Carrie Recipe Reviews (Pg. 10) - Allrecipes.com (11818741)

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Meaty Buns Casserole

Reviewed: Mar. 2, 2010
This was OK for a fast meal. Tasted like homemade pizza with a really thick crust. I did use both mozz and chedder cheese. Will make again
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5 users found this review helpful

Oklahoma Cheese Grits

Reviewed: Feb. 25, 2010
The taste was good, but I had a huge problem with the amount of water to grits ratio. I followed the recipe and even after baking the grits were soup consistency. I had some instant packages of grits that I added to firm them up (I had to add 4 individual packages) Then I had to compensate by adding some more of the spices to balance it out. The end result still tasted great, but I definatly will use less water next time (or) different type of grits.
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1 user found this review helpful

Charleston Shrimp 'n' Gravy

Reviewed: Feb. 25, 2010
This was wonderful, I used to live in Charleston and loved shrimp and grits, but hadn't had it since I moved away. This was restaraunt worthy. Served over the oklahoma cheese grits from this site.
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1 user found this review helpful

Baked Ziti II

Reviewed: Feb. 25, 2010
It did turn out pretty good as written, but I agree, it needs meat. Will do that next time.
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 23, 2010
I really don't know what went wrong with this dish, all the reviews were so good. I followed the directions to t T (only substituting the broth for the water). I added the biscuits (torn up in pieces) 90 minutes before ready to eat. The 90 minutes was up and they still were doughy. I let them sit for another 45 minutes and still not cooked. I had to stir it a little to see how the biscuits toward the bottom were and they, too, were still raw. Finally I put my croc pot in the oven at 425 and baked it for about 20 minutes. The end result was like pureed biscuit dough in soup. My husband ate it alright, but my kids made faces through dinner. Dont think I will attempt again.
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Honey Baked Chicken II

Reviewed: Feb. 22, 2010
I made this exactly as written as far as ingredients. I used chicken thighs instead of the cut up whole chicken (easier). The flavor was great. The sauce was a little runny, but I really didn't care because it tasted so good.
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Catfish Cakes

Reviewed: Feb. 19, 2010
Absolutly wonderful and very easy. My husband does alot of fishing, therefore I end up with a lot of fish (especially catfish). I seasoned and baked the fish in oven because I (like other reviewers can't imagine boiling fish) Other than doubling the amount of old bay, I made the recipe as written. It was great. My husband told me to double the recipe next time and says they re-heat well the next day.
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Dave's Mocha Chicken

Reviewed: Feb. 17, 2010
was pretty good, did have a "teryaki type" flavor. Was extremely messy to eat.
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Swiss Cheese 'n' Onion Quiche

Reviewed: Feb. 17, 2010
I agree that this is the best BASE recipe for a quiche, which is why I am giving it 5 stars. You can add/subtract cheeses and meats to fit your own tastes. The only thing I added to the base was a tsp of dry mustard.
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3 users found this review helpful

Super Easy Slow Cooker Chicken

Reviewed: Feb. 17, 2010
I couldn't find chicken and herbs soup, so I just used cream of chicken and added some spices to make up for the herbs. I also used fresh mushrooms instead of canned, added some fresh garlic, and substituted chicken thighs. The recipe was not specific on how much marsala to use, so I used 3 tbsp. This turned out wonderful. There is enough sauce to pour over the chicken and the noodles I served it with. Will definatly make again
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2 users found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Feb. 16, 2010
The meat turned out really tender and the sauce was good, it was just soooo thin (like almost broth consistency). We ended up having to use our refridgerated BBQ sauce to pour over the ribs on our plates, if we had used the sauce in the crockpot it would have been like a soup. The ingredients did give a nice flavor for the meat to cook in, but in the end our store bought BBQ sauce was what we tasted. I didn't know if thickening it with flour or cornstartch would have helped (I would have had to use alot)
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 16, 2010
Very good. The only thing I did differently was substitite the water for 1 can of beef broth. I threw in the prok tenderloin frozen with everything else and let it cook on low all day. Will make again
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Swiss Cheesy Cauliflower

Reviewed: Jan. 2, 2010
Good basic recipe. I did add some white wine and dry mustard as others suggested. Tasted really good, will make again
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 29, 2009
I think the type of buffalo sauce you use is key in this one. Most people used/recommened Franks which is what I use now. I did make the mistake once of using the Hooters brand (don't do it - it was an oily-separated mess) I stick pretty close with the directions, only addition I make is to add a little cream cheese towards the end. Have made this many times.
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2 users found this review helpful

Brunch Potato Casserole

Reviewed: Dec. 29, 2009
This was sooo good. I have tried with both boiled potatoes and frozen potatoes and have had good results with both. I used shredded chedder instead of the velveeta due to personal preference.
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1 user found this review helpful

Chicken and Cheese Crescents

Reviewed: Dec. 29, 2009
As written, I give this a 2. This turned out to be a sticky, gooey mess. The dough was not baked after the first 15 minutes. I baked it 8 minutes longer before it "looked" alright. I then added the rest of sauce and cheese and baked for another 2-3 minutes. The dough was uncooked on the inside even after the additional baking time. The flavor was good, so I will try it again, however, I will follow other reviews and bake the cresents alone and add the sauce only when I can be sure they are done.
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Banana Pumpkin Bread

Reviewed: Nov. 24, 2009
As most stated, the cooking time is way off. I even baked with a convection oven and I still had to bake the bread for about 75 minutes. The recipe suggests to mix just until combined, I think in the future I will mix it a little more. For some reason most of my spices settled down to the bottom and the lower crust of the bread had a very strong taste. I'm sure that was due in some way to an error of mine. Maybe next time I will try them as muffins or split into 2 pans because of the uncertainty of cooking time
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Venison Tenderloin Bites

Reviewed: Nov. 24, 2009
We are big fans of venison and eat a lot of it, so I am always looking for new ways to prepare it. This was good. My opionion is that it kind of gave the venison a "parmesean chicken fried steak" sort of taste to it. Cut the breading recipe maybe in half (I had so much breading left over that I had to discard). Im sure I will make again sometime.
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Sherry Apple Pork Chops

Reviewed: Nov. 24, 2009
This had a very good flavor. I tried making it in the crock pot (due to laziness) intead of using the oven. The taste was great, but the presentation left little to be desired, but I know that was because of how I chose to prepare it. I did double the sauce mix as others suggested. Maybe next time I will use the oven just so it "looks" better.
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Swiss Chicken Casserole II

Reviewed: Nov. 24, 2009
This was very good. The only addition I made to the recipe was to add a little sherry which gave the stuffing an extra flavor. I used stove top stuffing which already had the seasoning inside. About 10 minutes before serving I did have stir the stuffing crumbs into the liquid as some of the crumbs were still dry sitting on the top.
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