PINEAPPLE738 Recipe Reviews (Pg. 1) - Allrecipes.com (18802406)

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Best Spanish Rice

Reviewed: Jan. 20, 2015
super easy and yummy to make. surprised that I didn't need to use achote. to add extra flavor, i like to saute onions AND bacon before adding the rice. you can't go wrong with bacon!
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Cindy's Jambalaya

Reviewed: Mar. 18, 2014
I came across this recipe during Mardi Gras. My boyfriend is from Louisiana and I thought it would be nice to make this since he's so far from home. This recipe is so easy to follow and the results were great. I used Andouille sausage with shelled and deveined shrimp. I did follow another suggestion to add sliced okra and it was the perfect addition. I used Tony Chachere's creole seasoning since that is a staple in our house. I was afraid to see how my boyfriend was going to like it and he ate the entire bowl. Then I thought he was just being nice... and he went back for another. Then another. And took it for lunch the next day. That just shows how good this recipe is. It is definitely a keeper!
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3 users found this review helpful

Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: Mar. 14, 2014
I tried this recipe last thanksgiving and it was great. My friends and family were pleasantly surprised with how cheesy it was. I followed the directions but used a big bag of shredded sharp cheddar cheese instead of 1/4 cup of parmesan. You can't go wrong with more cheese and changing up the type of creamy cheese would give great results. I also prefer shells to elbows because it's like mini pockets of cheesy goodness. It was delicious and get requests to make a pan of this for gatherings. The cracker/butter concoction added to the top makes it all the better. I've always wondered what good can come out of a can of cream of cheddar soup. It's the secret ingredient for extra cheesy macaroni.
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Debdoozie's Blue Ribbon Chili

Reviewed: Dec. 5, 2013
This recipe is fool proof! Chili turned out similar to Wendy's but even better. I added a can of Rotel, corn, a few cloves of garlic with the onions, gave an extra dash of onion and garlic powder, along with a teaspoon of sugar. This recipe is awesome because you can adjust the heat by the salsa and chili powder you choose. This is the only chili recipe I'll use. Thanks Deb for sharing this!
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Chicken Marsala

Reviewed: Sep. 18, 2013
Ooh this was so good! I didn't realize how easy it was going to be. I followed the advice of putting the dry ingredients in a baggie to coat the chicken. This was the least mess I've ever made in the kitchen! I didn't have sherry so I used 3/4 c. marsala and I also added beef broth, garlic, and some heavy cream towards the end like others recommended. Next time, I'll add two cartons of mushrooms because one carton was less than I expected. The sauce was amazing! I had my misconceptions about how the seasoning was going to be. At first, I thought the chicken was going to be bland. The seasoning is just right, so don't worry because it will be tasty! I will definitely be making this again. Thanks for sharing this wonderful recipe! :)
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Chef John's Italian Meatballs

Reviewed: Sep. 8, 2013
These are really good meatballs! The red pepper flakes give them a nice kick. I thought these would be hard to make, but it really isn't. This is now my go-to meatball recipe.
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Country Fried Steak and Milk Gravy

Reviewed: Sep. 8, 2013
I wanted to impress my boyfriend with cooking him a country fried steak dinner so I used this recipe. He loved it. I loved it. I was so impressed. The steaks turned out perfect and was really delicious. I had leftovers for lunch the next day and I thought my steak would be dried out because of reheating in the microwave but it was still perfect and juicy. I will definitely be making this again!
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Cuban Ropa Vieja

Reviewed: Sep. 8, 2013
This is a really good recipe. I used a chuck cross rib roast and I followed the advice of others to add capers to the dish and it elevated the flavors. I also added some lime juice, brown sugar, and a packet of Goya sazon. I was afraid that it was a little too soupy, but the beef just soaked it up after sitting awhile. My friend thought I added cornstarch or a thickening agent and was amazed to learn that I didn't use any. This is great over rice. This is definitely a recipe I will be using again.
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Angela's Awesome Enchiladas

Reviewed: Sep. 4, 2013
I tried this recipe and followed it, using spicy taco seasoning and a medium hot enchilada sauce. I didn't have time to put the chicken in the crock pot like others suggested, but I did boil the chicken in chicken broth with a little salt, mrs. dash, and a cube of chicken boullion. I thought it was going to be a bit time consuming, but it's not that bad. Everything turned out great and yummy. This is definitely going in my recipe box.
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Kalua Pig in a Slow Cooker

Reviewed: Sep. 3, 2013
I love kalua pork. I am from Hawaii, and this is the common kalua pork recipe floating around the island. The only thing I do different is add 1/3 cup of water to the pot, so it doesn't turn out so salty. I also like to shred an entire head of cabbage about an hour or so before the pork is ready to be eaten. It's always a hit and everyone always requests it. This is a fool proof recipe.
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Jam Filled Butter Cookies

Reviewed: Oct. 22, 2006
I love this recipe. I fill it with all kinds of jam to get different varieties. It was a hit everywhere I brought them. The kids love them! I find that using a 1/2 tsp to fill the cookie up is easier than using a ziploc bag. It's less messy and fills the cookie perfectly. Less gunk on your hands make everything nicer.
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3 users found this review helpful

Grandma Johnson's Scones

Reviewed: Aug. 19, 2006
these turned out great. it is definitely a fool proof recipe where you are allowed to flavor it with your heart's desire. another member mentioned that she had used this recipe about five times within a week. so did i. it was a great hit with family, friends, and coworkers. this recipe is definitely a keeper.
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Coconut Macaroons II

Reviewed: Dec. 21, 2005
The macaroons came out great! I followed the suggestions of chilling the mixture before baking. I threw it in the fridge overnight and baked them in the morning. I didn't use the easy release foil, instead I greased the sheet generously. The suggestion of leaving the macaroons on the pan for two minutes does help in removing them. After removing them, I placed the macaroons on a lined a sheet with wax paper and threw them in the fridge (it holds its shape better). I kept everything in the recipe the same except for the amount of coconut: I used three bags of the bakers brand flaked coconut. The batch made about 80 macaroons. I was skeptical at first, but everyone who tasted it, loved it...it's especially great if you dip them in chocolate.
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Death By Chocolate III

Reviewed: Jul. 7, 2004
I made this layered cake the same day I found this recipe. My boyfriend brought a tub of it to work and he said that the tub was cleaned out in a matter of minutes. It's a delicious cake that would satisfy any chocoholic's (or sweet-tooth's) cravings. It's also a great recipe for kids to participate as well.
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