goal13keep Profile - Allrecipes.com (12997041)

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Recipe Reviews 3 reviews
Cheesy Sausage Pasta
The only reason I'm giving this 4 stars instead of 5 is that the proportions of the ingredients are all off. I heeded the advice of other reviewers that there was not enough sauce, so I used TWO cans of diced tomatoes (I used Italian) and TWO cups of half and half (instead of heavy cream in an effort to make it a bit more healthy) and only 12 oz. of pasta. The only extra ingredient I added was a very small amount of red pepper flakes. This came out so delicious! There was JUST enough sauce with my alterations, so I imagine if you make this as listed it would be pretty dry. I did use a smoked chicken sausage instead of italian sausage (but that was to reduce fat). I think just about any kind of sausage would be great in this recipe. It also seems like a great base recipe to add other things; for instance, I think fresh mushrooms would be a great addition to this dish. This recipe is instantly one of my favorites. I will make this again and again. Kid-friendly, too! My 14-month old ate and ate and ate it at dinner tonight. As an added bonus, this was very easy to make. Highly recommend it!

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Reviewed On: Dec. 5, 2012
Angela's Awesome Enchiladas
These were amazing. I cooked the chicken in a slow cooker to save myself some time and steps (cooked w/ the taco seasonings as well as some chicken broth). I used corn tortillas instead of flour, but otherwise followed the recipe to a T. (Actually, because the chicken was so moist after being in the slow cooker, I did not need to add any water to the chicken/onion/soup/seasonings/chilis mixture). These were definitely restaurant quality. I make recipes from this site all the time, and this is only the 2nd or 3rd I've liked enough to take tiem time to rate. Very, very good. Highly recommended.

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Reviewed On: Aug. 29, 2012
RamJam Chicken
Made as written and marinated overnight. This was tasty enough, but didn't stand out from any other chicken marinade. I used low-sodium soy sauce, and still found this to be a tad salty. Probably won't use this recipe again.

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Reviewed On: Jul. 12, 2012

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