snwbrd686 Recipe Reviews (Pg. 1) - Allrecipes.com (13723524)

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Meatball Nirvana

Reviewed: Apr. 24, 2013
I have made these meatballs at least 10 times, and stick to the recipe for the most part. The only thing I may change is that sometimes I will use turkey, beef, and add some sausage in too. But as far as the other ingredients, I don't change a thing. I triple the recipe everytime, so that I can freeze some...they are that good. Have always gotten rave reviews!
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 24, 2013
I followed other reviewers advice, and then changed some things based on what I had. It was delish, and the hubs agreed!!! I used a chuck roast, and seared all sides (it really does seal in the juices) In the crockpot I added baby carrots, onion, small red potatoes on top of the roast, and then poured the gravy over it all. For the gravy I used the pan I seared the roast in, and combined 1 can of cream of mushroom soup, and one can of cream of celery soup, ½ a packet of onion soup mix, 1/2 tbs. dried rosemary, 1 tbs of Worcestershire sauce, and 1 cup of beef broth. I cooked on high for 4 hours and low for 2 hours. It turned out SO tender, when I tried to take it out of the crockpot, it started to fall apart practically. The gravy was flavorful, and the vegetables were cooked perfectly. Will definitely make again!!
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Zucchini with Farfalle

Reviewed: Dec. 29, 2011
Delish! and a great vegetarian side dish!
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Golden Rum Cake

Reviewed: Dec. 22, 2009
I followed a suggestion in another review and used the Appletons Rum for the glaze since it is a bit sweeter. It turned out absolutely delicious! I will DEFINITELY be making this again!
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Juicy Roasted Chicken

Reviewed: Feb. 5, 2009
Like the other reviewers, I was a bit skeptical when I first looked at the ingredient list. I thought, how could this be the best chicken ever? There is nothing even close to a "secret ingredient". I following the recipe except used garlic salt instead of onion salt, and put 3 cloves of garlic in with the celery. When I first saw it cooking, there wasn't much juice around the bird, and I was thinking it was going to be dry. Boy was I wrong! I'm not sure if the salt on the outside is what does it (by causing the bird to retain moisture, similar the effect of brining) or what, but when I cut into the chicken, it was like the floodgates opened...all the juice was inside where it should be! It was the most tender, delicious chicken ever! This will be a regular in my dinner menu!
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White Cheese Chicken Lasagna

Reviewed: Jan. 19, 2009
The only change I made was I added sundried tomatoes....absolutely delicious!
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World's Best Lasagna

Reviewed: Jan. 19, 2009
This really is the worlds best lasagna! Worth the extra time and effort! DELISH!
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