MoK Recipe Reviews (Pg. 1) - (180713555)

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Roasted Garlic Cauliflower

Reviewed: May 13, 2014
Awesome recipe! I pretty much followed the directions, but I lowered the heat to 425F, kept it uncovered, cooked 25 mins. as directed then broiled for 3 mins. at 500F. Make it your own by adding different seasonings. I added a couple shakes of onion powder and Bell Pepper & Herb Rub from the Pampered Chef line. You could use any number of herbs like rosemary or tarragon, depending on what you're pairing it with. Just fabulous. Will be making this again for sure!
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El Paso Pizza

Reviewed: May 8, 2014
Just made this tonight. Hubby and I loved it. I used a pre-made thin crust (similar to Boboli)that came in a package of two and only needed half of the meat mixture to spread over the crust, so I am ahead of the game when I want to make a second one. Using a pre-made crust I didn't need to mess with moving the pizza from low to higher rack. I just cooked it in the middle at 400F for about 10 minutes and it came out great. I adjusted the seasonings down (about 1/2 tsp. cumin and 3/4 tsp. chipotle pepper) to suit our tastes, and it was hot enough for us with the 1 Tbsp chili powder. I used one poblano pepper and chopped it rather fine, so there was no need to pick any of it out. This was a very simple and tasty recipe, and satisfied our desire for Mexican food around Cinco de Mayo.
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King Ranch Chicken Casserole

Reviewed: Mar. 24, 2014
Hubby & I loved this! Changes I made: mix of red and yellow onion, low fat/sodium version of the condensed soups, light sour cream, only 1 tsp of cumin, twice the amount of chili powder, 1/4 tsp. of cayenne pepper, 1/2 tsp. of onion & garlic powders, a Tbsp. of minced garlic with the peppers & onions, several grinds of black pepper and sea salt, 1-2 Tbsp of Frank's Red Hot Wings Buffalo sauce, couple dashes of Tabasco. Believe it or not, it wasn't very spicy-hot after all that. But it definitely needed something, since I was using the healthier soups. That's the great thing about this recipe-- you can make it your own! I also added some tortilla chip pieces on top of each serving for added crunch.
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Burrito Pie

Reviewed: Feb. 25, 2014
DH and I really liked this one! I skipped the olives, used 9 LaTortilla Factory wheat tortillas for 3 layers. I added salt & pepper and several dashes of hot sauce and used Mexican blend cheese. Baked for 40 minutes in a 13x9 pan. Great served with shredded lettuce, a dollop of Greek yogurt, and a few tortilla chips around the edge. It had a similar mouth-feel of a 7 layer dip! Cut the remainder into several squares, refrigerating overnight, then will put into a vacuum-seal bag and freeze for easy leftovers over the coming months.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 5, 2014
I concur with others-- it works great with cut-up raw chicken, then take two forks to shred it. I also added rinsed black beans, chopped green pepper, doubled the garlic, and used all chicken stock (apprx 1 qt.) no water. Sprinkled with some broken-up bagged tortilla chips, shredded cheese and dollop of sour cream. Also, added some dashes of hot sauce for a kick. Hubby loved it, too. Definitely a keeper!!
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2 users found this review helpful

Spinach Pasta Salad

Reviewed: Jan. 4, 2014
Wish I'd read some of the suggestions before making for a potluck. Too much onion! I did scoop out about a half a cup when I saw how much I was adding, but it still wasn't enough. Also, 4 cloves of fresh garlic was too much, regardless of how big of a garlic fan you are. Next time I will probably cut down on everything except the pasta and spinach. But ingredient-wise, it was a great recipe! Just need to do some adjusting for next time. :-)
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Hash Brown and Egg Casserole

Reviewed: Sep. 17, 2013
What an awesome recipe made even better by so many reviews with suggestions! First of all, I KNEW that I had to make this in a 13x9" pan. No way does this fit in a 2-qt or 8x8 pan. I chose a stoneware-type so it would retain heat as long as possible as I needed to transport it. Using so many of your recommendations, I assembled it the night before, I pre-cooked the froz.potatoes w/3 Tbsp melted butter (Brummel&Brown in my case) for 30 mins.@400F, and cooled completely before layering.I used 4 eggs equiv. (i.e. 1 cup) of EggBeaters, 1/2C fat-free half&half, reduced-fat bulk pork sausage,a little leftover chopped ham (if I'd had some bacon I'd have added that, too), chopped peppers w/the onions, minced garlic, a splash of Frank's Red Hot Wings sauce, finely shredded reduced-fat Mexican style 4-cheese blend (I used a bit less than 12 oz. and it was fine), freshly ground peppercorns, salt, and kept everything else the same per original recipe. I put the refrigerated dish into the cold oven, then turned it on so it could gradually heat up, and started the 1 hr. from there. Plus just under the 10 mins. uncovered, it was cooked to perfection. NO leftovers. It was a hit. LOVE a recipe that can be tweaked in so many ways and come out great!
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