MSAGGIEAMY Recipe Reviews (Pg. 3) - Allrecipes.com (1212224)

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Green Bean and Portobello Mushroom Casserole

Reviewed: May 21, 2009
This vaguely resembled the traditional Thanksgiving dish, but was so different. The poster is correct - crazy mix of textures and flavors abound this casserole. I used less mushrooms, premade bacon (just had to heat it up), and regular cream of mushroom. It was so flavorful and filling. Don't be afraid to try this when it's not the holiday season as this would be a fab side for any heavy meat dish. (We had it with Amazing Slow Cooker Pork Tenderloin.)
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B.L.T. Salad with Basil Mayo Dressing

Reviewed: May 20, 2009
For the first time ever, I didn't change a thing as far as ingredients go, and the only instruction thing I did differently was that I toasted in the oven instead of over the stove (oh, and with olive oil instead of canole......I lied). Either way, this was FABULOUS!!! I'm not a big salad eater, especially as the main course, but my husband and I ate all of this in one sitting - literally. This is a do-over, and I'm guessing will be a hit a shower or luncheon.
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Slow Cooker Kielbasa and Beer

Reviewed: Nov. 29, 2008
We quadrupled this recipe and served it at our apartment's Oktoberfest dinner. It was well-received, even by those who claimed they didn't like kraut. We didn't even use that great of beer - the Budweiser American beer (or something like that...it wasn't good to just drink so we thought we'd get rid of it in this recipe.) Even with the not-so-good beer, this was a pretty good & quick German sausage recipe.
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Spinach Quiche

Reviewed: Nov. 29, 2008
Followed recipe exactly and wouldn't change a thing. The garlic and herb feta made this recipe. It's bursting with flavor and was even better the next day. This is the one I'll use from now on.
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Russian Mushroom and Potato Soup

Reviewed: Nov. 29, 2008
We liked this quite a bit. Not my favorite potato soup recipe but a nice change from the norm. Followed the recipe exactly and wouldn't change a thing. Of course, it's better the next day.
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Roasted Sweet Potato Corn Chowder

Reviewed: Nov. 2, 2008
This was good, not fabulous, though. Recipe was followed exactly, and family ate it. But they didn't rave or ask for seconds.
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Spinach Bars

Reviewed: Sep. 25, 2008
I won't make this again. It's not like it was terrible, but the health benefit isn't great and neither is the taste. (I need one or the other.) The directions weren't specific, but it was easy to figure out what you were supposed to do. I think there are other spinach recipes out there similar to this one that're better.
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1 user found this review helpful

Macaroni Gratinee

Reviewed: Sep. 25, 2008
This wasn't bad...My husband said it was like "spruced up Hamburger Helper." I'd imagine this was better for you as far as perservatives go. It was pretty easy, but still more work than I want to put in for just noodles and tomato sauce. Maybe I'll try this one again when I have kiddos that eat grown up food. I think, because of the amount it feeds on not a lot of money, this would be better for that time in my life. Until then, this was good but not impressive.
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Black Bean and Corn Quesadillas

Reviewed: Sep. 25, 2008
Very good...We'll make variations of this again. I suggest mushing the beans a bit, though. They kept falling out.
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Hot Corn Dip

Reviewed: Sep. 25, 2008
Doubled the recipe, did not use cilanto, used 1/3 less fat cream cheese, and made it in the slow cooker. YUM! This dip was a hit...All of it was gone by the end of a 3 hour pool party. I had several people ask for the recipe. Because of the bang for the buck, the ease of the recipe, the amount it can feed, and the great taste (nothing compromised), this will be part of my regular party dip rotation.
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2 users found this review helpful

Banana Pudding IV

Reviewed: Sep. 25, 2008
I doubled the recipe (kind of hard to do in regular-sized mixer), but it still turned out great. We ate some a few hours after chilling, and it was still a bit liquidy. But by the next day, it was the perfect texture. And it tastes just how banana pudding should.
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Caribbean Canadian Glazed Chicken

Reviewed: Mar. 24, 2008
Tasted fine but a bit blah...I guess I was expecting more flavor using these ingredients.
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Jay's Jerk Chicken

Reviewed: Mar. 19, 2008
Not sure what I did wrong, but the husband and I did not care for this recipe. The amount of ingredients & lugging out the food processor was not worth it.
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Honey Roasted Red Potatoes

Reviewed: Mar. 19, 2008
These were good but not as flavorful as I'd hoped...I'll stick to rosemary garlic for now.
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Absolutely Ultimate Potato Soup

Reviewed: Mar. 19, 2008
Good but not the best recipe I've tried...It's a good start for those of you searching for the first time or looking for a bit of a change.
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Tuna Pasta Salad with Dill

Reviewed: Mar. 19, 2008
This is a light & tasty recipe that would be perfect for a shower or lunches. (It keeps well in the 'fridge for several days.) BUT to make it serve-worthy, I suggest the following additions: 1-2 hard boiled eggs, 1/2 c finely diced celery, 2 tablespoons sweet relish, 1 c thawed peas, & a couple shakes of celery salt. Also, use a bit less dill than suggest. (I used 1 1/2 teaspoons.) Do not leave out the pickle juice and use a good, homemade kosher dill brand for best results. I used a little more than suggested (3-4 tablespoons). Finally, do not eat it right away: Let the flavors marry for at least 2 hours (simply follow directions). Whew...That seems like a lot, but it's really not too complicated. My husband, co-workers, & I all enjoyed it. It's simple, keeps for a long time, healthy (if you use light mayo & skim milk, which I did), & cost-effective.
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59 users found this review helpful

Merry Berry Salad

Reviewed: Mar. 16, 2008
Lots of praised at Christmas party...Very pretty...Wouldn't change a thing.
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Home Style Macaroni and Cheese

Reviewed: Feb. 15, 2008
Anyway, I followed directions to a "T," just added in a bit more cheddar & cayenne as suggested. I will say that the flavor of this mac & cheese is great! I would have never thought of using the cream cheese, but it adds something. However, I can't get this texture thing down. Every homemade mac & cheese I make (about 4 different, highly-rated recipes now) comes out sort of gritty-like when it starts to cool down instead of creamy. I know it's got to be something in my technique along the way b/c not all of these mac&cheese recipes could be like this and still get the high ratings, but I can't figure out what I'm doing wrong. Help! :) I would like to try this recipe again once I've figured out my flaw, and re-rate it properly. Thanks.
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Spicy Shrimp Skewers

Reviewed: Jan. 1, 2008
YUMMO! This was great! I followed the recipe, and I added a tad bit of garlic powder. My shrimp only marinated for about 45 minutes and were cooked on a George Foreman. Served on top of Bamati (sp?) rice w/ Hoppin' John as a side dish (it's New Year's Day), this served as a balanced savory, sweet, & spicy dish that was refreshing for the month of January. I can't wait to make this at future BBQs this summer served w/ pineapples on the skewer w/ the shrimp. p.s. This marinade would also be great w/ salmon.
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Grandma's Green Bean Casserole

Reviewed: Dec. 26, 2007
This is better than the traditional French onion recipe. I followed the recipe exactly. Next time, I will use more crackers and less cheese. I also think I might try a few other casseroles on this site and on foodnetwork.com before I settle on this one as "the one." It's pretty good but doesn't immediately replace what we've always done.
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Displaying results 41-60 (of 122) reviews
 
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