Sheldyn Recipe Reviews (Pg. 1) - Allrecipes.com (1228635)

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Ancho Tortilla Soup

Reviewed: Jul. 13, 2002
This is really great and pretty easy. I love tortilla soup and am picky about it, so you can trust this recipe. I substituted regular chili powder and it worked fine.
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12 users found this review helpful

Easier Chicken Marsala

Reviewed: Jul. 13, 2002
Pretty good, but not the best I've had. Needed more mushrooms and sause.
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1 user found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Jan. 24, 2003
I substituted chicken broth for water and boullion, and my husband (who is recently here from Mexico) said, "This is great, but it needs that salty chicken square". This was a good change of pace. Using margarine and fat free half and half, this is 9pts on weight watchers.
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1 user found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Jan. 29, 2003
My husband loved these. They were a bit time consuming, but worth the effort. I used lowfat everything and it came to 9 points on weight watchers.
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5 users found this review helpful

Shepherd's Pie

Reviewed: Jan. 29, 2003
Thie recipe was great and easy to modify to our own needs. Thanks!
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0 users found this review helpful

Slow Cooker Chicken Parisienne

Reviewed: Oct. 27, 2003
This was awesome! Highly recommend!!! I scaled this down to 3 and substituted sour cream for the cream cheese. I added buttin mushrooms (sans liquid). Bon appetite!
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1 user found this review helpful

Black Bean Salsa

Reviewed: Mar. 17, 2006
Thank you for this fantastic salsa. I served it over salad and used it again on grilled fish tacos. It's awesome!!!
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0 users found this review helpful

French Beef Stew

Reviewed: Sep. 30, 2008
This recipe is magnifique! It's a fabulous base for people who are a little more creative and just needed that French inspiration. My notes: we used cubed, lean sirloin instead of chuck stew meat. Also browned it in olive oil instead of vegetable oil, which worked nicely with the spices in the canned tomatoes. Definitely recommend always seasoning your meat and continue seasoning your dish in layers. Started with garlic in the olive oil before adding the beef. The dijon mustard (used French Country from Grey Poupon) absolutely made this recipe. It was that extra something that kept my hubby guessing, and for us, the 2 tbsp was perfect! Served with crusty french bread and strong cheddar garnish. Thanks for a great stew!
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2 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Dec. 20, 2008
This was great. We didn't have soy sauce, so I used a little worsteshire and dijon mustard. Added some flour to the sauce to make gravy. Can't wait for leftover. Very easy and yummy.
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0 users found this review helpful
Photo by Sheldyn

Ground Beef Quiche

Reviewed: May 7, 2009
This recipe was exactly what I was looking for -a great base to build on and a new idea for ground beef. I did begin seasoning my meat while browning. After draining, instead of oregano, I used thyme and added a few red pepper flakes for heat and a couple dashes of nutmeg (because that's the secret ingredient in all quiche or so I've been told). Next time, I'll substitute some sour cream for the mayo. The swiss cheese was exactly the right flavor, but I did use only about half the cheese. It came out perfectly and even my 4 year old ate it. Thank you for a great recipe!
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3 users found this review helpful

Seafood Stuffed Avocados

Reviewed: May 30, 2009
I thought this was great. Easy. Tasty. The recipe made more stuffing than would fit in our large avocado, but no one was complaining about that! We ate the remaining over crackers. Yum. It was a little messy, but a great recipe as is.
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0 users found this review helpful

Lemon Garlic Tilapia

Reviewed: May 30, 2009
Thanks for a great recipe. We used it with thawed flounder fillets out of our freezer. We did saute the lemon and garlic in the butter before pouring over the fish. It was perfectly done in about 12 minutes and will be a go-to regular or base recipe for many a fish dinners in our house. Thanks again!
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0 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Sep. 27, 2009
This was great! I personally found it perfectly portioned without doubling the sauce (and the calories and fat). Most linguini boxes are around 13 ounces, so it helped to measure 8 ounces out from the box. Next time, I'll add some grated parm or such before serving. Thanks for the recipe!
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1 user found this review helpful

Crab Quiche I

Reviewed: Nov. 7, 2009
Great basic quiche recipe! We left out the pie crust and added a little thyme and nutmeg. Cooked perfectly and devoured in minutes.
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3 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 1, 2009
Great recipe! These were really good cookies and the texture was absolutely perfect. I would have liked them a tiny bit sweeter, so next time I'll use milk chocolate chips instead of semi-sweet.
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1 user found this review helpful

Crawfish Etouffee Like Maw-Maw Used to Make

Reviewed: Dec. 5, 2009
Great recipe. It does need quite a bit of seasoning and has way too much butter. I served it over spaghetti squash instead of the usual rice or pasta and it was a hit!
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3 users found this review helpful

Golden Yam Brownies

Reviewed: Dec. 6, 2009
These were okay, but not as good as I was hoping. Followed the recipe exactly and felt like they were a bit too greasy.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Dec. 6, 2009
This was a great recipe... even my 5 year old ate it. I did leave the meat in the slow cooker for too long, so it was tender but dry. It worked out though being a dip. Lots of juice! Thanks!
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1 user found this review helpful

Easy Aioli

Reviewed: Dec. 6, 2009
Okay, this is more of a tip than a recipe -but it's a good one!
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1 user found this review helpful

Best Tuna Casserole

Reviewed: Dec. 7, 2009
Great basic recipe! I only had one can of soup handy, so I used a combination of mayo, sour cream and milk to compensate (about 1/4 cup each). We didn't have any mushrooms and nobody missed them. Instead of potato chips, I melted a couple tbsps of butter into about 1.25 cups of panko mixed with dill and some of the cheddar. By far the best crumb topping I've ever made. Thanks!
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