Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (13700210)

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Blueberry Crisp II

Reviewed: Dec. 6, 2014
Wow! Fabulous idea and I love mayo. I will admit that mayo sounded a bit odd but I will never ever ever use a new crust again. We have since made it with all kinds of fruit and like it best with cherries or a mixed berry blend.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 19, 2010
If you actually use a rotisserie this will be the best chicken you have ever had. I gave it four stars because as is it is a little dry so we decided to put it in the rotisserie the next time. Just omit the onion and stick in the rotisserie @ 15 per pound, you will absolutely love the results (if you have a rotisserie).
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Angela's Awesome Enchiladas

Reviewed: May 4, 2010
This is as good as it gets for enchiladas. We are a picky family and all of us loved this recipe. The only change I made was adding black beans and not using black olives. We also add extra green onion. This is what I make if I am having guests for dinner, I just double the recipe and make 2 trays.
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Slow Cooker Beef Stroganoff I

Reviewed: Jan. 16, 2010
Made the first time with no adjustments and it was missing something. Second time around I added half a packet of dry onion soup mix, dissolved 1 beef bouillon cube in the water, and last I added a large spoonful of sour cream at the very end. WOW! It took from kind of boring to the best thing I have ever eaten and I am a chicken fan. Got to try this with changes and it will knock your socks off.
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Slow Cooker Salisbury Steak

Reviewed: Mar. 5, 2009
I gave this recipe 4 stars because the first time I made it I followed the recipe exactly and it was too salty and I wasn't fond of the cream of chicken flavor. The second time I made it, it was fantastic and now my favorite dinner. To make this a 5 star recipe I used a packet of brown gravy mix instead of au jus and substituted low sodium beef broth for the water, I also used low sodium cream of mushroom soup instead of cream of chicken. I used 4% fat beef and it held together very well, you could even use 7% fat. This was soo incredibly good the second time around with the alterations made.
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Cindy's Pumpkin Pie

Reviewed: Jul. 10, 2008
This is the best pumpkin pie I have ever made! The only adjustment I made was that I didn't have ginger, so instead of 3 separate spices, I used 1/2 tsp. of pumpkin pie spice and 1/2 tsp. cinnamon. To prevent my crust from burning, I put the foil on before sticking it in the oven and removed it about 15 minutes before it was done to give it a golden crust. After the first time, I figured out it was easier to put foil on when it was cool instead of the last half hour of baking when it was already hot. The only mistake I made on this recipe was cutting it in half to make only one pie! There is only 3 people in my house and it only lasted about 12 hours. I am baking my second one right now.
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