MHoldren Recipe Reviews (Pg. 1) - Allrecipes.com (13416174)

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MHoldren

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Kickin' Spinach

Reviewed: Mar. 7, 2012
I cannot say enough about this recipe. My boyfriend is hard-pressed to eat vegetables so when he said he liked collard greens I looked up this recipe. It was a smash hit. I said I was glad he liked it and he replied, "Really? It's cooked in bacon. You can't go wrong with bacon." I wanted mine to be a little healthier so I cooked a separate pan using just olive oil instead of bacon grease. Mine turned out excellent as well.
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Angela's Awesome Enchiladas

Reviewed: Jan. 26, 2011
Slow simmering brings all the flavors together nicely. Works great for chicken or beef. I make my own enchilada sauce. If you're looking for a good one try the recipe for creamy green chile sauce.
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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Jan. 26, 2011
This rating is for the sauce. I use a different recipe for the enchiladas. Wonderful flavor blend of creamy and spicy.
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Slow Cooker Turkey Breast

Reviewed: Jan. 26, 2011
Great for turkey or chicken. I add about a cup of chicken broth.
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Slow Cooker Italian Beef

Reviewed: Jan. 26, 2011
Loved it! What a simple idea. Slap some cheese on there and put it on a toasted bun and yum. Good for lunch the next day too.
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Kickin' Collard Greens

Reviewed: Jan. 5, 2010
I cannot say enough about this recipe. My boyfriend is hard-pressed to eat vegetables so when he said he liked collard greens I looked up this recipe. It was a smash hit. I said I was glad he liked it and he replied, "Really? It's cooked in bacon. You can't go wrong with bacon." I wanted mine to be a little healthier so I cooked a separate pan using just olive oil instead of bacon grease. Mine turned out excellent as well.
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Shepherd's Pie VI

Reviewed: Jan. 5, 2010
The only change I made was adding some left over peas I had in my fridge. Next time I think I'll add some additional flour and broth to add more of a gravy to the pie. Great recipe!!! The boys ate until they were in a food coma. One of them remarked, "I know I shouldn't have another helping. But I can't help myself. It's SO good."
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Roasted Okra

Reviewed: Jan. 5, 2010
The only change I made was using different spices. This recipe was great for getting rid of the "slimy" reputation of okra and allowing it to be appreciated for the tasty vegetable it is.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Dec. 16, 2009
Wonderful flavor. I would suggest sautéing the onion with a little garlic and adding the salt and sage. Be sure to drain well if using oil instead of cooking spray. For a spicier version try adding about a half cup of salsa. This also adds a bit of texture. The best part of cooking in the slow cooker is there's no need to drown the meatloaf with ketchup because it's dry. This comes out very moist so the ketchup/Worcestershire topping is a perfect enhancement to the flavor of the loaf without drowning it out. If you are short on time though, form into a loaf and cook for about 1 hour at 350. For a leaner result, form into a loaf and place on a broiler pan. This will allow the fat from the beef to drain off. And I don't know how it works, but if you coat the sides and top with egg it helps keep moisture in and provides crispy edges.
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Apple Pie by Grandma Ople

Reviewed: Dec. 16, 2009
This was a great basic frame recipe. I read others' suggestions and they were very helpful. I would suggest adding part or most of the syrup to the apples before putting on the top crust especially if all the sugar has not dissolved. (I had trouble with the brown sugar.) Also a variety of apples gave a very unique and exciting flavor to the pie. I used 2 granny smith, 1 red delicious, 1 golden delicious, 1 fuji and just for fun an Asian pear (aka - apple pear or sand pear). I also made my own crust (Miracle Baking Powder Pie Crust found here). This pie was so rich, just a sliver was plenty. If you've never tried it, top with a slice of sharp cheddar, melt it. Fabulous.
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Miracle Baking Powder Pie Crust

Reviewed: Dec. 16, 2009
I used 1/2 butter and 1/2 lard and also substituted vodka instead of water for an even flakier result. Great starting point recipe though.
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