LREYNAL Recipe Reviews (Pg. 3) - Allrecipes.com (1468155)

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Hash Brown Ham Quiche

Reviewed: Jul. 1, 2008
This was very good. But, I think the next time I make it I will use less hash browns for the pan that I have. Four cups was a bit too thick for my liking in a deep 9" pie plate. Also, I know my oven cooks a bit slow but I had to cook this an extra 12 minutes or so. Still, over all, a very good recipe. I got good reviews when I served it. Thank you for posting.
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6 users found this review helpful

Savory Tater Tot Casserole

Reviewed: Oct. 24, 2007
This wasn't bad. I followed the instructions except for adding some salt and pepper to the meat and subbing the mixed veggis for a boccoli/cauliflower mix that I had onhand. It was a little bland. Next time I make it I will definately play with the seasoning some more.
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2 users found this review helpful

Cilantro Serrano Cream Sauce

Reviewed: Jul. 31, 2007
I've decided I really like this. I followed this recipe exactly and let it meld a day or so. I used it on some broiled tilapia filets and it was good. DH said it tastes a little bit like a spicy ranch dip. (?) I think next time I'll do as Krazykhat suggested and add a squeeze of lime. My husband and I both think this would make a great dip for a veggie tray. I'm glad I tried it. This recipe will come in handy. Thank you for posting.
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27 users found this review helpful

Zucchini Cobbler

Reviewed: Jul. 30, 2007
I was intrigued by the reviews, I had to try it. Just as everyone said, those that had some were amazed and surprised. The looks on their faces was priceless. Thanks!
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0 users found this review helpful

Beer Bread II

Reviewed: Jul. 30, 2007
This is pretty good. I can cook most anything but I am terrible at baking bread. This came out very well. I used Bud Light, a mexican blend of shredded cheese and chopped some jalapenos. I think next time I will not use as much melted butter on top, but just merely brush it on. Thank you for posting.
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2 users found this review helpful

Nacho Cheese Sauce

Reviewed: Jul. 26, 2007
Very nice. I used this last night over a big gooey plate of "deluxe" nachos. I took another reviewers tip and added a bit of cayenne pepper to it. I also subbed a bit of velveeta in place of 3 of the cheese slices. Thank you for posting.
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0 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jul. 19, 2007
This was pretty good. I was in a pinch and had everthing on hand. It worked out great for us. If you are expecting "fancy", it isn't. But, for a quick casual mexican inspired main dish, it works.
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0 users found this review helpful

Hunter Style Chicken

Reviewed: Jul. 13, 2007
Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of tbs of margarine and sauted the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken broth, about 1/2 cup and seasonings. I peeled and seeded the tomatos (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutly "guest worthy" recipe.
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20 users found this review helpful

Zucchini Soup I

Reviewed: Jul. 9, 2007
This is excellent. My zucchini crop is abundant this year with the amount of rain we've had here in eastern Texas. I've been using different recipes to put of some of my zucchini crop in the freezer. This is a real winner. My zucchini's are very large so I chopped up what I thought was the equivilent to the 8 called for in the recipe. I added 4 medium sized russet potatos instead of 2 and omitted the flakes. I also cooked it all up in one pot. The only additions I made were a some fresh chopped garlic during cooking and a little dash of salt and some black pepper in the end. Thanks for an excellent recipe.
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1 user found this review helpful

Frosty Freezer Pie

Reviewed: Jul. 6, 2007
This was quite good. I couldn't find any raspberry sherbert so I used pineapple. They all liked it. It's VERY easy and versatile. I think next time I'll try the watermelon sherbert in it. They have lots of different sherberts in the stores these days. Thank you for a really nice change of pace.
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8 users found this review helpful

Connoisseur's Casserole

Reviewed: Jun. 20, 2007
I am sorry I cannot rate this fairly. When I read this recipe it just screamed to me "ADD CHICKEN"....so I did. I added and entire boiled and deboned chicken that I inteded to make some sort of casserole out of. I am glad I tried it. It was wonderful. They all went back for a second helping. I used yellow corn and also added some fresh mushroom slices, diced zucchini and yellow squash that I needed to use in something. I also had to sub the cream of celery soup to cream of mushroom b/c that's what I had on hand. We are very much looking forward to the leftovers tonight. Thanks for the wonderful idea!!!
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4 users found this review helpful

Zucchilattas

Reviewed: Jun. 11, 2007
This is a very good recipe. I made it exactly as written but I was out of tortillas, so I just served it as a sauteed vegetable side dish. Everyone liked it. My DH wants me to try it again and cut the veggies smaller and add some eggs and make some breakfast tacos which I will try soon. Either way this was very good. Thanks for the post.
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4 users found this review helpful

Slow Cooker Guisado Verde

Reviewed: May 29, 2007
This was pretty good. I also added a couple of potatoes to make it more "stewy". I added several fresh jalapenos, I'll watch that next time as it made it really spicy. Seved it with mexican corn bread. Havent' decided if I'll make it again. It is very different, not in a bad way, but still very different. Thanks for the post.
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1 user found this review helpful

Whiskey Slush

Reviewed: May 21, 2007
I'm kind of in the middle of the road on this one. It's not bad, but as written, the amount of whiskey is sort of pointless. If I make this again, I'll be making some changes. I would change the ginger ale to Sprite, raise the amount of whiskey, and maybe cut back the water a bit.
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3 users found this review helpful

Orange Pineapple Sherbet

Reviewed: May 21, 2007
Easy and refreshing. The recipe as written will make about 1 gallon. I had to cut the recipe in half since my ice cream freezer is a 2 quart. I will definately keep this recipe handy. It really is very good. Thanks!
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15 users found this review helpful

Cool Cucumber Salsa

Reviewed: May 14, 2007
This was DEVOURED at a cookout I went to this past weekend. I got a lot of great compliments on this. I used the seedless cucumbers and added 4 chopped fresh jalapenos. It is cool and crisp and just plain good. Look forward to making this again. Thank you.
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11 users found this review helpful

Dump Cake V

Reviewed: May 8, 2007
This is one of my favorite recipes. Always a hit at our house. One of the few recipes I do not change from time to time.
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0 users found this review helpful

Jalapeno Popper Spread

Reviewed: Apr. 30, 2007
This does taste like poppers. I used about 6 fresh chopped jalapeno's and baked it for about 20 min @ 300.
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125 users found this review helpful

Classic Spanish Sangria

Reviewed: Apr. 30, 2007
After I figured out that 750ml is just a regular siza bottle of wine... I gave this a try and it was very good. We also tried it with a splash of club soda per glass. We liked that too! I did use only 1 cup of rum and it still can sneak up and get you.
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3 users found this review helpful

Chicken Chimichangas

Reviewed: Feb. 26, 2007
Yesterday when I made these my first thought was the instructions could have been simplified by combining some of the ingredients. I used green enchilada sauce instead of red (personal preference). Other than that sub and the topping, I followed the recipe. In the future I will use half of the amount of chicken, half of the refried beans, and about 1/3 of the onion. That alone will still make about a dozen if you use regular fajita size tortillas. One key is keeping the tortillas soft enough to work with. I put 2 or 3 at a time in the microwave for about 20 seconds at a time. Once they cooled off they were harder to work with. Start your filling on one end and then start rolling them. As for the topping,I sort of strayed from that. I cut the avacado into wedges so it could be optional, and made a sort of pico de gallo out of the other ingredients. I also made velveeta cheese sauce to drizzle on top of the chimi. I fanned out the wedges of avacado, dolloped some sour cream and piled the pico de gallo mixture all on the shredded lettuce bed. Impressive. Thanks for the post.
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6 users found this review helpful

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