Johanna WISHES she were a Recipe Reviews (Pg. 1) - Allrecipes.com (18718527)

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Asian Barbecue Burgers

Reviewed: Mar. 19, 2014
After reading other reviews, I only added 1/4 tsp of crushed red pepper flakes, and it was almost too spicy for me. Surprisingly, my teens ate them up, served on wheat hamburger buns I'd toasted, green beans, and mac-n-cheese. This is a nice twist on regular burgers.
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Dark Guinness® Brownies

Reviewed: Mar. 15, 2014
Made these this afternoon for a potluck, and they were devoured! I forgot to add the chocolate chips on top, but that didn't matter. For the powdered sugar, I put about 1/4 cup in a strainer, then tapped the strainer over the brownies to make a nice topping. Due to allergies, I left out the nuts. They weren't gooey at all, and they're more of a cake-like texture. The kids want me to make them again tomorrow!
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Chicken and Broccoli Braid

Reviewed: Mar. 11, 2014
If the outside of your braid is golden brown and the inside is still uncooked, simply lower the oven temperature. I made this last night, with the following notes: I put a cup of fresh broccoli florets into a pyrex measuring cup, and nuked it for 1 minute, perfect for this recipe. Due to dietary limitations, I did not use onion, or almonds, and instead of dill weed (not fond of the taste), I used 1 tsp Italian seasonings. I mixed the mayo, 2c thawed rotisserie chicken I had frozen last month, seasoned salt, and Italian seasonings. After creating the braid, I brushed with a beaten egg (not just the whites) and the end result was a delicious, beautiful golden brown, shiny pastry. I baked at 350 for 26 minutes.
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Baked Denver Omelet

Reviewed: Mar. 10, 2014
This was a really quick, hearty meal. I used pre-diced ham, 8 eggs per other reviewers, and I didn't use the onion or bell pepper. Easy-peasy and delicious as a fast breakfast-for-dinner meal; we all went back for seconds and finished the dish.
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Polka Dots

Reviewed: Feb. 21, 2014
I made these when DD needed cookies for a church retreat, and they were easy, quick, and delicious! I followed the advice of other reviewers, mixing the eggs and oil together before adding to the batter. I used a Ghiradelli mix with chocolate chips already in it, and [er directions, I added a cup of white chocolate chips. I baked on parchment paper for 10 mins. at 350, let them rest 1 minute after I took them out of the oven, and they cooled on a rack over my sink (so any crumbs would be easy clean-up). To anyone using a plain cake mix, add 1 Tbsp each of butter extract and vanilla extract, and the flavor improves greatly.
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Tonya's Terrific Sloppy Joes

Reviewed: Feb. 19, 2014
This was great! Per another reviewer, I added 3/4 cup of ketchup, then added 1/4 cup bbq sauce. To avoid the reported dryness, it's important to brown your beef over low heat, which will preserve the taste. Go ahead and plan on taking a little longer to brown the beef. Due to time constraints, I didn't cook the whole 20 mins after adding the wet ingredients, but I served on toasted wheat buns, and the family enjoyed the meal. Happy cooking!
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Baked Teriyaki Chicken

Reviewed: Sep. 22, 2013
My teens (13, 15) LOVE this, served with Sarah's Rice Pilaf and a green veggie. Although I dislike the hour-long cooking time, I'm trying to make it for a future freezer meal. Wish me luck!
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Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 22, 2013
This is a perfect freezer meal. I add a 4-oz can of drained, sliced mushrooms, and I make the whole batch (8 servings) and freeze the rest for future meals with a salad and some great bread. Keeper!
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Sarah's Rice Pilaf

Reviewed: Sep. 22, 2013
This an easy, make-ahead and freeze meal. I keep this in rectangular foil trays in my freezer, and when it's time to bake, I thaw in the microwave, add 2 tbsp of water, and heat for a quick and easy side dish that makes it look like you went to an effort when you didn't. Keeper!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Sep. 22, 2013
This recipe is a regular on my make-ahead/freezer meal repertoire. Serve with rice, mashed potatoes, or rolls to help sop up the extra gravy. This is a great freezer meal/make ahead recipe.
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Real Italian Calzones

Reviewed: Sep. 22, 2013
My 13yo son LOVES these! He's a skinny little guy, but he can easily eat 4 at a time. It's easy to adjust the ingredients to your personal tastes. This is a winner in our home.
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Pan-Seared Tilapia

Reviewed: Sep. 12, 2013
To avoid a bland flavor, season the flour before you dredge the filets. I had six filets and next time, I'll only use just less than 1/3 cup flour; most of it is wasted. I added a teaspoon each of Penzey's Mural of Flavor and seasoned salt to the flour, and I'm certain it made a difference. I forgot to add the melted butter at the end, but we sprayed each filet with some butter flavoring and it worked fine. For a really quick meal, serve this with couscous and your favorite steamed veggies or salad.
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Linda's Macaroni and Cheese

Reviewed: Aug. 26, 2013
Keeper! Just moist enough. Thanks, Linda2d!
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Chicken Pot Pie IX

Reviewed: Jun. 13, 2013
Made this tonight using most of a rotisserie chicken. Since the meat was already done, I thawed 1/2 pkg frozen veggies in a skillet, added sliced celery, then added chicken and chicken stock instead of water. Due to allergies, I didn't use onion, but it tasted fantastic using the homemade gravy! This is now my number ONE chicken pot pie recipe. 10 stars!!
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Tater Tot Bake

Reviewed: Jun. 1, 2013
This is a favorite of my kids, 15 & 13. I like to add a layer of frozen green beans or mixed veggies, or even thinly sliced zucchini & yellow squash for some vitamins. I also prefer to make AR's "Cream Soup Base" instead of using canned, chemical-laden products. Thanks for the recipe; I make this as one of my freezer meals, so it just needs to thaw and bake.
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Quick and Easy Brownies

Reviewed: May 10, 2013
I made this recipe for my DD's yearbook class, with melted mini M&Ms on top, and they were a huge hit! After reading reviews, I made the following tweaks: 1.5 cups sugar, 3/4 cup real butter, and 1 cup A/P flour. Best when made a day before and refrigerated overnight. YUM!!
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Banana Trifle

Reviewed: Apr. 1, 2013
Made this for an Easter dessert for a family gathering of 24. I used two small boxes of sugar-free vanilla pudding (I went by serving size, not by weight), and I used 3 sliced bananas due to the size of my trifle bowl. I used "bite sized" store-brand vanilla wafers, and they weren't much smaller than normal size. The only thing I would change is to add a note to "trim off all brown sides of the pound cake before cutting into cubes," becuase in my opinion, I prefer to see the brown vanilla wafers, and I prefer the pound cake to be a nice yellow color, but I'm my own worst critic, and nobody complained. This was very well-received, and it's on my "keeper" list for potlucks. Next time I'll make my own pound cake a day or two in advance, since the saralee brand contains high fructose corn syrup, which isn't good for anyone. Thanks to CNM for a wonderful presentation!
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Johanna's Chicken Fried Rice

Reviewed: Mar. 22, 2013
Made a double-batch, using a rotisserie chicken. I made the rice a day before, and added 1/2 pkg frozen stir-fry veggies and a drained 4oz can of sliced mushrooms, and I used reduced-sodium teriyaki sauce instead of soy. We scarfed down the first batch, and I froze the second for a quick meal later on. Keeper!
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Chinese Chicken Fried Rice II

Reviewed: Mar. 22, 2013
Made a double-batch, using a rotisserie chicken. I made the rice a day before, and added 1/2 pkg frozen stir-fry veggies and a drained 4oz can of sliced mushrooms, and I used reduced-sodium teriyaki sauce instead of soy. We scarfed down the first batch, and I froze the second for a quick meal later on. Keeper!
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Blueberry Cheesecake Ice Cream

Reviewed: Mar. 16, 2013
Every time we host a sleepover, this is the most-requested dessert! Due to DS's allergies, I modified the recipe and removed the graham cracker crumbs, 2 tbsp white sugar, 1/2 tsp cinnamon, and 1/2 c butter. I used fat-free half-and-half instead of whipping cream, and it was still creamy and delicious, and fun to make with kids!
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