ShotsyGirl Recipe Reviews (Pg. 1) - Allrecipes.com (187982808)

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Delicious Ham and Potato Soup

Reviewed: Jan. 9, 2013
I tried this recipe because of all the positive reviews and because I was looking for something low-calorie. (And this is lower calorie than many of the recipes in the low-calorie category here.) I made the following changes: a) I used about 2 cans of chicken stock instead of bouillion cubes (+60 calories) and supplemented the rest with water; b) I used left-over potatoes that I had steamed the night before (nuked them before adding to the pot); c) also threw in about 1/2 c. of leftover mixed veggies (+30 calories); d) I added mushroom and sauteed that with the onion and celery in 1 tbls butter (+100 calories to overall count). e.) BIGGEST CHANGE - the recipe says it takes 4 to 5 minutes for the flour milk mixture to thicken. It took me a full ten minutes on the recommended heat setting to get it nice and thick. I was just about to give up when it started thickening quickly. I stopped when mine reached a gravy-like thickness (think biscuits and gravy, or just shy of that). Of course, when I added that to the stock in the main pot, it didn't maintain this thinkness, so next time, I think I'd try to make it even thicker. f) I like pureed and semi-pureed soups and I thought this would be an excellent candidate since I only had a few veggies and the ham chunks were huge. I took the immersion blender to this, leaving it slightly chunky and I'm glad I did. g) Using 2% milk and my changes, I calculated calories at 269 for about 1.5 cups of soup. i) Very good!
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Gluten-Free Granola Bars

Reviewed: Sep. 12, 2013
Made these last night. Made a little extra of both the dry mix and wet mix. Turned out well. Added dried cranberries to mine, and mini M&Ms for the kids. I pressed mine into a larger cookie sheet (think they call it a jelly roll pan, actually - 12x17 maybe?). They turned out the perfect size. Mine have great flavor...a little on the sweet side, but yummy. The house was really warm though and they weren't hardening at all, so I put them in the freezer for a bit. It did colored the M&Ms on top, but everything still tastes fine. It is a good base recipe that I'll have fun playing with. I only gave 4 stars because it makes too many to eat all at once, and there is no storage recommendation included. I want to use them for kids' lunches. I looked up other recipes and recommendations. Similar recipes say you can store them at room temp for abt a week & a half in a sealed container or individually wrapped. Right now, mine are individually wrapped in Press'n'Seal. Half in a Baggie will stay out, they other half will go in the freezer. I don't see any reason why they wouldn't freeze well... But I guess I'll find out!
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Easy and Delicious Slow Cooker Cassoulet

Reviewed: Sep. 12, 2013
Eh, it was fine. Didn't turn to mush or anything. Outside of the sausage though, everything in this dish had the same flavor, and nearly the same texture. Bacon even seemed wasted. It was fine to try, and actually tasted better than I thought it would, but I probably won't make again. ( Day turned out really hot, so I wasn't looking forward to going home to a heavy meal, but it wasn't too heavy and tasted fine.)
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Asparagus Side Dish

Reviewed: Sep. 12, 2013
This is excellent & very pretty! I didn't make any changes to the recipe except my parm was grated 'cause that's what I had. Bet it would be good with a dash of balsamic vinegar, though.
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Peach Pork Picante

Reviewed: Sep. 12, 2013
I followed the recipe using mild salsa and mild taco seasoning. I served it over white rice. I like the concept, but found the taco seasoning completely overpowering. It was way too spicy, so we couldn't appreciate the sweet. I'd make it again with major adjustments...either my own spice blend or far less seasoning from a packet. It is an inexpensive dish, though, and easy to make, so I really like that!
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Smothered Chicken Breasts

Reviewed: Sep. 16, 2013
I really liked this recipe. Excellent flavors, but I'm a sucker for caramelized onion. The only things I did differently were to use thighs (because that's what I had & I like the smaller portion sizes) and I made the bacon first, then caramelized the onion. I cooked the chicken in the pan with those flavors. Then I added the toppings still in the pan.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 29, 2013
Good recipe. Like others, I found it too spicy & so did my boys, but my husband liked it a lot. It crisped up nicely, despite not wrapping it & leaving in the refrigerator for a while-- though next time I will do that because it will be even better. I also used only one bird, though I like the idea of cooking once and having two main dishes. I made this with saffron rice and broccoli. I did add butter to the top & spray with a butter spray toward the end if cooking because the spices were not getting "sticky". This step helped, and I'm certain I wouldn't have needed to had I refrigerated it. Very nice & easy "set it and forget it" recipe.
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Saffron Rice

Reviewed: Sep. 29, 2013
Excellent! Loved this. I didn't have cardamon seeds (did put ground cardamon in the cart, but couldn't find it anywhere when I started cooking). Other than that, I followed the recipe pretty closely. My rice was done in 25 minutes though & I didn't have time to soak the rice for a half hour. It only soaked 5 minutes and it still turned out well. Oh, and Chicken broth because I didn't have veggie.
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Pork Carnitas

Reviewed: Oct. 6, 2013
I made a 6 lb pork shoulder (less the bone because it wouldn't all fit in my Dutch oven). It was excellent. I probably could have crisped it up a little more, but it was tasty even like it was and we were ready to eat! We fed 5 adults and 7 kids, all with seconds and thirds or more. I think we'd have kept eating, but we ran out of pork! Probably a good thing because we had warm apple crisp waiting for us! Flavors in this recipe are wonderful and easy to play with. This dish takes some time to prepare, but it's inexpensive, feeds a lot of people, would freeze well and tastes great.
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Pumpkin Pineapple Chili

Reviewed: Oct. 29, 2013
We tried this tonight. Tastes great. Different from the norm, but really good! I'd probably pick it over traditional, spicy chili and a lot of the white chicken chilis I've tried. It's definitely not spicy if that's what you're looking for.
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Cuban-Style Pork and Sweet Potatoes

Reviewed: Jan. 6, 2014
It was good. My family liked it & my 6-year old son came back for more. It was a bit bland for me, but I added taco sauce on top & that was about right. We served this over rice with cilantro & a dollop of sour cream. Would be great in tacos or with tortilla chips. If I were to make it again, I'd likely add onion or chives, more salt & more lime-citrusy flavor. Also, I think it would be better baked in the oven so that the meat and potatoes would crisp up.
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