Jamie Girl Recipe Reviews (Pg. 1) - Allrecipes.com (18350385)

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Lattice Chicken Potpie

Reviewed: Sep. 9, 2011
canned veggies, boiled chicken breast, crescent rolls on bottom (browned first) sauteed onion, can of cream of chicken and some cream until consistency i preferred. this recipe is great! Looks great and tastes great. I also added some pepper, thyme and parsley. and I always do the lattice - it's worth it. everyone always oooohs and ahhhs...
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Delicious Ham and Potato Soup

Reviewed: Jan. 29, 2010
Delicious! I sauted the onion and a little minced garlic in a tbsp of butter, then added the diced potatoes and ham. Boiled in 4 cups of chicken broth for the 15 minutes. I added a little more ham (country ham), a pinch of thyme, a pinch of parsley and a pinch of dill into the mixture while boiling/simmering. Made the roux (which took longer than 5 minutes.) Poured the roux into the soup mixture and added a handul of shredded cheese. Yuumy - Took longer than I expected, but worth it - really good with some "hoe cakes".
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4 users found this review helpful

Ranch Dressing II

Reviewed: Dec. 13, 2009
I didn't have chives :( and used mayo, sour cream and 2% milk. Guessed at the amount of herbs/spices to taste. This is a really really good recipe, much better than the bottle or the packet. Thank you so much for posting - I won't buy premade again.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Dec. 7, 2009
YUM...this is delicious! I did thicken my sauce a little with cornstarch, but after I stirred my pasta into the sauce I think it would've been better without it. So, make this recipe as stated and you won't be disappointed - neither will your guests, mine loved this dish.
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Quick and Easy Chicken Noodle Soup

Reviewed: Dec. 7, 2009
Just as it says - Quick and Easy! I love this recipe for when someone in the house is sick and needs some chicken noodle soup (especially if it's me). The only thing I do different is use only chicken broth and one can of water vs. a can of vegetable broth because I never have any. Grab a rotisserie chicken and throw this together - whoever is needing some chicken noodle soup will thank you.
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Tender 'n' Tangy Ribs

Reviewed: Nov. 13, 2009
I followed this recipe to a T. I was skeptical using spareribs in the slow cooker - boney, greasy mess. So after they cooked I smothered in Bar-B-Que sauce from this site and put in a 350 degree oven for about 10 - 15 minutes and they were very good. Not restaurant quality but good - no leftovers. I will make again but use boneless country style ribs. Love the tang - Thanks
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5 users found this review helpful

Easy Mushroom Rice

Reviewed: Nov. 13, 2009
I loved this. I did make some changes (sorry - had to use what I had on hand). Sauteed mushrooms and onion in the butter, then put in dish with the rice, cream of mushroom and chicken broth. Cooked covered for 1 hour - yummy. My guys don't like rice but they even liked this.
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Fried Rice Restaurant Style

Reviewed: Nov. 8, 2009
As good as you can get. Make the rice ahead of time and refridgerate until ready to use. I used real butter vs. oil. Saute onion in butter first with a little garlic. And the reviewer that mentioned using oyster sauce - thank you - makes a huge difference - I just added to taste. Great recipe!
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Sausage Gravy I

Reviewed: Oct. 18, 2009
This is almost the way i grew up eating gravy. U don't need extra grease. U can have bacon gravy, sausage gravy, red eye, whatever. The point is for the gravy to have the flavor of the meat. For a small family I use 1/2 roll of mild country sausage (like Tennessee Pride), brown and crumble in iron skillet, then add "about" 2 large tbsp of flour and a dash of ground black pepper, let that get good and brown (but don't burn it) and turn down your eye to low add milk while stirring. If it's too thick, add more milk and keep stirring on very low heat. You don't want your skillet boiling at any point - you will just end up with a mess. If you want bacon gravy do the same, just heat up 2 tbsp bacon grease and follow the rest. Hope this helps someone.
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9 users found this review helpful

Hamburger Buns

Reviewed: Oct. 10, 2009
followed the recipe and no fluffy buns here. only dense rolls that were more like a hard french roll. I am gonna try again with some of the recommendations of other reviewers, but will not make as stated again. Sorry, but didn't work for me.
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Apple Crumble Pie

Reviewed: Oct. 10, 2009
This is super good. I mixed the thinly sliced apples (golden delicious) with 1/4 cup flour and the sugar and cinnamon, put in the pie crust and topped with the crumble as written. Baked at 350 for over 1 hour until it started bubbling on the sides and wow - it is delicious. Thank you - everyone raved about how yummy this pie was - with no ice cream :)
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Deviled Eggs

Reviewed: Oct. 10, 2009
add a little more mayo, a little (tsp) sweet pickle relish or 2 slices of sweet pickles minced with a tsp of the juice like i did (no relish) and you will have some great deviled eggs....just like grannys. Thanks Margaret
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Sarge's EZ Pulled Pork BBQ

Reviewed: Oct. 10, 2009
made exactly as stated and YUM. 3 lb butt roast, 1/4 cup coffee, dissolved beef bouillon cube in hot water cooked for about 7 - 8 hours. YUMMY....made bbq sauce to add on the side. Don't change this recipe it is great as is. pulls apart so effortlessly and super juicy. Thank you sarge.
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2 users found this review helpful

Cheesy Potato Salad

Reviewed: Oct. 10, 2009
my friend pam says this is off the hook - a definate keeper for us. the only thing i did different was not cool the potatoes, put in the sour cream, mayo,added a little paula deen house seasoning, cheese, green onion and bacon right after draining the potatoes then topped with the extra cheese bacon and onion like recipe said put the lid on to keep warm until dinner (about 20 - 30 minutes) DELICIOUS....I will be making this often.
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Easy Pie Crust

Reviewed: Oct. 10, 2009
was making apple crumb pie from allrecipes.com, upped the sugar and a little less salt. pie was delicious - crust was a little crumbly, but good. I will try again to make it a 5 star since it was my first time making this. thanks for an easy recipe - it worked.
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Quick and Super Easy Chicken and Dumplings

Reviewed: Oct. 4, 2009
We are from the south and don't put veggies, etc. in our dumplin's, we would consider that a stew. Lotsa dumplins and that yummy chicken flavor is what we like. The only thing I did different was add a little poultry seasoning and a whole can of 10 hungry jacks flattened and torn into small pieces (I have trouble with the bisquick thing sometimes). Not as good as granny's, but real darn close and wonderful considering time and amount of ingredients - THANK YOU!!!!
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Parmesan Sage Pork Chops

Reviewed: Oct. 2, 2009
I was trying to figure out a different way to make pork chops, so last night I experimented and made this exact dish, not knowing it was on allrecipes. The only thing I did different was use evoo vs. veg oil and added a little sour cream with my egg and I just cooked them in the skillet until done vs. putting in the oven to finish. Holy smokes they were delicious. I used 3 bone in pork chops and not sure about exact measurements, I just eyeballed it. These ingredients make good chops.
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Taco Soup III

Reviewed: Sep. 30, 2009
I also used corn vs. hominy. The soup is really good and the kid loved it. My only complaint was it is a little salty - which I love salt, so that's saying something. Next time I will use only 1/2 packet of ranch dressing mix.
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Flourless Peanut Butter Cookies

Reviewed: Sep. 27, 2009
My mom used to make these when I was little - easy and delicious. Follow the recipe and you won't be disappointed.
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Fluffy Peanut Butter Frosting

Reviewed: Sep. 27, 2009
Everyone loved this on the brownies I made. I took the advice of another reviewer and used less confectioners sugar. I think that was my only mistake. I creamed the peanut butter and "margarine" (was all I had) really good then added the confectioners' sugar a little at a time, constantly mixing. Also, added the milk (skim - all I had) a little at a time until I got the consistency I wanted - all the while mixing. Used more than 3 tbsp. of milk, but the recipe says as needed and I was using skim. Turned out great for me although I admit I was concerned until I started adding the milk. It was enough for 2 - 8" pans of brownies. Follow the recipe and it will turn out great for you too.
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