Colin'sMom Recipe Reviews (Pg. 1) - Allrecipes.com (11764586)

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Chili Cheese Puff

Reviewed: Jun. 27, 2011
The only reason for not a 5-star rating is that there is not enough chiles in this recipe. I use about 10 oz. (one-third of a 27 oz. can) of the mild green whole chiles, chopped, per 5 eggs. Easily doubles for a 9 x 13 dish. YUMMY for breaskfast, brunch potluck and for 'breakfast for dinner' nights.
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Southwestern Chicken Soup

Reviewed: Mar. 28, 2011
Yummy! My "doesn't like spicy" son even ate it. I used a can of Rotel for the green chiles and used chicken broth. We barbeque our turkey with mesquite charcoal, so it has a nice smokey flavor to add to this soup. Will definitely be making this soup whenever I have leftover turkey. The cumin adds a necessary taste to this soup - don't skip it. I used ground chipotle instead of cayenne because that is what I keep on hand. As others have suggested, I chose to saute the onion and garlic before adding broth and tomatoes, even though I'm sure I would like the soup without doing that. I put the avocado into the bowls "raw" and poured the soup over - because one of us doesn't like avocado, and the other two love it. This is a definite keeper and already in my recipe box.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Feb. 28, 2011
This recipe has been my go-to chocolate chip cookie recipe for my entire life. I substitute oatmeal for the nuts sometimes for a change, but that is the only change I would ever suggest.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Oct. 17, 2010
Finally - a hash brown recipe that stays together when you turn it! I used an 8" non-stick omelette pan and made 1/2 of the recipe at a time. I am definitely making this recipe whenever I want hash browns.
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Crusty Pizza Dough (from Kitchenaid)

Reviewed: Oct. 17, 2010
the best pizza dough I have made.
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Buttermilk Pancakes II

Reviewed: Mar. 30, 2010
this recipe is my family's favorite pancake - the perfect ratio of ingredients for fluffy cakes. I use half whole-wheat flour and they are still 'light'. I find that letting the batter sit for 5 minutes after mixing helps by giving the baking powder and soda time to work.
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Creamy Au Gratin Potatoes

Reviewed: Feb. 25, 2010
pasty cheese...
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Corned Beef Noodle Casserole

Reviewed: Dec. 27, 2009
I had lots of leftover corned beef and wanted a new recipe to use it up. Based on other reviews, I doubled the amount of cheese. This is way too rich, too salty, and too heavy, for my taste, and I think it would be even with the recipe's amount of cheese. Combining canned cream soup with processed cheese might just make a good plastic, but not good eats. My 9-yr-old son, who loves mac-and-cheese gave it a "I'll eat it once, mom, but do not make it again". So, this recipe is a "no" for us.
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2 users found this review helpful

Southwestern Turkey Soup

Reviewed: Nov. 28, 2009
Yummy! My "doesn't like spicy" son even ate it. I used a can of Rotel for the green chiles and used chicken broth. We barbeque our turkey with mesquite charcoal, so it has a nice smokey flavor to add to this soup. Will definitely be making this soup whenever I have leftover turkey. The cumin adds a necessary taste to this soup - don't skip it. I used ground chipotle instead of cayenne because that is what I keep on hand. As others have suggested, I chose to saute the onion and garlic before adding broth and tomatoes, even though I'm sure I would like the soup without doing that. I put the avocado into the bowls "raw" and poured the soup over - because one of us doesn't like avocado, and the other two love it. This is a definite keeper and already in my recipe box.
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3 users found this review helpful

Chicken and Dumplings III

Reviewed: Nov. 20, 2009
The only thing missing is more vegetables - I increased onion to 1/2 cup, mushrooms (1/2 cup sliced and saute'd with the onion and celery) and added carrots (1/2 cup shredded, stirred in just before step 4 - I dislike mushy carrots). The dumplings were perfect! I have used chopped up leftover rotisserie chicken instead of starting from raw chicken, only sauteing the vegetables and adding the chicken later - and only simmered long enough to mix up the dumpling batter. That saves lots of time and still is tasty.
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Clark's Quiche

Reviewed: Nov. 1, 2009
This is the best quiche I have ever had, and the first one I have ever made from scratch. I subbed Canadian Bacon for the ham and smoked Gouda for the Monterey Jack; I did not have any mushrooms this round, but I will be sure to get those in the next time. Even after waiting 45 minutes after they were cooked (it was postponed for trick or treating because of the amount of time prepping the ingredients) and staying in a (200 degree) warm oven, it was still a huge hit with my husband and 9-year-old. The three of us ate one whole quiche, and will eat the other for dinner tonight. Great recipe! It realistically can take an hour to prep and get into the oven, if you are not using pre-prepped ingredients. Cooking/cooling/chopping the bacon and chopping the "ham" and defrosting/drying the spinach and grating the cheeses, and cutting the onion and not even mushrooms took me over an hour. Be sure to use deep-dish pie pans, as Clark added in his review. I am noting the prep time as 60 minutes and the "ready in" time to be 2 hours.
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Pot Roast Caribe

Reviewed: Oct. 31, 2009
I followed this recipe except I did not use any tomato sauce, just extra water. The flavor was fantastic. I also, as I always do, waited to add the potatoes and carrots until about 45 minutes before the end of cooking (I don't like mushy carrots). I removed the potatoes when I set the pot roast out and oven-roasted them "dry" with butter. This was a big hit with my family. The leftovers made a great roast-beef-hash.
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1 user found this review helpful

Sloppy Joes II

Reviewed: Oct. 31, 2009
I made this recipe "straight" and I thought it was way too sweet.
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