Karen Recipe Reviews (Pg. 1) - Allrecipes.com (1078978)

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El Rancho Beer Dip

Reviewed: Oct. 4, 2012
This is good, but better with shredded cheddar in it (like Beer Dip I or Beer Dip II recipes). Someone said they made it with reduced fat cream cheese and reduced fat mayo and probably wouldn't make it again. A fair comment if the recipe had listed those ingredients. I probably wouldn't make it again either if I followed that recipe. Please rate the recipe as written, not based on your own additions and changes.
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0 users found this review helpful

Cheesy Creamed Spinach

Reviewed: Jun. 27, 2011
Excellent! Instead of provolone I had a shredded 3 cheese blend of asiago, Parmesan & romano. Very flavourful - much better than provolone.
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7 users found this review helpful

Shrimp Surprise Spread

Reviewed: Dec. 23, 2009
I've been making this recipe for years...excellent recipe - most love it. The only thing I do different is use frozen tiny shrimp...SO MUCH better than canned.
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15 users found this review helpful

Parmesan Seasoned Breading

Reviewed: Sep. 20, 2009
I have done something similar for years. It's like your own personal "shake and bake" mixture. The packaged Shake & Bake, to me, has a chemical taste. This is so much better. I can't speak to the use of Malt-O-Meal wheat cereal, but I use a mixture of cornflake crumbs, Parmesan cheese, ground mustard powder, cayenne, paprika, granulated garlic, oregano and basil. I don't add salt - the Parmesan cheese is salty enough for me. Obviously personalize it to your own taste. It's great on chicken, pork chops, fish. You'll never go back to Shake & Bake again!!
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5 users found this review helpful

Beefy Bloody Caesar

Reviewed: Jun. 6, 2009
Absolutely leave out the beef boullion! I've never had a Caesar this way. Rim the glass with celery salt and instead of the celery stalk, try a dilly bean for some added punch.
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8 users found this review helpful

Ham and Cheese Breakfast Casserole

Reviewed: Jan. 1, 2008
This is our favorite breakfast casserole. The others, with sausage, seem too greasy to me. We halve the recipe and make it for Christmas morning. To the egg mixture, I add Worcestershire sauce, Tobasco sauce and some mustard powder. Instead of onion powder, I finely dice 1/4 cup onion and sprinkle it on with the ham and cheeses. We love this!
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8 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 20, 2007
We made this on St. Patrick's Day, to go along with our corned beef dinner. The pot wasn't big enough to accomodate all the vegies plus potatoes, so I made this. THE BEST! From now on I won't even think about cooking the potatoes with everything else - this is our permanent side dish with corned beef boiled dinner. Excellent. Thank you.
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3 users found this review helpful

Tangy Spare Ribs

Reviewed: Mar. 4, 2007
This was excellent! Just a word of caution...if you use half the amount of spare ribs, do NOT cut the sauce in half. It isn't quite enough and burned a little in the bottom of the pan. They were still excellent. The meat fell off the bone, but next time I will make the entire amount of sauce. Thank you for a great recipe!
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78 users found this review helpful

Roasted Vegetables

Reviewed: Jan. 9, 2007
I made this for our Christmas Eve dinner with a crown roast of pork. Because the oven would be in use, I roasted these the night before (I took them out about 15 min. before the full cooking time was up) and reheated them after the roast came out of the oven. Absolutely delicious! I'd also love to post the crown roast recipe, but it was Emeril's from the Food Network.
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3 users found this review helpful

Italian Wedding Soup I

Reviewed: Mar. 26, 2001
I LOVED this soup! I used spinach instead of escarole, but otherwise followed the recipe. The only thing that takes time is making the meatballs, but I did a large batch and froze the rest.....made it a snap to make it the second and third and forth time.
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0 users found this review helpful

 
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