Rebecca Recipe Reviews (Pg. 1) - Allrecipes.com (10778140)

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Beef Chimichangas

Reviewed: Nov. 19, 2011
Perfect. I took the advice of others and added one tablespoon of seasoning (although I made my own) and added just a couple tablespoons of salsa in with the beef. I made the tortillas as described below as well as just using the meat with chips and all the normal mexican toppings (guac, sour cream, salsa, etc). Both are wonderful.
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2 users found this review helpful

Caramel Chocolate Corn

Reviewed: Jul. 21, 2010
Excellent! I made it once the way the recipe read (except in a bowl instead of a bag since I didn't have a bag big enough). It was good but the popcorn was mushy. This time I made the caramel sauce, poured it over the popcorn and then placed the popcorn on a parchment lined cookie sheet. I placed the cookie sheet in the oven for about 8-10 minutes at 350. Then I drizzled the chocolate. I used semi-sweet. To help with the drizzle problem, I melted 1 cup chocolate chips with about a tablespoon of butter and then added about 1/2 cup milk. This allowed it to actually drizzle.
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20 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 22, 2010
Absolutely wonderful. The best coleslaw recipe I've ever made. I've made both with and without the diced onion and both are superb.
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0 users found this review helpful

Outrageous Caesar Salad

Reviewed: Mar. 16, 2010
A great start for a great Caesar salad. My advice: put all the dressing ingredients into a food processor and blend until a smooth consistency. If you don't, you end up with chunks of anchovies which isn't my cup of tea! Also, omit the salt. There is no reason to add extra salt when you are using anchovies. Thirdly, I used the oil that the anchovies came in to give it a little bit more flavor. I also substitute whichever oil I have on hand instead of safflower oil. The last suggestion I have is to refrigerate the dressing before serving. If it is served at true room temperature it has a slightly strange flaor.
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German Chocolate Pie

Reviewed: Mar. 16, 2010
Perfection. We've made this several times and it is delicious. I saw several reviewers say that their pie was runny. In order to prevent that, you really need to bake the pie until the sides are set (about two inches away from the sides of the pan) and the middle is just slightly wobbly/jiggly as well as the pecans/coconut are browned. I've made the mistake of pulling it out when it was too wobbly and it doesn't set. Also, be aware that it takes the pie awhile to cool down and it will set as it cools. So, if you are wanting this for dinner, give yourself a couple hours to let it sit and thicken. You can speed it along by putting it in the refrigerator.
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15 users found this review helpful

Pear Pie III

Reviewed: Mar. 16, 2010
Great starting point. I took the advice of several reviewers and used 3 eggs and changed the sugar to 1/3 and the butter to 1/3 for a deep pie pan. Other recommendations:use soft Bartlett pears. I've made it with other pears and it doesn't work near as well. Also, before serving, refrigerate it. We had it at room temperature it was okay but once it was cooled, it was delicious.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 16, 2010
An easy and wonderful fruit salsa. I substitute fruit depending on whatever fruit I have available. Also, I just cut the fruit into large chunks and blend all the fruit together in a blender/food processor.
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Baked Beans, Texas Ranger

Reviewed: Mar. 16, 2010
Excellent. I used just a regular can of baked beans (not pork and beans). One recommendation is to drain some of the liquid from the beans. You get so much liquid while they are cooking that you definitely do not need the extra liquid from the can.
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2 users found this review helpful

Delicata Creamy Squash Soup

Reviewed: Nov. 2, 2009
Excellent. Simple ingredients make for a wonderful winter night soup. My husband said that this is his new favorite soup and that he wants it for Halloween. I only made one change. I substituted chicken stock for vegetable stock because that's what I had on hand.
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Easy Mint Chocolate Chip Ice Cream

Reviewed: Apr. 30, 2009
I used whole milk instead of 2% since that's what I normally use for ice cream. Excellent.
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Oven Fried Chicken II

Reviewed: Apr. 27, 2009
Followed the directions almost exactly. I followed other suggestions and added about 1 tsp of hot sauce to the egg mixture and used butter instead of vegetable oil because that's what I had on hand. Definitely make sure each piece of chicken has room in the pan. I was worried it was not going to be crispy but it was crispy, moist and flavorful. My husband loved this!
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1 user found this review helpful

Baked Ziti Casserole

Reviewed: Aug. 10, 2007
Very easy and still very good! I added ground turkey with basil, oregano and Italian Seasoning.
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Yummy Sweet Potato Casserole

Reviewed: Aug. 8, 2007
Very good! Simple yet easy and a great way to use sweet potatoes!
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Black Bean and Corn Quesadillas

Reviewed: Aug. 6, 2007
A new twist on a basic recipe. I thought they turned out really well!
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Mama's Italian Wedding Soup

Reviewed: Aug. 6, 2007
Wonderful! Very close to real wedding soup. Agree that to make the meatballs less time intensive, roll out the beef (or turkey, both work fine) into a long 'rope' then cut meatballs. Also makes it easier to keep them small.
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1 user found this review helpful

Pasta Primavera

Reviewed: Aug. 6, 2007
It smelled wonderful but looked terrible. Also agree with other posters, bland bland bland. I don't think even salt could have helped it. Leftovers were really not tasty at all.
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1 user found this review helpful

Easy Olive Oil, Tomato, and Basil Pasta

Reviewed: Aug. 6, 2007
Wonderful! I do recommend using a few extra tomatoes but it is still good with the number called for.
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1 user found this review helpful

Stuffed Peppers My Way

Reviewed: Aug. 6, 2007
A quick meal but very tasty! It has wonderful flavors that both me and my husband enjoy!
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Lemon Garlic Tilapia

Reviewed: Aug. 6, 2007
So easy and yet so good! The simple flavors compliment the fish very well. I followed previous advice and dredged the fish in the melted butter and poured the rest over it right before baking.
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Seafood Enchiladas

Reviewed: Aug. 6, 2007
These were wonderful! They don't have a lot of sauce and I was worried about that, but they were excellent! This has become one of my husband's favorites.
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Displaying results 1-20 (of 25) reviews
 
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