MINNIE000 Recipe Reviews (Pg. 6) - Allrecipes.com (1243359)

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Sour Cream Mushroom Chicken

Reviewed: Oct. 23, 2005
Awesome recipe. I divided it in half and didn't find the 1/4 cup wine too much at all. I used fresh garlic instead of garlic powder and because I divided it in half I used one full can of mushroom soup instead of half each mushroom and chicken! Thanks for the recipe!!
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2 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 19, 2005
Very nice recipe. Definately better than the stuff you can buy at the store. I didn't find mine was too vinegary, but I did add a little at a time and kept tasting. But I found I used it all anyway. Also added a little extra salt. Really good!
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2 users found this review helpful

Best Ever Pie Crust

Reviewed: Oct. 5, 2005
Well it worked out alright. It shrank down the sides of the pie plate when I blind baked it. I used my food processor to mix the dough and only needed about 1/4 cup of water. I'm glad I didn't blindly pour in half a cup. It was still pretty sticky when I pulled it out of the processor, but with a little flour I was able to handle it. I didn't have time to let it chill for 4 hours, but I did put it in the freezer for about 10 minutes or so. It cooled it back down again. Anyway, not a bad crust! Thanks!
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1 user found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Oct. 2, 2005
These are awesome! I took the other reviewers advice and added to the goo part of the recipe. I upped the butter/sugar mix to 1 cup for the bottom of the pan. I then used a full cup of sugar to roll into the dough. I added some extra cinnamon too. I didn't add pecans because I don't like them and I didn't have any raisins. So I just left that part out completely. These are terrific! They are a lot of work but they are worth it!!
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Best Ever Muffins

Reviewed: Sep. 25, 2005
This recipe is super easy and you can do just about anything you want to it. I found the batter to be more like dough. I made the batter two ways. With the first batch I thinned it out so that it looked like a batter instead of a dough and with the second I left it alone more or less. It actually worked better when it was doughy. For the variations I made one batch with chocolate chips and a little vanilla. The second I made garlic, herb, and cheddar muffins. I reduced the sugar to 2 TBSP and added 1 cup cheddar, 1/2 tsp garlic powder and 1 tsp italian seasoning. I should have upped the salt to about 1tsp as well. I think it needs it. I also topped the muffins with a little cheddar before putting them in the oven. Pretty good! I'll be using this recipe lots! Thanks!
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18 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 24, 2005
Since there was only my daughter and I and she's only 2 I used 2 chicken breasts to make this dish. I didn't want too many leftovers because i didn't think this would keep real well. I used the full can of soup and made the sauce the way the recipe called for. The only thing I did was cut back on the chilis a bit so my daughter would actually eat it. It was actually quite a good recipe. I think next time I'd use fresh garlic sauteed with the onion and more cheese. I didn't find it was cheesy enough as is. Even so I gave it 5 stars because it has a good flavour and is pretty easy. Its even easier if you don't have to make the chicken first. BTW...I fried the chicken with some homemade taco seasoning. I liked the fact the chicken had some extra flavour to it.
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1 user found this review helpful

Festive Fudge

Reviewed: Sep. 10, 2005
I made the marshmellow version. I only had one bag of semisweet chocolate chips, which is not quite two cups. So instead of using part of a can of eagle brand I added 4 heaping teaspoon fulls of cocoa. I found it to be plenty sweet enough without the extra cup and a bit of chocolate chips but I still got all of the chocolate flavour by using cocoa. It did firm up nicely even though I used cocoa. I still prefer real fudge made the hard way, but this definately a good quick version of the real thing that I can keep handy for those days when I need a chocolate fix fast!
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1 user found this review helpful

Busy Day Chicken Rice Casserole

Reviewed: Sep. 10, 2005
This was a really good recipe. I didn't have a can of mushrooms around but I didn't miss them. Excellent, easy dish that can be thrown in the oven in a pinch!
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Sep. 10, 2005
I had to change this recipe to suit what I had on hand. So here's how it looked. I fried up the sausage (I used mild.) Removed it and added the onions and garlic (I used 4 cloves). I didn't find I had any fat with the sausage so I added some of my own. I used 5 cups of water with 6 packets of oxo. Skipped adding extra liquid in place of the wine and also did not add that extra half cup of water. For the tomatoes I used a 28 ounce can of diced tomatoes that I didn't drain. I also added a large can of tomato sauce, probably more like 12 to 16 ounces. I didn't have fresh basil so I used dried. I skipped the zucchini. I also skipped the fresh parsley. I added a little italian seasoning and some hot pepper flakes to make up for the missing heat I would have had by using a hot sausage. The soup tastes terrific. Maybe one day I'll get to make it with all of the ingredients listed. I'm sure it would be wonderful!
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1 user found this review helpful

Brown Sugar Banana Nut Bread I

Reviewed: Sep. 4, 2005
I didn't change this recipe at all. It is excellent. I used 4 rather large bananas and it worked out perfectly. The only thing I added was a sprinkle of brown sugar to the top of the cake before baking. It took about an hour in my oven. Great recipe!!
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1 user found this review helpful

Spinach Veggie Casserole

Reviewed: Aug. 28, 2005
I cut this recipe in half in order to make this. There is only my daughter and I and she is only 2. I would have had leftovers for weeks if I made the full amount. Cutting it in half may have affected the proportions to this recipe. I found that there simply was not enough rice in this dish. It was mostly veggies and cheese sauce. Based on what I had in the house I had to use cheddar cheese instead of swiss. I didn't find that there was too much cheese, I found instead that maybe there wasn't enough. I used a full cup in the cheese sauce and then another 1/4 cup (I made a mistake and forgot to reserve some.) on top. I didn't find that it was too cheesy. I also used fresh spinach, not frozen. I probably used more spinach then I would have if I had just opened a package of frozen and tossed it in. I also didn't use the bell pepper because I didn't have any. I didn't have any hot sauce but made up for that by using cayenne pepper instead. All in all it is a good recipe. Next time I'll simply increase the rice and cheese proportions and maybe try and get my hands on some swiss cheeese. Its hard to find where I live. BTW...for those that aren't true vegetarians adding chopped up chicken or turkey (leftover preferrably) would be good as well.
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1 user found this review helpful

Garlic Croutons

Reviewed: Aug. 27, 2005
I made these a while back. Added some Italian Seasoning to them. They were awesome!
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3 users found this review helpful

Gourmet Grilled Cheese Sandwiches

Reviewed: Aug. 27, 2005
I just made this again. I used garlic powder instead of salt and that made all the difference in the world. The sandwich doesn't need the extra salt. I also skipped the mayo like I did the first time. I've been making this with plain white bread and it works fine although I'm sure french bread or some other bread like foccacia would be awesome. A tip I have when making grilled cheese sandwiches of any kind is to use partially or completely frozen bread. The bread will hold together better and you won't break it when you slather on the margarine or butter. It doesn't add to the cooking time and you end up with a nicer looking sandwich!
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35 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Aug. 21, 2005
These were really really good once they were cooked!! I think maybe 400F might be a better temperature. Chicken at 350F just never works for me.
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0 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Aug. 21, 2005
Just finished cooking these. I scaled the recipe back for 2 people. They need a lot of extra salt. I probably should have used sour cream or cream cheese instead of the milk. The garlic flavour however I quite enjoyed. These would be pretty good with a little fixing!
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Chicken Salad Wraps

Reviewed: Aug. 19, 2005
I followed the others suggestions and used sour cream instead of mayo. Mayo and sour cream just seemed weird to me. I also used fresh chicken instead of the canned stuff. I fried a couple of chicken breasts in oil and a little garlic and then shredded them with a fork. I used green onion instead of yellow onion and added cream cheese. It kind of became a combination of suggestions from other reviewers and my own ideas. The recipe makes a good starting point!
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4 users found this review helpful

Honey Pancake Puff

Reviewed: Aug. 19, 2005
Like the others I found this recipe had really no flavour. I put lots of vanilla in there and it still didn't really do anything. Maybe adding a couple of tablespoons of sugar to the batter would help. I also found it rose but didn't fully cook in the middle. Maybe its just my oven. Anyway...if you do make this I cut back on the cleanup by using my hand blender (boat motor) instead of a regular blender/food processor. I think maybe the recipe just needs to be tweaked a little bit.
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2 users found this review helpful

Bechamel Sauce

Reviewed: May 23, 2005
I didn't like this at all. It was too salty and just plain didn't taste right. Sorry. Thanks anyway.
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0 users found this review helpful

Feta Eggs

Reviewed: May 23, 2005
I'm not usually a big scrambled egg fan but every so often I get the urge to have some and I figured I'd try this recipe out. All I had on hand was shallots and some seasoned feta so that's what I used. Turned out great and tasted terrific. I used a lot more feta than called for though. Just kind of sprinkled a couple of handfuls into my eggs. Delicious idea!
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11 users found this review helpful

No Time to Cook Chicken

Reviewed: May 23, 2005
Like most other reviewers I find it's a little bland unless you add some spices. I added garlic, italian seasoning, pepper, and paprika. I also used mushroom and celery soups because I had no chicken soup on hand. Good idea for a recipe though. Will definately make again just because its so easy!
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1 user found this review helpful

Displaying results 101-120 (of 160) reviews
 
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