Snowlvr Recipe Reviews (Pg. 4) - Allrecipes.com (10883443)

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Bacon Cheddar Jalapeno Poppers

Reviewed: Jul. 22, 2009
I made these BUT with a few changes based on the comments I read. I used about 1/2 cream cheese and 1/2 cheddar cheese. I put this in the microwave for about 10 seconds to make it easier to mix. I then put in some bacon bits and a few seeds to give it a little kick. After mixing, I filled the peppers with the mix. Next I put them in the oven at 400 for about 20 minutes and finished them off with a quick broil to make the tops brown. I made these for the first time a few days ago and since them my husband has requested them twice.
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Famous Pork Chops

Reviewed: Jul. 12, 2009
These were really good and so easy. My husband loves pork chops but I am not a huge fan, but these were good! A nice change from the Cream of Mushroom Soup recipies.
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Szechwan Shrimp

Reviewed: Jul. 2, 2009
This was VERY good. I 2 & 1/2 times the sauced and added about 1 1/2 pounds of cooked shrimp (all I had). I cooked the garlic and onion in olive oil (rather than vegetable oil) until tender. Then I put the cooked shrimp in just a couple of seconds before I added the sauce (just enough to slightly brown one side). That helped keep the shrimp from over cooking. I also used about 1t of fresh ginger (for 2 1/2 times the original recipe). This did have a good kick. I thought it was a bit too spicy BUT my husband and son loved the spicy kick. Next time I think I will add just a little less red pepper. They can always add more at the table. I might also try making this with chicken....
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Chef Scott's Pico de Gallo

Reviewed: Jun. 29, 2009
This was very good and tasted like the Pico de Gallo we had in Mexico. I halved the recipe so I wouldn't have a "ton". I used red wine vinegar as others had suggested. My husband's only request is that next time I put in less cilantro (he is not a huge fan of cilantro). Update.... I have made this many times now and it always gets great reviews! I have given out the recipe a number of times. I usually try and let it sit overnight and I drain out the extra liquid right before serving! I love this recipe!!!
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Shrimp and Feta Cheese Pasta

Reviewed: Jun. 29, 2009
This was so good! I increased the wine to about 1/2 a cup using 1/4 C for the shrimp (I used frozen) and 1/4 C for the tomatoes. I also used 3 roma tomatoes and a pound of shrimp. I used about 4oz of feta cheese with herbs. I also added fresh spinach (about a cup of baby) to the tomatoes about 2 minutes before they were done. At the same time I added fresh basil and oragano and minced garlic instead of garlic cloves. This was very good. Next time I will add about twice as much spinach and additional garlic. I had the leftovers the next day and they were awesome as well.
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7 users found this review helpful

Three Bean Salad

Reviewed: May 26, 2009
This is very good. I really like the dressing. It is a very good idea to drain the beans after they have set in the fridge overnight. It really does keep the beans from being "mushy".
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2 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: May 26, 2009
This was quick and easy and my husband loved it. Much better than the canned stuff :)
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Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: May 7, 2009
This was really good. I added 1 pound of lean sausage to which I browned 1/2 a large sweet onion when the sausage was about half done. I also added more cheese than the recipe called for - I kind of "eye balled" the amount of cheese. We love cheese. I also added about 1 T Italian seasoning to the egg mixture for a little more flavor and I added 5 large mushrooms. Since there are only 2 of us, I made this in 2 smaller square pans. One of them I cooked and one I lined with plastic wrap before adding the pasta mixture. I put the extra pan in the freezer to cook later. I will then pull this out of the pan and freeze it with my meal sealer for quick dinner my husband can put back in the pan and pop in the oven on a night I work late. I baked this with foil on top for the first 30 minutes, as others suggested, to keep it from drying out. Next time I will add twice as much spinach and even more mushrooms.
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Newport Clam Chowder

Reviewed: May 7, 2009
Wow! This was so good! I only made a couple of changes. First of all I used 2 cups of fat free half and half and 1 cup of regular. Next time I will use all fat free. You really could't tell the difference. I use fresh razor clams, 2 bottles of clam juice and 2 cans of minced clams. I used the liquid from the juice and minced clams to cook the fresh clams and the diced potatoes. I also mixed the butter and flour as directed but then added some of the half and half before mixing it with the broth. Next time the only additional change I will make is to cut the potatoes a bit bigger and some of the razor clams a bit bigger too.
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Slow Cooker Beef Stroganoff I

Reviewed: May 7, 2009
This was great! Although, I did make a few changes. In addition to the meat and can of GOLDEN Mushroom soup I also added 1 can of Campbell's french onion soup. I was running late for work and didn't have time to chop an onion and this worked great. I had already added the water, but next time I will skip the water and just put in the onion soup. I also doubled the Worcestershire sauce and added 6 large mushrooms sliced. I let all this cook in the crock pot for about 5 hours and then it went to the keep warm setting for a couple more hours. It looked a bit overcooked on the edges, but it was fine after I stired it. When I got home, I turned the crock pot to high from the keep warm setting. Then I added salt, the cream cheese and about 1/2c of sour cream for the kick beef stroganoff needs. This was very good! Next time I will use 2 pounds of stew meat. One was just not enough after adding the extra can of soup. This is a great work night meal!!
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Split Pea Soup

Reviewed: Apr. 5, 2009
Wow! This is sooooo good :)...I did make a few changes based on past experience and feedback. First I didn't have a ham bone so I bought some smoked pork necks. I put them into the pot with some celery, carrot and onion chunks. I just covered it with about 6 cups of water and added 1 can chicken broth and 2 large chicken bouillion cubes. Then I threw in 3 bay leaves and left it to simmer for about 4 hours. Next I let it cool. Then I took out the pork necks and took off the bit of meat that were there and put them into a container. I strained out the rest of the vegetables and put the stock and ham bits (in another container) into the fridge for the night. In the morning I skimmed off the fat. Then I cut up celery, carrots and onion into fine pieces and placed them in a pan to cook lightly in olive oil before adding to the stock. When they had softened, I added them and the bits of ham to the soup along with the split peas (I did not soak them first). I added 2 more bay leaves and a pinch of marjoram. I let this simmer for about 4 hours stiring now and then and adding water as needed. WOW this was soo good!!
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Baked Pork Chops I

Reviewed: Feb. 16, 2009
This was very good. I doubled the sauce as others suggested and I am glad I did. Otherwise I wouldn't have had enought sauce for the noodles I served with it. I sauted the onion for a couple of minutes in olive oil and then added fresh sliced mushrooms and about 2t of minced garlic and sauted for another 3 minutes or so. After placing the pork chops in a baking dish, I put the mushrooms and onions on top and then covered with the mushroom/wine sauce.
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Hot Mustard Pretzel Dip

Reviewed: Jan. 31, 2009
Not bad..just not sure if it's my thing.
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Artichoke Salsa

Reviewed: Sep. 14, 2008
I really didn't care for this much!
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Restaurant-Style Taco Meat Seasoning

Reviewed: Sep. 14, 2008
This was very good! I followed the recipe except I increased the spices. I like food with a bit more kick. I doubled the cumin and added 3/4 t red pepper instead of 1/4 t. I also added 1/2 c sweet onion to the beef when I was browning the meat.
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Italian Sausage Soup with Tortellini

Reviewed: Sep. 14, 2008
This soup was really good. I did make a few changes. First I used 1/2 pound more sausage. I also substituted 2 - 14.5oz cans diced tomatoes for the 4 fresh tomatoes. One can was plain and one can was seasoned with oregano and basil. I also increased the dried oregano to 1 teaspoon and added 1/2 t onion powder.
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Cucumber Slices With Dill

Reviewed: Sep. 14, 2008
I have made this salad 3 times now. Each time I made a little change and it was still great. It is good as it is written. I also tried it with 1/4 c rice vinegar and 1/4 cup white vinegar. My husband liked it this way better because it had a milder vinegar taste. I also made it with Splenda as someone suggested and it was good that way too. Something else that makes it even better is to add fresh dill rather than dried.
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Delicious Pumpkin Bread

Reviewed: Sep. 14, 2008
This was very good! I followed the recipe as written but I added 1 t cloves.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 7, 2008
These are VERY good!!
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Shrimp Scampi V

Reviewed: Jul. 20, 2008
Yum..YUM!! This was so good :) I made a few changes based on the feedback I read. First of all I used pre-cooked shrimp (med-large size). I soaked them in water with lemon juiced until I was ready to use them. While they were soaking, I melted 1/4 c butter and sauted 1 med size portabella mushroom in the butter. To this I added 2 times the amount of garlic (fresh minced), 3/4 c white wine, 1/4 c lemon juice and 1/4 cup half and half. I then added the cooked shrimp (be careful to not over cook the shrimp). After about 2 minutes, I added a bit of dried parsley and 1/4+ cup parm. cheese. I then mixed it with the pasta. Wow!! I really liked this. The sauce was a little thin, but we used a spoon to make sure we had sauce with every bite.
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Displaying results 61-80 (of 116) reviews
 
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