MrsHappyHomemaker Recipe Reviews (Pg. 1) - Allrecipes.com (18009522)

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MrsHappyHomemaker

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Beef Tamales

Reviewed: Jul. 21, 2006
I have made these a few times now. This recipe is really awesome as is - but I found an easier & tastier way to do it after making it many times the way listed. I use the recipe on this site for Charley's Slow Cooker Mexican Style Meat. Its very easy to make, & makes the tamales SO much tastier! I make the meat one day in the crockpot, then refrigerate it overnight. This makes it easier to remove any fat. Just pluck off any fat the next morning & follow the recipe for the tamale dough, although I use vegetable shortening instead of lard. Make sure to keep a little water or beef broth on hand to dip your spreading knife into to make spreading the dough onto the corn husks a little easier. If you put a can of beef broth in the stockpot with a little water while you are steaming them, it makes the dough tastier as well. Instead of using butchers twine, I just tear off thin strips of the corn husks & tie them with that. These are really good to freeze too. Place in a freezer bag, and pop in the freezer for up for 6 months. To reheat, steam for 15-20 mins or wrap in a damp paper towel & microwave for 3-7 mins, depending on the microwave. Steaming them will produce a moister tamale. To reheat refrigerated tamales, wrap in a damp paper towel & microwave for about 1-2 mins. You could also steam them for about 5 mins. Make sure you leave the corn husk on while reheating!
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Charley's Slow Cooker Mexican Style Meat

Reviewed: May 31, 2005
I have been using this recipe for 2 years now. It is excellent when chicken is substituted & paired with the Red Enchilada Sauce (also on this site) for a outstanding chicken enchilada dish. Also, whenever chuck roast goes on sale, I buy one & cook it with this recipe & then use it for the beef filling in the Beef Tamales on this site as well. It makes a lot, so I freeze half of them in gallon size freezer bags - then when I want to eat one, I just steam it for about 15 minutes - so good! They hold in the freezer for 6 months. This really is a wonderful base recipe that you can use with all meats to make fillings for all sorts of dishes. And, its easy!
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Creamy Spiced Coleslaw

Reviewed: May 13, 2008
Very good coleslaw recipe! I used 3/4 cup of mayo & 1/4 cup of sour cream. I have always found that to be the secret of a good coleslaw. I did not have any celery seed, so I used celery salt. I also added a good sprinkling of Janes Crazy Salt. Extremely good!
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Meatball Soup

Reviewed: Oct. 6, 2006
This was pretty good. I did change a few things. I omitted the celery & carrots all together. I added 30 meatballs instead of 20, and also increased the pasta by 1/3 cup. It was looking kind of runny, so I also added a small can of tomato paste. Instead of using the individual spices, I used 2 tablespoons of italian seasoning. I will be making this again. Its very easy, and quick to make!
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Salsa Chicken

Reviewed: Feb. 14, 2008
Ok, I swear this is the last time I edit this review!! I give this recipe 2-3 stars as written, & 5 stars made the way I prepare it. I have made this many many times - the first time we did not care for it as I followed the recipe to a t - The chicken came out very bland. With a few alterations on the recipe, I have come up with my husband's very favorite dish! I toss the chicken in a ziploc bag with a packet of taco seasoning. Then I pour a little salsa in the bottom of the casserole, add the coated chicken breasts, then pour over the rest of the salsa. I cook it for about 35 minutes. Then I remove it, and add some Mexican melting cheese & fresh chopped jalepenos, and cook for another 5 minutes. It is sooooo good! I have also found that a slice of pepperjack cheese tastes really good too, but there is something about that Mexican melting cheese & fresh diced jalapenos that leaves my hubby & I salivating!
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Country Fried Squash

Reviewed: May 18, 2008
Very good! I used yellow crookneck squash and it turned out wonderful. Make sure you salt the hot squash to taste after you remove them from the pan and drain them on paper towels.
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South Carolina Sweet Tea

Reviewed: Jun. 14, 2007
I have been making sweet tea on the stovetop for years, and then came across this recipe. I tried it, and love it! I put the sugar in the pitcher right before I add the first batch of hot tea to it so that way the sugar disolves completely. I also use regular tea bags because that is all they sell in bulk at the wholesale club - so I use 10 regular size tea bags, which equals to 3 family size tea bags.
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Southern-Style Buttermilk Fried Chicken

Reviewed: May 21, 2010
This was just fantastic.....droolworthy!! I added a few good splashes of hot sauce in the buttermilk marinade mixture, & some paprika in the flour mixture - but no other changes than that. Used the drippings to whip up some chicken cream gravy. Yummy!!!
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White Berry Pie

Reviewed: May 13, 2008
4 stars as written, 5 stars with a couple minor alterations! I doubled the amount of white chocolate called for. I used a whole 10 oz bag of white chocolate chips, and melted about 6 oz to mix into the cream cheese & whipped topping mixture. I also used a whole 8 oz package of cream cheese instead of the 3oz called for and sprinkled in a little more confectioners sugar. I sliced the berries, & drizzled the remaining 4oz of melted white chocolate on top. The more strawberries you can fit in your pie, the better it turns out! A word to the wise though! Make sure you use the freshest berries you can, and try to eat the pie in as timely as a fashion as you are able to. Otherwise, you will have a runny strawberry juicy mess!
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Sunday Pork Loin

Reviewed: Oct. 6, 2006
This was alright - not terrible, but nothing to write home about. I followed the recipe exactly, exept I didn't add the celery just because I dont like celery. The pork itself was good, but the sauce was kind of strange tasting. Will not be making again.
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Chicken and Spinach Alfredo Lasagna

Reviewed: Jun. 11, 2010
I had heavy cream, ricotta cheese, & baby spinach that all needed to be used...so I did an ingredient search & came across this recipe. It was SO good, & I will be making it again. Such a nice change from normal lasagna! I did make a change or 2 though from reading other reviews. I used 1 can cream of mushroom & 1 can cream of chicken. I also omitted the mushrooms in the dish, but served it alongside 'Mouth Watering Stuffed Mushrooms' from this site. It was quite a delectable meal, & my whole family enjoyed it...kids & adults alike!
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BBQ Pork Sandwiches

Reviewed: Apr. 14, 2008
Really good!
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Mayonnaise Biscuits

Reviewed: Feb. 13, 2009
Very good! I made them in muffin tins instead of dropping them onto a cookie sheet because the batter seemed kind of thin for that, and they turned out wonderful - big & fluffy :)
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Pizza Pasta

Reviewed: Sep. 22, 2010
The reason I gave it 3 stars is because it tasted nothing like pizza... all we tasted was spaghetti. The beef overpowered the pepperoni & you only knew you were eating a piece of pepperoni if you saw it on your fork before putting it in your mouth. I think I will attempt this dish again, I will only use 1/2 pound of ground beef & double the pepperoni to 8oz & see if it makes it more like I would expect a 'pizza pasta' to taste.
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Firecracker Fried Chicken Drumsticks

Reviewed: Jan. 21, 2010
This was good - but I could not taste the spice whatsoever in it after letting the chicken marinate in hot sauce for 4 hours. I will make it again and let the chicken soak in the hot sauce for a full 24 hours to see if that brings in the spice. The outside was perfectly crisp though, and I had no problem with the breading falling off during frying. I dumped the chicken in a colander prior to putting it in the breading to drain any excess liquid, and I made sure my oil was plenty hot before adding it in.
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Cowboy Caviar

Reviewed: Jan. 21, 2010
Excellent! My children, myself, and my husband all loved this dish. I used about half of the italian dressing called for (that was plenty) and squeezed in the juice of one lime. I also used fresh jalapeno instead of pickled. I absolutely will be making this one again!
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Emily's Famous Bloody Mary

Reviewed: Jun. 24, 2008
Very good! I did not add the celery salt or the olives, and it turned out wonderful.
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Stromboli

Reviewed: Sep. 22, 2005
I left out the green peppers bc we just dont like them & I only cooked it for 20 minutes - it was plenty brown in that time. It was very good! Next time, Ill leave out the ham - Will definatly made again!
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Chipotle Mayo

Reviewed: Jun. 8, 2010
I love this recipe as is & I also love to make more of a sauce using this recipe as a base. I serve the original recipe on sandwiches, but I do usually add fresh garlic to it. When I turn this recipe into a dipping sauce, I add ranch dressing, double the chilies, & add lots of fresh garlic. Its just heavenly when paired with Connie's Zucchini 'Crab' Cakes from this site!
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Green Chili Stew

Reviewed: Apr. 29, 2010
Very good! I like to use 7oz of green chiles just because I like it really spicy. Sometimes, I'll add corn to it too..but it's good with or without it.
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Displaying results 1-20 (of 151) reviews
 
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