Brian&Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (187077725)

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Refried Beans Without the Refry

Reviewed: Feb. 24, 2014
SO good! I use this recipe to make cheesy rice and bean burritos, but it's just as tasty eaten on its own as a side dish. My changes: I mince the onion instead of halving it so I'm not left with large parts of onion in the end result. I only use 2 tsp of salt. I omit the jalapenos. And 1/4 tsp of cumin is absolutely necessary to keep it from being bland! I've found that 6-7 hours is enough time for the beans to cook. I like them to be the same consistency as mashed potatoes, so I don't add any of the drained bean broth back into the mashed beans.
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 28, 2014
Very refreshing and filling. Perfect for with breakfast. I blend the oats first for a finer consistency, and then pour in the milk and let it soak for a few minutes. I use either dairy milk or coconut milk rather than soy milk.
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Easy Sugar Cookies

Reviewed: Dec. 25, 2013
These cookies turned out great, but only after some tweaking of the recipe. After adding and mixing the dry ingredients, the dough became very crumbly - too crumbly to form into balls. I had even done as other reviewers said and made sure my butter was completely softened by letting it sit out for a few hours. I am an amateur baker so I am unsure if my fix was the "correct" way to do things, but I added some milk a tiny bit at a time until the dough was of a better consistency, and they turned out very well after exactly 8 minutes in the oven. Slightly crisp on the outside, chewy but not gooey on the inside. I made them for Christmas and rolled them in colored sugar before baking.
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Brown Sugar Meatloaf

Reviewed: Oct. 9, 2013
Great meatloaf recipe. The first time I made it, I followed the recipe exactly. Some changes I now make are: use 1/3 cup chopped onions. A whole onion is way too much! Also, do not bake this in a regular loaf pan! I learned this the hard way. The fat has nowhere to drain off to, so the loaf will end up baking in its own fat and it will turn out too greasy. Use a special meatloaf pan, or form it into a loaf shape on a broiling pan. Using the leanest meat you have available will also help.
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Delicious Ham and Potato Soup

Reviewed: Aug. 18, 2013
By far the best potato soup I've ever had. The only change I've ever cared to make to this recipe is to omit the ham (just personal taste). I did try substituting bacon a few times, adding it at the very end to keep it as crispy as possible, but I still prefer it without either type of meat. I always make a double batch and freeze the leftovers to have on hand for nights when I don't cook.
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Debdoozie's Blue Ribbon Chili

Reviewed: Aug. 18, 2013
This is one of my husband and I's all-time favorite recipes, but I've gradually made some changes in the 2-ish years that we've been making it. Firstly, I use a full 29 oz. can of tomato sauce (3 5/8 cups rather than 2 1/2 cups). I have experimented with using hot salsa and it turned out wonderfully and I'd highly recommend making it hot, but my favorite salsa I've used so far is the Guy Fieri Original Salsa... it gives a very hearty, savory flavor. I also add chopped green bell peppers immediately before serving. They taste great with the chili and gives it some crispiness.
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Dominican Style Oatmeal

Reviewed: Aug. 18, 2013
This is by far the best oatmeal recipe I've ever had. It's the perfect breakfast comfort food, and I love it so much that I've pre-mixed the dry ingredients into single servings in ziplock baggies, and all I do is measure the milk, stir the mix in, and boil. I had a similar-tasting bowl of cream of wheat while vacationing in the Caribbean, and have been searching ever since for a recipe that has the same ever-so-slightly-spiced flavor... and I've finally found it. EDIT 8/5/14 - My husband (who never used to like oatmeal before this recipe) likes to make this with 50% more cinnamon, and brown sugar instead of white sugar. It tastes even better this way!
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Beef Taco Skillet

Reviewed: Aug. 18, 2013
On a positive note, this recipe was quick and easy to make. However, it needed a LOT more flavor and the combination of the condensed soup and the flour tortillas gave it a thick, mushy texture with little flavor due to the lack of any sort of spices or seasonings. Both my husband and I had heartburn shortly after one serving. If I ever made it again, I'd make some significant changes. - A bit more water. More salsa. Taco seasoning mix for much-needed flavor. And instead of cooking flour tortillas into the skillet and having them get too soft and saturated, I'd add corn tortilla chips at the very end to give it some crunch.
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