CHICKEYMOMMA Recipe Reviews (Pg. 1) - Allrecipes.com (1536035)

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Greek Salad Pizza

Reviewed: Jul. 30, 2012
Fabulous flavor! Easy to whip up & a husband pleaser.
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2 users found this review helpful

Jeanne's Slow Cooker Spaghetti Sauce

Reviewed: Oct. 31, 2011
Took too much time and effort to render this recipe into something my family would call 'spaghetti sauce.' It gets a star for 1) being edible 2) using ingredients I had. My final version turned out good; I employed my stick blender to smooth out about 80% of the vegetation. I had to add more tomato product and a ton of spices (handfuls of dried spices). Other than using up some squash I didn't want going to waste, this recipe was not worth the 6 hours invested.
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3 users found this review helpful

Taco Soup VIII

Reviewed: Oct. 16, 2011
I wouldn't call this a soup (it's more like chili), but I would call it good. I did a half recipe because I had half a pound of taco meat leftover. I used 15 oz tomato sauce and a cup of thin salsa and it was still thick. I added extra liquid because I started the crock pot at 8:40 this morning and we ate at noon. Family pleaser!
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2 users found this review helpful

Jambalaya With Shrimp

Reviewed: Sep. 24, 2011
It needs WAY MORE seasoning... My rice didn't cook all the way through, but I did one and a half recipes, so it may not multiply well.
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4 users found this review helpful

Fluffy Pancakes

Reviewed: Sep. 23, 2011
Good white flour pancake. I would be interested to sub soft white wheat or spelt and see how it works. What I like about this recipe: 1) no buttermilk - sour milk has always been a great alternative for me, 2) no sour cream (like my favorite white flour pancake) so I always have the ingredients to whip this up, 3) All-purpose flour instead of self-rising (I hate converting AP to S-R), 4) cooked great on my cast-iron griddle pan - I cooked it on a 4 out of 10 (medium low) and it did great. I'll keep this one around for when I don't want to grind flour :)
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1 user found this review helpful

Spinach Crescents

Reviewed: Aug. 2, 2011
These are quite yummy. I had a bag of fresh spinach and a batch of homemade crescent dough I needed to use and this fit the bill. Since it was homemade dough, I rolled it into an 11x16 rectangle, spread it all around (except one inch at the back), rolled it up pinching the edges, and baked it whole. It could use a little more filling this way, so maybe next time I'll use less dough, but we devoured it with our favorite Curried Carrot & Tomato Soup recipe (from our favorite Bed & Breakfast - the Inn at Merridun). Do give it a try!
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3 users found this review helpful

Heavenly Hot Dog Sauce

Reviewed: Aug. 2, 2011
The first time I made this recipe, it was dry. I reread the recipe and it never said, "brown the beef" nor "cook the beef" - it only said "crumble the beef." So I figured the raw beef simmered in the liquid. After 90 minutes, it's still raw. Going back to my original assumption of browning the beef then simmering it in the sauce, this recipe is dry and sauceless. If you like beef on your hot dog, give it a try. If you like "hot dog sauce" pass it over and save your 2.5 lbs of beef for another recipe.
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4 users found this review helpful

Vegetable Noodle Bake

Reviewed: Jul. 28, 2011
Good. Exactly what I was looking for - to use stuff I already had. Next time, I'll mix the spinach & cheese together (I had to use ricotta, so I mixed it with some egg white I had in the fridge plus some Italian blend cheese so it wouldn't be dry). My husband said it was good if you got a well distributed bite. It was a bit dry, but not dried out. Maybe more tomato puree in the sauce? Definitely cook your noodles al dente - do not cook the same length of time as you would for buttered noodles.
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4 users found this review helpful

Maria's Rice

Reviewed: Jun. 10, 2011
I tried it the original way & then tried it with the dry onion soup reconstituted. Dry soup will work, but original is simply the best way. I don't know that I will make it with dry soup again unless I'm desperate.
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3 users found this review helpful

Broccoli with Rigatoni

Reviewed: May 19, 2011
I was a little apprehensive about this recipe because everyone said "bland" so I did slightly reduce the oil, forgot the butter (oops!), used more cheese - a LOT more fresh cheese, subbed dry Italian seasoning for fresh basil (garden isn't ready yet), and sprinkled crushed red pepper flakes. FABULOUS! My son even ate the broccoli - a first without it being a quiche. We're having it cold for lunch tomorrow & probably warm for dinner over the weekend. I would definitely make this again because it's easy, delicious, and made with simple everyday ingredients.
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2 users found this review helpful

Jumbo Breakfast Cookies

Reviewed: May 19, 2011
Way too sweet! These drew me in for interesting use of ingredients; you had better really like peanut butter because the flavor is dominate. I used the medium Pampered Chef scoop (about two tablespoons) and put six per pan - any more would have been too much. There's no way I would want to serve the larger cookie - I'm not sure how the middle would get done. That being said, they'll do, but I will never make them again. They make WAY too many (and with the cereal, you can't freeze the batter...) and have too much sugar (I would call them a dessert cookie, not a breakfast cookie).
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8 users found this review helpful

Buttercream Icing

Reviewed: Apr. 30, 2011
All butter recipes bleed and don't hold up as well as this recipe. TRUST THIS RECIPE and use half butter & half shortening. The only thing I have come to do different with this recipe is use whipping cream instead of milk. A dearly-departed friend and I bonded over perfecting this recipe before she passed. Whipping cream is the only difference we chose and both fell in love with this recipe.
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7 users found this review helpful

Parmesan Spinach Balls

Reviewed: Mar. 9, 2011
Fantastic toddler food recipe! I only rated it 4 stars because I did have to tweak the recipe, ever so slightly.
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3 users found this review helpful

Cannoli Cake Roll

Reviewed: Mar. 4, 2011
I forgot to rate this a year & a half ago :( MY STARS! I made this cake for my husband's birthday & it was amazing! People couldn't get over how awesomely delicious it is. It was better than an Epicurious super expensive cake the next birthday. I remember I exactly followed the directions and couldn't have been more pleased. Worth every bit of the not-complicated work.
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5 users found this review helpful

Self Frosting Oatmeal Cookies

Reviewed: Feb. 25, 2011
Um... They were cookies. I tried these cookies because I am out of butter and my margarine wasn't softened. I can hold my own when it comes to sugar, and I felt these were too sweet. Also, I concur with the 'greasy' feeling. The oil, while interesting, made, well, oily cookies. I wonder how they'd do substituting applesauce for half to all of the oil... We dished them with a cookie scoop and rolled them into 'walnut-sized' balls; they did not bake in 8-10 minutes - they probably took 13. They receive a 3-star rating because my husband liked them, but I assure you I won't waste ingredients on this recipe again (unless it's a half batch to test the applesauce theory).
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3 users found this review helpful

Easy Pizza Sauce I

Reviewed: Feb. 4, 2011
Oily & Bland - I already regret wasting the ingredients on it (I could never get the oil incorporated - I tried mixing in some shaker-style parm/romano cheese to absorb the oil). Maybe my husband can fix it when he gets home...
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2 users found this review helpful

Cheese Ravioli with Veggies

Reviewed: Sep. 28, 2010
Interesting concept, but not really good as written. I followed the recipe to the T (something I rarely do), and was really disappointed. I think the veggies sauteed would be better and I agree that a sauce of some kind would help meld the two frozen products. I'll attempt again, but with major alterations. Thanks for the idea!
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2 users found this review helpful

Hot Pink Lemonade

Reviewed: Jun. 21, 2010
I only give this recipe 4 stars because it did need the blueberries pureed and strained (I did so with a stick blender and fine mesh strainer). Recipe was fabulous otherwise! A word of warning, for me, 6 large lemons produced 1 3/4 cups juice.
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2 users found this review helpful

Mandarin Mandarin

Reviewed: Apr. 24, 2010
Yummy, but strong. I pureed the mandarin oranges & mixed in to tone it down.
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3 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Mar. 11, 2010
I salted the zucchini, drained it & squeezed it dry - this made the mixture too dry & tough. I would probably drain it all day and call it done. Also, there was too much Old Bay (and I love Old Bay). I got 4 cakes & baked them at 400 for 25 min, flipping half way through.
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1 user found this review helpful

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