TERRYLYNB Recipe Reviews (Pg. 1) - Allrecipes.com (1506269)

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Lyn's Sweet Potato Mash

Reviewed: Mar. 30, 2014
I have not tried this with the horseradish because I cannot stand the taste. Instead I used a bit of canned chipotles in adobe sauce and a bit less honey. I've also used agave syrup instead of the honey. The chipotles add the spice and smoky heat. I can't even sneak up on horseradish so this was my only alternative and they are absolutely yummy!
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PJ's Sweet Potato Mash

Reviewed: Mar. 30, 2014
I have not tried this with the horseradish because I cannot stand the taste. Instead I used a bit of canned chipotles in adobe sauce and a bit less honey. I've also used agave syrup instead of the honey. The chipotles add the spice and smoky heat. I can't even sneak up on horseradish so this was my only alternative and they are absolutely yummy!
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Colleen's Slow Cooker Jambalaya

Reviewed: Aug. 4, 2012
From past experience I've learned that you get a much better flavor in the slow cooker if you coat the chicken (or meat) with seasoned flour and brown in a pan before adding to the slow cooker. This also helps to thicken the final dish a bit. I alway cut back on the liquid by at least a third. Also I put the onions/peppers/celery in the same pan I browned the meat for a few minutes just to soften a bit, then add a bit of the liquid to loosen the brown bits on the bottom and put all of the ingredients in the slow cooker and cook as directed. The end result is worth this extra step.
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8 users found this review helpful

Slow Cooker Mexican Chicken and Rice

Reviewed: May 6, 2012
From previous experience I would not cook rice in the slow cooker. Cook the rice with the chicken broth in a separate pot or rice cooker about 30-40 minutes before the crockpot chicken is done. Just put the remaining ingredients in the crockpot and cook. Then serve over the rice. You will not have lumpy,mushy, or crunchy rice.
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11 users found this review helpful

Easy Slow Cooker Meatballs

Reviewed: Jan. 21, 2012
The recipe is fine except in order to get a better flavor you MUST brown the meatballs first.This process also releases some of the fat so it will not end up in the sauce.After draining the meatballs, add the sauce to the pan to pick up all of the flavor bits on the bottom. I know this creates an extra step but the results are well worth it. Also, I am not a fan of jarred spaghetti sauce of any kind. I always make my own and freeze small batches for future use. Jarred sauces just have too much sodium and many have unrecognizable ingredients.
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12 users found this review helpful

Pesto Polenta Lasagna

Reviewed: Oct. 3, 2011
This is a very good basic recipe starting with pre-made ingredients. However, I always have homemade marinara sauce in the freezer, and pesto is so simple to make. The packaged polenta is okay, but I do prefer to make my own. Also very simple to do. And many of these things can be made in advance and thrown together at the last minute. I think it's much easier to control the sodium content and also the "mystery ingredients" that are found in pre-made foods. Also, try adding some sauteed mushrooms on top of the sauce for a meaty "meatless" dish.
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13 users found this review helpful

No-Tomatoes-Required Italian Seasoned Stir Fry

Reviewed: Oct. 2, 2011
For the person who's chicken turned out soggy---make sure to brown the chicken very well over medium high heat to sear and create a crust. The main point of the flour is to thicken the sauce while cooking. Also, I make my own italian dressing, as the bottled kind has way too much sodium for my likeing and also to many other "strange ingredients"
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27 users found this review helpful

Mustard Based BBQ Sauce

Reviewed: Jan. 29, 2011
Just made this today! Yum!!!
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Linda's Lasagna - a la Lyn

Reviewed: Jan. 15, 2011
This is a tried and true recipe. I'm sure you will enjoy it.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Nov. 3, 2010
The amount of butter in this recipe is absolutly ridiculous. I love the taste of butter but there is no need for so much of it even in this large recipe. Also the garlic does need to be roasted or the pungent strong taste is a bit overwhelming and I totally LOVE garlic. I substituted whole milk for half of the butter and used a bit more garlic (roasted). They tasted great. I think I would gag if I had used all of the butter. And I also love butter.
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2 users found this review helpful

Spicy Stuffed Chicken Thighs

Reviewed: May 14, 2009
I haven't actually tried this yet but I gave it 5 stars for the great ingredients. I would crumble the italian sausage and pan fry it with the onions & peppers and a little of the tomatoes then stuff the slightly cooled mixture into the boned thighs. Then pour the sauce over and bake. This way the thighs won't be overdone or the filling underdone.I'll let you know how they turn out.
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Crispy Fried Fish

Reviewed: Oct. 2, 2007
Best fried fish I've ever made. For those who have trouble with the breading staying on, just set the fish after coating on a cookie rack for about 10 or 15 minutes and there will be no problem. Also, if the oil is not hot enough the coating will stick to the pan. I also substituted panko bread crumbs for the cornflakes and the fish was very cripsy!
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3 users found this review helpful

 
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