kechmocash Recipe Reviews (Pg. 1) - Allrecipes.com (16599994)

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Cheesy Scalloped Potatoes with Ham

Reviewed: Feb. 21, 2014
This was really great! The only change I made was substituting a can of drained, French cut green beans for the peas. Great way to use left over ham. Comfort food, for sure!
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Sauza®-Rita

Reviewed: Jul. 1, 2011
My daughter and husband are "famous" for this recipe. Anyone who gets heartburn from Triple Sec will love this version. Using 2 can fulls of water makes it less expensive and doesn't get people tipsy as quickly. Still plenty tasty!
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Creamy Chicken and Rice Soup

Reviewed: Feb. 2, 2011
This is such a good comfort food for the 18 degree weather we are experiencing! I read all the reviews, and made the following adjustments: This is for half a recipe. I first sauted then cut up chicken in about 2 T olive oil with some bottled chopped garlic, and seasoned it with salt, pepper, some red pepper flakes, and a shake or two of Creole seasoning I removed the chicken and used the remainling oil to saute about 1 1/2C each chopped onion and carrots ( I use a Mandolin dicer) . I cut the amt. of rice in half, ie.1/2C and here's a hint. Brown rice takes forever to get tender! It took extra liquid to get it soft and fluffy. I used only about 3T of flour in a half stick of butter, and cooked it slowly until it had browned a bit. I thought it made a nice amount of soup, but 4 of us (3 men, 1 woman) cleaned it up!
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Honey Roasted Red Potatoes

Reviewed: Jan. 20, 2011
This is a great company recipe. It is simple, but presents beautifully. Next time, I will increase the onions and sauce ingredients a little because they add so much to the flavor. That way, every bite will have some of the delicious sauce! I'd suggest large, bite size pieces of potatoes, then check after 15 minutes, and watch that they don't overcook.
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Sweet and Savory Kale

Reviewed: Jan. 18, 2011
This was a very tasty recipe, and the combination of sweet and sour was perfect. Be sure to cook it long enough, as it will be "chewy" if you don't. My husband didn't like it, but he is notoriously picky. I think spinich would be better, but kale is really good for you. Bacon would add extra flavor, but also extry calories and fat.
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Kale Chips

Reviewed: Jan. 18, 2011
I liked this OK, mainly because I knew it was good for me, but my husband thought it was awful. I think a bit of garlic would have helped, but crisp, baked greens will never be my favorite. I much preferred the Sweet and Savory Kale. If you try this, be sure to watch it. It only needed 20 minutes of cooking time.
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Black-Eyed Pea Salad II

Reviewed: Jan. 1, 2011
This is such a great recipe! I use fresh tomatoes, also drained whole kernal corn. Chopped fresh jalapeno adds flavor too. You can use Italian dressing if that sounds better to you. Easy recipe to customize and perfect if black eyed peas aren't your favorites. I think almost any fresh veggies would work in it. Make a day or two in advance if possible.
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World's Best Lasagna

Reviewed: Dec. 26, 2010
I made this for Christmas Day, and it was a big hit. It must be a very forgiving recipe as I used beer brats instead of sweet Italian sausage, 32oz ricotta and ground nutmeg rather than fresh. I also made a Stouffer's store bought lasagna and noticed the kids went for it, rather than the homemade. Guess it looked more familiar. The World's Best Lasagna is an imposing, beautiful creation! As we had way too much food, there was a little of mine left over, and a big debate ensued over who would get to take some home. It was a rich, meaty and spicy lasagna, and worth the prep time.
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Dec. 20, 2010
This is a yummy dish with lots of gravy. I used Ritz crackers and low fat milk, and light margarine. I also used a bit more onion and a dash or two of "wooster" sauce. My husband and son each ate two patties, so saying it feeds 6 is stretching it. I'd say it easily feeds three adults. Mashed potatoes are a must with it because of the generous amount of gravy. I think next time I will make larger, thin patties to take advantage of the delicious gravy.
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Beef Bourguignon II

Reviewed: Dec. 19, 2010
I read over 100 reviews of this before I made it. As stew meat was $3.99 a pound, I chose a sirloin that was on sale for $2.99. I left out the canned onions, and used dried parsley. I watched it carefully and added more beef broth after about an hour. I also used one cup wine and one cup beef broth. Everyone loved it, but I will have to use more broth as it didn't have as much of the yummy gravy as we wanted. I served it over noodles, but with more gravy, it would be great over mashed potatoes. Next time I will use more mushrooms, fresh rather than canned, and saute with the onions and carrots. I will use two cans beef broth, and one cup wine, and I will cut the beef into smaller pieces. Check after the first hour, and about 45 minutes after that until done. Don't let it cook dry!
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