hurleygirly2002 Recipe Reviews (Pg. 1) - (18962863)

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Old Irish Scalloped Potatoes

Reviewed: Feb. 16, 2013
I made this recipe, and like other members, I made a few changes for our taste. I layered the potatoes with sliced butter, salt, pepper, onion powder, cooked chopped bacon, cheese, a mixture of 1/2 heavy whipping cream and 1/2 milk on each layer. I made two layers using 5 smaller russett potatoes sliced thin. I used the recommended amount of butter but feel I will use 1/2 of that next time (1/4 cup). This recipe is not for calorie concious! But it is amazingly delicious! I only gave it four stars by itself as written... changes made to the recipe really made it five stars for sure.
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5 users found this review helpful

Different Chicken Cordon Bleu

Reviewed: Jan. 8, 2009
The only change I made was adding bread crumbs instead of stuffing as I didnt have any on hand... This is a family fave now! Thank you for the recipe
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2 users found this review helpful

Chicken In Sour Cream

Reviewed: Nov. 25, 2008
This was wonderful... I used boneless thighs, cream of mushroom soup with garlic (thats all I had on hand), and dried herb flavored soup mix (again all I had on hand) instead of the onion soup mix. I also didnt use the salt or brown the chicken before I put it in the oven. This will be a regular at our house. Thank you
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1 user found this review helpful

Shredded Beef for Tacos

Reviewed: Nov. 18, 2008
I have made this recipe twice in the last two weeks. I made a few changes based on other postings. First, I used a rump roast that was thawed. I cut the roast into 4 pieces as I found it was easier for me to shred. I used a full bottle of Bud Lite Lime (I didnt have any Corona) as a substitute for the wine, a can of mild green chilis, lime juice, and I cooked it on low for 6 hours. After 6 hours I shredded the meat, put it back in the crock pot with the green onions and cilantro for an additional 45 minutes on high. I fried fresh corn tortillas and sprinkled parmesan cheese on them. I served the tacos with Pico de Gallo (also on this site), and cheese. My kids said "I'm not hungry" before dinner. I had them eat at least 1 taco.. by the time dinner was over they each had an additional 2 tacos (they never eat more than 2) and told me they would have more if they weren't so full! Thank you for this great recipe.
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10 users found this review helpful

Slow-Cooker Posole

Reviewed: Nov. 3, 2008
WOW! This soup is fantastic. I made a few changes based on other postings. I only added a cup and a half of water, 1/4 teaspoon of cayenne, 1/4 teaspoon of cumin (instead of 1/2 teaspoon cayenne), mild enchilada sauce (still very spicy), only 1 and a half cups water, and 1/2 cup of cilantro. When I served it, I served it with lime and chili refried beans, cheese, sour cream, and chives. I am from Santa Fe New Mexico and have had many versions of Posole, and I think this is the best! Thank you for the recipe.
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128 users found this review helpful

Simply Potatoes® Easy Shepherd's Pie

Reviewed: Oct. 25, 2008
This was fantastic!! Everyone told me "this is a do again" (how we rate new recipes). I did make a couple changes based on what other posters suggested: 1/2 the thyme, cheese on top of the potatoes (prior to broiler), cream of celery soup, and a little extra salt and pepper. Also, the store I shop at does not carry the Simply Potatoes mashed potatoes so I substituted them for another brand of refrigerated potatoes. Very easy and cheap to make!
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5 users found this review helpful

Mexican Potato Sausage Casserole

Reviewed: Sep. 28, 2008
I added some diced onion to the bell pepper and meat mixture while browning. Also, the grocery store I shop at didnt have the Southwestern potatoes, so I added Cayenne and Cumin to the potatoes before putting them in the pan. Otherwise, I made it as directed with Italian sausage, offered salsa, and my family loved it. I think it is more a breakfast meal than dinner. I am anxious to make it with breakfast sausage next time. Thank you.
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4 users found this review helpful

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