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

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Ziti with Italian Sausage

Reviewed: Apr. 6, 2005
I only made minor changes to the recipe to suit my family's tastes. Otherwise, this recipe was great.
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Crispy Fried Chicken

Reviewed: Jul. 11, 2005
I change the seasonings to fit my specific tastes and this came out great! The method is dead on.
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1 user found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Jan. 28, 2009
I made this recipe using 3 lbs of turkey meat, added some diced onion, bell pepper, garlic, hot sauce, and worcestershire sauce... HOLY HECK!!! The consistency came out great (despite it looking delicate when uncooked), and the taste??? Oh, so good! Whoever made the suggestions to form the meatloaf in a meatloaf pan and turn it upside down into a larger baking dish was right on the money. It kept great shape and crisped up evenly. The soaking the milk in the breadcrumbs was a good call too. The only criticism I have is that it took about 25 minutes longer than the recipe states to be cooked through. I also only cooked to 165 degrees (minimum safe recommended temp for poultry) and it was perfect. My hunny insists that we add this to the rotation. Leftovers have me excited for once!
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Buffalo Chicken Fingers

Reviewed: Feb. 2, 2009
This was a pretty good base recipe and allowed me to cut some fat from my Super Bowl fiesta. I did make some Buffalo Sauce from scratch to pour over and then continued baking. I would've liked then to have come out a little crispier but that's a trade-off I was willing to make when I decided to forego any sort of frying.
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Corned Beef Hash

Reviewed: Mar. 23, 2009
This was absolutely perfect. I scaled it to accommodate my leftover corned beef, diced up the potatoes very small so they'd cook faster and used the broth from the previous evening. There wasnt any left and my hunny certainly won't call it s**t on a shingle anymore!
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After-Thanksgiving Turkey Soup

Reviewed: Apr. 20, 2009
I've made this twice now (exactly as per the directions) and it just isn't that great consistency-wise. I had to add extra cream and a couple cans of condensed soup just to even out the thickness even AFTER adding more flour. I'd take this as a base ingredient list only and then continue to play with the recipe until I find something more to my liking.
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Baked Pork Chops I

Reviewed: Apr. 20, 2009
This recipe has become one of my favorite pork chop recipes EVER! I tweak it here and there according to my hubby's Cajun tastes but this is so delicious I could eat it practically every day!
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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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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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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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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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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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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

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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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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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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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

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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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

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