KidletsMomma Profile - Allrecipes.com (14630104)

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KidletsMomma


KidletsMomma
 
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Member Since: Jul. 2012
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Recipe Reviews 10 reviews
Monterey Spaghetti
I almost rated this 1 star. Well, it would have been 1-star if I hadn't added so much to make it edible. Cooked the recipe just as specified. At the end I did add some already cooked, chopped chicken breast but I don't think that changed the flavor. It was very bland and mostly just tasted like mushy pasta and overcooked spinach. I had to add salt, garlic powder, chopped onions, onion powder, and chicken bouillon to try and make it taste ok. At that point after adding all of that it was still mediocre and I needed it to taste good enough for kids to eat. Then, as a last ditch effort, I added a tiny bit of italian dressing I had in my fridge. That seemed to make it better. If I had it on hand I would've added some pesto but didn't currently have any. I also wound up cooking some sausage (ground) and adding it. I figured at this point it won't hurt it but I did feel kind of bad wasting sausage on this. It also doesn't need that much time cooking!!! Way, way less.

2 users found this review helpful
Reviewed On: Apr. 30, 2014
Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
I made this into a slow cooker freezer meal and it turned out great. I noticed that the sauce seemed to separate but I believe that was only due to my freezing it and it didn't make any difference on taste - only appearance. I used Kirkland (Costco) brand meatballs and the flavor of them combined with the sauce and buttery noodles really was fantastic. I was skeptical since it was just meatballs, sauce, and noodles but it really is very yummy. I put my mixture in my slow cooker when it was still about 75% frozen. I cooked it on low the whole time and it was done before 4 hours so cooking this on high for that long would NOT be a good idea. If you're using pre-cooked meatballs really it's just about getting it to the safe temp (usually around 160-165F). Since this recipe isn't really cooking anything it's mostly just heating it and letting the flavors marinate together. Would definitely recommend it though!

2 users found this review helpful
Reviewed On: Apr. 7, 2014
Slow Cooker Split Pea Sausage Soup
I always choose to use ham over sausage since I buy a whole half hog and have plenty of ham. I just take a ham slice and chop it into pieces and put it in. I also choose to, rather than use bouillon, to use broth instead. This time instead of chopping the carrots and celery I just used the food processor and grated them. Husband doesn't like big chunks of veggies so I figure shredded/chopped - doesn't really matter. I never add potatoes to mine but this time I did add half a medium size zucchini so I hope that turns out. I can't see why it won't. If anything it might make it thicker. I always start with adding 7 cups of water and then add more as needed (my broth is concentrated so I use water to dilute). I know I make quite a few changes but, overall, this recipe is great and you can tweak it however you like for your tastes. You even could easily make it vegan or vegetarian by using vegetable broth instead of chicken. I like serving mine with cornbread or garlic toast. It is a wonderful dinner and leftovers on a chilly fall or winter day!

0 users found this review helpful
Reviewed On: Aug. 31, 2013
 
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