snow.phoenix77 Recipe Reviews (Pg. 1) - Allrecipes.com (18390482)

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Awesome Pasta Salad

Reviewed: Aug. 11, 2014
This was good, but as written it needs some flavor work. So three stars. The base recipe is good though. It just needs some zest, pep, SOMETHING to liven the flavor up. Hold down the cost of this salad by asking your deli person if they have a meat ends price (for whatever butt ends they have left over that they're either throwing out or using to make antipasto). I got half/pounds of salami, ham, turkey, and muenster at the meat ends price and it made the costing on this much better than if I'd paid the regular price.
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Pizza Dough III

Reviewed: Mar. 31, 2014
This is the recipe! I went for 400 degrees and cook it about 26 minutes. Pizza crust was cooked through, crisp, and evenly brown on the bottom. Add some Italian seasonings for extra kick.
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Tzatziki Sauce

Reviewed: Mar. 24, 2014
Absolutely delicious. Salted and drained the cucumbers and used nonfat Greek yogurt.
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Souvlaki

Reviewed: Mar. 24, 2014
Omitted the soy sauce. That's not Greek. Marinated for 5 hours and it could have benefited from a little more lemon juice and salt and pepper, which I added while cooking. Other than that, when paired with the tzatziki sauce this was something I could not stop eating. Very good.
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1 user found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Sep. 30, 2012
This made really great pulled pork for slider night in our house. Might try adding a few other spices to bring out that pork flavor some more but this is a great recipe even without.
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Pepperoni Bread

Reviewed: Sep. 30, 2012
Simple and pretty awesome. Good for a snack on a day when you're throwing a party.
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Delicious Salmon

Reviewed: Sep. 30, 2012
The marinade is too heavy. Needed an acid to break it up. Used OJ but even so it needs just more aromatics. If I bother with this again, it would need fresh rosemary and probably fresh lemon zest instead of of lemon pepper. SOMETHING to break up the heaviness of the original marinade!
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Chicken Pot Pie IX

Reviewed: Sep. 30, 2012
This recipe was fine with the cream soup base from this site. I, personally, don't like the texture, but the hubby loved it.
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Slow Cooker Beef Pot Roast

Reviewed: Sep. 28, 2012
Good base recipe. Substitute half the broth with some wine, toss in some extra vegetables, adjust the spices according to taste and you can't go wrong. Definitely replaces the other pot roast recipe I got from this site.
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1 user found this review helpful

Bubba's Jambalaya

Reviewed: May 21, 2012
Made this recipe minus the tomatoes and celery (my Cajun husband approved these changes). Used Tony Chachere's (there is no other...) seasoning and this came out delicious! Added a little paprika (at the hovering Cajun's insistence) to kick up the flavor and color. So worth the expense.
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6 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Nov. 18, 2011
How do I love thee? Let me count the ways... This recipe is awesome. I use it on my southwestern egg rolls and then I use anything else in the vicinity to mop it up with.
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2 users found this review helpful

Cuban Ropa Vieja

Reviewed: Nov. 18, 2011
This is fine for a guideline, but my old and trusty cookbook that has this recipe in the original Spanish does it better. Nix the cilantro and vinegar and the slow cooker. Get yourself some dry white wine, alcaparrado (chopped olives, pimentos and capers)a bay leaf and a pressure cooker.
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Stuffed Green Peppers I

Reviewed: Apr. 29, 2010
I've made this twice and it's a little dry but with some modification this base recipe is otherwise a nice change of pace. Using red or yellow peppers seemed is a better bet if you don't like the slight tartness of a green bell pepper.
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Mom's Country Gravy

Reviewed: Apr. 29, 2010
This was a good base recipe. I used the dripping of the chicken I was making to give this a little boost and aside from mine being a bit thick it was delicious.
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Chicken Fried Chicken

Reviewed: Apr. 29, 2010
I never tried a cracker crumb crust before but this turned out exactly as you'd expect a chicken fried chicken to come out. I seasoned to taste and paired with potatoes and country gravy.
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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 9, 2010
Great recipe. I found the cream cheese taste to be a bit much so I added extra alfredo sauce and fresh grated parmesan cheese to balance it out. This didn't last long.
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Cream Soup Base

Reviewed: Oct. 8, 2009
I had tried a cream of turkey soup from this site twice before with terrible results. The consistency and taste were never right no matter what I did. Using this as a base was exactly what I needed to get the flavor, color, and consistency just right. I added some turkey stock (fresh-made from a couple of carcasses I had), turkey meat, diced carrots, celery and a few other seasonings to this base and it came out so great. What's better is I messed up and added too much turkey stock at first, but this lent itself to "correction" very well whereas that other recipe did not. To fix, I took some of the soup into a bowl, thickened it with some flour and returned it to the pot. Consistency corrected without taking anything away from the flavor. This will be the base I use for all my creamy soups from now on. It erally is just perfect.
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Southwestern Egg Rolls

Reviewed: May 18, 2009
I just made this last night for dinner and it was everything I'd been craving!!! I need to get the knack of oven baking them but fried as a treat they were absolutely awesome. My hunny even helped wrap them up (the easy part of course, but he gets points for trying) and he said it's getting on his list of special food requests second only to my rellenos de papa! High praise, indeed. EDIT: After making these again using tortillas and freezing beforehand I noticed I couldn't get them to cook all the way thru while frying. Probably my lack of oil thermometer. To compensate, I fried them on medium low heat until golden brown, drained on a rack for a couple of minutes, and popped them in the microwave for 90 seconds. This got them cooked thru and kept them crispy. Next time, I'll skip freezing, seal the tortillas with water or egg wash and fry immediately. EDIT: Sealing with an egg wash and placing seam side down for a little bit is the way to go. Skip the toothpicks and freezing altogether.
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Awesome Slow Cooker Pot Roast

Reviewed: May 8, 2009
This was a fantastic recipe. I took the advice of some and seared my roast beforehand. I also added some stew-type seasonings and used low-salt mushroom soup. It didn't need any extra salt at all. I let it go a couple hours longer simply because I was at work and it was VERY tender and flavorful. I thickened the gravy with some potato flakes and stirred in some hot sauce for flavor enhancement but not heat. Man, I'm still eating this two days later. It's so good and reheats so well.
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Slow Cooker Beef Stew I

Reviewed: Apr. 20, 2009
This was my first slow cooker recipe ever and it came out great! I did have to take some of the sauce out and whisk in some flour to add back in and thicken the sauce but that's really my personal preference. I had to also tweak the seasonings but... hey, who doesn't? The meat was very tender and all the flavors just went so well together.
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