Barb Recipe Reviews (Pg. 1) - Allrecipes.com (13974774)

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Bacon Cheese Puffs

Reviewed: Dec. 28, 2013
This is about the most addictive treat!! Made it for Easter last year on both pumpernickel and rye party bread squares. I wanted to make this for Christmas Day this year and had the hardest time finding the party breads, so I used those Pepperidge Farms Sandwich Rounds. I cut each into 4 pieces. First batch, I split the rounds open so each made 8 pieces. Second batch I left them together so each made 4. I like them better without splitting them open. Ugh...bad thing is that there are no more!!
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Photo by Barb

General Tsao's Chicken

Reviewed: Jul. 3, 2012
Awesome recipe! I doubled the sauce however, I would not double next time as it didnt really need it. I only used 1/2 cup corn starch for the doubled recipe, so 1/4 cup would have been good. I used 1.5 tablespoons crushed red pepper rather than chili peppers. Skipped the MSG. Fried the chicken pieces in a pan with about 1.5 cups of oil. Cannot wait to make it again!
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Zucchini Onion Corn Bread

Reviewed: Jun. 26, 2012
I make this about every two weeks and eat it as lunch meal.
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Boilermaker Tailgate Chili

Reviewed: May 15, 2011
I have been making this recipe for a few years now and get amazing reiews from family and friends. After much urging, I finally got the nerve and entered in a Chili Cook-Off yesterday.....TOOK 1st PLACE! I made only minor changes: in place of 3-15oz cans chili beans, I used 1 large 29oz can of pink beans and 1 15 oz can light red kidnet beans, all drained and rinsed; 2 4oz cans diced green chilis instead of fresh, leave out bacon bits altogether and leave out the extra tsp of salt as there is plenty of salt throughout the recipe.
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Baked Ziti III

Reviewed: May 2, 2011
I have been making this recipe for several years and it is excellent. Have given the recipe out many times. Sour cream is MUCH less expensive than riccotta cheese, and many guests do not believe that there isnt riccotta in this ziti. The only things I do different is that I use an 8oz package of each of the cheese and I assemble differently. While the pasta is cooking, I brown the beef and onion, drain and mix the 2 jars of sauce with the meat...simmer until pasta is all done. After draining the pasta, I mix it with the meat/sauce. Time to layer...half meat/sauce/pasta, layer all the provolone, spread a container of sour cream, then rest of meat/sauce/pasta, all the mozz cheese, and a sprinkle of parm cheese. Bake about 30-45 minutes until hot. NEVER dry and just amazing in taste. My old family ziti recipe has gone out the window!
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Spicy Bean Salsa

Reviewed: Jul. 21, 2010
I have been making an easier version of this for years...SO DELICIOUS! 1 can blackeyed peas drained and rinsed, 1 can white shoepeg corn drained, 1 can of petite diced tomatoes with jalepenos, about a half cup chopped onion or scallions and 4 oz of LITE italian dressing. Simple with only 5 ingredients..healthy too and it disappears so fast!
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Butter Beef

Reviewed: Jun. 28, 2009
I make a very similar recipe to this with stew meat or a piece of bottom round. I leave out the butter, but I spread a can of cream of mushroom soup on the meat when I put it in the crock pot. When it is done, pour the juices into a smaller pot on the stove and add a large can or jar of beef gravy. YUMMY!!!! Great served over egg noodles or next to garlic mashed potatoes.
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 27, 2009
I have been making almost this exact recipe for over 20 years and got it from my mother back then. This is a family favorite and is great when having company for dinner. Leftovers are the best! I use a piece of beef bottom round, cut off most of the fat and put in crock pot, fat side down. I do not use ANY water. I spread one can of condensed cream of mushroom soup on all sides of the meat, and then sprinkle one envelope of onion soup mix on top. Cover and cook 8 hours on low. I will tell you it comes out perfect every single time. When done, I pour the gravy into a saucepan, skim off the oily top if there is any and add one large jar or can of brown (beef) gravy. Heat through and you have your gravy. Serve with garlic mashed potatoes, mixed veggies and Grands biscuits, all I am say is YUM!!!! My exact recipe also works perfectly in the oven by completely wrapping the meat in a couple layers of foil, spread the soups and crimp the foil tight. Open carefully and pour the gravy from the foil into a pot (wont have nearly as much using a crock pot though). Leftover tip: you will have lots of gravy left. Break up leftover meat into the gravy, heat on stove and server over toast as an open face sandwich.
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