chefwannabe Recipe Reviews (Pg. 1) - Allrecipes.com (11568480)

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Cocktail Meatballs

Reviewed: Dec. 11, 2013
These were delicious! We had some friends over to watch a football game I saw this on the website and had to try it. I followed the recipe as written except, because of time constraints the day of, I cooked the meatballs the night before and heated the sauce of the stove to get it incorporated. After the meatballs were done, I put it all in a 2 OT Crock Pot and put it in the fridge overnight. All I had to do was heat it up the next day! I will definitely keep this recipe around.
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6 users found this review helpful

Italian Vegetable Soup

Reviewed: Dec. 11, 2013
I have always loved my mother's vegetable soup recipe but this is a much easier recipe and tastes almost the same! My only change was that I sautéed the mirepoix first in a little olive oil until the onion was translucent then added the garlic for 30 seconds before adding the beef. After draining some of the fat (not much since I used 90% lean), I added the rest of the ingredients in Step 1, opting to use beef broth instead of water and bouillon. I then let it simmer for about an hour and a half. I added the cabbage and green beans during the last 15 minutes (omitted the corn because of a family food allergy) and cooked the pasta separately (so that I could control the doneness) adding that just before serving. I did not have to adjust any of the seasonings except I did use a little salt and pepper since I used all low-sodium canned ingredients. After reading the other reviews, I agree that you have to use more liquid. I started out with 2-3 cups of broth then ended up adding another 2 ½ cups towards the end. It is more like a stew that a soup but totally delicious and very hearty. This is not a wimpy vegetable soup!
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Jul. 2, 2012
This was amazing! I did read all of the other reviews first which, let's be honest, does help. I mixed all of the dry ingredients and used them as a rub for the chicken which I let sit out for about 15 minutes. I put the 3 cups of water in a skillet instead of a saucepan, and turned up the heat before adding the chicken, which allowed the liquid to reduce faster. The chicken poached without drying out. I did remove the chicken and shred while I continued to reduce the mixture a little more. My husband loves fried Chimichangas from the local Mexican restaurant but they are higher in fat than I like to do at home. So, as many suggested, I assembled them, sprayed them with Pam Olive oil, and baked them uncovered at 425 for 15 minutes. They came out crisp and perfect. I agree with the others that the sour cream sauce was delicious! I didn't have a 7 oz can of green chiles on hand but did have 2 4.5 oz cans that I used most of and thought the "heat" was perfect. I will definitely make this over and over.
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Remoulade Sauce a la New Orleans

Reviewed: Nov. 5, 2013
I have tried many versions of remoulade and had not found one I loved until this one. I served it with crab cakes for a dinner party and it was a big hit. Now I just need to find other recipes to use it with!
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Guacamole Cilantro Lime Cheeseburger

Reviewed: Jul. 2, 2012
I was totally disappointed in this recipe. I was expecting a lot more flavor given the ingredients but all I really tasted was the avocado. Granted, I did not use the cilantro because no one in my family likes it. I even added Frank's Red Hot sauce afterwards and that did not make a difference.
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