Becky1234 Recipe Reviews (Pg. 1) - Allrecipes.com (15095912)

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Becky1234

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Bok Choy Steamed Rice

Reviewed: Mar. 3, 2015
This was very good, and I'm glad to have another way to squeeze in healthy Bok Choy. I did use extra Soy Sauce and a dash more Spicy Thai Chili Sauce which was the closest I could find to chili-garlic sauce. I served it with Soy-Honey-Ginger broiled Salmon (from a cookbook, not from this site sorry!). I used Jasmine Rice instead of White Rice and the cooking time and water to rice ratios were tricky so I had to wing it and it still turned out very good. Thanks Chef John! Loved the video too. :-) See my photo!
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Slow Cooker Chicken Taco Soup

Reviewed: Mar. 2, 2015
This was much better than I expected it to be. I had 6 boneless skinless chicken thighs that I needed to use up so I used those instead of breasts, and I was leary about having a beer taste so I only used 3/4 of a can of Bud Light. :-) BUT there was no beer flavor in it so I don't think you have to worry about it. I love the tortilla chips in it, YUM. Thanks!
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Stuffed Acorn Squash

Reviewed: Feb. 23, 2015
It was interesting! It is just stuffing in an Acorn squash but I love getting a fork full of squash with my stuffing. I was afraid to add the Brown Sugar so I only sprinkled a little bit in the bottom of the squash with a little bit of butter. Like others, I made my own stuffing first using celery and onions with Pepperidge Farm dried stuffing mix. I served Broccoli on the side. See my pic! :-)
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Easy Baked Tilapia

Reviewed: Feb. 8, 2015
This was excellent! I squeezed lemon juice over the fish instead of using lemon slices and since I didn't have any Old Bay Seasoning I had to wing it with whatever spices I could find. Oh, I didn't use any veggies, I only used this recipe as a guideline for cooking my fish, so I guess I strayed quite a bit in that way. Served with fresh steamed asparagus and Brazilian White Rice from Allrecipes.
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Brazilian White Rice

Reviewed: Feb. 8, 2015
Loved it! I followed the Recipe exactly except used 4 cups of Chicken Broth instead of water. Yummy!
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Aimee's Mashed Cauliflower 'Potatoes'

Reviewed: Jan. 26, 2015
This was very good, but I skipped on the cheese, and used my Food Processor (Ninja) to make the cauliflower smooth and creamy. I like the idea of adding some potato flakes because of a really picky boyfriend who is afraid of eating anything "different." Also I added a little garlic powder.
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Garlicky Quinoa and Garbanzo Bean Salad

Reviewed: Jan. 24, 2015
Best Recipe Ever!! I loved it. I blanched the Baby Brocolli (Brocollini) that I thought would fit this recipe better, and then I sauteed some mushrooms, onion, and extra garlic in the same pot I used to blanch in. When the onions and mushrooms were done I took it off the stove and added it to the Brocolli Bowl and started the Quinoa (I only had Red Quinoa), re-using the same pot again. Then I made the dressing in the same measuring cup I used to measure the Quinoa, and added it to the veggie bowl along with the Garbanzo Beans. When the Quinoa was done, I mixed it all together in the same bowl. How Yummy AND Healthy can you get?! And I only used 1 pot and 1 bowl. See my pic! :-)
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Juicy Roasted Chicken

Reviewed: Jan. 15, 2015
We devoured it, but it took FOREVER to get to 165 degrees! It could be because I added cut potatoes and carrots to the bottom of the roasting pan. Many reviewers said the same thing, so be sure to allow your schedule extra roasting time, if needed. We didn't eat dinner until 8:00!
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Beth's Meat Loaf

Reviewed: Jan. 5, 2015
This is the way my Mom used to make it. I made it exactly as written. On a side note, I prepared everything early in the day when the timing was more convenient for me, covered the meatloaf and the bowl of topping and kept it in the refrigerator until I was ready to put it in the oven. Then all I had to do was put it in the oven! Of course I had to make the sides too (instant mashed potatoes and brussel sprouts) but they went pretty easy.
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Roasted Vegetable and Kale Soup

Reviewed: Dec. 22, 2014
I followed this recipe adapting to what I had on hand, with one twist which was puree'ing ALL the Roasted Veggies together rather than leaving chunks of carrots, squash, and potatoes. I added the crumbled sausage, Navy Beans, and the chopped kale to the puree'd soup, and added more broth as needed. The flavors are great, and makes a lot of soup (or stew as I called it!). I kept it warm in my Ninja cooker over the cold holiday weekend (refrigerating it at night), and there was always a warm healthy meal ready for the family to dig into as needed.
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The Ultimate Macaroni, Cheese and Peas

Reviewed: Dec. 16, 2014
I used up the last of my Penn and Macaroni boxes, and started a new box of Shell Pastas to make this, and also used 3 types of (full fat) cheeses I wanted to use up. It was a bit challenging to get the Pastas cooked right, but it all turned out great! I even used up the last of a bag of frozen peas I had in the freezer. I only had 1% milk, besides those things I followed the recipe as written and was very happy with it. It is not a real gooey-cheesey recipe which is one reason I wanted to try it. I'd like to make it again as written to make it more guilt-free (if any Mac & Cheese can be considered guilt free? Sometimes you just have to have it!!) I posted a Pic, Thanks for sharing this!
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Busy Day Barbeque Brisket

Reviewed: Dec. 15, 2014
I had a 2.25 lb Beef Brisket so I didn't need to use all the Rub. However, I found that 1/2 TSP of Liquid Smoke only covered 1/2 the Meat, so I used another 1/2 TSP on the other side. Also, the only BBQ Sauce I had is a North Carolina Sauce which is thinner and has more Spice and Vinegar than most common varieties. I only had about 3/4 cup so I used that. The Roast sat on top of the sauce in the Slow Cooker (I used my Ninja) and it worked out fine, there was plenty of sauce and moisture when it was done. The Brisket easily shredded apart with 2 forks and I shredded it into the sauce to serve. The flavor is wonderful and it carries quite a kick... That could be due to the BBQ Sauce I used. Check out my pics! I have dinner rolls to serve it on, but was craving it on a soft Flour Tortilla with some chopped lettuce to cool it down a bit. It is divine!
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Roasted Acorn Squash Soup

Reviewed: Dec. 2, 2014
I had bought 1 Acorn Squash at the grocery on an impulse, even though I had no idea how to cook it or what it would taste like. I decided on this Recipe since there are 3 of us in the household and it wouldn't be the only dish on the table for dinner in case we didn't like it. I loved it! I made it exactly as written, except I only used 1 squash and I cooked/steamed it in the microwave (cut sides down in a glass dish with about 1/4" of water, covered with plastic wrap for 10 minutes). This saved a good 35 minutes of oven time. Of course I halved the ingredients, and I used 1% Lactaid Milk which worked out fine. This made a full pot of creamy soup, plenty for the 3 of us plus some leftover. I served mine with a dallop of sour cream in the middle. The taste is very interesting; Sweet but Savory. See my pics!
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Sweet Potato Pie I

Reviewed: Nov. 28, 2014
This was great! I baked my Sweet Potatoes which came in all odd sizes and shapes from small to medium, so there were about 7 or 8 but they equaled 2 cups after I peeled them and put the insides into the bowl. I also pre-baked the frozen Marie Calendars Pie Crust per the instructions on the package, and I think that helps make the crust full and flaky even on the bottom. This pie was a hit!
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Shredded Brussels Sprouts

Reviewed: Nov. 17, 2014
I have a shortcut, when I make Bacon I save some bacon grease in a jar in the refrigerator and it stays good for months. I start with a Tablespoons or two of the bacon grease in the skillet, and just a tablespoon of butter. I'll add whatever nuts I have on hand, last night I used slivered almonds which were great. I'll skip the green onions if I don't have any. I'll add another tablespoon of butter as needed if the brussel sprouts start browning. Lastly, I add about 1/4 cup of pre-packaged Bacon Pieces when I take the skillet off the heat. This dish is always a hit!
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Beef Lo Mein

Reviewed: Oct. 26, 2014
Like everyone else says, you need to double the sauce. But the meat also should be marinated, it had NO flavor, and was tough. Also, it was crazy to add the raw meat to 4 cups of cooked vegetables. I did that, but the meat sat cold on top of the veggies, and the Wok cooled down so much that the meat could not cook. I finally scooped out all the veggies so that the Wok would get hot again and cook the meat. THEN I added the veggies back to the wok to let them heat up again with the meat, and then with the spaghetti. I like the flavors of the sauce, just wished I had used half to flavor the meat with it.
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Kristin's Creamy Chicken Breasts

Reviewed: Oct. 14, 2014
This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup, and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese, not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand, and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn, (the Stuffing and cream was like another side) and everyone loved this dinner!
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Honey-Garlic Slow Cooker Chicken Thighs

Reviewed: Oct. 13, 2014
This was excellent, and so easy! I used 8 boneless skinless thighs and there was still plenty of sauce. I cooked it on Low for 3.5 hours and the chicken thighs were tender and falling apart. We used the sauce as it was (without thickening it on the stovetop like others suggested) and it was great. I served it with Quinoa (cooked in chicken broth) and Kale. Everyone cleaned their plates!
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Italian Sausage Tortellini Soup

Reviewed: Sep. 18, 2014
We really enjoyed this! I only had Herb Chicken Tortellini on hand but I'm sure Cheese Tortellini would have been better. I skipped the Zucchini, Bell Pepper, and Parsley because we aren't fans, but I added Spinach during the last 5 minutes of cooking. Great Meal!
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Penne with Mushrooms

Reviewed: Sep. 6, 2014
I followed this recipe but I also added some chopped Kale in with the simmering mushrooms and garlic. I cut back on the Olive oil too. I decided to make the sauce a little creamy (well there really WAS no sauce) so I added alittle pasta water and milk after adding the butter to the mushroom mixture. It was very good. You can really do what you like with this recipe. Thanks for sharing it!
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