SarahBAustin Recipe Reviews (Pg. 1) - Allrecipes.com (16687440)

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Sausage Stuffed Jalapenos

Reviewed: Jun. 22, 2014
Heck, yeah! These are head-and-shoulders above! I've made these time and time again, often cooking them on the grill in lieu of the oven, especially on hot summer days. Wanna take it up a notch? Substitute sharp cheddar for the Parmesan - the cheddar really compliments the heat of the jalapenos. Either way, they're delicious.
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Taco Seasoning I

Reviewed: May 8, 2014
This is our go-to recipe for taco seasoning. No more store-bought versions for me. I usually have all these ingredients on hand, so this is very easy to whip up -- and then use as little or as much as preferred. That being said, I always pretty much go by the recipe's guidelines. Well, tonight I realized I couldn't do that, as I lacked a couple of ingredients after I recently performed a huge purge of past-expiry spices (and hadn't had a chance to replace them). Unwilling to foray out to the grocery store in rush-hour traffic, I decided to substitute a Tablespoon of Cholula hot sauce for the chili powder (BTW, who in Texas runs out of chili powder, am I right?) and a heaping Tablespoon of instant (dried) chopped onions for the onion powder -- then, b/c of the wet ingredient (Cholula), I gave the mixture a good stir and let it sit for about 15 minutes to reconstitute the dried onions and let the other flavors meld. It all came out WONDERFUL. I was worried the vinegar in the hot sauce would overpower the other flavors -- but it was fine. Still, I'm going back to the original recipe ... that is, when I have the proper ingredients on hand. Two noms up.
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Simple Garlic Shrimp

Reviewed: Apr. 21, 2014
This recipe is really good. My suggestion for it is: you must have mise en place for it, otherwise it can go south in a hurry -- expensive shrimp will get over-cooked in a hurry (I used 16/25 Gulf and shelled them myself -- really, NOT a problem if you have 5 minutes -- also, really, really pay attention to Chef John's directions and timing). Please be prepared before you put this together -- don't be going all "Oh, I forgot to mince the garlic" before you attempt this recipe. Do follow Chef John's directions -- and have your ingredients all lined up on your stove top before you begin. Set your timer(s). It especially rocks if you add some (drained) chopped artichoke hearts and some steamed asparagus to it. Oh, also, fresh lemon juice and fresh garlic work far better than bottled/jarred varieties. Trust me. And ... you're welcome.
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Green Onion Potato Salad

Reviewed: Apr. 21, 2012
So easy and so good. Thank you, Bobby Flay, for sharing this appealing-to-all recipe. It makes just enough for a small crowd. Amazing how such simple ingredients can come together so well.
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Spanish Rice II

Reviewed: Mar. 14, 2011
Holy cats, this is good stuff! I've never attempted Spanish Rice before (other than from the ubiquitous red-and-white boxes), and I was very pleased with the ease of preparation of this recipe. I, like others before, used chicken broth instead of water, added a half teaspoon of cumin, and a scant palm-full of dried parsley. I made this last night as a last minute side for chicken enchiladas, mainly b/c we needed something in addition to a side salad, and also b/c we happened to have the ingredients on hand. Well, actually, I didn't have a full can of Rotel, so I supplemented it with some Pace. Turned out beautifully. This makes a ton -- probably more than 4 servings if it's served as a side dish. My dad insisted on keeping what we had left! Many thanks to the person who submitted this recipe -- it's definitely going into the household rotation from here on out!
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Chicken and Dumplings III

Reviewed: Feb. 8, 2011
Yowzers, this is good. And so easy. Some of the best cold weather comfort food ever. So glad I happened across this recipe. So easy to "own" this one, too. And following others' advice and tweaking is very worthwhile. We love one pot Dutch oven cooking. This is a keeper -- we've made it 3 times already since the beginning of the year!
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Slow Cooker Beef Stroganoff I

Reviewed: Jan. 23, 2011
Yum, this was good! And so easy! We doubled the recipe and did a little bit of tweaking, but not much, after reading other reviews -- it came out so tasty! Next time we make this (and there will definitely be a next time!) we'll triple it and freeze the leftovers. Excellent cold weather food!
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Festive Cracker Spread

Reviewed: Nov. 7, 2010
Awesome! This is the closest I've found to my mother's homemade Pimiento Cheese recipe, which was wonderful -- but I can't find it anywhere. Hers was a bit drier and more pungent, this one is creamier and milder. Hers used green olives (like this recipe) rather than just the pimientos, and I've found it hard to get recipes using the olives, so when I stumbled across this recipe, I just had to give it a try. I did leave out the green bell pepper and used 1/3 cup green onion instead of regular onion -- and it's terrific. I did everything according to this recipe except I used a food processor to blend the cheeses and mayo together -- and then I pulsed in the rest of the ingredients -- made things a lot more simple, especially in light of how easy it is to end up with cream cheese all over your kitchen walls with a mixer. If I were to change anything, it would be to use mayo to taste/desired consistency. Otherwise, I have to say, I might like this recipe even more than my mom's b/c it's creamy and more spreadable/dip-able, and not as strong as hers was. And by the way -- this is SO much better than anything you'll buy pre-packaged at the store! Those spreads are far too sweet! FWIW, this is a wonderful recipe -- I will make it again for the upcoming holidays! (I'm thinking about adding some crumbled cooked bacon, too!)
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Chicken Pot Pie IX

Reviewed: Oct. 5, 2010
This is DELICIOUS! Really very simple and a terrific way to use up leftover cooked chicken. Not only does it taste good, it bakes up really beautifully, and it fills the entire house with the best aroma. Using store-bought refrigerated pie crusts (I went with name-brand) makes this dish particularly simple, although I have made this with home-made crusts as well. Either way, it's got a great home-made taste and feel. This is a winner, a crowd-pleaser, and a definite go-to recipe.
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