KLCROOKS Recipe Reviews (Pg. 1) - Allrecipes.com (18079499)

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Simple Turkey Chili

Reviewed: Oct. 14, 2012
Truly wonderful basic chili. Excellent for families with small children because it's not spicy, but still nutritious and flavorful. I use one can each of black beans and kidney beans (don't bother mashing anything), use chicken stock instead of the water, and skip the cayenne. I'll also sometimes puree a cooked sweet potato and throw it in, too. I serve it with either Homesteader's cornbread (from this site) or Ninety Minute Cinnamon Rolls (also from this site). Is it a regional thing to have chili with cinnamon rolls? If so, and you're not from the midwest, try it! :)
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Slow Cooker Beef Stroganoff I

Reviewed: Jan. 8, 2012
Very, very good. Used a full can of water, doubled the Worcestershire sauce, and added a big dollop of sour cream at the end. Also used a flat iron steak. Tastes fantastic the next day too.
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Lemon Cream Pasta with Chicken

Reviewed: Sep. 29, 2011
Seriously wonderful--one of the best recipes I've tried lately. A very different, lovely taste. I couldn't for the life of me imagine what this would taste like but it came out really wonderful, and light for a cream sauce. I substituted 12 ounces of broccoli for chicken, and that was very nice, too, for anyone out there looking to cut down on meat. Next time I'll have to double it if I do it this way. Thanks so much Lisa for a wonderful recipe.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 4, 2008
This was OK. I expected more after reading the reviews. I don't think the chicken was infused with flavor as much as I expected. Also, and this is the biggest reason that I'm giving it three stars, it took WAAAY shorter than five hours too cook. I bet it could be done in three; I don't know for sure because I bumped it down to 200 when it became apparent that it was cooking faster than I expected. This could be a big problem for people who have a scheduled dinner time, like we do. It really messes plans up, to have such a big discrepancy in the time. I wish the recipe would be modified to reflect that.
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Quick and Easy Alfredo Sauce

Reviewed: Aug. 14, 2008
This was commercial-tasting. I mean, it was OK. But it tasted bland, like it was out of a jar. Not at all like real alfredo. I should have been tipped off by the cream cheese. Sorry, not a keeper.
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Brown Sugar Meatloaf

Reviewed: Jul. 31, 2008
I can't imagine anyone rating this anything but 5*. It is really, really good, and so easy. I had only 1 pound of beef, so I cut all the ingredients by 1/3 (except for the eggs, I still used two), and it turned out great. I also substituted bread crumbs for the saltines. One last modification was to mix the brown sugar and ketchup together and pour it over the top, like the others. A definite keeper. It is really, really good. Will become my No. 1 meatloaf recipe.
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Marrakesh Vegetable Curry

Reviewed: Mar. 6, 2008
One of the best recipes I've tried in a long time. Double the almonds and raisins. Thank you so much!
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Best Peanut Sauce

Reviewed: Mar. 6, 2008
I make this again and again. Thank you so much!
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Spanish Rice II

Reviewed: Mar. 6, 2008
I don't know what is so great about this recipe. I've made boxed ones that taste just the same. I think next time--if there IS a next time--I'll add garlic and fresh jalepenos. The way it is written, it's just BLAND.
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Easiest Mushroom Sauce

Reviewed: Jan. 31, 2007
I cannot see at all why this recipe is rated so highly. It turned out to be a flavorless flour-based gravy instead of a mushroom sauce. It was way too thick--I ended up using 50% more stock than what it called for. I also carmelized some shallots instead of green onions, and I cooked both the shallots and the mushrooms in butter before, as the previous folks have said. To give it more flavor, I added a 1/2 cup of red wine, 1/4 cup of balsamic vinegar, and a couple of tablespoons of Dijon mustard. Oh, and salt and pepper. (It didn't even call for salt and pepper!) I also used some shitake mushrooms instead of all whitecaps; thank goodness I did--I can't imagine how it would have tasted without them. Next time I'll cook the four and a bit of the butter together to make a roux, so there won't be so many lumps in the sauce, too. I really think it was inedible, the way the directions have it here (and I'll eat just about anything), but with my modifications it ended up being tasty--like a stroganoff. Without the modifications it would have been a tasteless, white, lumpy paste.
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Green Chile and Rice Casserole

Reviewed: Nov. 14, 2005
This is so easy, and so delicious! I only used about 3/4 of the cheese and it was still great.
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