Hapygrl Recipe Reviews (Pg. 6) - Allrecipes.com (13861124)

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Authentic Louisiana Red Beans and Rice

Reviewed: Feb. 19, 2011
Excellent flavor. Followed exactly except used canned beans (reduced water way down). Simmered in crock pot all day. We loved it!
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5 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 11, 2011
Well yeah its absolutely decadent! Please try as written before you change anything! It is a very rich, tasty dish.Obviously you don't have it every night, but yeah on the nights you do!
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7 users found this review helpful

Green Onion Dip I

Reviewed: Jan. 27, 2011
ok..needs to set overnight...not what i was wanting in a dip
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4 users found this review helpful

Rainbow Pasta Salad II

Reviewed: Jan. 26, 2011
This is exactly where to start...add green pepper chunks, onion, pepperoni, bites of sharp cheese, black olives..or whatever you like. Excellent and easy
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10 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Jan. 23, 2011
dont add sugar..totally unnecessary..everything else great..left potatoes whole..throw garlic in AFTER boiling potatoes just before mashing. steak seasoning is just about taste. I liked without. try with or without..leave potatoes chunky=rustic..everyone loved them,,1/2 & 1/2 is all about richness..good without... excellent with but hard to tell if added or not
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3 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Dec. 25, 2010
WATCH the TIME! My first time with prime rib. I had a 16lb prime roast. Brought it to room temp for 3 hours. I covered it with the exact seasonings listed adding chopped garlic. Covered it and roasted 15 min at 425, then reduced heat to 325 (using oven thermom) at the 3hr mark, I checked the roast with a thermometer and it was 150 already. too done for me. I let it set out tented for almost and hour because it was done too early. Rave reviews from guests but not what i like which is med rare. next time I will check at 2.5 hrs. good flavor and very tender, just too done for me.Update: roast uncovered. This years roast 13.5 lb took 1.5 hr to get to 120 deg...with additional .5 hr on counter tented with foil...perfect
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5 users found this review helpful

Pasta with Pesto and Scallops

Reviewed: Dec. 12, 2010
OMG I felt like a pro after making this! Great flavor.
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5 users found this review helpful

Chicken and Rice Casserole I

Reviewed: Dec. 10, 2010
Well, I dont know about the snob who said this was only for beginners. I made this just like it is written (use half a pkg of onion soup mix) and it was excellent. I have been cooking for 40 years and it was a great easy casserole!
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55 users found this review helpful

Sausage Gravy III

Reviewed: Nov. 28, 2010
This is the best. Added a sprinkling of cayenne pepper and used 1/2 & 1/2
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4 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 28, 2010
I added crushed garlic before roasting. Excellent!
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1 user found this review helpful

Garlic Shrimp Linguine

Reviewed: Nov. 15, 2010
This is so easy and good, you will feel like a pro after making this! I used a stick of butter, 1/4C white wine, 2Tbsp lemon juice, 4Tbsp garlic chopped, parsley, pepper salt to taste, 1lb Linguine. Toss with the pasta and add 2/3 C cheese toss again. Excellent!
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0 users found this review helpful

Italian Chicken Sausage Risotto

Reviewed: Oct. 19, 2010
I was hoping for wow and only got o.k. I followed it to the letter except used regular rice, as it was all I had. The consistency was right but the taste was salty and just not wow. Maybe I would make it again and vary the ingredients.
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7 users found this review helpful

Crab Salad

Reviewed: Sep. 26, 2010
I used imitation crab, used celery salt in place of the seed (about 1/4 tsp) added 1/2 C minced green onion and added about 1/8tsp granulated garlic, dash of dried dill flakes and juice of 1/2 lemon, along with the rest of the recipe ingredients..WOW WOW loved it
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2 users found this review helpful

Sausage Pasta

Reviewed: Jul. 20, 2010
I'm not sure what I did wrong, I think it was the quality of my frozen spinach, but this had a wet dog taste and smell. I'm thinking next time, no spinach, maybe zucchini or eggplant. We did eat it even with the odd taste.
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2 users found this review helpful

Grilled Romaine Salad

Reviewed: Jun. 21, 2010
I haven't made the entire salad yet, but I did make the dressing. At first I thought it just OK, but after it sat for a day, it was better. It gets very thick, so on the third day I added a splash of red wine, to thin. We really like it, and two very picky older eaters thought it was good.
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4 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: May 25, 2010
followed to a tee. good easy dinner.
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1 user found this review helpful

Quick and Easy Ketchup

Reviewed: Apr. 9, 2010
We ran out of ketchup and decided to try this. First of all this makes only about 3C, not 4C. I had to keep adding vinegar to get to he desired taste, probably about 1/8 -1/4C. Next time I will double the seasonings. Works O.K. for a substitute, but I will keep working on this to get the right flavors.
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5 users found this review helpful

Roasted Asparagus with Herbes de Provence

Reviewed: Mar. 18, 2010
Took this to a family dinner and everyone loved it. Simple and delicious!
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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Feb. 28, 2010
This is phenominal! I went one step further with the celery and cut the root end off, washed it well, covered it with salt & pepper and cut it in half and inserted it in the cavity! Great way to use the end of the celery!
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0 users found this review helpful

Chicken Scampi II

Reviewed: Feb. 17, 2010
I made this exactly as written and it was delicious. Everyone loved it. Make sure you slice the chicken in thin strips so it cooks evenly and doesn't have to cook too long. The second time I made it I added red peppper strips and broccoli florets.Serve with crusty italian bread and be free with the grated cheese.
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0 users found this review helpful

Displaying results 101-120 (of 127) reviews
 
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