Mary Recipe Reviews (Pg. 1) - Allrecipes.com (18169022)

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Mexican Style Shredded Pork

Reviewed: Jun. 28, 2014
This is an amazing recipe! I made Mexican style quinoa instead of the rice. Also, I seasoned the pork with salt, pepper, and Cajun seasoning first. It came out perfectly and is now a household favorite!!
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Andouille and Chicken Creole Pasta

Reviewed: Jul. 10, 2011
This was so good! I LOVE spicy food and this really hit the spot. I don't like mushrooms so I left those out but followed the recipe on everything else and it was outstanding. Thanks for the great recipe!
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Slow Cooker Nacho Chicken and Rice Wraps

Reviewed: May 31, 2011
I found that there was too much liquid after cooking for 7.5 hours on low and - like many other readers - the rice was mushy. To be fair, I didn't make this recipe "as-is." I used a 16 oz can of red enchilada sauce. (I thought I had picante but I didn't.) Also, I used one can of Cheddar Cheese soup and one can of Cream of Chicken. I also added a little bit of cumin, a pinch of Adobo seasoning, and a small can of green chiles (drained) because I like spicy Mexican food. Also the chicken seemed a little over-cooked and not as juicy as some of the other slow cooker chicken meals I have tried. Although I didn't have the time, perhaps I could have shredded the chicken when I got home and simmered in a skillet to cook off some of the liquid. The flavor was the one redeeming part of this dish. Not sure if I'll make this one again.
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Chicken Chilaquiles

Reviewed: Dec. 12, 2010
This is a simple and delicious recipe. The only thing I may experiment with next time is adding something (maybe chili powder) to give it a little extra kick. Thanks for a great recipe!
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Gnocchi Bake

Reviewed: Dec. 12, 2010
This is a simple and delicious recipe - perfect for an easy week night dinner. I wouldn't change a thing!
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Sausage Balls

Reviewed: Dec. 12, 2010
I learned how to make sausage balls many years ago living in the southeast. These are awesome! I use slightly less Bisquick (about a cup and a half) and followed another reviewer's suggestion of mixing the sausage and the Bisquick first. I use extra sharp white cheddar and shred it myself. I use "hot" sausage to give a little extra kick. Finally, I bake for 25 minutes at 350 degrees. Delicious!
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Angela's Awesome Enchiladas

Reviewed: May 6, 2010
Wow! These are great! I ommitted the olives because I don't like them. And I used reduced fat sour cream and "Mexican" shredded cheese (cheddar and jack cheeses) instead of just cheddar. I also used reduced sodium Cream of Chicken Soup. I found the final mixture to be a bit soupy but it tasted great!
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Frozen Peppermint Cheesecake

Reviewed: Nov. 23, 2009
This is a fabulous holiday twist on cheesecake! My family enjoyed it very much.
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Garlic and Ranch Turkey Burgers

Reviewed: Nov. 23, 2009
I made these for a family gathering and they got rave reviews. Very flavorful and not bad for you, too. I will definitely make these again! Thanks for the recipe!
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