Soup Loving Nicole Recipe Reviews (Pg. 1) - Allrecipes.com (13629508)

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Soup Loving Nicole

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Jan's Loaded Pizza Fries

Reviewed: Dec. 24, 2014
5 stars all the way! I almost felt guilty for something so tasty being so ridiculously easy. Notice I said "almost". The possibilities are endless here and this is such a great way to put something hot on the table when you have a whole bunch of other things going on. It doesn't get any easier than this and who doesn't like pizza? AND FRIES? Thank you WFDM for sharing.
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Chorizo Chili

Reviewed: Dec. 21, 2014
Just as the recipe submitter did, I too had to resort to what was in my pantry. That being said, I did not have a can of prepared chili so I used a can of chili beans, the whole can of tomato sauce, and extra chili powder in its place. I also used venison in place of the ground beef. Chorizo is so greasy that I recommend draining the meat mixture before adding it to the slow cooker. This recipe could very easily be done on the stove top as well if you needed dinner on the table in less than an hour.
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Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce

Reviewed: Dec. 17, 2014
I used bacon in place of the prosciutto and fresh asparagus in place of the frozen and those were the only changes made. I cooked my bacon first until it was nice and crispy, drained it on paper towels until cool, and then crumbled it into the ricotta mixture. It stayed nice and crisp during the baking step and was still crispy in the leftovers the next day. I stuffed my shells pretty full and there was enough for 18 shells. These turned out really good but there is SO much cheese in the filling that I think a marinara sauce would do this recipe more justice.
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Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

Reviewed: Dec. 15, 2014
This was different and tasty and I really enjoyed the enchilada sauce mixture. My only complaint is that the bacon got completely lost in the dish and I felt it was a waste of bacon. The next time I make this I will cook the bacon separately until it is nice and crisp, drain it on paper towels, and crumble it over the finished peppers.
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Loaded Queso Fundido

Reviewed: Dec. 14, 2014
I have only ever melted American cheese with milk in the past and clearly I have been doing it wrong all of these years. The chicken broth melted it into a perfect consistency without it burning all over the sides of the pan and it only took minimal stirring. I love mushrooms but they really seemed out of place in this recipe to me and so I left them out. I also left out the 8oz. of cheddar in the end. I had it but it just wasn't necessary and that is why I am giving this a 4 instead of 5 star rating. The consistency was perfect after the chicken was added and it would have been entirely too thick if the additional cheese would have been added. Overall this was delicious but I recommend eating in small doses due to the amount of sodium.
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Slow Cooker Jalapeno Popper Taquitos

Reviewed: Dec. 14, 2014
I used chicken breast out of personal preference but kept everything else the same. I really enjoyed the fact that these were baked instead of fried. The filling has tons of flavor but the end result is a little dry due to the fact that you can only put 2 tablespoons of it in each tortilla so that you still have room to roll. I also prefer the flavor of corn tortilla's over flour and I might try that next time even though I know corn will be a bit of a challenge to roll. If you love jalapeno poppers then this one is a must try!
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Lime Cilantro Cauliflower "Rice"

Reviewed: Dec. 11, 2014
I don't think you could really pass this off to anyone as "rice" but it was a great alternative with much more nutritional value and one I will make often. Cauliflower is a bit of a hassle to chop and deal with but I knew this going into it. I think it needs a dash of salt. That or use salted butter. Regardless, this was nice and a side dish that would work with many different things. Thanks for sharing and I will be making again!
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Pollo Adobado

Reviewed: Dec. 11, 2014
I made this as written right down to the very last syllable. This remained super tender but I felt it lacked in "Mexican" flavor and flair. The recipe calls for chicken breasts which make me think "boneless skinless" but later in step 5 it makes reference to the chicken no longer being pink at the bone. The type of chicken should be more clear in the ingredient list. All in all this was a great recipe but I do however feel it needs more spices to bring out the flavor. Super simple though so play around with it and adjust it to your liking...
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Spaghetti with Buffalo and Tomato and Basil Sauce

Reviewed: Dec. 10, 2014
Great recipe for those nights you are pressed for time. I didn't know of anywhere I could purchase buffalo meat in my area so I took advantage of the lean venison I had in my freezer. I read the other reviews beforehand and chose to use only 8 oz. of pasta and that was perfect. I did end up using extra herbs that I had on hand and adding mushrooms but the true highlight of the dish was the red wine that added so much depth to the jarred sauce. Try adding the wine the next time you make spaghetti and I dare say you won't have it any other way from then on out. Thanks for the great recipe Barilla!
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Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

Reviewed: Dec. 8, 2014
Gluten free elbows were not found in 2 of my local stores but gluten is not an issue with me so shells it was. I understand that boiling the sausage gives it the firmness to slice it but I have done that in the past in soups and ended up with spongy sausage so I chose to cut the sausage out of the casing, roll it into mini meatballs, and brown them in the skillet until I rendered enough fat to saute my mushrooms in. How can it get any easier than throwing the pasta in to boil for 4 minutes and then turning the stove off and letting it sit for 10 minutes?? Add some extra herbs/seasoning,top with parm, and you have yourself a winner here. Barilla beats all in the pasta world!
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Curly-Q Grilled Sausages

Reviewed: Dec. 7, 2014
Watch the video! My knife skill are questionable at times so I had hubby watch the video and cut these for me. I really didn't think we would like the barbeque sauce and to be honest, I only picked the recipe for the fun factor of it. Turns out I was wrong because we very much enjoyed the combination of the sausage and barbeque sauce. These were super fun and I plan on making them often in the summer.
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Creamy Scallop Chowder

Reviewed: Dec. 7, 2014
Made as written and the only change that was needed was to add more liquid and I chose to thin it with more wine. This was super simple to make yet it had such an elegant taste and appearance. If you like scallops, this is a 5 star all the way!
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Marinated Vegetable and Olive Salad

Reviewed: Dec. 7, 2014
I read all of the reviews before making this and chose to half the amount of dressing and it was perfect. I also did not use the MSG and didn't miss it. Other than that I made as written and this was a very pretty dish that work with so many things. I will definitely make this again!
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Slow Cooker Chicken Chili

Reviewed: Dec. 7, 2014
I added an additional can of cannellini beans because I really think this recipe needs more beans. The only other change I will make the next time I make this is that I will drain and rinse the black beans but keep the liquid from the tomatoes and one of the cans of cannellini beans. I ended up adding more chicken broth than the recipe called for and would have preferred the thickness of the bean liquid instead. Everyone has their own preferred thickness when it comes to chili though so use your own judgement there. This was super simple with no fuss and you really can't go wrong with this recipe.
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Mexican Stuffed Peppers

Reviewed: Nov. 20, 2014
It took me making another Mexican type stuffed pepper from this site to realize how much I appreciated this one and the simplicity of it. There is a lot of flavor here with little effort. I don't feel it serves as a main dish as some of the others do but it makes for a perfect tasty side dish to serve with your Mexican food. I plan on making this one again soon.
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Mexican Chicken Stuffed Peppers

Reviewed: Nov. 20, 2014
There was a lot going on in this recipe but oddly enough the flavors worked okay. What didn't work for me was the 2 hours and 10 minutes of time invested just to end up with a so so dish. Also, my chicken was nice and tender after it simmered in the beer but after the total cook time of 1 hour 50 minutes, it was completely dried out. I think this recipe has potential but as written I cannot give it more than 3 stars. Sorry.
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Popa's Simple White Chili

Reviewed: Nov. 15, 2014
I grew up on white beans and still prefer them over red and black to this day. I am also a big fan of green chilies so I knew with a quick glance of the ingredients that this was going to be a darn good chili. It seems a lot of people translate green chilies and green enchilada sauce into "too hot" but that really isn't the case in this recipe. Made as written this recipe was super simple, packed full of flavor, fuss free, and perfect for days you don't have much time to spend in the kitchen. Bonus is that it is friendly enough for the entire family yet more heat can easily be added to the individual bowl of anyone desiring more spiciness. Thanks for the great recipe bd.weld!
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Crispy Chipotle Roasted Smashed Potatoes

Reviewed: Nov. 9, 2014
I used baby golds and my oh my these were tasty! I tried to take a short cut by sticking the oil/chipotle mix in my mini food processor instead of digging out my blender but it never fully blended (my fault) that way. You could really taste the richness of the corn oil in this recipe and the amount of heat was perfect for us. I will be making these often...YUM
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Slow Cooker Chicken Pozole Blanco

Reviewed: Nov. 6, 2014
I've had Pozole numerous times but it never has done much for me. I've always thought it was because I'm not a huge fan of hominy but there is something about this recipe that changed my opinion on the matter. This was EXCELLENT! The only change I made is that I used the last of my Poblano pepper from the garden but it would have been just as good with jalapeno. This is one that needs no tweaking just don't forget the toppings. This will be my go to Pozole recipe from now on!
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Slow Cooker Chicken Tinga Tacos

Reviewed: Nov. 5, 2014
Tinga is one of our favorites and this one is the best on this site. There is only one flaw in this recipe and it is a big one in my opinion that might detour people from trying this and that is the "ready in" 10 hours 20 minutes. This has got to be a typo so please do not let it fool you. Plan for 4 hours max because this is all you need. Don't skimp on the toppings and I promise that you won't be disappointed!
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