AvonelleRed Recipe Reviews (Pg. 1) - Allrecipes.com (13441359)

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Noodles Alfredo

Reviewed: Jan. 1, 2013
I first made this a month ago, and the only things I changed were to use twice the amount of heavy whipping cream while keeping the butter amount the same, adding in a teaspoon of garlic powder, and a handful of mozzarella cheese. Also, since shredded parmesan doesn't always melt nicely and smooth, once it's hot and the mozzarella has melted, I pour it into my BlendTec blender and give it a few pulses. This smooths it out very nicely. Be careful to hold the lid on with a dish towel covering your hand as you do not want to accidentally burn yourself. It is excellent. My kids loved it. I pair it with homemade breadsticks, and we all love dipping the breadsticks into the sauce. We are having it again tonight. Yum! Thank you for the recipe, WILDFLOWER12!
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Absolutely Ultimate Potato Soup

Reviewed: Dec. 11, 2012
I love this soup! I've made it several times now, and it's always been a huge hit with everyone. In fact, I am making it tonight, but will leave out the bacon (use the bacon grease still) and add a can of cheese soup near the end to make it cheesy potato soup. Oh yum. Making some homemade breadsticks to go with.
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Jan's Pretzel Dogs

Reviewed: Feb. 11, 2012
This was good. The only thing I am going to suggest is that you add the baking soda to the water before it boils. I added it after it boiled, as the recipe stated, and it was like a volcano. The whole pot of water erupted all over the stove top. I had a huge pot, too, and there wasn't too much water. It just 'blew up'. Fortunately, I wasn't burned.
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Easiest Peanut Butter Fudge

Reviewed: Dec. 22, 2009
Like a lot of others, I used 1 cup peanut butter, 2 cups brown sugar, and 3 cups confectioner's sugar, and this turned out wonderfully! I have NEVER even LIKED fudge, and I thought this was good!
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Cranberry Macadamia Bark

Reviewed: Dec. 14, 2009
Wow. Can't believe something so simple and easy to make could be so GOOD! I just finished making this, and instead of cooking the confectioner's coating on the stove top, I simply microwaved it for 90 seconds on high. I added slightly more nuts and cranberries because my confectioner's coating came in a 24 oz package, so I used all of that, and upped the other ingredients to match. Took just a few minutes, then about 20 minutes in the fridge to cool, and it was hard and ready to break into pieces. Thank you so much for this wonderfully easy recipe. I am making tins of candy and cookies for the kids' school teachers, and this is part of it.
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Grandma Ople's Apple Pie

Reviewed: Nov. 19, 2009
Made this pie tonight. Takes very little time to prep for it. I did add cinnamon simply because I LOVE cinnamon, but did not otherwise stray from the recipe. Can you say PERFECT? It was awesome! My daughter ate it up like it was candy. I am going to make it again at Thanksgiving, but use just slightly less sugar (on a diet). Wonderful recipe. Thank you so much for posting it. Sure to keep this as a favorite go-to apple pie recipe.
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Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 6, 2009
This is the best chili recipe I have ever tried! I loved it. I used all of the ingredients listed, but only had one pound of pork tenderloin, so after it cooked for a few hours, I added some store-bought frozen beef meatballs. I also added 1 can of hot Rotelle tomatoes. It was a bit too spicy for my son, but my daughter and I loved it. Next time, I will use the mild Rotelle so my son can enjoy it with us.
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Chicken Pot Pie IX

Reviewed: Sep. 20, 2009
My daughter and I LOVE this recipe! We did, like many of the other reviewer's, make some changes, but oh, was it ever so scrumptious! I brushed an egg wash on the bottom crust and baked it for about 10 minutes before putting the filling in. I also added 1/4 tsp of poultry seasoning and 1/2 tsp of garlic salt. I added one whole can of cream of chicken soup to the 'gravy', and 1 cup of diced potatoes when boiling the chicken. Like some other people said, the pot pie can get dry, so my advice is to mix all of the boiled chicken and veggies in with the sauce BEFORE you put anything into the bottom crust. If you don't do that, you will find it difficult to mix it all in together in the crust, and you will have a lot of leftover sauce. The sauce will cook in to the bottom crust, so make sure you add as much of it as you possibly can fit, so you have a nice and juicy pie. I used a regular store bought deep dish pie crust for the bottom crust, but for the top, I went with puff pastry, and brushed an egg wash on that. It was wonderful! My daughter went back for seconds. Make sure you only make enough to eat for one meal. My daughter said it didn't taste anywhere near as good reheated as it does when first cooked, because the crust gets soggy and that is not recoverable. You can double the recipe and put half of it into a container or freezer bag and freeze it, then thaw it out when you next want to make a pot pie, pour it into your prepared crust, and have a nice hot meal with
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