EmpMS415 Recipe Reviews (Pg. 1) - Allrecipes.com (12152038)

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Kicked Up Mac and Cheese

Reviewed: Mar. 12, 2014
This is my go-to mac & cheese recipe. I add way more pasta to the mix (at least a full box, if not a box and then some). And I also do it all in one pot: boil pasta, make cheese mixture, mix cheese and pasta. I've also adapted the recipe by using standard cheeses and adding meats.
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Hot Artichoke and Spinach Dip II

Reviewed: Mar. 12, 2014
This is my go to spinach artichoke dip recipe. I use sour cream instead of mayo and add mozzarella into the mix as well as on top.
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3 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Mar. 12, 2014
I make this every holiday! I use blackberries/ blueberries/ raspberries instead of the mango/ raspberry combo, depending on what is in season. Served with fresh whipped cream make it unstoppable!
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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Mar. 12, 2014
This gets gobbled up every time I make it! I cook it in the oven and add parmesan to the mixture as well to the top from the beginning. This is a crowd favorite at Superbowl!
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Mar. 12, 2014
Love this recipe! I agree with everyone about not adding all the flour at once. Definitely let the dough rise as mentioned but also after you've formed the pretzel shapes. Still trying to figure out how to get that crispy outside...
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Chicken Pot Pie IX

Reviewed: Mar. 12, 2014
Use this recipe all the time and love it! Usually use fresh veggies and pre-cook them in the boiling water. We use a pie crust for the bottom and bake in the preheated oven for 7 minutes. We let the cream mixture cool before adding it to the chicken/veggies in the pie crust. We also use puffed pastry as the top layer (and don't cut off any extra) and enjoy a super fluffy, crispy crust!
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Meaty Slow Cooker Jambalaya

Reviewed: Mar. 12, 2014
Love this recipe! We've made it several times. Things I've ended up doing different: -Add chicken after a few hours - we feel it gets to dry when it's in from the beginning. -Use shrimp instead of ham - which we don't add until the last hour or 2 of cooking. -Add 1.5c white rice at the last hour or two - this is scary to do, but if you give it enough time, eventually the rice cooks perfect and absorbs the extra liquid. -No file powder - what is that anyway??
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Saffron Rice

Reviewed: Mar. 12, 2014
What I did: Added (only) 2 Tbsp butter, 1/4 onion (cut large), rice, chicken broth (instead of water), parsley, and saffron to a rice cooker. Set the cooker to "white rice" and it came out great! Other things I did: Ground up the saffron, added a shake or two of curry power, cumin and salt. I think this is a good starting point recipe. Definitely doesn't need all that butter! And no need for the food coloring, mine was yellow. It also reminds me of rice-a-roni (which I love but don't eat considering how unhealthy it is) so I may make this next time with some peas and carrots, and maybe some different spices, to make a kid/ crowd pleasing side.
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