Erin Michelle Highbaugh Recipe Reviews (Pg. 1) - Allrecipes.com (187046313)

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Erin Michelle Highbaugh

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Garlic Ranch Chicken

Reviewed: May 25, 2014
Sorry, but this chicken had almost no ranch flavor. Since cooking this recipe for the last time, I've started cutting the chicken in cubes before marinating in regular ranch (so little dressing sticks to the chicken I don't think using fat free makes much of a difference), then sprinkling the chicken cubes with a ranch seasoning packet after threading them on skewers. The chicken has much more flavor that way.
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Sea Salt Caramel Brownies

Reviewed: Apr. 5, 2014
This is a very good recipe and everyone in my family loves these. I think the recipe should be more specific about the milk. To solve the caramel issue, use HEAVY CREAM to melt the caramels into sauce. If you don't have cream, use WHOLE MILK (2% or less fat milk has TOO MUCH water that will just cook away during baking, making the caramels hard and chewy).
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4 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Mar. 7, 2014
I thought this was a great basic recipe for hash brown casserole, although a little on the bland side for me (which is probably good if you are cooking for different ages). Add your own favorite flavors (I like granulated garlic and smoked paprika) to kick up the flavor. I've added in cooked broccoli, asparagus and scrambled eggs, and they've all worked out well.
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5 users found this review helpful

Persian Shish Kabob

Reviewed: Feb. 10, 2014
This is a very tasty, versatile recipe that is awesome as is, or you can add a little something extra if you are in the mood. Instead of mincing the onion, try grating it with a box grater into a large bowl. It's easier than chopping and you don't lose much of the onion juice. Lime (or lemon) juice is necessary to tenderize the meat. DON'T SKIMP ON THE CUT OF BEEF! Beef tenderloin is expensive (same cut that filets are cut from), but the recipe is worth it. Tough cuts of meat are going to make tough kebabs. Serve with sumac, basmati rice and small grilled tomatoes.
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Real Hummus

Reviewed: Jan. 31, 2014
Delicious, perfect recipe. I love this hummus as is, but I occasionally mix it up with different add-in like roasted red bell peppers, extra garlic or whatever sounds good that day. Very easy to modify to your own liking. Great as a dip, spread, appetizer, or a meal with a few loaves of pita.
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Easy Hummus

Reviewed: Jan. 31, 2014
This tastes nothing like hummus, it just tastes like chickpea paste. I prefer a traditional recipe that includes tahini and olive oil (which has GOOD fats in it). I tried this because of all the rave reviews. Anyway, I was going to serve it at a party, but I won't call this hummus.
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jan. 24, 2014
I made this recipe after doing an ingredient search of what I had in the fridge. With the ton of great reviews I was expecting something great, and I was definitely disappointed. This was very bland and the only thing that came close to tasting like enchiladas was the canned sauce. I think using corn tortillas instead of flour, and omitting the cream soup would have made this recipe three stars instead of two. My DH who will eat almost anything didn't even care for this.
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1 user found this review helpful

Barbie's Tuna Salad

Reviewed: Oct. 5, 2013
This is absolutely the best tuna salad recipe I have ever tried, and it's been my go to recipe for several years now (for everything from holiday appetizers to an everyday lunch). Depending on your mood, you can easily insert or delete an ingredient (I often add Sriracha). I've always made the recipe with dill pickles (because I hate sweet pickles), but after buying the wrong jar at the grocery, I made the recipe as is, and it was WONDERFUL. Despite me hating sweet pickles, they added the perfect note of sweetness to the tang of the mayo, and heat of the curry (and Sriracha for me). Don't discount this recipe just because it has an ingredient or two you don't like/never used, IT'S GREAT!
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Ultimate Twice Baked Potatoes

Reviewed: Mar. 19, 2013
This is a really great recipe for restaurant style twice baked potatoes. Be aware that YOU HAVE TO USE YOUR PERSONAL JUDGEMENT ON THE MEASUREMENTS OF INGREDIENTS based on the size of your potatoes. Every time you buy potatoes, they will be different sizes (even potatoes in the same bag are different). I try to buy the very large "baker" Russet potatoes (many grocery stores put two or four in a wrapped container and label them "bakers"), but the 5 or 10 lb bagged Russets will work just as well. If your potatoes are small, you can always use 6 or 8 potatoes instead of 4 - believe me, they will be eaten! When adding the liquid/soft ingredients, do NOT dump the entire amounts in all at once. Only add half, then mix with potatoes and add more if needed to get the correct consistency. If your potatoes are on the small side, and you add the full amount of soft/liquid ingredients, you will end up with a runny soup. When scooping out the insides, I use a spoon, and after the first large scoop, I just scoop a LITTLE at a time to make sure I don't tear the potato. You can always take a little more potato out if you go slow. Some people have complained the recipe is too bland. I add about a teaspoon of garlic powder and a pinch of cayenne pepper to the mashed potato mix, and I sprinkle some paprika on the top with the green onions. I also add salt and pepper to taste (usually 1 - 1 1/2 teaspoons of each). All and all, this is a great basic recipe that's easy to customize!
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