shasty Recipe Reviews (Pg. 1) - Allrecipes.com (1281112)

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Rempel Family Meatloaf

Reviewed: Jan. 13, 2006
My husband is also one of those picky eaters and he was very hesitant to try this, but he did and really liked it. I think that you could add more steak sauce or something with a kick like Worcestershire or chipotle Tabasco, maybe a little green onion for color or fresh garlic. I doubled the recipe and mixed (about 1.2 lbs) 80% lean ground beef with (about 2 lbs)93% lean and used the bread on the bottom...turned out great. Oh and don't worry if you use a little too many crackers. As for too much salt, onion soup mix is rather salty so just adjust that to your preference. However I made a double batch and froze half - I do not recommend this. When the frozen one was cooked it was mushy.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 6, 2006
This was very good. I was unsure of how it would turn out and was tempted to change the recipe but didn't and it was the first dip gone at the super bowl lunch we had at work. I had several ask for the recipe!! Will definately make again.
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Baked Teriyaki Chicken

Reviewed: Feb. 6, 2006
Used a mix of legs and thighs and it was delicious. So tender that it was falling off the bone.
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Party Pinwheels

Reviewed: Feb. 6, 2006
I used to make a simpler version of this and then I tried this for a snack day at work. A big hit. Will always use this one in the future.
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Chicken Enchiladas II

Reviewed: Feb. 7, 2006
My hubby is a selective eater and doesn't go for vegetables so this is perfect. He really liked it and I've made this for guys at work before and they were gone in a flash. I use the green onions as a garnish (makes my hubby happy) and also offer either green or red enchilada sauce to put on each individual serving. Great recipe.
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Basic Flaky Pie Crust

Reviewed: Mar. 23, 2006
If I could give this more stars I would. I have never really liked pie crust but I tried this one and it is flakey even on the edges. Buttery and soft with a slight crisp. EXCELLENT!
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Best Bread Machine Bread

Reviewed: Mar. 23, 2006
Super simple and very very good.
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Spicy Bean Salsa

Reviewed: Mar. 23, 2006
Mmmm this was something very new to me but I liked it very very much. I really like that you can change the spicyness. the taste just gets better in the fridge.
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Chicken Scampi II

Reviewed: Mar. 23, 2006
The chicken was very good. Used thigh and leg meat instead and came out so moist and flavorful. The scampi "sauce" is very buttery (guess I should have figured that out) and I recommend serving this with a plain pasta. Tried it with rice and not so appealing but no fault of the recipe.
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Springfield Style Cashew Chicken II

Reviewed: Mar. 23, 2006
I've made this so many times and my hubby will eat it for days on end. Perfect for those who don't like all the veggies that come in Chinese food. Since the sauce is seperate you can add as much or little as you like.
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Grandpa Gunn's Raw Veggie Dip

Reviewed: Nov. 30, 2006
Oh my this is so good. It's not the normal ranch dip that is normaly served and was a huge hit. I wouldn't change a thing.
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Sage Pork Chops

Reviewed: Mar. 11, 2007
Mmm this is great on pork or beef steaks. My husband was worried about the meat drying out but it was perfect. You can double the "marinade" and then make a delicious gravy (with the unused portion of the marinade) for potatoes to go with it.
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Homemade Black Bean Veggie Burgers

Reviewed: Feb. 12, 2010
We just couldn't handle the texture. The flavor was great but when I served it my husband and I we're both unable to finish it. Could be just our texture preference so if you're used to the texture of a bean burger then you'll love this, we really liked the taste.
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Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 19, 2011
This recipe is fantastic! We made it just like the recipe the first time and and lessened the onion to a small onion the next time and used a can of chicken to save time. My hubby doesn't like shrimp so in the last hour of cook time I used a small glass mixing bowl and ladled some of the jambalaya into it, set it in the crock pot with the rest of the jambalaya, and continued cooking it. GREAT!! I got my shrimp and he didn't complain about me trying to "poison" him.
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Grilled Chicken with Rosemary and Bacon

Reviewed: Jun. 19, 2011
We made this exactly as written and it was so very good. Don't let the amount of garlic powder scare you away! We sprinkled 1tsp on each half breast (1/2 tsp on each side). The bacon wasn't super crispy but that didn't take anything at all away from this. We even accidentally lost track of time and the probe said 190 degrees...we panicked a got it off the grill asap and it was still moist and tasted great!! VERY EASY! Might try a different bacon next time for variety.
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Photo by shasty

Barbeque Potato Salad

Reviewed: Jun. 23, 2011
I miss the mustard flavor in traditional potato salad BUT that being said the barbeque sauce adds a nice sweetness (I used honey bbq as that's what I had). Still seems to be missing something for a kick but over all a yummy recipe.
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Baby Greens and Goat Cheese Wrap

Reviewed: Jul. 5, 2011
This is the first time I've ever had goat cheese and first let me say YUM!! This is a GREAT vegetarian dish (unless you don't do dairy) and you could easily add some steak or chicken to these to bulk them up. Very light and a rather "guilt free" dish as well. I made these with one minor change I used Light Balsamic dressing with EVOO vs. the Balsamic and Olive oil seperate. I made them for a 4th of July party about 3 hours ahead of time and they turned out great (next day not near as good)! I didn't make my own peppers (they were costly fresh) but the jarred were great. I do recommend having toothpicks on hand though ~ helps keep them together.
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Photo by shasty

Cheddar Pennies

Reviewed: Jul. 9, 2011
Made these exactly as directed. My dough was super crumbly so I added hot water and it took about 1/2 C to get it to stick together. Baked for 23 min and they weren't very crispy so I added 5 more min. I didn't want to burn them so I took them out. We tried them but found them to be bland so I tossed them with a bit of garlic salt and they were much better. To me this was alot of butter with no reward. If a recipe calls for a stick of butter I am expecting indulgent...this just didn't have that.
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Ham and Corn Beignets

Reviewed: Jul. 11, 2011
This was really good! I made it as close to the recipe as I could. The only changes I had to make were I used 1/2 c re-hydrated minced onion (my red onion was well past it's prime) and only 1/2 T cayenne pepper (learned from a previous experience that 1 T is WAY to much for my family). The ham and corn had a nice sweet contrast to the savory spice of the dough. Keeping the oil at temp is important to avoid a dense beignet. (funny I didn't know beignet was French for fritter or fried dough. I looked it up since the first thing my hubby said was "That's a fritter."). I used a cookie scoop to drop it into the oil and found that the more horizontal I could get the scoop the better the batter came out. This is going to make a big batch for my family of 4 so I'm going to try to freeze the cooked ones and reheat in the oven and see how that turns out. UPDATE: Freezing them turned out great. Thaw in fridge and bake at 350 until warmed through and crispy. Will make again possibly with crab meat in 1/2 batch and andoulle in the other (sans pepper for this). Now to find a great dipping sauce.
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Super Strawberry Sherbet

Reviewed: Jul. 11, 2011
The fresh strawberries in this was AMAZING but you can definitely cut the sugar in half. It is very soft serve when it comes out so we are freezing it over night for a firmer texture. Next time I'll cut the sugar in half and maybe try 1c white sugar or splenda and 1c brown sugar. Really a good recipe though, just too sweet.
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