Ree Recipe Reviews (Pg. 1) - Allrecipes.com (13334925)

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Chicken Salad with Apples, Grapes, and Walnuts

Reviewed: Jan. 19, 2014
My go to chicken salad recipe now. Made over the holidays at parties and doing for football. LOVE it. Always a BIG hit. I make it as is, and I ONLY use green granny smith apples as the grapes and yogurt are sweet enough. After I prepare the salad, I split it in half and put walnuts in one half and no walnuts in the other half for non-nutters. I fill finger rolls, wraps and also fill lettuce leaves to appeal to different appetites. So delicous!
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Turkey Pot Pie I

Reviewed: Nov. 30, 2011
This was a great start. Consistency for me was perfect. Just enough "sauce"...veggies and meats...I added in some other veggies...but there was no FLAVOR! That was my only problem! So I'm saving this and will remake and rework the spices. Thank you for the recipe. =)
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Ultimate Twice Baked Potatoes

Reviewed: Dec. 21, 2010
Very well put together. I've always mixed my additions in. Note: be daring and change up your cheeses! Other cheeses are great, too! I get blocks of cheese versus the easy to rely on bagged shredded cheese and shred my own. Topping with Paprika makes a nice pretty appearance.
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Twice Baked Potatoes I

Reviewed: Dec. 21, 2010
I make these all the time with various alterations to accompany the main dish the best. I start with this basic recipe but consider mashing the cheese INTO the potato as well as on top. You will have that flavor baked in throughout the potatoe. Also, consider changing cheese. Cheddar is always good, but change it up. I like to use Monterey Jack, and sometimes combine both. Alternatives, as in mashed potatoes are cream cheese or sour cream. I like both and alter to whatever I have on hand, and sometimes light cream. Garlic powder is a nice alternative. And of course, bacon bits and/or chives. Lastly, I always sprinkle Paprika on top before I bake. YUM. Note: baked potatoes do take a long time, you can cut it by nuking your patatoes for a few mins before baking. NOT TOO LONG! A couple minutes is all you need. I always do this. They come out fantastic and the potato texture isn't sacrificed.
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Chicken Cordon Bleu II

Reviewed: May 11, 2010
LOVED LOVED LOVED this! Loved the wine sauce. Have made twice and have done as earlier person reco'd and did 1/2 butter and 1/2 olive oile - fantastic. Also added basil on the 2nd - I'm a basil-holic. So good. Didn't add basil the 1st time, still so great. This is a saver for sure! YUM YUM YUM!
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Homemade Crispy Seasoned French Fries

Reviewed: Dec. 22, 2008
Very good. Very crunchy. I was wondering if a beer batter would also work - and I saw another reviewer tried the same so I will also next time. I used my deep fryer and fried in bunches. I also did a batch of seasoned and one not. Both were dalish! Thanks for the recipe.
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Drunk Dogs

Reviewed: Nov. 30, 2008
We've had this recipe in our family for years. What we do is equal amounts of ketchup or BBQ sauce, whiskey (Captain Morgan's is great, too!!!), and brown sugar. Heat over low for about 45 minutes until the sauce is THICK THICK THICK!!!! Then, add cut up dogs or cocktail franks (kielbasa, little smokies are good, too) and cook over low stirring frequently for about 2 hours. Sauce should be VERY THICK. This dish is always empty at every family gathering.
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