alexandrea.towns Recipe Reviews (Pg. 1) - Allrecipes.com (12554388)

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Chicken Pot Pie VI

Reviewed: Jul. 18, 2011
If I could give this 10 stars, I would. Completely and absolutely amazing! It was creamy, cheesy, and so hearty. I only made one modification. I added the mushrooms to the pot of chicken and onions, so they would be a little softer. It probably wasn't necessary, but I did it anyway. The flavor was amazing. I had thirds!
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4 users found this review helpful

Stuffed Jalapenos III

Reviewed: Apr. 12, 2011
Absolutely delicious. I cooked a dinner for 3 people and had these as appetizers, and they were gone in 15 minutes. But next time, I'll use a whole piece of bacon so all the delicious filling doesn't boil out.
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3 users found this review helpful

Sausage Potato Medley

Reviewed: Apr. 12, 2011
Absolutely delicious. I didn't change a thing when I made it and it turned out fantastic. I made it for a brunch and it was gone in seconds. Definitely a keeper.
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3 users found this review helpful

Bacon Ranch Cheese Ball

Reviewed: Feb. 5, 2012
I've made this delicious ball of cream cheese about 8 times, and its disappeared every single time! I love pairing it with buttery crackers or garlicy triscuts. Fantastic recipe!
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2 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Jan. 7, 2012
This recipe is pretty good on it's own, but with certain modifications, it's amazing! I followed the advice of several reviews and added salt, pepper, and fresh garlic to the marinade, before leaving it in the fridge for about an hour. It really made the flavor sink in. Then I used foil on the baking sheet, because no matter what you do, the potatoes will stick (even if you use non-stick cooking spray, which I did). I added seasoned salt and pepper to the potatoes before they went in the oven. 30 minutes at 350 and then 20 minutes at 400. They turned out crispy and delicious! The onion mix DID burn a little on the edges of the pan, but DID NOT burn on the potatoes. Absolutely amazing. I will be making this frequently!
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2 users found this review helpful

Baked Mushroom Thighs

Reviewed: Mar. 6, 2012
Amazing recipe! I only gave it four stars because I made some changes suggested by other reviews. I used seasoned bread crumbs and added about half a packet of onion seasoning mix. I only used about a quarter of the soup and milk mixture for dredging, the rest for the sauce. I also baked the chicken on a rack over a baking sheet, and that helped the chicken stay extra crispy, especially on the bottom. Served it over rice with the sauce and steamed broccoli. Delicious!
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1 user found this review helpful

Easy Personal Turkey Pot Pies

Reviewed: Sep. 18, 2011
I actually used canned cooked chicken instead of turkey and I added potatoes that I boiled for about 10 minutes. I also used one package of turkey gravy and one package of chicken gravy and I bought some pie crusts at the store. It was very very good. I had to cook it a bit longer than 20 minutes. It was in the oven for about 25 minutes, but it was delicious.
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1 user found this review helpful

Oven Roasted Red Potatoes

Reviewed: Mar. 20, 2013
This recipe is pretty good on it's own, but with certain modifications, it's amazing! I followed the advice of several reviews and added salt, pepper, and fresh garlic to the marinade, before leaving it in the fridge for about an hour. It really made the flavor sink in. Then I used foil on the baking sheet, because no matter what you do, the potatoes will stick (even if you use non-stick cooking spray, which I did). I added seasoned salt and pepper to the potatoes before they went in the oven. 30 minutes at 350 and then 20 minutes at 400. They turned out crispy and delicious! The onion mix DID burn a little on the edges of the pan, but DID NOT burn on the potatoes. Absolutely amazing. I will be making this frequently!
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0 users found this review helpful

Spanikopita

Reviewed: Dec. 13, 2012
Ok, I've made this recipe about 5 times so far and it's been a hit every single time! I make it pretty much as written with one small adjustment. I add more garlic than it calls for, about 5 cloves, as pretty much everyone I serve them to loves garlic. The phyllo dough is, of course, a pain to work with, but the delicious, buttery reward is definitly worth the frustration you might feel.
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