Dahling 2 Recipe Reviews (Pg. 1) - Allrecipes.com (1516791)

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Hot Mexican Spinach Dip

Reviewed: Jan. 12, 2004
Have to jump on the bandwagon with the other reviews. Had a Mexican Fiesta night at church-it proved to be a little spicy for some of our people with "wimpy" taste buds! Took the leftovers to work the next day, and while not considered "industrial strength" (super hot), it was pleasing to the palette and disappeared quickly! Thanks! Will make again. Oh by the way, used hot Pace chunky picante sauce and a mixture of colby/jack cheese. Also kicked it up a notch with a dash (or 2, or 3) of cayenne! Yummers!!!!
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Blue Bacon Stuffed Mushrooms

Reviewed: Sep. 14, 2009
Another 5 star rating! Made these for my DDIL's baby shower and they were raved about by everyone! I, too, did not blend the mixture, but diced very fine. If you do not blend, be sure to let the cream cheese come to room temp, makes it a whole lot easier to work with. Also used a mild bleu cheese (Amish bleu cheese purchased at Whole Foods which I got really cold and grated very fine)and put in a little extra bacon (can you ever have too much bacon?)I used fresh button mushrooms, put the filling in a Ziploc bag, cut the corner and piped the filling into the mushrooms. Baked them on a jelly roll pan sprayed with butter flavored Pam. About 40 "thumbs up" on this one!
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Blue Cheese Beef Tenderloin

Reviewed: Feb. 6, 2008
Didn't use the marinade recipe because I ran out of time. Just let the tenderloin come to room temp, sprinkled generously with Canadian Steak Seasoning and pan roasted until med-rare. Made this sauce with reduced fat mayo and lite sour cream and used about 2 tsp of worcestershire. Sliced the tenderloin very thin, placed on thin slices of baquette and topped with this sauce. Can't wait to make this again!!! Absolutely wonderful!!!
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White Chocolate and Cranberry Cookies

Reviewed: Nov. 20, 2009
Based on the opinion of many others (I personally did not get to try any because they were all gone!), these are "da bomb"! I made as directed only adding grated orange zest and walnuts (I've got to have some kind of nuts in my cookies). Hubby said that they were the first to disappear off the cookie tray. Great recipe, easy to make, chewy, and (as I have been told) scrumptious. Thanks for the recipe!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Sep. 11, 2010
As if this needs anymore stars! Wanted something a little different for post football game meal. Found this recipe and am I glad I did! Used a 5.65 lb. sirloin tip, upped all the spices, used 3 pkg of the Italian salad dressing mix, threw in some strips of onion and four cloves of fresh garlic. Used all beef broth and cooked about 10 hrs on low. Removed the roast from broth and let rest then sliced with my electric knife. Limited resources as far as bread so I had to use French, which I split and toasted in the oven. Topped with provolone and put under the broiler to melt. The giardiniara is key!!! Couldn't do the hot because of some guests' "wimpy" paletes so I used regular and added sliced pepperoncini. This was amazing! Limited myself to one small 4 " sandwich but could totally have gone crazy and eaten a larger one. This recipe is a keeper!!!
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The Best Meatballs

Reviewed: Dec. 18, 2012
I consider myself to be a pretty good cook, but I could never make a meatball worth a darn...until this recipe. I made these last night, pretty much as written, adding some grated onion, using plain bread crumbs soaked in milk and only one egg and about 1/4 cup water. These held together beautifully! I browned them in just a little olive oil then let them cook completely in my marinara sauce. They were so tender that when we cut them with a fork, they fell apart. Absolutely the best I have ever made! Thanks so much for the recipe! The only one that I will use from now on
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World's Best Potato Salad

Reviewed: Apr. 15, 2008
Made this for church fellowship and wasn't quite what I was looking for. It was really sweet and really onion-y. I love potato salad and the texture on this was really nice but just not big on the taste. It didn't specify what type of vinegar to use, so I used cider vinegar and maybe that's why mine turned out so sweet. Ate it anyway but probably won't make again. Sorry!
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