crochets), coated them with olive oil and sprinked them with grated cheese, oregano, salt and pepper. Baked them in a 400 degrees oven for 15 to 18 minutes and put the broiler on for the last couple of minutes. Yummy!
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19 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 25, 2007
really good cookie. cut recipe in half and followed other reviewers suggestions - little less flour, add more baking soda and vanilla. love the addition of the instant pudding. gave cookie a nice texture. will make again and again.
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Oatmeal Raisin Cookies IV

Reviewed: Dec. 25, 2007
I think the best cookie I've ever made. Other than leaving out the pecans, I followed the recipe as written. Exceptional taste. Big hit among the Christmas cookies. A keeper.
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Mexican Bean Salad

Reviewed: Jan. 6, 2008
Made for a family get together last night and it went over big. Rave reviews from everyone. Personally I loved it and couldn't stop eating it even after I was stuffed. Took some other reviews advise and cut back on bit on the vinegar and oil. Used white vinegar instead of red. Really, really good!!
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Jalapeno Popper Wontons

Reviewed: Sep. 17, 2008
Really good and easy. Sprayed them with Olive Oil spray and baked them at 450 degrees for about 7 minutes or so. So simply. Served them with salsa and sour cream. No leftovers. Everyone loved them.
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Slow Cooker Reuben Dip

Reviewed: Sep. 17, 2008
This is a great party dish. Doubled the recipe. Used deli cornbeef and took the advise of others and added extra salad dressing. Served with both bakery rye and chips. So simple, so good! It's a keeper.
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Easy Chicken Enchiladas

Reviewed: Feb. 18, 2009
I've made this dish at least a dozen times so far. I can never get sick of it. So easy, so tasty, so filling. Impresses everytime. I tried using low-fat cream cheese and sour cream, and it still tasted just as yummy. I also used enchilada sauce on the bottom of the pan and a little on top of the enchilada before adding the cheese. Great as left-overs!
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2 users found this review helpful

Double Tomato Bruschetta

Reviewed: Mar. 15, 2009
So, so good. Used garlic powder instead of fresh garlic, and white vinegar instead of balsamic. Such a fresh taste. Put together, looks professional and yet, it was so easy to make. Will use this recipe again and again. Next time I may try putting over macaroni.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 2, 2009
So easy. Played around with whatever spices I had on hand and baked it for approximately five hours. Really good!
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Fast Chicken Soup Base

Reviewed: May 28, 2009
Quick and easy need some chicken soup now recipe! Boiled one cut in half onion, fresh parsley and two bay leaves with the chicken bones and skin, and discarded all after straining the broth. I added some dried dill, black pepper, a little bit of salt and fresh chopped spinach along with the carrots and celery. Better the next day. A keeper!
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jun. 16, 2009
Made this for a party that had some homemade food and some catered. This was the favorite dish of the night. Used extra of the following - whole milk, garic, grated cheese and hot sauce.Substituted half and half for cream. Made the broccoli the day before, and the sauce and shrimp a few hours earlier. Put the broccoli in the colander and poured the hot macaroni water over to reheat. Put the sauteed shrimp, broccoli and macaroni in a big dish and poured the reheated white sauce right over it. So, so good. Looks like a gourmet meal.
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Sangria! Sangria!

Reviewed: Jun. 16, 2009
Upped this recipe for 30 servings and still wasn't enough. Used 5 bottle of Jacobs Creek Shiraz. Didn't add the sugar and didn't miss it. Put it all together the night before (except for the soda, which I used Sprite and added as we drank it) and let it marinate. Used suggested fruits and added red grapes. So good! Packs a punch. Will be the standard I use from now on!
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Slow Cooker Pork

Reviewed: Oct. 15, 2009
I really enjoyed this. Had on hand country style spare ribs. Followed suggestions to make my own taco seasoning (taco seasoning I from this site). Coated ribs, put them in the slow cooker with one can of chicken broth and cooked on high for 4 1/2 to 5 hours. The meat fell off the bone. Made pork taco's. So, so good!
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7 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 3, 2009
Very, very good! As per others suggestions, i used a chuck roast (approx. 3lbs), one package of dry onion soup mix, one can of condensed cream of mushroom soup, one can of golden mushroom soup and one 14oz can of beef broth. Added two bay leaves and one tablespoon of worchestershire sauce. Floured (seasonded with salt, pepper and galice powder) and browed the meat in a bit of olive oil before adding to slow cooker. Cooked on high for 4-4 1/2 hours. Added carrots and mushroom about half way through. Came out great! Sliced it up and heated it in it's gravy. Very tender meat. Will make again!!
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Spinach Lentil Soup

Reviewed: Nov. 3, 2009
This is comfort food! Used brown rice and more than doubled the amount of kielbasa. Halved the red pepper and it still had a nice kick to it. Used four cans of chicken broth and one can of beef broth instead of water. Included some chopped garlic, chopped celery, escarole instead of spinach, a sprinkle of paprika and two bay leaves. Came out more like a stew than a soup. Easy, quick and really good!
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Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Nov. 10, 2009
What a great dish! My husband and I both enjoyed it. Few changes/additions as per reviews and to suit our taste. Added more garlic than called for. Used two cans of diced tomatoes, one can of stewed tomatoes and one 8oz can of tomato sauce. Used Shiraz (because that's what I had opened). Left out the garlic salt but added basil, oregano, red pepper. Used all chicken thighs, and used green and Italian pepper, carrots and celery. Thickened with a little flour. Very gourmet. A keeper.
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 11, 2009
Another good recipe! Use 2 1/2 pounds of stew meat, two cans of golden mushroom soup and one can of beef broth. Browned the meat (used a little flour, garlic powder and salt and pepper to coat) and sauteed the onions before putting it in the slow cooker. Very tasty for a little effort.
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Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Nov. 23, 2009
This is really good. Used 3lb pork loin. Seasoned some flour, dredged the meat and browned before added to the slow cooker. I also sauteed the onions. Used one green and one red pepper. Two cans of black bean, one can each of red kidney and cannelli beans. Used same amount of salsa and upped the chicken broth to 1 cup. Put in one can of green chilies, and used suggested seasoning. The pork shredded beautifully. May add a bit more seasoning next time. So tasty and perfect for a chilly New York night. Will make again.
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Southern Italian Thanksgiving Stuffing

Reviewed: Nov. 23, 2009
Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning, so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts, but will consider adding them in next time. Was a bit on the salty side, so for Thanksgiving, I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it!
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18 users found this review helpful

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