happyschmoopies Recipe Reviews (Pg. 7) - Allrecipes.com (18282716)

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1-2-3 Jambalaya

Reviewed: Mar. 19, 2013
I had high hopes for this recipe because it looked and smelled wonderful. Unfortunately, my family thought it was just ok. The recipe called for shrimp, but, in the recipe directions it said shrimp or chicken,so, I used chicken since I already had it in my freezer. I think our issue was the flavor of the rice with the diced tomatoes. It had too strong of a tomato flavor for us. I think if I had used the spicy tomatoes with chilies like another reviewer we might have liked it better. That being said - we thought the Johnsonville sausage had a really good flavor and I will definitely buy that again to use in a different recipe.
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Garden Coleslaw

Reviewed: Mar. 18, 2013
I have never added green pepper or onion to my coleslaw, so, I thought I would give it a try. It was definitely a nice change from my basic slaw recipe. I personally did not care for the green pepper, but, everyone else that tried it liked both the green pepper and green onion, so, I consider that a hit. I was unsure if "creamy salad dressing" meant miracle whip or a creamy slaw dressing, so, I went with a homeade creamy slaw dressing. I would definitely make again.
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Easy Sausage Pizza by Johnsonville®

Reviewed: Mar. 14, 2013
This was a very simple pizza recipe, but, very flavorful using Johnsonville sausage! The italian sausage really kicked it up a knotch. I prefer fresh dough, so, I did use that compared to a precooked crust. I go to my local pizza parlor and buy a roll of unbaked dough for around $ 3.00. It is a great time saver like using a prebaked crust, but, more flavorful. I prebake for 3-5 minutes before adding the toppings. I was a little nervous about topping with fresh sausage, so, I precooked it about 50% of way through before adding it to the pizza. It turned out perfect.
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Chicken Eugene

Reviewed: Feb. 24, 2013
I have had this dish before, but, had no idea it took so long to cook. I thought it seemed crazy to cook boneless chicken breasts for 3 hours, but, mine was fork tender and not dry. I noticed some people had problems with their chicken being dry, so, maybe it depends on the size of the chicken you use. I took the hint of some other reviewers and rinsed the dried beef well and patted dry to help with some of the saltiness of the dish. Not a dish I would make every day due to the bacon, salty beef and sour cream, but, a nice treat from time to time. Thanks for the recipe!
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French Garlic Mashed Potatoes

Reviewed: Feb. 24, 2013
This was a great idea! It added so much more flavor than using just regular sour cream. I used Dean's French onion dip and used a little more more milk than listed just to make it creamy. Also a little tip...I always just throw a large peeled garlic clove in my raw potatoes while they boil. It fully cooks and mashes perfectly in the potatoes. It gives you a nice mild garlic flavor when you don't have the extra time to roast garlic in the oven.
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Jim's Pineapple Cheese Pie

Reviewed: Feb. 23, 2013
Everyone seemed to really rate this recipe high, but, we just weren't a big fan of it. The filling of the pie tasted very artificial to us. The artificial flavor was definitely coming from the pineapple jello. It may just be my family's personal taste. I think if I made this with orange jello and some mandarin oranges or even switched out with strawberry jello we would have liked it better. Something about the pineapple jello flavor profile just skewed the taste for us.
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Restaurant-Style Italian Salad Dressing

Reviewed: Feb. 23, 2013
Can't believe how easy it is to freshen up a bottle of store bought dressing. I think the key is to start with a good base - I used family style italian from that handsome blue-eyed actor. The sugar took the edge off the acidic tartness you can get from the vinegar. The fresh garlic brightened up the flavor. If I am in a pinch and don't have time to make a homeade dressing - this will do the trick.
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Divine Macaroons

Reviewed: Feb. 23, 2013
This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was definitely missing something though. I think the addition of flour and egg whites that most macaroon recipes have is needed. Make sure you butter your pan really well or use parchment paper. I lightly buttered the pan and they still stuck. I
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Mocha Liqueur Shake

Reviewed: Feb. 23, 2013
I made this recipe two different ways. I did half a batch using the rum and half a batch leaving the rum out and using milk instead. We much preferred the batch using milk. The rum seemed to overpower this to us. The batch made with milk, ice cream, & kahlua was amazing! I would definitely make this again leaving out the rum for our personal preference.
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Pineapple Jupiter

Reviewed: Feb. 23, 2013
Really easy to put together and had a nice fruity flavor. I couldn't find frozen pineapple conentrate anywhere, so, I had to use pineapple juice. I definitely think it would be better if you could find the frozen concentrate. Mine had a stronger banana flavor than pineapple and I am sure it was because the pineapple juice I had to use was more diluted than the concentrate would have been. I think if you can't find the concentrate you would have better luck using fresh pineapple instead of pineapple juice.
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Chocolate Almond Popcorn

Reviewed: Feb. 23, 2013
This was so simple to put together and was perfectly coated and crunchy. I didn't think it had a strong chocolate flavor. I thought it was very good, but, my husband thought it was bitter - probably from the use of the cocoa powder.
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Stay Skinny Stuffed Mushrooms

Reviewed: Feb. 20, 2013
This recipe was easy to put together with ingredients I almost always have in my kitchen. They had a lot of flavor without the heaviness of a sausage stuffed mushroom. I did add several drops of the optional hot sauce for a little extra kick.
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Salsa Chicken Meatloaf

Reviewed: Feb. 17, 2013
I really didn't know what to expect from a meatloaf using ground chicken and pork, but, wow the taste really packs a punch! It had so much flavor and tasted really fresh using fresh jalapeno and cilantro. My ground chicken and pork came in 1 lb. containers. I noticed that other reviewers used an entire lb. of pork, so, I did to so I didn't have and extra 1/2 lb that I probably wouldn't use. I added a full 2 tbs. of taco seasoning and 16 oz. salsa to accomodate for the extra pork. I left everything else the same. So, so yummy! It was moist and cooked perfectly in the time listed on the recipe. I will definitely be making again. Thanks, HockeyMom!
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Best Black Beans

Reviewed: Feb. 17, 2013
So easy to make and perfect for a week night dinner. They were very flavorful considering they cooked for so little time. I did use seasoned black beans in order to get a little extra flavor.
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Kickin' Pimento Cheese Spread

Reviewed: Feb. 11, 2013
My family loves pimento cheese, so, I am always looking for a new recipe to try. I have never tried a recipe using sour cream, but, this was very good. It tasted more like a cheese spread instead of traditional pimento cheese because you didn't get a strong mayonnaise taste. I did add a little extra cheddar cheese. It was very flavorful and I will make it again.
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Grands!® Monkey Bread

Reviewed: Feb. 9, 2013
This recipe was very easy to put together and the flavor was soooooo good! I used both the raisins and the nuts and they added a nice texture to the bread. I didn't get a gooey caramel sauce. Mine ended up with more of a crunchy carmelized coating. Also, you still get the texture from the brown sugar since it didn't dissolve. It didn't bother my family because we liked the crunch. I cooked the bread for 30 minutes until is was a dark golden brown. The outside was perfect, but, the bread on the inner ring was not fully cooked. Not sure how to resolve that issue. If I cooked it any longer the outside pieces would have burned.
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Baked Chicken with Salsa and Sour Cream

Reviewed: Feb. 8, 2013
This was a very quick and easy recipe to put together which was a plus on a busy week night. My family did not care for the texture of the sauce though because cooking the sour cream in the sauce caused the sour cream to "break". We much prefer the "salsa chicken" on this site. I prepare it the same way as this recipe to completely coat the chicken in the taco seasoning. We just dollop some sour cream on top of the salsa chicken when it has cooked. You get the same flavor profile as this chicken without having the dairy separate in the sauce.
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Pimento Cheese Spread II

Reviewed: Feb. 4, 2013
This is a very basic pimento cheese. I did like the crunch you get from the pecans, however, I did think it was bland for my taste. I added some cayenne pepper to taste and it greatly improved the flavor. It was more for flavor than the spicy heat. Definitely grate your own cheese. Pre-grated cheese may be a nice shortcut, but, it won't blend or taste as good if you use it.
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Savory Baked Bagel Chips

Reviewed: Feb. 2, 2013
This recipe did not work at all for me prepared as the recipe stated. I am not sure how the bagel chips were supposed to be cut, so, I cut some the full size of the bagel and some across the bagel in half chips. The half chips were much easier to cut. The cooking time was definitely off at this temperature. I cooked the 10 minutes on one side and they were already getting golden, but, still soft in the middle. I flipped to the other side and cooked 5 minutes instead of the full 10 minutes. The ones that I salvaged did have very good flavor and a nice crunch. I would probably try these again, but, cook 5 minutes on one side and 5-7 minutes on the other side.
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Traditional Hummus

Reviewed: Feb. 2, 2013
I reduced the lemon juice slightly, but, other than that made exactly as the recipe stated. It was a perfect texture and had good flavor. I served with homeade bagel chips.
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