Rachell Recipe Reviews (Pg. 1) - Allrecipes.com (1586937)

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Smoked Paprika Goulash for the Slow Cooker

Reviewed: Oct. 8, 2013
This meal was full of flavor (so often they slow cook to blandness) and the meat was incredibly tender. I had never used smoked paprika before and have to admit I wasn't crazy about the flavor (which is no reflection on the recipe) but even so I couldn't seem to stop eating it!
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Almond Pork

Reviewed: Oct. 8, 2013
The directions were easy to follow and the whole family loved it! I will definitely be making this again but will add a bit less tarragon & Dijon (this is just personal preference and no reflection on the recipe). I served with asparagus spears and used the sauce for both -- delicious. I think the recipe would also work well for salmon and plan to try that in place of the pork next time :)
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Baklava

Reviewed: Jan. 21, 2010
OMG -- this was so good I was craving it like a drug!!! I ended up eating so much of it I'm afraid to make any more. So, for those of you with low self control -- BEWARE!!!
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Coq Au Vin, My Way

Reviewed: Jan. 18, 2010
I can not say enough good things about this recipe!!!!!! I made it for my family and even my son, who HATES mushrooms, liked it and my mom loved it so much she actually licked the plate! ;) And don't be turned off by how long it takes to cook -- its actually very simple to put together, you just have to do a little something to it every now and then and it is WELL worth the AMAZING results!!! This was so good I'd like to make it regularly so plan to try the cheaper mushrooms (portabello's are expensive!), use chicken breasts instead of thighs (to try and cut some of the fat) and because there was a TON of extra sauce, next time I'll serve it over egg noodles. Is tomorrow too soon to try it again? ;)
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Coq Au Vin, My Way

Reviewed: Dec. 24, 2009
I can not say enough good things about this recipe!!!!!! I made it for my family and even my son, who HATES mushrooms, liked it and my mom loved it so much she actually licked the plate! ;) And don't be turned off by how long it takes to cook -- its actually very simple to put together, you just have to do a little something to it every now and then and it is WELL worth the AMAZING results!!! This was so good I'd like to make it regularly so plan to try the cheaper mushrooms (portabello's are expensive!), use chicken breasts instead of thighs (to try and cut some of the fat) and because there was a TON of extra sauce, next time I'll serve it over egg noodles. Is tomorrow too soon to try it again? ;)
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Crispy Rosemary Chicken and Fries

Reviewed: Aug. 6, 2009
OMG was this delicious!!! I have been looking for a good baked chicken thigh recipe for years and until now have been very disappointed. This was everything I could have wanted and more! I did add 5 cloves of minced garlic to the bowl of chicken and red potatoes and mixed in with the oil. Since I didn't have fresh rosemary or oregano, I just sprinkled the dried stuff onto the potatoes and chicken once they were scattered on the cookie sheet. I'm thinking if they were this good with the dried stuff, they must be ambrosiac with the fresh ;) I would also like to mention that its been my experience when you cook vegetables with the main dish they usually come out tasting bland and/or are just gross -- this was a major exception! The potatoes were almost better then the chicken! In the future (like previous reviewers suggested), I want to remove the skins and dump the oil after 45 min to an hour of cooking because it was pretty greasy. (I'm pretty sensitive to grease, which is why we rarely fry our food, so the fact that I loved it even though it was greasy should tell you how good it is.) This is going down as one of my all time favorite recipes!
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Mama's Balsamic Vinaigrette

Reviewed: Feb. 18, 2009
I thought this was WONDERFUL!! My kids and I scarfed it down! But like most folks, I made a few changes: I used only 1/3 cup of balsamic vinegar (we don't like it too vinegary), a heaping tablespoon of dijon mustard, omitted the oregano, and upped the salt to 1 teaspoon.
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Baklava

Reviewed: Jan. 31, 2009
OMG -- this was so good I was craving it like a drug!!! I ended up eating so much of it I'm afraid to make any more. So, for those of you with low self control -- BEWARE!!!
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1 user found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Oct. 4, 2008
This recipe is so easy to make and absolutely delicious -- especially for a one pan meal! The only change I made (I know, the dreaded changes :) was to place cooling racks (that I use for cooling cookies) on the baking sheet and place the chicken and potatoes on that so they wouldn't sit in the grease. The whole family loves it!
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Apr. 10, 2006
This was so simple, and with a few changes became the ultimate shredded meat recipe! Following other reviewers suggestions, I didn't brown the meat, just put it in the crock pot and cooked it on high for 5 hours, then shredded the meat and put it back in the crock pot for another 2. I then put all of it (including liquid) in a large saute pan over medium heat (I added no oil) and fried it until all the liquid had evaporated and the meat was slightly browned. This turned into the most intense, flavorful shredded beef I have ever tasted -- everyone LOVED it!
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Chicken Oreganato

Reviewed: Apr. 1, 2003
I LOVE to cook, and have no problem spending hours in the kitchen preparing a difficult dish. So I was a bit hesitant to try this meal since it called for few ingredients and took little time to prepare. Am I glad I decided to try it!!!!! Not only did it take almost no time to prepare, but it was so good we were all fighting for the last piece -- this includes my 5 and 6 year old sons. It tasted better than many of my complicated dishes! The only thing I would like to add is that if you like to eat the skin (come on, admit it -- some of you do love chicken skin!), cook the chicken skin side down for the first 15 minutes so that it can dry and turn crispy for the last 15-20 minutes. Thank you Teresa for sharing this fabulous recipe!
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