gigglingsunshine Recipe Reviews (Pg. 1) - Allrecipes.com (11683380)

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Best Spinach Dip Ever

Reviewed: Jun. 1, 2010
This was out of this world. Even the picky eaters raved about it at the party I brought it to. The only changes I made were to use pumpernickle bread and the whole package of spinach. The leek soup and water chestnuts is what takes it to the next level of delicious. Also next time I will serve with crackers as well as the bread. Can't wait to make again. Thank YOU
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Creamy Italian Dressing I

Reviewed: Feb. 19, 2010
Did not change a thing. I get rave reviews every time I make this. Thanks.
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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Feb. 19, 2010
Wow! This was incredible. My first time making meatloaf and I was adventerous making it for company and it was a huge success. One guest said that it was way better than his mothers. I took some of the advice of the reviewers such as using 2 pounds of lean meat 90% which I think worked so well because of all the oil and juices from the other ingredients, I used the entire packet of Ranch Dry style dressing, Another thing that helped I think was I first combined all my dry ingredients and all my wet ingredients first and let sit for a couple of minutes then adding them to the meat. I sculpted the meat into a loaf and left uncovered. It was on top of Heavy Duty Tin Foil. The thing that I think made it out of this world was the Glaze I created on top. I first added brown sugar and then added brown maple syrup( I think the key ingredient) and with my fingers spread it around the loaf, lastly I added just a small amount of ketchup. The result was amazing. Thank You
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World's Best Lasagna

Reviewed: Feb. 12, 2010
The Best ever. The only change I make is I use fresh basil. The sauce alone is outstanding. Thank You
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Best Marinara Sauce Yet

Reviewed: Feb. 12, 2010
I have been making this recipe for a couple of years now and I always get so many compliments on it. I add way more garlic(4 cloves) and make sure I use a nice Chardonnay. Everything else I do exactly as the recipe says. I cook it for an hour and constantly stir it. Then I refigerate. I make it a day in advance or early in the morning of the day I am serving it. It tastes so much better over time. I think the key ingredients that really make this recipe so out of this world is choosing an nice White wine and the fresh parsley makes it a stand out. Thank You so much for this recipe.
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Slow Cooker Beef Stroganoff I

Reviewed: Feb. 1, 2010
Wow this was amazing. My MIL who makes this was so impressed which was a real big compliment since Stroganoff is one of her specialties. I followed the suggestions of Jillybean14 except I did not add mushrooms at the end(not a huge mushroom fan) and I browned the meat making sure I dryed the meat first, make sure the olive oil(2 tablespoons) heats up a bit before adding the meat, I then set the meat aside and then browned the onions before combining it with the rest of the ingredients and back with the meat. The cream cheese and sour cream combo was divine. Thank You so much!
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Apricot Chicken I

Reviewed: Jan. 29, 2010
I love this recipe. I used already cooked frozen breaded all white meat chicken cutlet halves about 5, toasted them first and then cut the chicken into little pieces combined the mixed ingredients(Russian Dressing, 1 package of dry onion soup mix, 1 cut of Apricot preserves) with the chicken and Rigatoni and let it cook for a bit on top of the stove. Very easy and everyon loved. Thank You.
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