Cabinluvn Recipe Reviews (Pg. 9) - Allrecipes.com (13988928)

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Cottage Cheese Chicken Enchiladas

Reviewed: Apr. 15, 2011
I rate this on the flavor, not how they turned out for me. I followed another poster's suggestion and layered the ingredients in a pan with flour tortillas. It turned out a gooey mess that tasted wonderful, but looked bad. I used homemade enchilada sauce(Mrs. Espys from this site) and think I used too much sauce. I also didn't have enough cottage cheese, so I added some refried beans I had on hand. That added texture and taste and I would do that again. The chicken I used was leftover Sweet and Spicey Picante chicken from this site. It already had salsa in it, so I just shredded it, added the taco seasoning and water and stirred it together. My husband said it was really good. A do over will happen and I will make the actual rolled enchiladas using corn tortillas. The cottage cheese was a great ingredient as it allowed less actual shredded cheese and still gave that rich flavor.
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1 user found this review helpful

Mrs Espy's Enchilada Sauce

Reviewed: Apr. 15, 2011
Wonderful enchilada sauce! I used chicken broth instead of water, cut down the chili powder a bit and used 8 oz tomato sauce. Much better than store bought!
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3 users found this review helpful

Sweet and Spicy Picante Chicken

Reviewed: Apr. 13, 2011
I used frozen boneless, skinless chicken breasts, placed them in a crockpot, mixed the sauce ingredients, using my own homemade salsa, and poured it over the chicken. Cooked on low 8 hours. It was moist and delicious. I plan on using the leftover chicken in enchiladas.
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3 users found this review helpful

New Potatoes with Caper Sauce

Reviewed: Apr. 7, 2011
This was just OK. A little bland, but a different way to fix potatoes. I might add a little cayenne pepper or something to zip it up. Think I have alot more potato recipes in my box that are good to fix this again anytime soon.
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1 user found this review helpful

Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Apr. 7, 2011
Didn't brown the tenderloin, just put it in the slow cooker and poured the sauce over it. Didn't turn it during cooking as that slows down the cooking because you are lifting the lid. I used 1 T. Thai Red Chili Paste instead of the chile pepper, but next time will add more as I think it needed more heat. I mixed 1 T to 1/4 cup cold water and added it to the drippings and cooked on the stove top until thick and used it for gravy. It was wonderful!
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3 users found this review helpful

Cindy's Jambalaya

Reviewed: Apr. 7, 2011
Followed recipe as written. It wasn't quite spice enough. Maybe next time I will use Rotel tomatoes to zing it a bit.
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0 users found this review helpful

Ladybug's Seattle Salmon

Reviewed: Mar. 25, 2011
Fixed as written, except used panko crumbs mixed with Italian seasonings instead of bread crumbs. Aslo used Old Bay Seasoning as I didn't have salmon seasoning. It had wonderful flavor. This recipe would take care of any "fishy" tasting fish.
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18 users found this review helpful

Slow-Cooker Lasagne

Reviewed: Mar. 20, 2011
Wasn't sure how this would turn out but it was fantastic! Used low fat cottage cheese instead of ricotta and couldn't tell the difference. Added 2 links of italian sausage , squeezed out of the casing and broken up in the pan and 1 T minced garlic. Actually used about 8 noodles and used the full cup of water, cooked on low for 3.5 hours, topped with remaining cheese and cooked another 30 minutes. It was perfect.
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19 users found this review helpful

Chipotle Cheeseburger

Reviewed: Mar. 20, 2011
Used ground turkey instead of beef, omitted the cilantro, as we don't like it. Otherwise fixed as written. They didn't stay together very well. Maybe needed an egg mixed in. We never have our burgers on bread, so just served them up.
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16 users found this review helpful

Marzetti® Ultimate Roasted Potatoes and Onions

Reviewed: Mar. 19, 2011
I used regular baking potatoes and cut into pieces. Also did not have red onion, so sliced regular white onion. Roasted in the oven(took longer than 22 minutes, actually about 45 minutes) Used the blu cheese dressing I had and forgot to sprinkle with parsely or chives. No extra blu cheese crumbles either, but will make sure I have them next time. They were fabulous and different. Will make again for sure!
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Marzetti® Ultimate Roasted Potatoes and Onions

Reviewed: Mar. 19, 2011
I used regular baking potatoes and cut into pieces. Also did not have red onion, so sliced regular white onion. Roasted in the oven(took longer than 22 minutes, actually about 45 minutes) Used the blu cheese dressing I had and forgot to sprinkle with parsely or chives. No extra blu cheese crumbles either, but will make sure I have them next time. They were fabulous and different. Will make again for sure!
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41 users found this review helpful

A Good Easy Garlic Chicken

Reviewed: Mar. 18, 2011
Really, really good chicken. I used chopped onion and garlic from a jar. I browned the chicken breasts in a small amount of olive oil, added 1 cup of chicken broth, covered and simmered until done. I removed the chicken and moved to a warm oven. I added 1 T. cornstarch in 1 cup of water(would use less water next time) and added it to the pan of juice and brown bits, stirred until thick. Then served the chicken and gravy over brown rice. A flavorful and healthy chicken dish.
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A Good Easy Garlic Chicken

Reviewed: Mar. 18, 2011
Really, really good chicken. I used chopped onion and garlic from a jar. I browned the chicken breasts in a small amount of olive oil, added 1 cup of chicken broth, covered and simmered until done. I removed the chicken and moved to a warm oven. I added 1 T. cornstarch in 1 cup of water(would use less water next time) and added it to the pan of juice and brown bits, stirred until thick. Then served the chicken and gravy over brown rice. A flavorful and healthy chicken dish.
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6 users found this review helpful

Easy Spicy Mexican-American Chicken

Reviewed: Feb. 11, 2011
Had to use Frank's hot sauce, as it was what I had. Also cut the cayenne pepper to 1 tsp. It was plenty hot. Will make again with mexican hot sauce to see the difference, but was wonderful, none the less.
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5 users found this review helpful

Kristen's Parmesan Roasted Potatoes

Reviewed: Feb. 7, 2011
Very good potatoes. I left out the thyme. I also tossed them halfway through cooking so all sides would get crispy.
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5 users found this review helpful

Spicy Tortilla Roll-Ups

Reviewed: Feb. 7, 2011
Following other suggestions, I refrigerated the mixture for an hour before assembling the rollups. They were still a bid runny, but had great flavor. I used minced red onion and added a handful of shredded cheddar cheese. Omitted the cilantro, as I don't like it.
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3 users found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Feb. 6, 2011
Kept the chicken breasts whole and shredded them before adding the mixed vegetables. Was very, very yummy and great on a cold winter's night! Served with salad.
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3 users found this review helpful

Baked Tilapia with Garlic and Herb Oil

Reviewed: Feb. 4, 2011
I omitted the oil except for 1-2 T. in the spinach mixture. Also added sundried tomatoes packed in oil, chopped to the spinach mix. Took longer to bake, about 30 minutes. Was very good.
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10 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Feb. 2, 2011
I cut boneless, skinless chicken breasts into strips and marinated them for 4 hours in Frank's Hot Sauce. I then added a tablespoon of Franks to a beaten egg, dumped the egg mixture in with the chicken(drained), dumped in a cup of panko bread crumbs and shook until covered. I baked in the oven until tender, drizzled wing sauce over all and baked another 10 minutes. They were a little hot for me, but my husband loved them. Next time, I would marinate them less, otherwise do the same. Great for game day!
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21 users found this review helpful

Slow Cooker Barbecue Ribs

Reviewed: Jan. 9, 2011
Fabulous!. I followed other posters ideas and used 1 cup hot water, 2 cups Sweet Bby Ray BBQ sauce, 1 cup catsup, 2 1/2 T vinegar. Did not have any chili sauce, so added some citrus chili powder and quite a few shakes of hot sauce. Added the rest of the ingredients and added to the browned ribs in the crockepot. Cooked 2 hours on high and 4 hours on low. Juicey and tender, not greasy and great flavor. A keeper for sure!
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Displaying results 161-180 (of 303) reviews
 
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