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Hot Tamale Pie-Original by Chef John, Tweaked

Reviewed: Nov. 18, 2012
Awesome. Softened chopped onion, push out to side of pan, brown ground beef on one side before breaking up meat and following Chef instructions. Drained fat before step #4. Used garlic salt instead of salt. As others have done, instead of Salsa I used one can Rotel Original (10 oz), and approximately 6 oz Rotel Hot. (Let the Rotel liquid reduce a bit before following the directions as written.) A nice blend of spices with just the right kick. We are in Tamale Pie love. Thanks Chef John for a delicious dish!
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Hot Tamale Pie

Reviewed: Nov. 18, 2012
Awesome. Softened chopped onion, push out to side of pan, brown ground beef on one side before breaking up meat and following Chef instructions. Drained fat before step #4. Used garlic salt instead of salt. As others have done, instead of Salsa I used one can Rotel Original (10 oz), and approximately 6 oz Rotel Hot. (Let the Rotel liquid reduce a bit before following the directions as written.) A nice blend of spices with just the right kick. We are in Tamale Pie love. Thanks Chef John for a delicious dish!
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Turkey Rice Casserole

Reviewed: Dec. 20, 2010
Tasty. Substituted 1-lb of ground chicken, for the cubed turkey used 1/4 C of white wine in the sauce, increased the amount of listed vegetables & pimento. Did not have marjoram and oregano; so, used salt, garlic salt, and onion powder. (Sauted onion, fried ground chicken, seasoned, stir fried the vegetables with the chicken, adjusted the seasoning, and then mixed in the wild rice/long rice.) My husband loved the sauce. I liked it much better without the sauce. Next time I will add water chestnuts and set aside some of the dish to serve without the sauce for me, (maybe just a couple of teaspoons of shredded cheese on top without baking.)
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Slow Cooker Western Omelet

Reviewed: Dec. 19, 2010
Good and easy. I wanted to test this recipe, so we had breakfast for dinner tonight. I made 1/2 recipe, and cooked on low for 4-hours in my old, trusty 4-qt Rival Crock Pot. I used XL eggs, no green bell pepper, but otherwise followed the directions. (I would not want to cook this any longer than 4-hours with 1/2 recipe. Maybe just 3 1/2 hours.) Next time I will add the green bell pepper, use a spicy sausage instead of the ham, and other ingredients/spices. Also, I liked the review "Paperlady" made on 31 July 2008---good idea for breakfast burritos. This is a good slow cooker recipe that may be adapted to suit everyone's taste. Reviewers comments were helpful too. Thank you CSBCOKE for sharing your recipe!
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Buffalo Chicken Dip

Reviewed: Feb. 7, 2010
Yummy! We are watching the Super Bowl right now and polished it off. As my husband says, "that dip was goooood." Thanks for the recipe!!
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Tex-Mex Burger with Cajun Mayo

Reviewed: Sep. 13, 2009
Delicious!! Thanks for the recipe. Definitely a keeper!!
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Hot German Potato Salad III

Reviewed: Jun. 28, 2009
Delicious! Would be helpful to list the amount of potatoes by weight or volume. My husband and I really enjoyed this dish. I will definitely make this again. Thank you for this tasty recipe.
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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 9, 2009
As other reviewers suggested: Beef broth instead of water, double the dry Italian dressing seasoning packet. Delicious! Served on hoagie rolls, with onions, pepperoncini, provolone cheese. Melted cheese under broiler. Will definitely make again. Thank you for this tasty recipe!
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Delicious Black Bean Burritos

Reviewed: May 16, 2009
Easy fixing and really tasty! Tasted original recipe and it was really delicious. As suggested previously, added to the original recipe: 1/2 tsp chili powder, 1/2 tsp cumin, frozen corn, approximately 1/3 cup medium salsa, bumped up to a large fresh minced jalapeno, and Mexican blend cheese. My husband loved it. Yummy, keeper! Thank you for this delicious recipe!
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Crustless Spinach Quiche

Reviewed: May 15, 2009
This was really good. This was my first time making quiche, too lazy to make pie crust. Used swiss, added a little red bell pepper for color, some mushrooms, and water chestnuts for crunch. I know I should not be rating a recipe that I altered, but you can tell even without the extras this is a really easy and tasty meal. Thank you for the recipe!
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The Best Meatballs You'll Ever Have

Reviewed: Mar. 8, 2009
These are great! Made these spicy meatballs exactly as written, and we really enjoyed them. Served them with Marinara sauce (w/wilted baby spinach), and brown rice (w/Frozen black eyed peas, and bottled mushrooms). Cannot wait for the leftovers. Thanks for the great recipe.
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