jills in the kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10803203)

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Corn Casserole III

Reviewed: Dec. 4, 2014
My family is over the traditional holiday green bean casserole. So I tried this and added a large can of diced green chilies. Was gone in a nanosecond! Next time, I'll experiment with fresh chilies!
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Bloody Mary Bites

Reviewed: May 24, 2011
I LOVE this and have made it many times. The only thing I change is I take a toothpick and poke a few holes into the tomatoes before marinating so it soaks up the vodka! Other than that, they are perfect as is! Thanks for such a great idea!!!!
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Angel's Chunky Chicken Salad

Reviewed: May 10, 2011
I don't get it. To all of those that rated this recipe down then said to use sweet relish, not fair. I am one of those that does not like sweet meat salads (there are a few of us out there) so I was purposely looking for one that does not have sweet relish and here it is! Perfect the way it is! No gloppy mayo salad, just enough to hold it together and the dill pickles are prefect!!! That is what this recipe is and if you are more partial to sweeter salads, look for a recipe that suits your taste instead of bashing something that isn't what you want. This is a wonderful recipe!!! Thank you Angel!
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Amazing Chicken

Reviewed: Sep. 29, 2008
I've been making this for awhile prior to finding this recipe. I add Dijon mustard and fresh ground pepper to the mayo. I also use panko bread crumbs instead of the Italian ones. Much more flaky and doesn't take away from the flavor of the mayo/mustard coating. Yum!!!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 24, 2008
Oh wow, this was good! As we all do, I made a few modifications. First, since it calls for shredded chicken, I put some chicken tenders in a dutch oven and added water about 2 inches over the chicken. I threw in a bay leaf, salt, pepper and a dried red chili. Then simmered until done. Not only did my chicken get cooked and flavored, but I had a nice broth to use in the soup. So I strained out the 'stuff' and added a little water to make the ammt needed. next time I will try to add more water to cook so I dont have to add water. but, there was no loss of chicken flavor. I added a can of crushed tomitillos which really made the flavor pop. I also added sliced baby carrots (they didnt cook completely through but the slight crunch made a nice texture). Yum. For the tortillas, I cut them in very thin strips, tossed them with pam, salt and chili/lime powder and baked them in a 350 oven for about 10 minutes or so until crisp. I set it up like a soup bar. I had the crock of soup, my tortilla strips, cheese, sour cream, sliced avacado and cilanto and let everyone build their own. My whole family loved it. Will definitely put this in my keeper file!
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Cincinnati Chili I

Reviewed: Sep. 5, 2008
I have never been to Ohio. I'm a Southern California girl. All the sweetness stopped me from ever trying Cincinnati chili, but I went for it today. Yummy! Not as sweet as I expected. The only thing I did different was to add about 1 1/2 tsp of salt. That was it, the rest was to the letter. I tried it after simmering for an hour and it really needed salt. I am not sure if I "un-Cincinnati'd" it by the salt, if so, I hang my head in shame. But, I really liked it.
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