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Taqueria Style Tacos - Carne Asada

Reviewed: Aug. 18, 2007
These are amazing... reminded me of my trip to Mexico. They took a lot of prep and steps but were sooooo worth the effort. I followed the recipe exactly other than substituting several tablespoons of frozen roasted (hot) green chile for the dried chile in the salsa. DELICIOUS- the whole thing. My husband and I gobbled it up.
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Turkey Piccata

Reviewed: May 17, 2007
I really liked this recipe. I would have never thought of using turkey cutlets for a "Piccata", but it was both healthy and delicious. Consider adding capers as well, that would be tasty. Good with asparagus or garlic sauteed spinach as a side.
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1 user found this review helpful

Fiesta Stuffed Peppers

Reviewed: Jan. 18, 2007
I really liked these, but next time will probably add cumin, cayenne, etc... I did add some garlic powder and extra rice (a bit more than double), which came out well. They are easy to make. With the extra rice I could have easily made four peppers instead of three.
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Clone of a Cinnabon

Reviewed: Jan. 18, 2007
These took a little time, but were really easy and tasted great. I don't know how to bake at all, really and these came out perfectly.
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13 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 29, 2006
This recipe was very good. My husband really liked it too. I added 1 pkg of beef herb-ox to the crock with the water and pretty much doubled all the veggies and everything just barely fit, but no problem at all- kept the water the same. Like other posters, also added garlic powder. The flavor was right on for a pot roast.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 29, 2006
These are good, but I don't think a cream cheese filling for mushrooms is quite right for me (I've had an amazing recipe in the past with no cream cheese). I did add some cooked chorizo sausage to the filling to spice it up a bit.
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Authentic Mexican Breakfast Tacos

Reviewed: Dec. 29, 2006
I love these. So easy to throw in a pan in the morning and done in minutes. I usually just throw some cheese into the eggs before I add the chorizo back into the pan and I think they are great just as they are without salsa on top.
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5 users found this review helpful

Dump Cake V

Reviewed: Dec. 29, 2006
This was pretty yummy and I was in the mood for it. Might add more cherry next time.
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Florentine Artichoke Dip

Reviewed: Dec. 29, 2006
This dip was okay. I added garlic powder and extra seasoning, but I still thought it needed something.
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1 user found this review helpful

Apple Maple Crumble Pie

Reviewed: Dec. 21, 2006
Using other recommendations and tweaking: Sliced apples and put into 8x8 pan and added 1 cup frozen blueberries. Tossed all with 1 tbs flour, 1 tbs cornstarch and 3 tbs lemon juice. Sprinkled top with nutmeg and cinnamon. Let sit. Topped with 1/2 cup maple syrup and 2x amount of topping. Bake for about 40-45 min. Nice and bubbly, not soupy at all. Thanks!
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33 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Dec. 21, 2006
I combined this recipe with "The Captain's Famous Jambalaya" due to limited ingredients on hand and wanting to use the slow cooker, but I liked the result soooo much I had to post about it. Here's how I varied it and it resulted in a gumbo type dish with a thick, rich, savory brown gravy. In saucepan 2 tbs butter, 2 tbs flour-whisk roux 3 min. Add 1 tbs old bay, 2 chopped onions and chopped garlic, cook til tender (10min). Season w/ ground oregano, dry parsley, 1 tsp cayenne pepper, dry thyme, black pepper, celery salt, ground allspice, ground cloves(amazing mmm) -use recipes to guide amounts. Dump roux into slow cooker. Dump in 28 oz can diced tomatoes, 2 cups chicken broth, approx 1 lb cubed chicken breast, 1/2 lb sausage. Cooked 4 hours on high, added approx 1 lb shrimp last 30 min. Add more celery salt to taste. I didn't have any celery or bell pepper, but didn't miss it at all. One ladle of hot package-made rice pilaf into a bowl and then one ladle of "gumbo" from slow cooker and I thought it was great! Future possible additions/substitutions for tweaking: more butter, crawfish, crab claws, red snapper, file powder, chopped celery. I will probably not add the bell pepper because I loved it without.
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Creamy Hot Chocolate

Reviewed: Dec. 21, 2006
This was very good and easy to make. Didn't notice any "chunky" quality to it at all. It was very creamy and smooth. I did follow the advice of other posters and then took it a step further by combining half and half with the milk, since I only had low fat milk- stopped at about five cups total, instead of 6.5 to increase the chocolate factor. Yes, it was rich, but I like it that way!
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Pork Chops a la Slow Cooker

Reviewed: Dec. 17, 2006
Like another rater said "a solid four out of five". This came out very well. Used thick boneless loin chops. I added garlic powder and black pepper to the the flour coating and browning them was easy. Put one can of cream of mushroom soup in the crock and then filled the can twice with chicken broth. Put in pork chops and the remainder of the flour mixture to season and thicken sauce. Cooked for two hours on high and two hours on low, which resulted in a firm moist chop. A "fall apart" chop would probably need another hour or two. This gravy was very good with the chops and a rice pilaf mix on the side (cooked with chicken broth and water). No problems whatsoever with this method and I'll make again because my two year old really liked it as well.
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No Bake Cookies V

Reviewed: Dec. 12, 2006
I give this five stars because they came out exactly as they were meant to. Following the advice of other posters I doubled the cocoa (used good quality cocoa), used creamy PB, and even reduced the butter a bit. Boiled for about 90 seconds. They set up perfectly and were ready to eat in LESS than an hour. I love making these when I need a quicky fudgey chocolate fix. Oh forgot... I used 2 1/2 cups of oats and 1 cup of coconut. I think it would be good with just the 3 cups of oats too.
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102 users found this review helpful

 
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