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

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Southern Fried Chicken Strips

Reviewed: Jul. 6, 2013
I was looking for a Fried Chicken Strips Recipe to make for my born and raised in North Carolina boyfriend and this was it! I didn't have potato flakes, so I omitted that ingredient. I cut my chicken breasts into pretty narrow strips so they only needed about 5 minutes on each side in the cast iron skillet, which was filled 1/4 way with Vegetable Oil. The Oil should be at about 350 degrees, it is important to fry in a good hot oil but not to the point of smoking. I seasoned the flour with salt, pepper, a little cayenne and garlic powder. After dipping the strips in the flour, then in the egg and then in the crushed saltines, I noticed some bare spots on the chicken so I sprinkled bread crumbs over the top which filled in the gaps. After frying they were SO moist on the inside, and CRUNCHY on the outside. This was a great recipe, and its a keeper, thanks for posting it!
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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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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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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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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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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2015
This was a hit tonight for our St. Patricks Day Meal. I made some changes though... I set my Slow Cooker to LOW for 8 hours, and I didn't add any veggies until 4 hours in. I added the Cabbage for the last hour. It all came out wonderful. Also, I served it with the Creamy Horseradish Garlic Spread from this site which kicked it WAY up a notch. Thanks to naples34102 for their suggestion in their Review!
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Sweet and Spicy Chicken Satay

Reviewed: Jul. 6, 2013
I realize this isn't authentic Thai which may offend the negative reviewers, but the taste was great, I didn't change anything. Also the ingredients are all pretty inexpensive and easy to get. I made a Thai Peanut dipping sauce and also a cucumber salad to go with it. We grilled them and they came out very tender and delicious!
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Slow Cooker Apple Cider Braised Pork

Reviewed: Oct. 8, 2013
I was so glad to see one of the Reviewers commented that this could also be made with Thick Cut Pork Chops, because I had 4 of them that I used for this Recipe! They totaled 3 pounds of Pork Chops so I figured I'd make the recipe otherwise exactly as written (oops I just now realized I forgot to add the herbs and cayenne) and it was GREAT! See my Pic... I served with Mashed Sweet Potatoes and Kale with Pine Nuts. It was a beautiful presentation and everyone LOVED it!
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Baked Ham and Cheese Party Sandwiches

Reviewed: Feb. 14, 2014
These are Great! We make them exactly as written, but if you are out of Poppy Seeds they are still great. I'm especially glad to have the Recipe for the next get together.
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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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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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Light and Fluffy Spinach Quiche

Reviewed: Mar. 13, 2012
I've made this Quiche several times and it is the best. Sautee'ing the onions is not necessary, they are a perfect consistency after the hour long baking. I always use Fresh Spinach, but beware of overloading the heaping fresh spinach in the pie plate, it makes it tricky to pour the egg mixture of the top, but it is worth it! You may have to seal the foil down around the pie plate to press it down, the spinach will wilt down and cook beautifully. IMPORTANT NOTE, put a piece of Parchment Paper inbetween the Foil and the Quiche, to prevent Sticking and getting that icky brown discoloration from the Foil on the quiche. Today I topped it with about 1/4 cup of pre-cooked bacon crumbles. YUM!
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Zippy Rice Pilaf

Reviewed: May 31, 2012
Loved it! We're a little wimpy on heat so I didn't use Jalepeno but it was great regardless. Also my Cilantro plant has gone to seed so I used fresh Parsley instead. This recipe is rather flexible, and very tasty.
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Sausage Pasta

Reviewed: Jun. 26, 2013
I didn't change a thing, except that I had fresh Kale to use instead of Spinach, and to make sure it cooked all the way through I put it in the pan just after the onions and garlic sauteed for a couple of minutes. Don't worry about not draining the grease from the Sausage, it works out fine. I only had local farm raised "breakfast sausage links" on hand but that worked out great, it was pretty spicy and not sweet at all, so don't worry about what type of sausage to use. Served with some french bread. Yumm!
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White Chili with Ground Turkey

Reviewed: Oct. 20, 2013
I made this recipe exactly as written, except I added Chicken Broth until I got the desired consistency, just a little bit "soupy." Then, when I added the cheese at the end to simmer, it made the broth creamy and wonderful. You have to add the cheese! And use just as much broth as you like. Also, use the cinnamon and all the spices. I garnished with Sour Cream and a little more shredded cheese, and I also topped mine with some raw chopped onions I had left over. It was wonderful!
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Artichoke Chicken

Reviewed: Feb. 17, 2014
Very good, and I made extra "sauce" because I wanted to be sure there was some to add to the Egg Noodles. Made Broccoli to go with this too. I added some bacon bits, and Panko Bread Crumbs to the top. Used Salt, Pepper, and Garlic Powder because I didn't have Garlic Pepper, but I next time I'll skip the Salt. UPDATE on 8/12/14: I sliced the chicken into strips, seasoned with salt, pepper, and garlic powder. Placed in greased baking dish, then sprinkled chopped ham lunchmeat all over it. For the topping I made a little extra including adding sour cream, used regular Artichoke Hearts (not marinated), and added fresh Spinach that needed to be used up. Spread topping all over chicken/ham and then topped it with Panko. It was VERY Good!!! Served with Quinoa.
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Italian Sausage Soup

Reviewed: Apr. 7, 2014
This was great! I chopped up small white potatoes into small cubes and added them at the same time as the Northern Beans. Also I substituted celery for the zucchini. I had frozen spinach and used that. It made a big batch, I'll put some in the freezer and pull it out when I don't feel like cooking in a few weeks. :-)
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Creamy Pesto Shrimp

Reviewed: Apr. 16, 2014
Awesome!! I only used 1/4 cup Butter and 1 cup + 1 splash of Heavy Cream. I had plenty of frozen pesto that I had saved from making a big batch last summer, so I added about 1/2 cup of Pesto. I didn't measure the Parmesan but it was probably only 1/2 cup, not a full cup. Other than the measurements (of high fat ingredients) being lower and Pesto being higher, I made it exactly as written and everyone LOVED IT. Definitely a keeper!
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Slammin' Salmon

Reviewed: Apr. 20, 2014
This was great! Easy to make and full of flavor. Thanks for the recipe!
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Fabulous Wet Burritos

Reviewed: May 20, 2014
I made this EXACTLY as written, and they were very very good! At first I wanted to skip the Tomato Soup, but my son said he'd prefer it to too much Enchilada Sauce, then I remembered my hubby LOVES tomato soup, so I figured I'd try it. It was great! See my pictures, I fit 6 burritos perfectly into my larger 9.5" x 15" glass baking dish. I opted to bake it in the oven for 10 minutes at 350, and I let each person add their own lettuce and tomatoes when the dish came out of the oven. Everyone loved it!
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