Martha812 Recipe Reviews (Pg. 1) - Allrecipes.com (13719393)

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Easy Creamy Chicken Casserole

Reviewed: Aug. 14, 2011
I've been making a variation of this casserole for years. I use bone in breast and thigh meat for more flavor and add cooked pasta.
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9 users found this review helpful

Italian Chicken Marinade

Reviewed: Aug. 2, 2011
I've been using italian dressing as a marinade for years. It is especially good on country pork ribs in the slow cooker. Yum.
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4 users found this review helpful

Slow Cooker Sauerkraut Pork Loin

Reviewed: Jun. 19, 2011
This was delicious! Pork and kraut taste great together. Also try kraut and pork spareribs. Pour half of kraut in slow cooker, cut ribs apart and add, then pour in the rest of the kraut and about a cup of chicken broth. Let it cook until the ribs fall off the bone. Sooo good!
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46 users found this review helpful

Crackers a la Yvette

Reviewed: Oct. 18, 2010
I've been making these for years and the only seasoning that isn't listed here is garlic powder- I wouldn't make these without it. I've been making these for years with oyster crackers or the mini Premium brand saltines.
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12 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Aug. 13, 2010
Authentic enchiladas are made with corn tortillas and do not have any type of soup. While this dish is okay, it should be called a mexican casserole.
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18 users found this review helpful

Classic Tuna Noodle Casserole

Reviewed: Mar. 17, 2010
Try a can of cream of mushroom soup instead of celery soup, add one half to 3/4 c. cup cubed velveeta cheese. The cheese makes a difference! I don't measure my noodles, but I usually end up with close to four cups of noodles.
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5 users found this review helpful

Sausage Gravy III

Reviewed: Mar. 7, 2010
Have been making this for years. I usually make it the night before so the sausage flavor can mesh with the gravy. Just pop in the microwave and pour over biscuits. (after reheating, check the thickness- you may need to add a tbs or two of water.)
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2 users found this review helpful

Southern Peach Cobbler

Reviewed: Mar. 4, 2010
I've been making this recipe and receiving complements on it for years. If using canned fruit, I first use heat and corn starch to thicken the syrup. Add a pinch of cinnamon and a couple of tbs. of brown sugar to the peach filling. The brown sugar/cinnamon makes the peach filling. extra rich. For fresh fruit, in a pot and on medium heat add 1/2 to 1 c. of water and 1/2 to 1 c. sugar to fruit (adjust by taste- different fruits will require more-less sugar and adding more-less water). Bring to boil, stir until filling thickens a little, and cool before pouring over batter. Fresh blackberry cobbler is also a winner at my house.
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16 users found this review helpful

Roasted Vegetables

Reviewed: Nov. 11, 2009
I roast veggies all the time- it caramelizes which makes the flavors more intense compared to cooking any other way. Try adding grape or cherry tomatoes (cut in half) with or without the balsamic - The flavor they add is amazing.
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5 users found this review helpful

Great-Grandmother Steinbeck's Johnnycake (Cornbread)

Reviewed: Nov. 1, 2009
When making true southern cornbread, using a pre-heated, oiled (two tbs.) cast iron skillet makes a big difference. When you pour the batter in, it sizzles and forms a nice crust as it bakes. Yum.
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4 users found this review helpful

Guacamole Deviled Eggs

Reviewed: Aug. 8, 2009
TIP: To keep guacamole from turning brown so quickly, sprinkle "Fruit Fresh" fruit preservative in and stir. You'll find it in the canning section of the market. Your avacado will turn brown eventually but this will help extend the green for 12 - 24 hours.
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8 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Feb. 15, 2009
I have been making Chipped Beef for years and I learned from watching my mother. I don't use a written recipe but I use the dried beef in the jar. I cut the beef into small pieces and saute it in the butter a few minutes so that the beef flavor escapes into the butter and then I add the flour and milk. You can also add a small amount of beef bullion granules. This recipe is even better if you make it the day before you plan to eat it! Great comfort food!
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9 users found this review helpful

 
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