MOEANDSUE Recipe Reviews (Pg. 1) - Allrecipes.com (18133263)

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Bacon Ranch Chicken Skewers

Reviewed: Jul. 2, 2014
Made this recipe recently and it came out perfect. I used thick cut double smoked bacon and next time I might use extra red onion threaded throughout the Kebab.
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Steamed Brisket in Guinness®

Reviewed: Apr. 28, 2013
Wow! I'm not opposed to tinkering with a recipe but this sounded so good that I didn't change a thing. I applied the rub to the brisket and let it sit covered in the fridge overnight. We had guests over for dinner and everyone raved about it. Thanks for a great recipe Josie.
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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 20, 2012
This is very similar to the chili that I make, the biggest difference is I usually use 1lb ground beef and 1 lb hot italian sausage removed from the casing and browned with the beef.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 12, 2012
I've made this recipe several times did not change a thing except that I did not use the optional sugar. Fantastic, moist chicken one of my wife's favorite kebabs. Did make this once using boneless/skinless chicken thighs, even moister yet, I think that will be the way that I will keep making them. Thanks Theresa for a truly easy and tasty recipe!
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3 users found this review helpful

Stuffed Green Peppers I

Reviewed: Mar. 15, 2012
Very good recipe, made just a couple of changes: added 2 cloves of garlic while cooking the beef/onions. As per a couple of reviews, I too used beef broth with the rice and also used some for thinning the soup. Now the package of beef that I had was 1 1/2 lbs, so I increased the other ingredients proportionally, filled the 6 peppers and had just enough left over to stuff 2 hot banana peppers. Great recipe, will surely be making these again. Thanks Suzanne!
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Pork Chop and Rice Casserole

Reviewed: Mar. 19, 2011
Good flavour, but found the pork chops dry as the rice had absorbed most of the liquid.
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4 users found this review helpful

Pickle Soup

Reviewed: Mar. 7, 2011
Great recipe! I did take the advice of 1 comment though, sauteed some leeks in the butter at the beginning and used 2 tsp salt instead of 4 tsp onion salt. (cutting back on sodium in my diet). Also only had 5% cream in the house and it was great. My only change I might make, (my wife disagrees but she did not make the soup...LOL) i might increase either the pickles or the dill weed, found curry as the prominent flavor, although I like curry so I would not decrease it. Thanks for a great soup!
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Dill Pickle Soup

Reviewed: Mar. 7, 2011
Great recipe! I did take the advice of 1 comment though, sauteed some leeks in the butter at the beginning and used 2 tsp salt instead of 4 tsp onion salt. (cutting back on sodium in my diet). Also only had 5% cream in the house and it was great. My only change I might make, (my wife disagrees but she did not make the soup...LOL) i might increase either the pickles or the dill weed, found curry as the prominent flavor, although I like curry so I would not decrease it. Thanks for a great soup!
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5 users found this review helpful

Perfect Turkey

Reviewed: Nov. 23, 2010
What a great tasting bird! Moist and flavorful! The skin was a little pale though. After talking to a chef friend of mine he suggested leaving it uncovered in the fridge overnight after rinsing to help brown the skin, same comment was added by cookin_mama. I can't wait try this deep fried!
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11 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Nov. 15, 2010
Made the recipe with only a change to the cheese. I used a mild fennel and roasted red pepper sausage, and 4 cheese blend ( provolone, asiago, parmesan and romano ) that I buy at Sam's club instead of parmesan. Excellent flavors. Will be making these again.
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12 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jul. 2, 2010
Absolutely great! We use this recipe as an appetizer rather than a main meal and adjust the measurements accordingly. Also, we always take the tails off before cooking - easier to eat.
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1 user found this review helpful

Szechwan Shrimp

Reviewed: Jul. 2, 2010
Very good! In our case, we increased the red pepper 'cause we like it hot!
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0 users found this review helpful

Basil Shrimp

Reviewed: Jul. 2, 2010
Excellent recipe! You can also saute these (don't need any extra oil), and they turn out wonderful.
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6 users found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Jan. 27, 2010
I blanch asparagus for 1-2 minutes depending on thickness and plunge in ice water to stop cooking. slice prosciutto lengthwise, spread a little garlic and chive cream cheese on meat and spiral wrap around a single asparagus spear. chill until ready to serve. Guaranteed to be a hit!
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2 users found this review helpful

Buffalo Chicken Dip II

Reviewed: Dec. 16, 2009
Have never made this recipe as is because Ranch dressing did not make sense to me if it's supposed to taste like chicken wings. I used a good quality Blue Cheese dressing, boiled 1lb. boneless chicken breasts then diced them, and I use Frank's X-tra hot sauce. This is also good served with pita wedges.
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1 user found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Nov. 29, 2009
Made this recipe according to Jillybean14's suggestions, the only resemblance to true Beef Stroganoff is that it has beef and a creamy texture. This recipe is okay in it's own right but beef stroganoff it is not. The original recipe does not even contain mushrooms. Like I said okay in it's own right. Will not make again as I do have a great stroganoff recipe that I make with beef tenderloin.
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Delicious Ham and Potato Soup

Reviewed: Oct. 18, 2009
This is a great soup, next time I might shred some old cheddar into the white sauce and add some roasted garlic.
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2 users found this review helpful

BLT Salad

Reviewed: Jul. 27, 2009
Loved it! Don't change a thing! You could add chicken and it would be awesome!
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Meatloaf Cordon Bleu

Reviewed: Jul. 15, 2009
Excellent! A real change if you're bored of the same old meatloaf. You can change up the cheese if you like! Will definitely make again!
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2 users found this review helpful

Foolproof Rib Roast

Reviewed: Jun. 20, 2009
Absolutely awesome! We 'stole'from one of the other 5-star Prime Rib recipies, stud it with garlic & rubbed it with dijon mustard - outstanding! Next time we'll add rosemary to the mustard - we know it'll be a sure winner!
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2 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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