SHENNESS Recipe Reviews (Pg. 1) - Allrecipes.com (1261749)

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Green Bean and Mushroom Medley

Reviewed: Nov. 5, 2013
My only problem with this recipe is that it calls for too much salt. Instead of garlic salt use garlic powder. Otherwise I love this so much it could be my main dish.
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1 user found this review helpful

Crab Canapes

Reviewed: Jan. 2, 2010
I made these yesterday to take to my in-laws New Year's day dinner. I doubles the recipe using 2 (6 oz.)cans of real crab meat & 1 can tiny shrimp. I also used garlic powder instead of curry (out of it). I used crescent roll dough cut into squares & put into mini-muffin tins. They turned out beautifully & were a huge hit - gone in a flash! Thank you so much.
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3 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Aug. 19, 2009
This is great, BUT it's not a cobbler. It's a PIE. The only difference here is that you're putting it in a square pan instead of a pie pan.
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2 users found this review helpful

Quiche Lorraine I

Reviewed: May 6, 2009
This is a fantastic recipe.
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0 users found this review helpful

Easy Meatloaf

Reviewed: Mar. 16, 2009
This may not be the best meatloaf I've ever tried, but it's a very close second. I give it 5 stars because it is so yummy and the EASIEST!!! My only change is using ground turkey; it's a perfect match with the brown sugar sauce. I've made this many times & do like using sauteed onions. My family loves this with oven baked sweet potato wedges. Thank you for this wonderful, time-saving recipe.
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Vegetarian Cassoulet

Reviewed: Oct. 22, 2008
This was good and healthy as is. But the second time I made it I left out the potatoes and added sliced mushrooms, minced garlic and diced jalapeno peppers. Then I served it over cooked spaghetti squash. Served with fresh grated parmesan. Everyone raved. Thanks.
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Perfect Pressure Cooker Pot Roast

Reviewed: Jan. 25, 2008
This was the best Pot Roast I've ever made, but I did it in my slow cooker. I also used Rita's idea of rubbing half the italian & ranch dressing mixes on the meat. I left it refrigerated overnight. The next morning I seared the meat & put it in the slow cooker with two sliced onions. I couldn't find brown gravy mix, so used mushroom gravy & the beef broth. It cooked for 10 hours and my husband called it "heaven".
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3 users found this review helpful

 
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