AddyK Recipe Reviews (Pg. 1) - Allrecipes.com (13334982)

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AddyK

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Red Enchilada Sauce

Reviewed: Nov. 4, 2010
Yum! I made this sauce exactly as is, except I used chicken stock instead of water. Oh my goodness!!! My husband, who typically does not like most enchilada sauces went nuts over this! After the sauce simmered for a half hour, I pureed it with my immersion blender to make it smooth and creamy and it was perfect. For my enchilada filling, I sauteed some onions and garlic and added left over shredded/roast chicken meat. To give it flavor, I added several spoonfulls of my enchilada sauce. I dipped corn tortillas in the sauce, placed the filling in, rolled up and placed in a baking dish that had the sauce on the bottom and topped my enchiladas with the remaining sauce. Perfection. I will never attempt a different red enchilada sauce again. I found the best!
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Sauza®-Rita

Reviewed: Jul. 22, 2010
This is truly the MOST delicious margarita I have ever made. I have been making this for about 3 years and I do everything as is, except: I do not mix in the water and after I pour the mix over ice, I top each glas with a splash of club soda for some effervescence. Delicious and refreshing. You may want to add the water for a not as strong drink mix. But, I love the tart lime and stronger drink!! YUM!
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12 users found this review helpful

Asian Lettuce Wraps

Reviewed: Mar. 8, 2010
Oh My Goodness! What a nice treat to be able to have restaurant tasting Asian food in my own home!!!! My husband wanted to make these for me with some store bought Miso soup. The only thing he did different was: minced a boneless/skinless chicken breast into very small pieces and saute in oil/sesame oil in the wok. Also, he used fresh ginger rather than the pickled. Lastly, he did use the chili sauce. I have to say, that was the best part of it. It gives the sweet heat (these are not too spicy, don't worry) that really takes these wraps over the edge! I topped mine with the crunchy rice noodles...YYYYUUUUMMMMYYY!!!
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Baked Potato Soup V

Reviewed: Jan. 9, 2010
Love, Love, Love potato soup! Espescially with all of these added goodies. However, I have always used a chicken stock and fat free half-n-half mixture. It cuts fat, but I still use a butter/EVOO mixture w/ flour to thicken and I promise you cannot tell a difference. Also, another trick I use (which some of you may cringe about) are using frozen cubed potatoes instead of prepping the taters myself. Again, I promise no one will be able to tell the difference. I just thaw them (or even microwave them for a few minutes) and then saute' them for just a bit w/ some garlic and onions. Then sprinkle flour and add liquids. It helps in the thickening process! A great bowl of comfort!!!
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4 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 10, 2009
OK PEOPLE!!!!! Just make them...you know you want to!!!!! I have been making these for a few years as little extras in a decorative chinese takout container or wrapped in pretty cellophane for "thank you" gifts, in a Christmas basket and football parties (and of course for myself)! There is NO easier and more delicious way to get that awesome turtle taste. I know candy making is an intricate art. One that I am not so great at, which is why I enjoy these...they make me feel like I am doing something so great, when it is soooooo easy. Oh, and I always get the same statement from everyone I give these to: "Your going to bring those candy turtles aren't you?" Worth your while!
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Buttery Soft Pretzels

Reviewed: Sep. 21, 2009
You will never need another recipe for soft pretzels again, honest!!!! These have the great flavor of the mall pretzels. So delicious. I just rolled mine out into long pieces of dough and chopped into small nuggets. Yum! Oh, byt the way, I have baked these at 450 degrees and 425 degrees to see which is better and mine were more soft and golden baked at 425, but that is my preference. Oh, and I also only used 4cups plus a large pinch of flour so they weren't too dry. Great recipe!!!!
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Easy Lemon Cookies

Reviewed: Apr. 30, 2009
If you love lemony sweets, MAKE THESE!!!! So simple and beyond delicious. Very moist. I am one of those people who loves to play around with recipes and change them, do not do that with this. It is perfect as is!
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Beer Pancakes

Reviewed: Feb. 3, 2009
Yummmmmm! I just got done having these for dinner and I am with the previous review, mine did not look like the pic but tasted great. I used Miller Lite and started by cooking them in a large (high-sided) skillet and they looked so weird. I quickly switched the skillet out with my stove top griddle and they were so much fluffier! Also, I added a tsp. of vanilla on accident, as I assumed the recipe called for it and wasn't paying attention, but it was great. They were sweet but not too sweet. Just right. I will definitely use this as my staple pancake recipe from now on.
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Basic Chicken Salad

Reviewed: Feb. 2, 2009
Ok. I have made this recipe several times and it is just right. It is the great base for whatever you like to add to chicken salad. I have to add my one (but very important to me) change. It makes a world of difference when you use a deli rotisserie chicken instead of a cooked chicken breast. It is very worth it and most grocery stores offer them on sale and cold the day after they are roasted. Happy Cooking!
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