tperry1234 Recipe Reviews (Pg. 6) - Allrecipes.com (10929636)

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Thai Peanut Noodle Stir-Fry

Reviewed: Feb. 16, 2013
This is really good. I cut back a bit on the honey because I was a afraid it would be too sweet and am glad I did and was generous with the peanut butter. I didn't want to buy sake, so I substituted white wine. I tasted the sauce before and after the addition of the wine and it did taste better after. I wanted the kids to try tofu, so I mixed into the sauce just before stirring all together. At the end I sprinkled some crushed red pepper and green onions. The amount of spice was perfect. Loved it. Will crave this one for sure.
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Impressed Myself Chicken

Reviewed: Feb. 8, 2013
This was good, but more just due to the concept than the actual taste. Not sure the stuffing was the tastiest thing I could have put in there. I will look for a similar recipe with something else inside.
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Easy Slow Cooker Chicken

Reviewed: Feb. 6, 2013
I've made this a few different times. No matter what I do the rice never gets evenly cooked. Some is very crunchy and others totally mush. This time I precooked the rice with the soups for 1 hour on high before reducing to low and adding frozen chicken tenderloins. The chicken turned out great, just not the rice. I make a similar dish to this in the oven. Turns out better that way.
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Cuban Goulash

Reviewed: Jan. 28, 2013
I was intrigued by this recipe, but it was pretty gross.
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Quick and Easy Chicken Chili

Reviewed: Jan. 27, 2013
Good, but not amazing. I only had one can of kidney beans, so I subbed in a can of black beans, which was a good move. I made in the crockpot, so I could just fix in morning and have dinner all taken care of. In the crockpot I always like the simplicity of using frozen chicken breast straight from the freezer for they always get cooked in the right amount of time, which is what I did this time. I shredded just before serving. I drained the corn and hominy, but didn't drain any of the beans. I did not add any additional water solely because was doing in the crockpot. It was a little bland as is, so added about 3/4 teaspoon of salt and 1 teaspoon Chipotle chili powder. Topping with sour cream was great.
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House Fried Rice

Reviewed: Jan. 27, 2013
This was very good. We doubled the recipe to accommodate the amount of shrimp and chicken we had (did not use ham), but that was a mistake... it made entirely way too much food. We had to cook the rice in a giant soup pot which is where we did our final stir-together... a mountain of food! We ate with chopsticks which made it fun for the kids.
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Whole Grain Breakfast Cookies

Reviewed: Jan. 24, 2013
Very good. I love the flavor and how the oats get all toasty. I don't have agave nectar and I am tired of the taste of honey in things like this, so I used light corn syrup (not the high fructose kind). This, plus using peanut butter instead of almond, helps keep the cost down. The kids loved them as breakfast. ** MADE AGAIN: may try in a pan as a bar.
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Baked Omelet Roll

Reviewed: Jan. 21, 2013
This was good, just not spectacular. Mine came out perfectly from the pan ..turned to the oven for 3 minutes. Once I ran my spatula around the edges, the bottom pulled up super easily and was simple to roll up. We liked the texture the flour gave the eggs.
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Slow Cooker Carnitas

Reviewed: Jan. 16, 2013
I am surprised I haven't reviewed this yet - this is my 4th time making it, and my daughter's most requested recipe! She loved the smell when it was cooking, and calls it my "pumpkin pie pork" for it smelled like that (to her) while cooking... must have been the cinnamon and she says it tastes better than pumpkin pie. Actually, all my kids love this. I serve it over rice with a dollop of sour cream and a sprinkle of cheese. Don't worry, the cinnamon doesn't make it taste weird, or anything - just a nice depth of flavor. Yum.
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Perfect Breakfast

Reviewed: Jan. 4, 2013
This is excellent. We used regular wheat bread and made a dijonaise sauce instead of straight up dijon by mixing half dijon and half mayo with freshly ground pepper. Loved the flavors.
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Banana, Chocolate, and Almond Breakfast Oatmeal

Reviewed: Dec. 24, 2012
This was an awesome recipe, but my mom thought it was too rich. I'm 11, and I would have given it 5 stars. We didn't have turbinado sugar so we used white sugar instead. We also didn't have almonds so we used pecans. I'm guessing you could use any nut. This was the best oatmeal I've ever had.
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Mini Meatloaves

Reviewed: Dec. 23, 2012
Very good. I added a few extra oats because it seemed to wet.
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Baked Chicken

Reviewed: Dec. 9, 2012
The flavors are great! Wow! I've made other cornflake and chicken recipes before, but those pale in comparison to this. Hubby thinks it is one of the best things I've ever made.
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Quick and Easy Chicken Noodle Soup

Reviewed: Dec. 4, 2012
This was very good, though, I think the servings are a little off. I doubled the recipe to 12 servings hoping to have tons of leftovers, but 5 of us ate most of it. Good thing I did double it, otherwise I wouldn't have had enough.
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Juicy Roasted Chicken

Reviewed: Nov. 26, 2012
This was really good. Very moist. Mine took longer to cook probably because it was 4 pounds. I took it out at 170 degrees.
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Juiciest Hamburgers Ever

Reviewed: Nov. 25, 2012
These were great. Hubby wasn't sure he liked the texture due to the bread crumbs, but my son thought that was the best part. I wouldn't say they are 'juicy', though... 'moist', would be the word (the bread crumbs soak of the juices.) All the kids devoured them.
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Nov. 25, 2012
The kids loved these. We used 2% milk instead of soy, and canola instead of olive oils, since some people said they tasted olive-oil-y. Also used a cup of blueberries instead of the 1/2 cup (had them frozen from blueberry picking last summer... yay!).
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Chicken Divan

Reviewed: Nov. 16, 2012
This was really good. I used uncooked broccoli, chopped and worked great... still got pretty mushy without being precooked. Served over rice.
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Nov. 16, 2012
This was pretty good, but not the best thing ever. I saw in the pictures that some people use bigger chunks of potatoes rather than the slices called for in the recipe, so I did too. Even though I had them nice and brown, they too longer than the 20 minutes in the oven to get fully cooked. I should have cooked them longer in the skillet. If I make this again, i will try the slices.
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Bacon and Potato Soup

Reviewed: Oct. 8, 2012
The kids absolutely loved this soup. I thought it needed more salt than the 1/2 teaspoon. Also added additional cayenne, some black pepper, and about 3/4 cup of whole milk (just because to me the cream in the potato soup is what makes it comfort food). Topped with cheese and green onions. The green onions were an awesome addition.
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