YatCajun Recipe Reviews (Pg. 1) - Allrecipes.com (13521688)

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Juiciest Hamburgers Ever

Reviewed: Oct. 11, 2013
It was nice and it was moist, but it didn't have any real flavor and I added onion, doubled the worcestershire and the cayenne. I used Italian bread crumbs and I wish I hadn't because it left me with the impression of meatloaf. I think if I had gone with the plain bread I wouldn't have been reminded of meatloaf. I would recommend this to someone who isn't used to highly flavored spicy foods. I will use this one again, but I'm going to have to play with it because I need more flavor.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 14, 2012
Needed a good recipe for a rolled sugar cookie fast and found this one. IaAdded the extra sugar and two tsp of extract as suggested by other reviewers and was pleased with the results. Nice cookies; everyone had compliments!
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Chicken Cordon Bleu II

Reviewed: Mar. 12, 2012
Excellent and easy. I've made this a couple of times and have only tweaked it a bit. I browned the chicken in 1/2 butter 1/2 olive oil and lightly salted the meat before adding the cheese, ham and flour mixture.
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Easy Meatloaf

Reviewed: Jan. 5, 2012
This is a very easy and very basic meatloaf recipe. It was alright, but we like our food spicy, (meaning flavorful not peppery), so this was very plain to our taste. I would have preferred that the recipe had given an amount of salt and pepper instead of "to taste." I can't taste raw meat to see if there is too little or too much salt and had to hope I added enough. I tweaked the sauce based on what others have suggested and found it to be very nice.
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Spinach Stuffed Chicken Breasts

Reviewed: Mar. 22, 2010
To be honest I would have given it 3 stars, but it was easy to make and that counts for a lot in my book. It wasn't the best thing I've ever had, but I thought it was good and will make it again and again.
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Jan. 15, 2010
I added my usual onion, celery, and bell pepper combo adding up to about 1/2 - 2/4 cup in total and used some Dubliner cheese because it was there in the fridge. This is the best meat loaf I've had in forever!
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Tom's Blackened Seasoning

Reviewed: Aug. 18, 2009
Too heavy on the thyme for me. Frankly, I just don't care for it.
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Slow Cooker Chicken Creole

Reviewed: Jul. 22, 2009
As a native New Orleanian I just couldn't make this without fixing it so that it would be more like Creole and not just chicken in tomato sauce, so I added some ingredients that are in a classic Creole sauce, (well ignoring that it's not shrimp, but chicken). I cut up the chicken into small pieces, used 28oz of crushed tomato in a can instead of the stewed tomatos, added 1/4 - 1/2 c dry white wine, abt. 5 dashes of worcestershire sauce, abt. 8-10 dashes of hot sauce, and a pat of butter. I omitted the mushrooms, and jalapenos, (not Creole). It's still not a true Creole sauce, but it's decent to put over rice and serve to the family or close friends as long as I don't claim it's Creole. BTW a true Creole sauce takes a million ingredients and half of your day, Creole is the fancy New Orleans style of cooking and almost always has some kind of sauce. Cajun cooking is more country fare and can usually be made in one or two pots. Cajun cooks had a farm or a boat to tend to and didn't have time for fancy dishes, unlike the wealthier people in the city.
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Colleen's Slow Cooker Jambalaya

Reviewed: Jul. 22, 2009
It has good flavor, and would have gotten another star except for that fact that it is NOT JAMBALAYA. Jambalaya is rice cooked in a liquid until the liquid and it's flavors are absorbed by the rice. New Orleans style jambalaya has tomato making the rice a redish color, while Cajun jambalya is brown. This dish is more of an etouffee, (stew), but without using a roux. A good dish and extra points for using the trinity, just not a jambalaya. BTW: I'm reading where people think jambalaya is soupy! Jambalaya is not soupy, if it is you are doing it wrong! (Some non-Louisiana natives must have came up with that concept.)
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