mookmonk Recipe Reviews (Pg. 1) - Allrecipes.com (18664725)

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Chicken Chimichangas

Reviewed: May 22, 2011
I thought these were delicious. The fried tortillas around the melted cheese, rice, chicken and beans was delish! I actually didn't have some of the ingredients so improvised with great results. First, no jack cheese, used mozz, was excellent. No enchilada sauce, used tapito but only a few drops for a hint of heat. Last, I didn't have any of the topping ingredients except shredded cheddar and sour cream so I skipped that this time, but I will definitely make it next time. It is obvious that this recipe was written by someone who really knows Mexican food.
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Grandma's Rhubarb Torte

Reviewed: Nov. 22, 2010
This was not that great the night that I made it, when it was still warm. I was worried that I would just end up throwing out a huge pan full of dessert. Fortunately this morning I pulled it out of the fridge (where I stored it wrapped in plastic wrap_not foil) and it was delicious! The meringue really held up and the fruit was soft and sweet instead of slightly crunchy. Even the crust tasted bettter! I highly recommend making this and leaving PLENTY of time to chill in the fridge and let everything mesh, possibly even the night before.
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White Velvet Cake II

Reviewed: Feb. 17, 2007
The consistency of this cake was not exactly like the velvet cake that I have tried in the past, but I halved the recipe, so it's possible that is what made it taste kind of strange. It was ok.
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1 user found this review helpful

Broccoli Chicken Casserole I

Reviewed: May 3, 2006
I won't give it 5 stars because it's a chicken casserole for gods sakes! however, after reading many of the other reviews, I came to a compromise that turned out purty darn good, or as my husband said "just what the doctor ordered." Anyways, I boiled cubed chicken in broth for about ten minutes, covered, then I heated frozen broccoli in the microwave for about four minutes. I seasoned the broccoli and chicken with salt and pepper. Then i made the sauce with a can o cream of mushroom with roasted garlic, a heaping tablespoon full of mayo (light), and then mixe a cup of cheese right into that, and added pepper. I layered the chicken, brocolli and soup mixture, and then poured croutons on and then poured the remaining broth over the top. Sprinkled the top generously with cheese and voila! The casserole was not dry at all, had plenty of flavor (the roasted garlic in the soup was really good), and easy!!!! Plus the stuffing had a nice cheesy flavor as the cheese sort of melted into it. Yummy!
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Amazing Italian Lemon Butter Chicken

Reviewed: Feb. 6, 2006
really awesome dish
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Hot Artichoke Spinach Dip

Reviewed: Feb. 6, 2006
I made this for my superbowl get together and it was pretty good. I don't really think it needs the romano cheese if you are serving it for a bunch of guys drinking beer, but it is a nice touch. I would also bake this in a smaller pan next time because it was spread out so thin that it didn't get nice and melty in the middle. Also--don't puree the artichoke! Just chop into small pieces.
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8 users found this review helpful

Grandpa Gunn's Raw Veggie Dip

Reviewed: Feb. 6, 2006
It had souch a small amount of dressing and curry for such a large amount of mayo and sour cream! I would recommend at least doubling one of the two ingredients (not both, like I did), depending upon who's eating it--most people would probably prefer the italian dressing mix to the curry.
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Nanny's Goulash

Reviewed: Feb. 6, 2006
This was a great basic recipe, but I didn't have garlic salt, so I tried to improvise with garlic powder and salt. I basically ad libbed until it tasted ok, so I don't know how much I added in the end--it seemed like a lot, though! I recommend making it with the correct ingredients.
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3 users found this review helpful

 
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