Kris in FL Recipe Reviews (Pg. 1) - Allrecipes.com (180345013)

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Kris in FL

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Louisiana Shrimp Creole II

Reviewed: Aug. 10, 2014
I can't believe I haven't rated this yet because I've been making it just as written for years now. My husband requested Shrimp Creole and this is the first recipe I hit on and we both love it. I don't think you need to change a thing. Great recipe and great leftovers.
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Healthier Baked Ziti I

Reviewed: Jul. 31, 2014
I was a little leery of the sour cream layer, but it was GOOD! I grated the carrot in the mini food processor and never knew it was there in the finished product. I halved the recipe and misjudged the casserole dish size so I didn't get the layers just right, but it had everything in it. DH hates casseroles but he actually said, "Is this new? I think I like it." Good recipe, you must try it.
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Slow Cooker Chicken and Dumplings

Reviewed: Jul. 23, 2014
The dumplings seem to be the hardest part of this recipe to master. I've used canned biscuits for dumplings many times myself, but I screwed this up because my slow cooker wasn't on High like I thought it was. Also, don't use the BIG biscuits (it's really too much) and DO NOT stir for nearly 2 hours or your dumplings will turn out doughy and a mess. You must have your slow cooker on High and bubbling when you put them in, push them down into the liquid, then don't touch them or they'll go mushy on you, for sure! I guess, alternately, you could dump the chicken mixture into another pot to cook the dumplings on the stovetop as the pot simmers. The chicken mixture is very good and worth the trouble with the biscuits (dumplings).
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Baked Slow Cooker Chicken

Reviewed: Jul. 18, 2014
I've been doing whole chickens in the slow cooker since the '80s. I'd put a whole FROZEN chicken in the slow cooker, sprinkle things like salt, pepper, garlic powder, thyme, paprika, poultry seasoning, sage ... anything I could get my hands on in a hurry as I headed out the door to work. Set the slow cooker on low (sometimes the lid didn't even close completely until it cooked down a bit) and came home from work 8 or 9 hours later to a wonderful "roasted" chicken. Never used any liquid or vegetables at all, but I am going to try the foil balls just to see how it compares.
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Kristen's Parmesan Roasted Potatoes

Reviewed: Jul. 4, 2014
I made these to go with Baby Back Ribs and they were so easy. I cut the red potatoes in chunks and put everything into a plastic zip lock bag to coat them. Then I dumped it all in a baking dish which was sprayed and then some oil in the bottom. They baked at 400F. for about 40 minutes and they were delicious. Thanks, Kristen, for another great recipe.
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Greek Pasta Salad I

Reviewed: Jun. 13, 2014
A little trick for making pasta salad that doesn't soak up all the dressing. After cooking your pasta, add olive oil and lemon juice and refrigerate overnight. It doesn't take much, just a tablespoon of each for a pound of pasta. I think I learned that from this site.
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Garlic Red Potatoes

Reviewed: Jun. 1, 2014
These were very tasty, but the cooking time is way off. Either raise the temperature to 425F for 30 minutes while covered or bake at 350F for 1 hour then uncover. The potatoes are very good though. I love roasted vegetables.
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Slow-Cooker Posole

Reviewed: May 17, 2014
I'd never had Posole until I found this recipe and I love it. I usually add a can of pinto beans and substitute chicken for the meat. Thanks, Jules, for introducing me to Posole.
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World's Best Potato Salad

Reviewed: May 11, 2014
This is a wonderful recipe. I've always just put mayo, mustard and sweet pickle relish together for the dressing, but this is more of a refined dressing. I always wondered how come the grocery store potato salads were so creamy, this must be the secret. I absolutely love it and will never do it any other way again. Thanks so much for the recipe, Kaye Lynn!!!
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Southern Fried Chicken Strips

Reviewed: May 7, 2014
This was delicious! I made a leg, thigh and 2 boneless, skinless breasts. I can't believe how tasty the cracker crumb coating is. My boyfriend was delighted too. I didn't change a thing. Thanks so much for the recipe LillysMom!
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Funky Popcorn

Reviewed: Mar. 20, 2014
Never heard of Pirate's Booty, nutrition yeast or za'atar!
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No Bakes

Reviewed: Jan. 29, 2014
We never added peanut butter to ours in Virginia. The key to making sure they set up is to bring the mixture to a boil while constantly stirring. Boil it until it doesn't stop boiling as you're stirring.
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Bread Machine Rolls

Reviewed: Jan. 15, 2014
I made this today and thought my bread machine had messed up because the dough was dense and not as soft as I thought it should be. I almost threw it out. I let it rise anyway and baked them after using the egg wash and sesame seeds. They turned out wonderful! I think you can't mess this recipe up.
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Making Crispy Onion Rings

Reviewed: Jan. 9, 2014
I tried mushrooms with this method and they came out delicious. I also tried baking the onion rings as suggested by another reviewer at 425F for 20-25 minutes. They were crispy but not as pretty as the deep fried onion rings. My onion rings are sitting on a plate a couple of hours after being cooked and they're still crispy, just need to reheat them in the oven to make them perfect again. I would try this method on any appetizer that needs to be crispy. Lovely, lovely recipe. Thanks Chef John!!
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Easy Mac and Cheese Veggie Chicken Casserole from Country Crock®

Reviewed: Nov. 15, 2013
This was very nice after I added Lawry's Seasoned Salt and black pepper to taste on my plate, otherwise it's bland. You'll notice there are no spices in the recipe as written. Next time I'll add the spices when assemblying. I will be making this again.
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