Sharyn Recipe Reviews (Pg. 9) - Allrecipes.com (13910719)

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Oven Roasted Potatoes

Reviewed: Aug. 8, 2009
I love this recipe; I make it often. I quadruple the garlic and finish the dish under the broiler to give them a crisp coating (as other raters suggested). I usually double the recipe for left-overs.
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Chicken Chimichangas

Reviewed: Jul. 17, 2009
This chimichanga is as good as any restaurant version I've ever enjoyed (and there have been quite a few). I used left over mexican rice in the filling, placed the rolled tortillas in a greased 9x13 casserole/cake pan, brushed them with melted butter, and baked them in the oven at 350 until they were golden brown. I topped them with guacamole and sour cream (instead of making the topping) and they were awesome. I will absolutely make them again. Thank you!!!
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Jul. 16, 2009
This recipe provides endless possibilities (tacos, taco salad, quesadillas, burritos, omlettes. etc). I'll cut back a little on the hot sauce next time (so I can sneak pieces to the dog :-) This is a good staple to keep on hand in the freezer.
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jul. 12, 2009
You should have seen the look on my husband's face when he put the first bite in his mouth -- I'm pretty sure he fell in love with me all over again! I used 2 pounds ground chicken. I mixed the sour cream with the cooked chicken and added 3 tsp. of dried cilantro. I recommend you take the time to char the tortillas over an open flame. This step adds great flavor/character to this dish. I will definitely make this casserole time and time again. Thank you!
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Oatmeal Chocolate Coconut Chewy

Reviewed: Jul. 12, 2009
This recipe is simply delicious. The coconut adds a nice background flavor to the baked cookie. Wonderful with a cold glass of milk!
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Slow Cooker Chicken and Dumplings

Reviewed: Jul. 11, 2009
This was very good (the family raved about it), but I cooked the bisquits too long (about 90 minutes). Next time, I'll cut the bisquit cooking time to an hour or less. This meal is very easy to put together, and I totally recommend it on a busy day.
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Awesome Slow Cooker Pot Roast

Reviewed: Jul. 4, 2009
The family loved this recipe. I used 1 can of soup and about 3/4 cup of liquid. This delicious recipe makes working hard all day a little easier.
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Jun. 21, 2009
This recipe made me a rock star... thank you! I used garlic powder instead of garlic salt. I rubbed down the meat, wrapped it in plastic wrap, placed it in a Ziplock (for a little extra protection), and let it chill in the fridge for 24 hours. I removed the tri-tip from the fridge about an hour before grilling. Then, I pounded the meat down with my fist (while it was still wrapped in plastic) before searing/cooking it as directed. I am AMAZED at how the rub flavored the meat all the way through. It was truly fantastic. Thanks again!
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Spinach and Tortellini Salad

Reviewed: Jun. 18, 2009
Loved it... I used fresh spinach. It was quick, delicious, and nutritious. Served it with grilled chicken and steamed asparagus. The meal was perfection.
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Basil Cream Chicken

Reviewed: Jun. 11, 2009
This dish looks impressive and tastes even better. And, it was very easy to make. I pounded the breasts down a little before frying them. The pimentos seemed like a strange ingredient, but they add great flavor to the finished product.
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BBQ Chuck Roast

Reviewed: Jun. 11, 2009
I cooked this roast in the slow cooker for 10 hours on low. I followed the recipe as written, but cut the sauce in half (since I was using the slow cooker). The meat tender and flavorful.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 6, 2009
This recipe was okay, but not fantastic. To me, it lacked a depth of flavor. However, I loved cooking the raw meatballs in the sauce. I'll definitely use that method again (but with a different sauce recipe).
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Italian Sausage Soup

Reviewed: Jun. 6, 2009
I made this recipe as written, and the soup was wonderful. I used sweet italian turkey sausage removed from the casing. The prepped vegetables looked beautiful on my counter -- the fresh green spinach, the deep orange carrots, the crisp zucchini dices and the fragrant garlic... this soup is nutritious and delicious!
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Broccoli Chicken Roli

Reviewed: Jun. 3, 2009
I made this recipe as written. It was very good. I tasted the filling "before" it was cooked, and found the dijon to be a little strong. But, after it was cooked, it mellowed out and ended up adding great flavor. There's too much filling to fit inside the rolled crescents (as other raters noted), but don't be afraid to let the filling spill out the sides of the crescent rolls -- it's no big deal. The overflowing filling clings nicely to the crescents and is needed to perfect the "crescent-to-filling" ratio.
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Actually Delicious Turkey Burgers

Reviewed: May 24, 2009
I've tried a few turkey burger recipes and thought this one had a chance. But, this settles it -- the good Lord meant for burgers to be made of beef.
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Rosemary Ranch Chicken Kabobs

Reviewed: May 24, 2009
Pretty darned good :-) I followed the recipe exactly (except I extended the marinading time to 5 hours and soaked the skewers in water for 30 minutes before grilling so they wouldn't catch fire), and threw them on the grill next to veggie kabobs made with red onion, zucchini, and cherry tomatoes (I marinaded the veggie kabobs in italian dressing for 5 hours as well). Then, I whipped up some rice pilaf and presto -- we had a lovely dinner. Thanks for the recipe!
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Peanut Butter Cookies IV

Reviewed: May 24, 2009
This recipe is wonderful. Use a high quality peanut butter, and you'll get a high quality cookie. After 12 minutes in the oven, they'll appear soft/undercooked. But take them out of the oven and remove them from the cookie sheet (I used a baking stone). Then, after they set, they'll be perfect.
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Slow Cooker Barbeque

Reviewed: May 20, 2009
This is why I loved this recipe: 1) Easy to throw together before work. 2) Easy to shred the beef after work. 3) Quickly appears on the table with kaiser rolls and a salad. 4) Family fed and happy. 5) Done :-)
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Grilled Lemon Chicken

Reviewed: May 17, 2009
Yummy! I made this recipe as written (although I doubled the marinade), and left the chicken in the marinade/refrigerator for about 3 hours. I used meyers lemon juice from the tree in my backyard, cut each breast into 3 pieces, then pounded them down to about 1/2" thick (prior to placing the pieces in the marinade). I love how the dijon made the marinade creamy -- ingeninous...
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Displaying results 161-179 (of 179) reviews
 
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