Happy Cooker Recipe Reviews (Pg. 1) - Allrecipes.com (1295570)

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Roasted Brussels Sprouts

Reviewed: Dec. 8, 2006
Love this recipe! So simple to make and so good - almost crispy on the outside and soft and yummy inside. The only change I made is to add some garlic powder to the oil and seasonings. Will make this again and again.
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New Orleans Barbequed Shrimp

Reviewed: Aug. 6, 2006
Great dish!!! Added tobasco to give it a nice kick, maybe next time I will add some chili powder for more flavor. Anyone complaining about the shells should be told that they are where the fabulous FLAVOR comes from. Worth working for!!
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1 user found this review helpful

Cara's Creamy Stuffed Shells

Reviewed: Apr. 14, 2006
This is a very good recipe, but I made some changes. I can't imagine not browning the meat first and draining all the fat before adding the other ingredients to it...and I didn't add the egg until the end when all items are mixed together. Also added basil and oregano to the mixture.
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Bow Tie Tuna Florentine

Reviewed: Jan. 13, 2006
This is a very nice recipe that is elegant enough for company yet easy enough for everyday. I sauted the mushrooms in the butter until light brown and flavorful before adding to the sauce. I only used one 6 oz. packet of chunk light tuna and it was plenty for me. I topped it with freshly grated parmesan-reggiano.(sic) Something tells me that the left-overs served as a cold lunch salad will also be yummy!
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Bourbon Pecan Chicken

Reviewed: Dec. 19, 2005
This is a GREAT recipe! I made only a couple of changes: I pounded the breasts to make them thinner and dipped them in an egg and milk wash before the crumb coating. I had no problem with coating not staying on with that. I didn't bother to clarify the butter before frying the cutlets. Also added a little more brown sugar to the sauce as it was a bit too tart for my taste. This is a lovely dish for company.
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Conh Chowdah (Corn Chowder)

Reviewed: Jul. 9, 2005
This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.
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