vhbjohnson Recipe Reviews (Pg. 1) - Allrecipes.com (14679896)

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Baked Kale Chips

Reviewed: Jan. 8, 2013
This is our favorite way to eat kale. I make this every couple weeks with dinner. The cooking time on here is good- 12 minutes exactly is perfect for my oven, you just have to really watch it during those last 2 minutes as it will go from not quite done to burnt in the blink of an eye. My only change is we prefer using salt and garlic powder to season it instead of the seasoning salt. I also find using the olive oil cooking spray to spray the kale is easier than drizzling the olive oil and keeps a fine, even coating over the leaves.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 21, 2013
Turned out even better than I thought it would! I love chicken tortilla soup in restaurants but have never attempted it at home. I tweaked a few things based off reviews here and what I had in the house: 1.) Like others said, no need to cook the chicken first. I threw in 2 large chicken breasts, partially thawed then shredded them up after they were cooked in the soup. 2.) Added 1 can of broth plus the 2 cups of water...then got nervous it would taste too watery, so I threw in a chicken bouillon cube for some extra flavor 3.) Had a ton of jalapenos and tomatoes from my garden so I used them instead of canned tomatoes and green chiles and 4.) not a fan of corn so I subbed a can of black beans and added some chopped celery for extra veggies. I also used store bought tortilla strips (found by the croutons) instead of making my own. I'm surprised seeing anyone call this recipe bland! The result was a very flavorful restaurant-quality soup that even my husband (who loves everything as spicy as possible) really enjoyed.
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Chicken Marsala

Reviewed: Jan. 8, 2013
We really liked this recipe. I tweaked it by using less than half the butter and removing the chicken from the pan after browning and adding some minced garlic to sautee with the mushrooms for a bit before deglazing the pan with the sherry and marsala, then adding the chicken back in and covering. I also added a bit of cornstarch to thicken the sauce. I also didn't use "good" marsala or sherry, just the cooking stuff from the grocery store and it still turned out delicious for how simple it was to make. Husband requested this be added into the regular dinner rotation.
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Blueberry Crumb Pie

Reviewed: Jul. 15, 2014
Great recipe. Following some of the reviews here, I reduced the sugar to 1/2 cup and added 1 1/2 tbls of cornstarch. I also used fresh blueberries. This was really good, although I think next time I will omit the cornstarch- the filling was almost too "set." I also had to bake it way longer than 40 minutes, closer to an hour and 5. The bottom crust would've been raw if I took it out at 40. Really like the combination of the lemon zest/juice and blueberries. Gave it a little something extra than just plain blueberry pie. It was a hit with me and my family. Will definitely make again!
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Apple Pie by Grandma Ople

Reviewed: Jan. 8, 2013
I'm not big on apple pie. It's never been a dessert I've had much interest in. Until this recipe. Wow. This is the first pie I've ever attempted to bake. I was nervous, but the reviews were enough to convince a non-apple pie lover like me to try it out for my husband. Following reviews I changed the following: added nutmeg, cinnamon and a pinch of salt to the sliced apples and tossed them; added half the sauce to the apples and drizzled other half over the lattice crust. This is a truly amazing recipe. I served it to my father who is a picky eater that doesn't like anything unless it's made by my mother and he not only had two pieces and declared it was the best apple pie he's ever tasted, but insisted I make it again for Thanksgiving. When I showed up on Thanksgiving, the first words out of his mouth to me was "Where's the pie?" Enough said.
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Easy Slow Cooker French Dip

Reviewed: Jan. 8, 2013
This recipe is what got us hooked on allrecipes.com. This is an amazing starting off point for french dip sandwiches. We like to add: fresh garlic, use beef consomme instead of the beef broth, couple shakes of Worchestershire, fresh ground pepper, onion powder. Canned french onion soup works better than dry mix, dark beer better than light. We've made this so many times over the last 3 years and it's never once turned out anything less than delicious. We always start a large batch late the night before and let it cook through the night on low (leaving it on low or warm during the day) until serving for dinner. No need to slice the meat because it just falls a part on it's own. Freezes beautifully, so we eat a little and freeze the rest. LOVE love love this recipe!
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Wisconsin Native's Beer Cheese Soup

Reviewed: Dec. 31, 2013
Wow. This is soooo good. This is the 1st Beer Cheese soup I've ever tried. Stumbled across this recipe and it just sounded good. I took off 1 star only because I didn't follow the recipe exactly as written, but used all the ingredients as listed but followed naples34102's cooking method- did it all in 1 pot and sweating the vegetables in the butter, instead of boiling them. The extra steps seemed to just over complicate things and result in more pots and pans to wash. I also topped it with bacon instead of the popcorn. This recipe is a keeper.
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