Soup Loving Nicole Recipe Reviews (Pg. 2) - Allrecipes.com (13629508)

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Nene's Jalapeno Hot Fries

Reviewed: Jan. 3, 2015
These were excellent! The only change I would recommend is cutting way back on the oil. That or skip the first step altogether and just drop the potatoes in the deep fryer and place them in the skillet and start at step 2. There is plenty of jalapeno flavor throughout the dish so I do not think the jalapeno chili oil is even necessary. You won't miss it. I am very impressed with the way these turned out and I will make these time and time again. SO flavorful but not overwhelming in the heat department.
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Sloppy Junk

Reviewed: Jan. 3, 2015
As written I can only give this a 3. I love me some bacon but an entire pound would have been entirely too much. I used 4 pieces and instead of adding it back to the ground beef mixture, I chose to keep it out and then just crumble a piece on top of each sandwich. To cut back on some of the heaviness I also did not add 4 slices of American cheese but used the shredded in a bag and again sprinkled over each sandwich rather than adding to the pot. Not a pretty dish and not one you would serve to company but if you find yourself with leftover ground beef and in a pinch to get hot food on the table then go for it!
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Weenie Soup

Reviewed: Jan. 3, 2015
Not really a soup for an adult but I think it is great for kids that already eat tomato soup and hot dogs. Can tomato soup and packaged hot dogs are what they are so if you are expecting something more flavorful, herb-y, and fresh tasting then you are going to have to add it. No brainer in my book. Try having some fun with the hot dogs by making an octopus or a hot dog man to serve on top (see hot dog men recipe on this site). The kiddo's seem to always get a kick out of them.
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Chicken Zoodle Soup

Reviewed: Jan. 2, 2015
Chicken Noodle has always remained my favorite soup but I realized it is due to the rich broth, carrots, celery, and onion combo and not really about the noodles. LOVED this! It was the zoodles instead of noodles that bumped this one up a notch over chicken noodle. Thanks for sharing bd.weld!
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Supa-Dupa Egg Sandwich

Reviewed: Jan. 2, 2015
Venison is the leanest "ground beef" I know and that is what I used. I had sliders in my freezer that were already formed into patties so I used 2 of those in place of one large patty. I also used mustard in place of the ketchup and mayo out of personal preference. I see other reviewers complained of too much going on under the bun but really it is all of that going on under the bun that makes this supa-dupa! We enjoyed these very much. The one complaint I have is that 1 egg kind of gets lost under 2 slices of cheese and 2 slices of ham and the egg is supposed to be the star of the show. The next time I make these I will only use 1 slice each of the cheese and ham.
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Virgil's "Top Secret" Pork Chop Marinade

Reviewed: Dec. 28, 2014
Super easy, super juicy, and oh so tender. I am not a huge fan of pork chops but nobody would have ever guessed that if they would have seen how quickly I inhaled these. I plan on using this on the venison and wild duck in my freezer. Thanks for sharing duboo!
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Red Cabbage with Caraway

Reviewed: Dec. 28, 2014
I made as written and this was super simple however I feel some of the flavor gets lost in all of the water. Next time I will boil the cabbage in the water and caraway seeds for 20 minutes, drain, and then add the oil and vinegar in the last 10 minutes. This recipe pairs nicely with pork.
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Easy Creamy Artichoke Dip

Reviewed: Dec. 28, 2014
If you like artichokes and hummus then you should most definitely give this one a try. Super simple and packed full of flavor. I originally served this with a wheat cracker and I used raw veggies the second go around. Both were good but I thought the crackers were better. I honestly thought the Parm would make this entirely too salty but it did not. With that being said, I think tortilla chips would work very nice.
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Chungles Pasta

Reviewed: Dec. 28, 2014
Made as written except that I couldn't find smoked mozzarella and used regular. The olives seemed to overpower in this dish to me and I love olives. There is so much tanginess in the capers that I think regular black olives would be better. If you like capers and olives then you should give this one a try. I do recommend adding some fresh parsley or basil as a garnish.
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Japanese Onion Soup

Reviewed: Dec. 27, 2014
I read the reviews before making this and decided to make the following changes based off what I read. 2 quarts equals 8 cups so instead of using 8 cups of water, I used 2 cups of water, 4 cups of chicken broth, 2 cups of beef broth and then I left out the beef bouillon. Shiitake's are hard to find in my area and not affordable so my intention was to use all portobello's but my store was fresh out of them forcing me to use button mushrooms. Hard to rate since I did not make as written but I honestly think some of the water needs replaced with more flavorful liquid.
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Japanese Salad Dressing

Reviewed: Dec. 27, 2014
I found a similar recipe on a different site and decided to do a combo of the two. For the oil I used peanut oil instead of the vegetable oil and I used lemon juice instead of lime. I did not make as written so it is hard for me to rate this recipe but the one thing I think this recipe is missing is vinegar. I replaced some of the soy sauce with rice vinegar and it came out spot on to what is served at our favorite Japanese Steakhouse.
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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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