Tracy Recipe Reviews (Pg. 1) - Allrecipes.com (13899200)

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Oven Scrambled Eggs

Reviewed: Sep. 11, 2014
recipe is divine! I do whisk mixture one time through the second baking, and bake about 20 minutes on that second baking, to insure eggs are done.
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Blueberry Zucchini Bread

Reviewed: Aug. 10, 2009
The bread is delicious in-and-of-itself, and truly does not need the "topping" suggested by other reviewers. However, if you choose to add the topping, a word of warning . . . the batter fills these mini-loaf pans to the very top, and the bread mounds nicely (almost overflowing) over the tops of the pans. IF you add the topping, it may be too much for the loaves to hold, so consider a fifth mini-loaf pan to hold all that batter and topping.
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Easy French Dip Sandwiches

Reviewed: Aug. 8, 2011
This is REALLY good, for such a simply recipe. I did not have the beef consomme, so used a pkg of au jus and thickened it with 3 TBSP cornstarch, because my son does not like his bread to get soggy from dipping. This made the au jus much more like a gravy, which was still wonderful. I think the secret is in heating the roast beef in the au jus before placing on the buns.
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Diner-Style Baked Potato Home Fries

Reviewed: Sep. 9, 2012
the secret, which I never knew, is to bake the potatoes first (in the microwave is a great time/oven saver) and cook them on medium in an even amount of bacon grease and butter!
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Simply Divine Meat Loaf with Spinach

Reviewed: Sep. 8, 2014
incredible - you'd never know you're eating healthy!
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Bada Bing Bada Banged Potatoes

Reviewed: Aug. 8, 2011
These are excellent! But not for the calorie-conscious! Used regular ole Idaho potatoes, because that's what I had on hand. Read through the reviews and, as suggested, combined all the seasoning and the oil and butter (more oil, less butter) first, then gently rolled the squished potatoes in this mixture before baking. I did oil my pan first, but truly I don't think you need to; it made the potatoes even "oilier" - however, they were nice and crispy on the bottom, probably because of the extra oil!
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jan. 24, 2010
The key here, as one other reviewer found, is to use cream of celery soup rather than the mushroom soup called for. I also left out garlic; one can always sprinkle on garlic salt or powder to the finished product on the plate, if desired. Truly a WONDERFUL sauce; didn't even thicken it, and it was just right. SO good that I ate it the next day as a vegetarian meal without the meat! Truly, it is crucial to the flavor of the dish to sear the meat before putting it into the crock pot. Do NOT skip this step; you'll notice the difference! One more piece of advice; pour about 3 tablespoons of Worcestershire into the soup mixture; gives a wonderful nother dimension of flavor to this dish.
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Slow Cooker Creamed Corn

Reviewed: Aug. 2, 2011
This is an EXCELLENT creamed corn; I took another reviewer's advice and heated the cheese and butter on the stove-top before adding to the corn/sugar/salt in the crockpot; I believe it does help with the consistency so you won't have any clumps of cream cheese. I would recommend 24 ounces of corn, as opposed to the 16 called for in the recipe; I felt there was just a bit too much "sauce" for the amount of corn.
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Roasted Garlic Bread

Reviewed: May 18, 2011
REALLY tasty; not as good re-heated, so be sure to eat it all up the first go-round. PLENTY of topping for two small demi-loaves of bread.
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Onion Roasted Sweet Potatoes

Reviewed: May 6, 2011
REALLY good, but a bit greasy.
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Red Beans and Rice

Reviewed: Dec. 24, 2011
excellent combination of spices to really pump up the flavor of this traditional dish!
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Busy Day Barbeque Brisket

Reviewed: Aug. 8, 2011
Quite good, and tasty. However, was never able to "shred" the meat . . . it just never got soft enough to do so, although it was excellent just sliced thinly and served with the sauce. Did as other reviewers suggested and didn't put the sauce on until after 6 hours on low (at that point drained the meat before adding the sauce/worcestershire mixed). Then another 3 hours on LOW.
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The Best Mashed Potatoes

Reviewed: Mar. 22, 2009
These were very thick, since no liquid was added. My hubby loved them, and while they did have a wonderful taste, I felt there was maybe a bit too much garlic; of course, that could be adjusted by the size of the cloves used. And, per other reviewers, I added some chili powder, and some cayenne (1/4 tsp)and thought the additions were a bit overpowering; maybe cut back to 1/8 tsp of the cayenne.
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Slow Cooker Pulled Pork

Reviewed: May 1, 2010
Excellent! Followed another reviewer's advice and marinated a pork loin (cheaper,, and crock pot tenderizes it just fine) in onion soup mix, worcestershire and montreal steak seasoning overnight. Then into crock pot with root beer. After it cooked, I shredded it and added bbq sauce, back to low heat for another hour to heat through.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 22, 2009
What can I add to the hundreds of reviews, but DITTO! This is truly wonderful; per other reviewers, I did increase and decreases spices to taste, but honestly, the one hour to cook is the perfect temp and amount of time. This is a MUST TRY, and will serve many since you slice it so thinly.
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Balsamic Pea Salad

Reviewed: Mar. 22, 2009
I love to try new recipes, so the fact that I have made this recipe time and time again speaks volumes . . . it is that good!
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Tomato Barley Soup

Reviewed: Feb. 21, 2010
Excellent soup; very easy to make. I didn't add the two diced tomatoes, as I didn't have them on hand, and I'm sure we never missed them. Makes a really good and thick bowl of soup; you won't even need crackers!
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Chicken and Mushroom Chowder

Reviewed: Feb. 5, 2010
This is truly a thick and delicious chowder. I did use the flour, as I consider this the reliable way to thicken chowders. And, as per other reviewers, be sure to stir about 1/2 cup of the stock (I always use stock, never broth) into the vegetable/flour mixture BEFORE returning it all into the stock. This will insure no lumps in your finished product. One other tip: you do not need cooked chicken to start with; simply cut up raw chicken breasts into bite-size chunks and cook them in the simmering broth for 20 minutes, prior to starting the recipe. Then you will proceed as directed.
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Brilliant Sauteed Broccoli

Reviewed: Apr. 1, 2009
This truly is a winner and a keeper. I do recommend measuring out the red pepper flakes . . . I just kept shaking them on, and fear I got too much, as the broccoli was VERY spicy. But the color is fabulous and the recipe truly makes a delicious side dish.
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Hearty Ranch and Bacon Potato Soup

Reviewed: Apr. 1, 2009
If I could give this 10 stars, I would! This is by far the thickest potato soup I've ever made; tastes JUST like what you'd order at these fancy restaurants and pay $5 per bowl!!! The secret is likely in the flour/ranch dressing packet. I have a similar recipe which uses dry country gravy mix, and it thickens the soup just like this ranch dressing, except without the wonderful spice. Per other reviewers, I cut the sour cream in half, and while I could taste it, it wasn't overwhelming, so I concur this is what you need to do to keep the sour cream flavor "light". Again, this recipe is a KEEPER!!!
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