VICKIOFFERMANN Recipe Reviews (Pg. 1) - Allrecipes.com (1407992)

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VICKIOFFERMANN

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Sloppy Joe Sandwiches

Reviewed: Feb. 26, 2007
My mom has made this "almost exact" recipe for over 40 years. The only things that are different: add 1 teaspoon chili powder, use fresh onion and cook with the meat and add 1 teaspoon white vinegar. Don't be afraid of the vinegar, it counter balances the sweetness of the sugar and the spice of the chili powder. I take these to potlucks and always, always, always get many requests for the recipe.
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266 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Feb. 6, 2007
USE SEASONED BREAD CRUMBS!
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1 user found this review helpful

Jiffy Casserole

Reviewed: Aug. 31, 2006
I wanted to make something different besides my regular beef and potato casserole. I like mine a bit better. I use 2 cans tomato soup and add frozen corn. Nice and hearty in cooler weather.
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Photo by VICKIOFFERMANN

Crabmeat Roll-Ups

Reviewed: Jul. 29, 2006
These went quick!! I used tiny shrimp and crab. They remind me of crab rangoons that you get at Chinese. I took some of the leftover mixture and made an enchilada out of it. A quick heat in the microwave and it was a creamy delight!
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1 user found this review helpful

Classic Macaroni Salad

Reviewed: Feb. 21, 2006
YUMMY!!!! I added a bit more than 1/3 cup sugar and was still sweet enough. Also used peas instead of peppers and added cubed cheddar. Was a big hit!
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3 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Jan. 9, 2006
Very tasty. My husband loved it too. As others suggested, pre-cook the bacon. I did but it still was not done so next time I think I will cook it fully and sprinkle on the last few minutes. I used Alouette herbed cream cheese [found in deli section and is similar to Boursin cheese}. I think next time I will try the garlic variety and use mushroom soup and a splash of red wine.
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Pork Chops and Scalloped Potatoes

Reviewed: Oct. 24, 2005
This is a very basic recipe and is even better with onions and cheese in the potatoes. Yes, an hour and a half is a long time UNLESS you use a chop at least an inch and a half thick. Living in Iowa, we don't do thin chops. If your chops are thinner, start the potatoes first and add chops the last half hour or so depending on the thickness. You can par boil your potatoes to speed things up or cover and microwave for 10 to 15 minutes. I am not one to add much salt while cooking so we salt ours at the table since there is alot of salt in the broth unless you use low sodium. Happy cooking!
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45 users found this review helpful

Runzas (Bierocks)

Reviewed: Oct. 12, 2005
I love to make these. Do as others said and add onion and garlic and plenty of salt and pepper. A slice of swiss cheese is awesome. I also make a mixture of ketchup and a bit of mustard for dipping them in. Also lightly butter after they are done. These reheat in the microwave nicely on a low setting.
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14 users found this review helpful

Simple Country Ribs

Reviewed: Nov. 24, 2004
These are just wonderful. Made them several times with rave reviews from friends a family. I Have even taken them straight from the freezer and cooked them on the stove about 2 hours then stuck them in the fridg and finished them off for company the next day. Less stress, more fun at the party!!!! I also used a can of beer instead of water. YUMMY!
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1 user found this review helpful

Cheese and Bacon Potato Rounds

Reviewed: Jul. 31, 2004
YUMMY! dip them in the butter, much faster. little garlic powder is great too.
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jul. 31, 2004
I don't know what all the fuss was about this. All 11 of us thought it was bland and not appealing at all. With chicken at $3 a can it was costly. I even added more hot sauce and it still did nothing for us. We tried it on celery, tostitos and crackers. Was best on celery. Sorry folks, just not a "winner" here.
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3 users found this review helpful

Shrimp and Crab Enchiladas

Reviewed: Apr. 22, 2004
try adding some cream cheese to the filling. MMMMMM
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Legion Cheese Dip

Reviewed: Dec. 20, 2003
I have been eating this for the last 30 + years. Mom always made it using shredded velveeta and shredded cheddar and mayo. Not sure what you meant by salad dressing. rest is the same, but make sure you drain the pimentos well and squeeze them on paper towels. Will get gloppy if you don't. Also a few good shakes of pepper and you have a speedy dip to serve at home , on a road trip or picinic. Not real fancy, but practical and tasty.
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Black Bean Salsa

Reviewed: Nov. 22, 2003
make this all the time but use lime juice,a teaspoon of olive oil, canned tomatoes with jalapenos,can of white shoepeg corn. red onion, cilantro and cumin. let rest a day
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53 users found this review helpful

Aaahh! Potato Soup

Reviewed: Nov. 10, 2003
have always thickend my potato soup with instant potatoes and never even thought of this. Used Idaho potatoes , celery, onion, and carrot diced fine. sautee them and then add chicken stock and potatoes. Used Fat Free half and half and loaded baked potato flakes. Need about a pint and a half of 1/2 and 1/2 and 4 good size potatoes.
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Chicken Enchiladas II

Reviewed: Nov. 10, 2003
These are great and I have shared this recipe with friends who loved it also. I have made them with ground beef as well. Once with just plain old ground beef and the next with a can of spicy chili beans in the meat. Omit the green onion and use white onion when browning the beef. I think next time I will make them with imitation crab meat and a can tiny shrimp. MMMMMMMMM sounds good , huh????? oh, i forgot that I have also used a can of enchilada sauce before putting the sour cream mixture on. EVEN BETTER!!!!!!!
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3 users found this review helpful

 
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