copycindy Recipe Reviews (Pg. 1) - Allrecipes.com (13271705)

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Awesome Slow Cooker Pot Roast

Reviewed: May 29, 2014
My suggestions: 1)Season roast with salt & pepper, flour and brown all sides in olive oil before placing into the crock pot 2)De-glaze pan with 1/4 cup red wine and 3/4 cup beef broth instead of water 3)use 1 can of the cream of mushroom soup and 1 can of cream of celery 4)Add 1 small can of mushrooms (drained) and 2 cloves of garlic So easy, delicious, and fail proof!
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Good New Orleans Creole Gumbo

Reviewed: May 24, 2014
Better than awesome! followed everything to the tee, added 3 minced cloves of garlic, tossed fresh shrimp into a steamer pan and dipped it into the brew for 1 minute to cook. removed and let each person dish their rice, crab meat and shrimp into their bowl before spooning gumbo onto the pile. this way the rice and seafood never overcooked!
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Scallops with White Wine Sauce II

Reviewed: May 8, 2014
I am sure it is amazing as posted, though I followed other reviewers by doubling the sauce ingredients and by reducing the Chardonnay alone before adding other sauce components. I also had on hand fresh sliced mushrooms that I added to the sauce. The reduction took a little longer due to the liquid from the mushrooms but it was worth it in the end. I chose to pan sear the sea scallops 2 minutes per side, removing then returning them back to sauce immediately after adding the butter to complete their cooking. I let them stand about 5 minutes before serving over pasta with mini baguettes and roasted asparagus. LOVE THIS RECIPE * THANKS FOR SHARING!!
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Brown Sugar Smokies

Reviewed: Dec. 18, 2013
These are so amazing!! I have been making these for years but with a few slight variations. I cut my pound of bacon right through the package in half, dredging each piece through light brown sugar before rolling Lil smokies up and placing in 13 X 9 glass pan. Toothpicks can be used but are not necessary. sprinkle lightly with more brown sugar and a couple of teaspoons of ground mustard. Cover, refrigerate overnight. Before heating in 375 oven for 30-45 minutes, spoon liquid from the bottom of the pan over the smokies then sprinkle lightly once more with light brown sugar. A few minutes before removing from the oven, broil to crisp up the bacon.
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BBQ Steak

Reviewed: Nov. 16, 2013
Amazingly delicious! Thanks for sharing
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Shepherd's Pie

Reviewed: Nov. 16, 2013
As is, its a good foundation recipe. The first time I made it, it lacked the flavor I was hoping for so I improvised the second time. It was very flavorful with the following alterations; After draining the fat from the (2 LB) ground beef, saute 1/2 yellow onion diced, 2 diced celery stalks and 1 large minced clove of garlic. Mix together the soups, beef, saute and vegetables. Slice 8 oz FRESH mushrooms and 3 pats of butter to the bottom of the baking dish and bake about 5 minuted before adding the remaining ingredients. When mashing your potatoes, use milk & 2 Tbs butter instead of the water. A few minutes before removing from the oven, change the temperature to BROIL to brown the top of the potatoes. ENJOY!!
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Salsa Chicken

Reviewed: Sep. 10, 2013
Quick and delicious! I had 3 chicken breasts thawed and had tired of the overused chicken recipes in my recipe box so went searching. Glad I did. This one came together so quickly and turned out to be just what I was looking for tonight. I had already put the chicken in the oven for 20+ minutes but pulled it out and added the taco seasoning on both sides. I also drizzled enough chicken stock onto the breasts to wet them enough for the seasoning to stick. after 40 minutes of cooking (total) I added shredded mexican cheese and covered with foil to rest. I served with home made mexican rice and carrots. YUMMIE!!
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Barlow's Blackened Catfish

Reviewed: Apr. 27, 2013
CAUTION-HEED VENTILATION WARNINGS!! Open windows and turn on vent hood before cooking to circulate air. The searing process releases strong pepper fumes that will overwhelm you if you are not careful. I crave super-spicy food but this recipe was too much heat for me. I love the blend of spices, just needed to tone it way down so I cut everything in half. Also added paprika, equal inmeasurement to the other spices. Seared in olive oil, without brushing with butter first, for healthier alternative. I strongly recommend using "Good Seasons" dry italian salad dressing packet following thir directions but using extra virgin olive oil for the veggie oil. This dressing is great on fish even without the blackening seasons. YUMMY!! Thanks for the recipe!
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Steak Tip Marinade

Reviewed: Apr. 27, 2013
OUTSTANDING! I make the full recipe but only use half to marinade up to 3lbs of sirloin in a ziplock bag. I bottle the remaining half to use next time. The only thing I change is adding meat tenderizer as other reviews have suggested. Thanks, DOMENICI for sharing!!
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Feb. 27, 2012
Huge hit with the whole family. A new regular dish added to our menu. Thanks for sharing
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Peanut Butter Cup Cookies

Reviewed: Feb. 27, 2012
These were easy to make and delicious!
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Jam Thumbprints

Reviewed: Feb. 27, 2012
WOW! these are absolutely delicious! I made these for Christmas gifts this year and followed it exactly. I used blackberry and red raspberry preserves and couldn't keep my hands off of them. They were a huge hit with my neighbors as well. Thanks for sharing this amazing recipe!
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Oven Pot Roast

Reviewed: Feb. 27, 2012
I stumbled upon this recipe which is incredibly close to my mom's recipe I have been using for 30+ years. It is so quick and easy but the flavor covers that secret. The only difference in mine is that I use 1 can EACH of cream of celery and cream of mushroom soups, 1 full envelope of Lipton onion soup mix, 1 can of mushroom stems & pieces, and a couple of minced garlic cloves. I do pepper then brown the roast but have never done that in butter before so I might have to give that a try. I also don't dredge in flour or any seasonings anymore because I didn't find the flour added anything to the finished dish. Toss the potatoes and carrots in for the last hour of cooking (I prefer 275 degrees to improve tenderness) and it tastes like you have been slaving over this dish all day! I think I will also have to try adding white wine next time. Thanks for sharing this timeless fail-safe recipe!
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Kielbasa with Peppers and Potatoes

Reviewed: Mar. 13, 2011
I have been making this for years! I have a few suggestions to share. I have always used Idaho potatoes because they hold up much better than red. I also throw in a cubed sweet potato. About 15 minutes before serving, add red onions (1/3 cup chopped), red and green bell peppers (1/2 pepper each), garlic (to taste), pepper & sea salt. 5 minutes before serving, uncover and bump the heat up to medium high turning several times for releasing some of the moisture and crisping up the potatoes.
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Garlic Chicken

Reviewed: Jan. 5, 2011
I loved this! I did add some paprika to the dry mixture and I followed another suggestion by adding mozzarella in the last few minutes, served with pasta and sauce for a Chicken Parm dish. The whole family loved it.
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Flavorful Beef Stir-Fry

Reviewed: Nov. 17, 2010
I didn't really enjoy this. The flavor was bland and not one of my family wanted a repeat on this dish.
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Jasmine's Brussels Sprouts

Reviewed: Nov. 17, 2010
OH MY! Delicious!! even got my kids to eat them. Everything is better with bacon. Thanks for the recipe.
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Seared Sea Scallops

Reviewed: Nov. 17, 2010
delicious, when they don't get soggy. I have made this recipe successfully and, more often, unsuccessfully. Too inconsistent to rate 5 stars. I don't know...maybe it is the scallops themselves that are inconsistent. May never know.
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Holiday Brie en Croute

Reviewed: Nov. 17, 2010
Melt in your mouth delicious! Followed recipe to the letter but used Red Raspberry preserves and Craisins for a holiday appetizer. I was worried about baking for so long then letting it stand for an hour but that is the KEY to the success of the consistency of the dish was PERFECT!! Gone in SECONDS!
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Baked Teriyaki Chicken

Reviewed: Nov. 17, 2010
Absolutely delicious! I followed the recipe to the letter except for using foil to line the dish. This is a hit in my house of picky eaters!
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