harrill7 Recipe Reviews (Pg. 1) - Allrecipes.com (11561954)

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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Feb. 16, 2012
I cut down the sour cream and used some heavy cream to make up. I am not a big sour cream fan, and next time I may omit it altogether. Also used one yellow and one red pepper for color and a few strips of grilled chicken left from lunch. My kids want to use green fetticini next time too.
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2 users found this review helpful

Potato Chicken Stew

Reviewed: Dec. 9, 2011
I used corn starch mixed in cold water to thicken-about 3 tbspns. That took away any flour taste. Also used dry chicken bouillon and dry tomato bouillon for flavor-about 2 cubes each. Left out the salt.
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10 users found this review helpful

Baked Spaghetti I

Reviewed: Oct. 12, 2011
Some in my family dislike the earthy taste of mushrooms so I lefft out the cream of mushroom and canned mushrooms.I added sauteed onions and used cream of chicken. I also left out the peppers and tomatos and used a store bought sauce with garlic and basil in it. It turned out a little different-but still good. If you like mushrooms though don't change soup flavors.
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2 users found this review helpful

Baby Back Ribs

Reviewed: Aug. 5, 2011
I used this as a start for the ribs, but I baked them for twice as long at about 230F. At that time I unwrapped them and then theadded BBQ sauce, tossed them on a hot grill for about 5 minutes per side. They were as good as any restaurant ribs you will find-tender to falling off the bone, as well as having that carmelized grilled taste. I used whole rack sections, and they looked great as well,
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5 users found this review helpful

Peach Pie

Reviewed: Jul. 21, 2011
I used Walmart deep pie shells. Poked holes in the bottom crust and brushed with butter and sprinkled sugar before I added mixture. Then cut 2nd crust into strips and brushed those with butter then eggwash-sprinkled with sugar again. My family actually likes this crust very much-it is sweet and flaky. The tip about turning off oven and letting juice set was a great one. This is a restaurant quality pie. Oh yeah -I put a pinch of nutmeg and 2 pinches of cinnamon for a deeper flavor. It was still eay to make, and never lasts more than about 3 hours before everyone is getting seconds to wipe it out..
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4 users found this review helpful

Brown Sugar Chops

Reviewed: Jun. 2, 2011
I used thick chops, braised them on both sides for a brown finish before I went to the recipe. Then- baking at a lower temp for a bit longer tenderized them, and the braising made them look almost like I grilled them. They were great, and sprinking a pinch of brown suger on them while still hot from the oven gave them a carmalized flavor.
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3 users found this review helpful

Pineapple Enchiladas

Reviewed: Feb. 18, 2011
I added one large shredded chicken breast , some heat, and more sour cream-and this came out the best Mexican disk I have tasted. I did season the chicken to taste before adding it to the filling.
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8 users found this review helpful

Famous Pork Chops

Reviewed: Jan. 29, 2011
I skipped the garlic, added 2 tbsns brown sugar and some cracked black pepper for a different flavor. My family is only OK with garlic, but the sweet/hot kick of the brown sugar and pepper was a hit. I did broil the meat for a couple of minutes to brown them , but did not add any time overall to the cooking process. They were very good, very crispy, and very tender.
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3 users found this review helpful

Amazing Slow Cooker Orange Chicken

Reviewed: Jan. 15, 2011
The same basic taste can be had quicker with less waste. Dredge 4 chicken breasts in seasoned flour , and fry up til done. Take 1.5 pint of heavy cream , a stick of thyme, and cook about 8 minutes for a sauce. Add 4 to 5 tbsps orange marmalade to sauce at the end, and stir til smooth-don't forget to remove the thyme stick . Season to taste. Spoon over chicken which is served on a bed of saffron rice. Same taste idea as original recipe though. Less time and less waste.
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23 users found this review helpful

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