LoneStarLady Recipe Reviews (Pg. 2) - Allrecipes.com (11460864)

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Green Chicken Enchilada

Reviewed: May 4, 2011
Here in Texas we make sour cream chicken enchiladas. Stir some sourcream in with the enchilda sauce (red AND green) and pour over the top and then add more cheese. To the chicken you can add some black beans or canned refried beans for extra fiber. Throw in a dash of salsa and there's your tasty, tangy dish!
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6 users found this review helpful

Baked Ziti III

Reviewed: May 2, 2011
This is so good. I've been making one similar to this for years. I've never added sour cream. Instead I add some Classico Alfredo sauce, but not a whole lot - maybe half a cup as I want to taste the pasta sauce. I add Fontina cheese too as it's creamy and melts beautifully. I also use Italian low-fat sausage. In the summer I have fresh basil and it really takes this to another level. Also add a combo of Italian spices. It freezes well for leftovers. Always a hit!
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9 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 31, 2011
I've also been making this for years, and also use turkey sausage and half & half to cut down the fat. And you MUST drain the fat before addin the other stuff. Another ingredient I use to "up" the tomato taste is a couple tablespoons of Sun-dried Tomato Pesto (Classico). Mix the pasta into the sauce and heat it all together to the pasta soaks up the flavors before serving. This dish ROCKS!
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5 users found this review helpful

Slow-Cooked Pulled Pork Shoulder

Reviewed: Jan. 26, 2011
First, the smallest I could find was a 6 pounder and it barely fit in my BIG cooker. I had to first slice off huge amounts of fat on the thing. I followed the original recipe - brining, slow-cooking. Put it in frig to pull apart the next day. Well, it was tender but it was so fatty throughout that I pulled enough for two sandwiches and threw the rest away. There was just WAY too much fat for our taste. I'll stick with slow-cooking beef that's not as fatty or artery-clogging. Tasted fine.
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5 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Oct. 6, 2010
To cut down a bit on the calories, you can use Half & Half instead of cream; maybe less of it so the sauce isn't too runny. Cut back on the cheese and it won't be so salty-tasting. I also have used jarred roasted red peppers PLUS jarred artichoke hearts and diced tomatoes. Whole wheat pasta makes it healthier too. We love this dish!
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9 users found this review helpful

Zippy Summer Shrimp

Reviewed: Jun. 20, 2010
I also use the frozen & cooked large shrimp. But to add it to pasta you really need some sauce or the pasta's kind of tasteless and dry. I add some jarred Alfredo sauce, diced tomatoes (and juices to lighten it up if desired). Also add some tomato or basil pesto to really up the flavor. Yum!
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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Jun. 15, 2010
This is really good. I added a good teaspoon of lemon zest to umph the flavor and added some mushrooms. Used a blend of parmesan/romano/asiago cheeses. De-lish!!!
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2 users found this review helpful

Sausage Pasta

Reviewed: Jun. 10, 2010
I have a recipe similar to this. Add some cream or half & half to thicken the sauce. Also, add some crushed red pepper to give it a little heat, a few cut up sun-dried tomatoes. YUM! I also use whole wheat pasta for more fiber and better taste.
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5 users found this review helpful

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