Jex Recipe Reviews (Pg. 1) - Allrecipes.com (1353630)

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Creamy Cheddar Beef Enchiladas

Reviewed: Jul. 20, 2012
I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time. ----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!
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25 users found this review helpful
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Spinach Brownies

Reviewed: Jun. 10, 2012
These are pretty good. I think it would take some changes well. I love the texture and it's not soggy/eggy like a lot of egg-bake type dishes end up being. It would be fun to try with asparagus, artichoke hearts, different cheese varieties, etc. Thanks for sharing!
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4 users found this review helpful
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Slow Cooker Creamy Beef Stroganoff

Reviewed: Jun. 8, 2012
This was good (very basic, great base) as is, but also good and easy to customize. We made a few changes this time. We actually used ground beef to make it more appealing to our three-year-old. Browned the ground beef with water, worcestershire sauce, garlic, onions, pepper, and mushrooms in the crock pot for about 2.5 hours on high. Skimmed off about half the fat, then added the two cans of soup. Cooked about 2.5 additional hours o low, then added sour cream and 4oz of cream cheese. Very tasty!
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43 users found this review helpful
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Cheesecake Lemon Bars

Reviewed: Jun. 6, 2012
These are great! Very easy! I made them exactly as the recipe is posted, then topped with fresh raspberries and a little raspberry sauce. I cut into squares and made a treat plate for my husband to take to share at work. It was a hit! Thanks for the great recipe!! We will add it to our favorites for sure!
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9 users found this review helpful
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Slow Cooker Lasagna

Reviewed: Jun. 5, 2012
I was feeling extra lazy today so I figured I would give this a try. It came out GREAT! I browned the hamburger w/onion, garlic, etc. Then I added two, 24 oz jars of spaghetti sauce. I put a generous amount on the bottom and layered as directed. I ended up with 3 layers in a 5 qt slow cooker. Massive lasagna!! Very easy, super good!
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31 users found this review helpful
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French Baguettes

Reviewed: Jun. 4, 2012
Nice and fast recipe! I used my KA mixer for this as well. I made one large loaf instead of baguettes. Before shaping, I rolled it out a bit. Then I spread butter on it ans sprinkled with garlic powder, onion powder, oregano, and basil. I rolled it, shaped into a loaf and let it rise about 40 minutes. I do not use egg on any bread. When this came out, I sprayed the top lightly with olive oil using a Misto. SO YUMMY! A real dinner table treat!!
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3 users found this review helpful
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French Breakfast Puffs

Reviewed: May 28, 2012
Easy, fast, and yummy!! Love this recipe! This reminds me a little of what I crave (but don't get) from pancakes. Moist, light flavor, tender. Nice treat!
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4 users found this review helpful
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Oat Bran Bread

Reviewed: May 27, 2012
This bread is incredible! My entire family loved it, including my very picky 3-year-old. The texture is awesome. I added 1.5 TBS vital wheat gluten to the original recipe to preserve the life of the bread, only because we do not get through a loaf of bread very fast. In addition, I don't own a bread machine so I mixed and kneaded mine in my KA stand mixer with no problems. I proofed the yeast in the water and honey for 10 minutes, then added remaining ingredients and kneaded for about 6 minutes. I let it rise in a lightly oiled bowl covered with a damp cloth until doubled. I punched it down, shaped into a loaf, and let it rise in the loaf pan again until doubled as stated in the directions. Absolutely perfect! :)
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3 users found this review helpful
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Deb's Cloverleaf Rolls

Reviewed: May 27, 2012
These are so good!! Super easy and the oatmeal gives the crust a really nice texture. Based on the first reviewers experience, I let the dough rise 20 minutes in the muffin pan before baking. They were enormous! The tops actually touched side-to-side during baking. I will make these again and next time, maybe try letting them rise just ten minutes in the muffin pan before baking. Yummy rolls!! Thanks!!
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3 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Feb. 8, 2012
This is wonderful. I am actually kind of annoyed by how good it is. I am sort of an "old school" snob when it comes to cooking and went quite a long time without a microwave at all. I make traditional, stove-top brittle. I didn't even know this could be done in a microwave until recently. I saw this recipe and figured I would give it a try. It really came out nice! The color is beautiful and it is super airy. It's just really a nice candy. I omitted the salt and used salted butter. Reduced the peanuts by 1/2 cup. My microwave is 700 watts. I cooked peanuts, sugar, and corn syrup 6 minutes; added vanilla extract and butter and cooked 3 minutes; stirred in baking soda and poured onto a lightly greased baking sheet. Just perfect!! Thanks for the recipe!! : )
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3 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Mar. 13, 2003
We LOVE this recipe! Great flavor and well worth the additional kitchen time. We also utilized our crock pot as Tammy did and let the beef cook while at work. Just fantastic! Wish I could give you more stars!!!!
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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 13, 2003
I was impressed with the texture of this meatloaf but that was about it. I found it to be quite bland aside from the taste of ginger which I didn't find to be very appealing in meatloaf. I would use this recipe as a base only to achieve the nice texture again. It just need's something more.
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1 user found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Mar. 13, 2003
These are the absolute BEST biscuits!! I have never had a "bad batch"! I did find that letting the dough rest (in fridge) for a few hours result's in MONSTER high biscuits. These are fantastic as is but you can add seasoning or other ingredients. One favorite variation of ours is to add fresh choped chives, fresh minced garlic and butter flavored shortening in place of regular......TASTY!! :) If you have tried this recipe and had unfavorable results.....try again! You won't be disappointed!
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4 users found this review helpful

Texas Pork Ribs

Reviewed: May 11, 2002
We are from Texas and miss our favorite bbq places more than anything else. I have been searching for a good recipe like this to spring on my husband and have made them at least a dozen times in the last 2 months!! I used my own bbq sauce but that was the only alteration. We both agree this is the best recipe hands down!!! Thank you for sharing it with us.
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7 users found this review helpful

 
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