Karen Recipe Reviews (Pg. 1) - Allrecipes.com (18272729)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 18, 2010
The ONLY chocolate chip cookie recipe I'll use from now on. That's all I have to say.
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Heavenly Chocolate Mousse

Reviewed: Feb. 13, 2008
I just made this to have with our Valentine's Day dinner, but I'm terribly afraid it won't last through the night! I probably have chocolate all over my face from licking every utensil. This dessert is incredible - I can't wait for my husband to try it! *Note to HaileyDaily: I know I can't be the only one to think this, but I just couldn't go without saying it. Please don't laugh at children for making "mistakes." There's no better way to discourage them from trying. Use this as an opportunity to learn with your daughter. Thanks, though, for allowing her to experiment. The world needs more foodies!
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My Best Clam Chowder

Reviewed: Aug. 6, 2007
So delicious! I used a bottle of clam juice (in addition to the liquid from the canned clams) and also added an extra can of clams. Other than that (and nixing the carrots), the recipe was solid as is. Amazing. Thank you!
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Mushroom Soup Without Cream

Reviewed: Jul. 27, 2007
So, so, so delicious!!! I used four cups of chicken stock and two cups of vegetable stock, and I don't care for thyme, so I used marjoram and basil. Spun the immersion blender through it (lightly) so it still retained some texture. I can't wait to try it with several different types of mushrooms!
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Hot Bean Dip

Reviewed: Feb. 3, 2007
This was a great dip to serve with "scoop"-style tortilla chips. I used about half as much cheese as the recipe called for (a shredded Mexican blend) and mixed it into the dip before baking. Also, I thought it needed a bit more hot sauce (try Frank's Red Hot) and used about 2 teaspoons. My husband and father-in-law loved it!
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Zuppa Toscana

Reviewed: Dec. 29, 2006
Delish! Definitely needed a bit more garlic and more broth, though. I rinsed the sausage and blotted the bacon (which I microwaved). Also, crushed red pepper makes it legit. Great recipe!
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Sausage Jalapeno Poppers

Reviewed: Sep. 20, 2007
These made me a goddess to my family! Wow. I only made a half-batch using a one-pound roll of Italian sausage, one package of cream cheese and just a bit of extra sharp Cheddar. I agree with the reviewers who suggested cutting the bacon lengthwise before wrapping. Using the convection oven crisped it nicely. Thanks so much for such a fantastic recipe!
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Cream Soup Base

Reviewed: Feb. 1, 2006
Although I cook often and love making soups, this was my first try at a cream soup. Wow. It was so easy to prepare and took no time at all! I added steamed broccoli and some shredded cheese, and my family offered rave reviews. I can't wait to try it with potatoes.
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Shepherd's Pie VI

Reviewed: Oct. 7, 2008
I've never made shepherd's pie (cottage pie) before, and my husband has never eaten it, but this recipe was a great introduction. Thanks!
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Awesome Roast Beef

Reviewed: Oct. 30, 2007
Fabulous! I used two cups of water and three teaspoons (cubes) of bouillion with two cans of mushroom soup and two envelopes of mushroom onion soup mix. It was absolutely delicious with noodles. Will try turning the leftovers into soup/stew tomorrow evening. Thanks much ~ it was reminiscent of my mum's roast.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: May 4, 2008
Fabulous! I also used two packets of dressing mix, added bouillion to the water and tossed in a thinly sliced onion. My family loved this. Thanks so much.
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Cool Whipped Frosting

Reviewed: May 14, 2009
OK, so it's not the most gourmet cake topping out there, but it's pretty darn good (I love it on spice cake).
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Baked Ziti II

Reviewed: Mar. 19, 2008
Wow! This was very good. I admit, I did add browned ground beef (I cook for carnivores), some mushrooms and some garlic, but this was a fabulous meal. Definitely not too much cheese, either! It made a ton, too - I had to use an extra pan. Thanks so much for the great recipe.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Feb. 14, 2008
This made for a great dinner! To get some extra veggies, I added some chopped carrots with the rice and tossed in some sauteed asparagus when I mixed in the onions. Also, I backed off on the balsamic a bit, because I'm not a huge fan. Overall, a good recipe. Thanks!
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Hot 'n' Spicy Buffalo Chicken Salad

Reviewed: May 14, 2009
This was great! My personal tastes lean toward Frank's Red Hot, so I used it, but this was a seriously good meal. I also added some grape tomatoes and hard cooked eggs. Thanks for the recipe - it's now my go-to chicken salad.
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Deer Poppers

Reviewed: Oct. 3, 2008
Yum. I had been meaning to try this for awhile and finally got around to it last night. I used beef (we had just gotten a home-raised one "taken care of" and, as usual, my husband and I wanted to try it ASAP), marinated in Wishbone House Italian dressing (absolutely amazing, by the way) and nixed the seasonings in favor of a sprinkle of Mrs. Dash. Per another reviewer, I put them in the (convection) oven at 400 for 10 minutes, then under the broiler. We will definitely be using this one again. Thanks so much!
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Chicken and Sausage with Bowties

Reviewed: May 6, 2008
Very good! As suggested, I added a package of frozen broccoli florets. I forgot to add the wine, but it was still delicious. Thanks!
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Slow Cooker Lentils and Sausage

Reviewed: Sep. 14, 2007
An absolutely delicious recipe. I used Italian sausage (cooked and sliced) instead of kielbasa, added some chopped onion and a few cloves of garlic while I browned the sausage, upped the carrots, tossed in two diced potatoes and added bouillion to the water. It cooked MUCH faster than the recipe stated - the lentils were tender after about 4 hours on low (when I added tomato sauce instead of tomatoes).
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Penne with Chicken and Pesto

Reviewed: Nov. 18, 2010
Delicious! I used homemade pesto and added a pound of cooked fresh baby bellas. Thanks for a great recipe!
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Aug. 31, 2007
Great recipe! I diced a fresh chile from my garden, tossed it in a skillet with some oil, garlic and green onion and cooked it until tender. I mixed this with canned chicken, beans, etc., then followed the rest of the recipe. I used the larger can of enchilada sauce (19 oz.) and didn't put sour cream on top while baking, but it turned out so good. I'll never roll another enchilada! Thank you!!!
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