THEINGRAMS4 Recipe Reviews (Pg. 2) - Allrecipes.com (1108393)

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Migas II

Reviewed: Jun. 19, 2013
Pretty good! After reading the comments here I added some sauteed onions and green peppers to the eggs/tortillas. I used 8 tortillas and 10 eggs (big eaters!) and half the Taco Seasoning I recipe found at this site. Added some fresh cilantro and topped with cheese (salsa and sour cream on the side). I think next time I will use the entire Taco Seasoning I in this dish but otherwise, this was very tasty and there are even some leftovers! I served this with black beans (seasoned with the other half of the taco seasoning recipe and extra garlic) and corn.
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Baked Teriyaki Chicken

Reviewed: Jun. 19, 2013
Even if you don't want chicken, you really should make the sauce for this, and double it, if you want a good teriyaki sauce! This stuff tastes way better than than the mix/bottles you get at the store, and so much better for you because you can control the salt (use lower sodium soy sauce) and other ingredients (no high fructose corn syrup or some gobblygoop sounding ingredients here!). Definitely use fresh ginger though, not ground...it makes a difference!
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2 users found this review helpful

Bean and Tomato Stew with Sage

Reviewed: Jun. 19, 2013
I doubled everything except the beans, and added a 1/2 bag of frozen corn. Served this over parmesan couscous. Quite tasty, very easy, very quick, and very economical!
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1 user found this review helpful

Baking Powder Biscuits I

Reviewed: Jun. 18, 2013
Pretty good! After reading the comments here I decided to add some seasonings (garlic salt in place of the salt, plus some garlic powder, onion powder, OLD BAY seasoning, and dried parsley) and cheeses (shredded cheddar, provolone, and grated parmesan since that was the cheeses I happened to have), and baked at 425 degrees for 15 min. The only thing that might have made it better is if I thought to brush the tops with garlic butter!
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Jeff's Hot Dog Chili

Reviewed: Jun. 17, 2013
Giving this 4 stars because I did change this a little, but without this recipe to inspire me I wouldn't have made it! I had 1/2 bag of vegetarian crumbles left from something else so I used that and grated about a 1/4 of an onion into it, and warmed that up first, then added the tomato sauce (used regular sized can), 1/2 can of tomato paste (eliminated the ketchup and sugar; we wanted savory, not sweet), double the chili powder and added 1 tsp each cumin and oregano, and about 3/4 tsp of garlic powder as well. Added the rest of the ingredients as listed on the recipe, and at the end I added just a dash of cayenne pepper at the end for just a tiny touch of heat. Did not add water and it was PLENTY thick this way! I ended up eating this over fries with some shredded cheese (chili cheese fries!). Awesome sauce!
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1 user found this review helpful

Spinach Chickpea Curry

Reviewed: Jun. 9, 2013
This required a lot of changes/substitutions for this to taste good. It didn't help that I was unable to find curry paste around here.
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Easy Pizza Sauce II

Reviewed: Jun. 9, 2013
So easy! Made a triple batch of this sauce for two strombolis (recipe is here at this site), and WOW, this was great! Get those cans of tomato sauce on sale and you can save money making your own sauce (and as much as you want) and not have to deal with those small, expensive premade jars at the store...whenever you are craving something that requires pizza sauce!
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7 users found this review helpful

Stromboli

Reviewed: Jun. 9, 2013
This was a big hit with the family! Instead of store bought pizza sauce, I made a triple batch of the Easy Pizza Sauce II that is at this site. I didn't have ham, but I had everything else, and I had bulk pepperoni so I cut it in pieces instead of slices. I reserved some of the sauce for dipping/topping, and the rest went into the mixture, and I used two ready made pizza dough packages I got on sale. Plenty of filling to go around, and now all I have to do is make another batch of dipping sauce for the second stromboli that only needs to be reheated on another day! Time saving dinner!
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Salsa Chicken Rice Casserole

Reviewed: Apr. 22, 2013
I'm posting this review mainly so I can remember the adjustments I made, because after doing this I won't go back to the original! I followed another reviewer's idea and used a cheesy flavor Rice a Roni (two boxes), cut down the cheeses to around 1 cup each, added a small can of drained black beans and chopped green chilis, and chopped up 1/2 a green pepper and 1/2 a red pepper (leftover from another meal, just to use them up). Added chives to the top. Kept the rest of the ingredients the same. EXCELLENT.
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Chili Rellenos Casserole

Reviewed: Feb. 26, 2013
I thought it was ok but my husband raved about it so I am making this again tonight! Like some others I had used 4 eggs in a larger pan, with flour and baking powder (1/2 tsp) added, with pepper jack and cheddar and enchilada sauce. For tonight, it will have much more green chilies (I cut these in half), with more pepper jack, and I am thinking about putting in some leftover roast chicken. I am hoping I will like it more this time!
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Chicken and Lentils

Reviewed: Nov. 16, 2012
Very good! Everybody liked this dish. I soaked the lentils as some had suggested and it did cut down the cooking time. I had chicken tenderloins that I cut into bite sized pieces and that cut down the cooking even further. I took the cumin substitution suggestion, used tomato puree, and added one of those Swanson's Flavor Boosts (veggie flavor) instead of salt. This was a great combo and will be made again.
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Slow Cooker Creamed Corn

Reviewed: Oct. 25, 2012
I wasn't overly impressed but I'm giving this a solid 4 stars because both my husband and daughter RAVED on how good this was! I made this dish as is with no changes or substitutions. Personally I thought the sauce was greasy and thin, but maybe because I am still looking for the way my mother-in-law used to make it!
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5 users found this review helpful

Honey Baked Chicken II

Reviewed: Oct. 6, 2012
The whole family loved this! As per other suggestions, I cut the butter in half, and increased the curry; I ended up using about 2 TBSP since we love curry flavors. The only complaint? I didn't make enough! This will definitely be made again, and I will cook more chicken!
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3 users found this review helpful

Pumpkin Spice Cookie

Reviewed: Sep. 26, 2012
Very cake like, but pretty good. I did add 2 1/2 tsp of pumpkin pie spice and think it could use even more. Perhaps I'd try using the gingerbread version next time with the pumpkin like some have suggested. Super easy!
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Michelle's Coconut Chicken Curry

Reviewed: Sep. 26, 2012
Did not add cauliflower but instead added potato and carrot, and upped the curry (love curry), but kept the rest the same........YUM! Daughter said please make this again SOON!
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Asian Beef with Snow Peas

Reviewed: Aug. 11, 2012
Very tasty! I doubled the sauce as suggested, but did not have fresh ginger so I used 3/4 tsp of ground ginger. I used Mirin (sweet rice wine), and added onions, broccoli, cut baby corn, and sliced water chestnuts instead of snow peas (nobody in the family likes them). Going to make this again next week with ALL VEGGIES, and will use the same veggies as above but will add zucchini, carrot coins, bean sprouts, and whatever else might look good to add!
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Vegan Bean Taco Filling

Reviewed: Aug. 11, 2012
Excellent when you add Taco Seasoning I blend from this site and fresh salsa. I could just eat these beans as a main dish with rice and I am not even a vegetarian/vegan!
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Hamburger Spanish Rice

Reviewed: Jul. 27, 2012
I made this last week without the ground beef as a spanish rice side dish and this actually worked well. I did add a 1/2 recipe of the Taco Seasoning I found at this site and skipped the salt and sugar.
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Moroccan Chicken Stew

Reviewed: Jul. 27, 2012
Just made this tonight with just a few changes: used Tomato Bisque Campbell soup, added some tumeric and ginger powder to the cooking chicken, and used potatoes and zucchini instead of chickpeas (I personally like that better than chickpeas). I doubled the soup and the spices to have more sauce for my coconut jasmine rice. GREAT tasting meal, will definitely be made again!
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Taco Seasoning I

Reviewed: Jul. 21, 2012
Ever since I saved this recipe, I have not bought prepackaged taco seasoning. This is the best. I don't add any crushed red pepper flakes because my daughter doesn't like things spicy, but the chili powder and the cumin really give anything you add this to a mexican flavor. I use this in everything that asks for a package of taco seasoning, and I usually add the entire recipe.
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4 users found this review helpful

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