MRYCLGN Recipe Reviews (Pg. 1) - Allrecipes.com (1496348)

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Charley's Slow Cooker Mexican Style Meat

Reviewed: Dec. 23, 2008
It was just as easy as it looked and we quadrupled the recipe for our Cinco Mayo party. It was the first thing we saw the bottom of the pan!
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Hot Bruschetta Dip

Reviewed: Dec. 23, 2008
Very tasty. We were big fans of the dip and chose Pepperidge Farm flatbreads (tomato and herb) to serve it. Heat it up more than what it calls for to make it spreadable.
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Pecan Pie V

Reviewed: Jun. 15, 2008
Gone is the sticky goo of traditional pecan pie. Definitely take the time to bring the eggs and butter to room temperature.
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Pink Panther

Reviewed: Oct. 17, 2007
I love this drink! It has become a staple in my house for sorority reunions.
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Chicken Tortilla Soup V

Reviewed: Jun. 26, 2007
I love this recipe. I am huge into experimenting, so I altered this recipe by using more jalapenos, less broth, more corn, and more onions. I also prepared the chicken with Mexican Chili Pepper, minced garlic, onions, and diced green and jalapeno peppers. I took half of the cheese and added it directly into the soup, letting it sit for more than four hours. When I served it, we used homemade tortilla strips and the rest of the cheese. It was a huge hit with my family.
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Sticks and Stones Candy Bark

Reviewed: Dec. 27, 2006
I've made this recipe several times, and last time, I was in a bind; I forgot the raisins, so I just used a handful of dried cranberries...a delicious alternative that went to rave reviews!
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Chocolate Chip Cheese Ball

Reviewed: Dec. 27, 2006
One of the easiest sweet appetizers I have ever made. It's always a hit, and I use Nabisco cinnamon, chocolate, and honey graham cracker sticks. The kids love it!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 27, 2006
I have never received so many request for a recipe as to when I serve this fruit salsa. I received a similar recipe years ago at an apple farm, and I have added and changed here and there for several years. I make this all year long with the seasonal fruit on hand. In the winter, I use raspberry preserves and more apples and fresh cranberries diced, with chopped clementines. In the summer, I switch to apricot preserves with apples, kiwi, strawberries, blueberries, papaya, and mango. Then I switch it back up with peach preserves and an all berry mix (black, blue, straw, and rasp.). In that case, I use powdered sugar instead of brown.
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Granola

Reviewed: Dec. 27, 2006
I add extra bananas and more spices and double the dried fruit. Then I serve them in martini glasses and top with plain vanilla yogurt, blueberries, and slivered almonds. A great brunch dessert!!
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Zippy Corn Chowder

Reviewed: Dec. 27, 2006
I have perfected my version of this recipe now. I use double the red potatoes with the skin still on them, an extra cup of frozen corn, extra diced red peppers, twice the jalapeno peppers, a serrano pepper, and at the end while it's still simmering, I mix two tablespoons of butter with a 1/4 cup flour and a drop of heavy whipping cream. I blend it carefully and add it slowly to the simmering mix. It thickens the mixture just enough to keep it chowder-like, and not soup-like. This is always a major, major hit. I've also sauteed garlic, onions, and boneless, skinless chicken and diced it into the mixture. Very filling!
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Cajun Appetizer Meatballs

Reviewed: Dec. 27, 2006
I have made these meatballs more than a dozen time and all to rave reviews. The first time, I made them as appetizers and people loved the spicy/sweet mixture. But the second time, my success was by accident. I was serving a mashed potato bar for a party I was catering for more than 60 people. Because of tight serving quarters, I served these between the two chafing dishes of mashed potatoes, one buttermilk, one Christmas garlic and sage, and people topped their martini glasses full of mashed potatoes with meatballs. While not my intention in any way, I had more than a dozen people beg me to reveal the recipe. Who knew?
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