ErinLiz Recipe Reviews (Pg. 1) - Allrecipes.com (13090616)

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ErinLiz

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Super Bowl Bites

Reviewed: Feb. 2, 2009
These really did disappear!! The perfect addition to my Super Bowl party! I doubled the recipe and used 2 packets of Golden Onion dry soup mix by Lipton. I also put the meat on small snowflake rolls. These were a HUGE hit! They were so moist and tender... some people put pickles on them, but most just ate them as they were. I would make these again anyday!!
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Classy Green Bean Casserole

Reviewed: Dec. 2, 2008
I typically despise green bean casserole and oh my, this was so amazing!! I used 3/4 cup of sour cream (Fat Free), and used a sprinkling of the crushed up Ritz crackers (Reduced Fat) in the casserole so it would soak some of it up. I also used 3/4 can of the soup (Low Sodium.) I am seriously in love with this! Making these changes really helps cut down on the fat and makes it that much more nutritious!! I also sprinkled some Parmesan cheese since we are cheese lovers. Love it and will make it often!!
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Southern Butter Rolls

Reviewed: Dec. 2, 2008
Awesome! I made mine slightly more dense because I skipped the shortening completely and subbed for 1/4 cup of canola oil... the shortening is not healthy enough for us and the canola oil worked out fine. I also baked for 12 minutes on 350 and they were completely done.. maybe my oven is just quick. I brushed the top of the rolls with margarine. Very good!
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Justin's Macaroni Salad

Reviewed: Dec. 2, 2008
In the South, we typically have pasta salads that put a whole new meaning on heavy, and this was by far the best change of pace ever! This is light, healthy (if you make it that way) and had a wonderful, Med. taste! I changed it up just a bit. I used Helman's low-fat Mayo and ran out, so ended up using two heaping spoonfuls of non-fat plain yogurt in addition to the mixture. I bought a can of olives, pitted them over the bowl so the olive juice could soak into the salad, and then tore them up. It added such an awesome flavor and for people who don't like olives, this lets them get a hint of the olive flavor without having to muster the strength to have the whole olive. I also chose to add some diced ham to mine as well. Awesome recipe, thanks!
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Gooey Butter Cookies

Reviewed: Dec. 2, 2008
After these cooled, I must say, they were so wonderful! Did not have much flavor, at first, but after I had them on the wire racks for about 45 minutes, they filled out so nicely and contained a perfect butter flavor. I also followed the recipe exactly. Loved the ease of preparation, but I think that if I added chocolate chips, it may make these little guys that much better!
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Stuffed Shells III

Reviewed: Nov. 24, 2008
Great recipe! I did personalize it a bit. Since there is so much cheese in this recipe, I decided to add just a pinch of salt, so that it wouldn't turn out too salty. In the ricotta mixture, I also added some onion powder, garlic powder, and oregano to spice things up. I also browned a pound of extra lean ground beef, threw some fennel seeds and garlic powder in the skillet, then added this to the mixture... I know this is very un-traditional, but the flavor that came out was amazing! I usually make my own sauce, but since I was short on time, I bought two large jars of Prego Mushroom and garlic sauce, and I must say that after all of the cheese was added (followed the recipe exact for the cheese addition to the sauce), it came out so nice! I added a layer of sauce to the pan before adding the shells... it really helps keeps the shells soft and makes them easier to serve. Popped it in the oven for 50 minutes and came out delicious!
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Amish Breakfast Casserole

Reviewed: Nov. 22, 2008
We absolutely loved this recipe! After reading reviews, I kept seeing people say that it was a bit bland. Since I am from the South and I definitely need some flavor, I changed it up a bit. I wanted this casserole to be more of an omelette-type, so I used 11 eggs instead of the 6. I can't imagine using any less. I also chopped up a green pepper and put it in the food processor until it came to a very fine puree. I also added a pound of hot Italian sausage since we are meat lovers. Also, instead of the shredded house browns, I opted for 3 cups of the diced potato hashbrowns. If you like just a hint of potato, I highly recommend this. I then baked it on 350 for 40 minutes and then broiled on high for 10 minutes. It came out perfect and with all the flavor that I was looking for! I will definitely be making this again!
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