Misskiki Recipe Reviews (Pg. 1) - Allrecipes.com (183810265)

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Italian Chicken Skillet

Reviewed: Jan. 29, 2015
I thought this was ok for an easy one-pot dinner, but husband gave it the thumbs-down--bland and boring, he said. I made it exactly as written, except I added chicken broth when it started sticking to the bottom. I think it would be better with more seasoning, including crushed red pepper, plus an onion and other veg such as bell peppers and mushrooms.
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Easy and Delicious Slow Cooker Cassoulet

Reviewed: Jan. 28, 2015
I am giving this 3 stars rather than the 2 stars my version deserved because I had no tomato paste and substituted ketchup. I also used chicken breasts and not thighs. Perhaps those changes spoiled the flavor. My husband and I, both fans of full-flavored dishes, found the taste of this stew too concentrated and overwhelming. I am thinning leftovers with chicken broth but haven't tasted them so can't say whether that made the stew more palatable.
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Turkey Cocktail Meatballs with Orange Cranberry Glaze

Reviewed: Jan. 26, 2015
I made this exactly as written, using ground turkey breast. My meatballs were heavy and hard as rocks, perhaps because of the very low fat content of the turkey, but the flavor was pretty good--not cloyingly sweet as I thought it might be. I've had better luck using cooked quinoa instead of breadcrumbs in turkey meatballs. It seems to make them lighter.
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Mini Macaroni and Cheese Cups

Reviewed: Jan. 11, 2015
I doubled this recipe, and it made 24 in regular muffin pans--more than the recipe indicates but just right for a buffet style party. They tasted ok but not cheesy enough and could've used salt and more pepper. I used foil cups inside the muffin pans and did not use buttered crumbs on the bottom
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Christmas Roasted Vegetables

Reviewed: Jan. 1, 2015
I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant.
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Slow Cooker Mashed Potatoes

Reviewed: Jan. 1, 2015
Excellent! I will never make mashed potatoes any other way when making a holiday meal with lots of components. They did get a little brown around the edge of the pot, but the recipe makes generous serving so we just scooped from the middle. I tasted before adding butter, and the cream cheese and sour cream made it plenty creamy. I added the butter anyway, but it was just as good without.
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Glazed Carrots and Brussels Sprouts

Reviewed: Jan. 1, 2015
I made this exactly as written, except I cooked the sprouts and carrots separately because I thought the carrots would take longer--which they did. Although the dish looked very colorful and attractive with its glossy glaze, I didn't like the flavor. Too strong a clove flavor, but I also didn't enjoy the beef broth-apple combination.
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Chef John's Macaroni and Cheese

Reviewed: Jan. 1, 2015
I made this exactly as written, but I was disappointed with the results. It was too dry and needed more salt.
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White Chili with Ground Turkey

Reviewed: Mar. 10, 2014
Very disappointed with this recipe. As others have noted, using 5 cups of broth makes it way too soupy. It is also too heavy on the cinnamon. I like cinnamon in savory dishes, but I would reduce it by at least half. In order to make this edible, I plan to doctor it up by adding tomatoes, chili powder, and possibly more beans. Of course, it won't be a white chili anymore.
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Seven Layer Salad

Reviewed: Mar. 9, 2014
I thought a pound of bacon seemed way too much, so I used a 12-ounce pack. It shrunk down a lot though when cooked crispy for crumbling, and a pound would have been better. As suggested by another reviewer, I used a cup each of mayo and sour cream (both reduced fat) to make the dressing easier to spread. It was still a bit too thick, so next time I'll add a couple tablespoons of milk. I'll also omit the sugar. Don't know if the low-fat mayo I used (Duke's) was sweeter than regular, but my dressing came out way too sweet. I'll make this again because it's a great salad for the buffet table, but I'll tinker some more with the dressing.
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Indian Chicken Curry (Murgh Kari)

Reviewed: Feb. 26, 2014
I don't often write reviews, but I want to urge curry lovers to try this recipe because it's excellent, tastes authentic, and is quite easy if you measure and lay out all the ingredients beforehand. I followed the recipe exactly, except I cubed the chicken as suggested by another reviewer and omitted the last tsp of salt. I used hot madras curry powder, and that plus the cayenne made it very, very hot. I might try using less cayenne or a milder curry powder next time, but that's the only change I'd make.
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