Kels88 Recipe Reviews (Pg. 1) - Allrecipes.com (14679219)

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Easiest Oven Baked Chicken

Reviewed: Apr. 20, 2013
This is a good base recipe, but it needs some spicing-up! I used half saltine crackers (the whole grain sea salt ones - so much more flavor!) and half Ritz for that smooth, buttery taste. I added garlic powder, onion powder, and parsley, plus a sprinkle of salt and pepper. I used less butter than it called for as well. I had sliced the breasts thin so they would cook quickly and evenly and they came out juicy and perfect after about 20 minutes. Even the picky husband was pleased. :)
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Garlic-Lemon Double Stuffed Chicken

Reviewed: Dec. 19, 2012
So tasty! I halved the cream cheese, as others suggested, but it was still a lot. I quartered it the second time I made it and it was much better. Also, I added real bacon bits to the cheese mixture the second time and that was a hit! I rolled up thin-cut chicken breasts and secured with a toothpick (increasing cooking time by 5-10 minutes) as others did - this looks so fancy!
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Tex-Mex Burger with Cajun Mayo

Reviewed: Dec. 11, 2012
Pretty good. I used Monterrey Jack instead of Pepper Jack and added about 14 finely crushed crackers to stretch my 1 lb of ground beef into 4 burger patties. Sprinkled some pepper and seasoned salt to top it off. Yum!
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Slow Cooker Roast Beef

Reviewed: Dec. 6, 2012
I reduced the amount of soy sauce and it was still overwhelmingly salty. My husband liked it, but it definitely needed low-sodium ingredients.
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Tender Italian Baked Chicken

Reviewed: Nov. 16, 2012
I marinated in ranch dressing instead of using mayo, as others suggested. I also added a sprinkle of salt and pepper to the crumb mixture. Delicious! I only wish I would have made more!
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Creamy PHILLY Pesto Chicken

Reviewed: Nov. 6, 2012
So fast and easy! Absolutely delicious and even the little ones loved it! Definitely double the sauce. I even made enough to freeze the extra; if it thaws well, I will have a 10 minute dinner. I served over rice, and seasoned the rice with onion, garlic, and a sprinkle of Italian seasoning.
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Cream Cheese Pound Cake I

Reviewed: Nov. 6, 2012
A good, and not too complicated, pound cake. Cooking time is perfect - don't overdo it! The first time, I let the butter and cream cheese soften to room temperature. I think this made it lose some "fluff." The texture and consistency was much better the second time, when I used cold ingredients and had the flour and eggs pre-measured out into separate bowls so I could combine the ingredients more quickly. It made a difference! My changes: reduced sugar to 2c., used only vanilla (didn't have almond), and used the 1/3 less fat cream cheese.
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Ham and Cheese Crescent Roll-Ups

Reviewed: Oct. 30, 2012
Try using cheddar or provolone instead of American cheese. These are alright, but not very substantial.
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Creamy Chorizo and Chicken Soup

Reviewed: Oct. 30, 2012
Absolutely LOVED this recipe. It was even "Man Approved" by my picky husband and brother-in-law (because I put the Rotel in the blender so they wouldn't see veggies floating in the soup). I couldn't find chorizo, so I used Chipotle Monterrey Jack chicken sausage instead (It's made by Johnsonville). It has 1/3 the fat and a nice zing to it! Next time I will skip cubing the chicken and just toss in whole pieces to boil and shred.
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Black Bean and Salsa Soup

Reviewed: Oct. 11, 2012
Love this recipe! I can make it for vegetarian friends or toss in some chicken for my carnivore husband. I use On the Border salsa and leave about 1/3 of the beans whole.
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