Texas2Step Recipe Reviews (Pg. 1) - Allrecipes.com (1905067)

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Sausage and Sauerkraut

Reviewed: Nov. 17, 2014
My wife likes Bavarian-style sauerkraut, which has brown sugar added for sweetness. We used to be able to find it in a can but cannot anymore so I looked for a similar recipe and stumbled upon this. It turned out excellent. My only deviation was to add a bit of apple juice to the kraut because it was a bit dry to simmer.
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Sauce Pietro

Reviewed: Dec. 22, 2013
Love it!!
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Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog

Reviewed: Jan. 13, 2013
Granny must have been a lush! I cut the likker in half and it was still strong!! Otherwise very good!
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Baked Ziti with Sausage

Reviewed: Oct. 24, 2012
Cook the onions and garlic first!
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Fourth of July Bean Casserole

Reviewed: Jan. 30, 2012
This is a good one!
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Best Carolina BBQ Meat Sauce

Reviewed: Jan. 30, 2012
This reminds me of the sauce at the popular BBQ stands when I lived in Charleston, SC. It's a little bit spicier than I remember, but that's ok., because I like it that way! I add a bit more brown sugar than the recipe calls for.
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Authentic Cincinnati Chili

Reviewed: Jan. 30, 2012
Tastes like the real deal to me!!
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Staci's Strata

Reviewed: Dec. 4, 2010
This was a hit at the office. The french bread lent a nice texture, better than the white bread stratas. Also, we are blessed with many fine German and Czech sausages here in south central Texas so I used a good pork/venison garlic sausage. The nutmeg added a nice earthy flavor reminiscent of some of my favorite Norwegian recipes. Bravo!
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Cranberry Upside-Down Coffee Cake

Reviewed: Dec. 4, 2010
This was super-easy to make and very, very good. Just sweet enough to offset the tang of the cranberries. This one's a keeper!
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Southwestern Roasted Corn Salad

Reviewed: May 31, 2010
This recipe is excellent. My wife can't stop eating it. The dressing is a great balance of tangy, sweet, and spicy. A keeper!
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Buffalo Chicken Chili

Reviewed: Feb. 1, 2010
Like some other reviewers, I added some water to make it a little less thick and a whole 12 oz. bottle of wing sauce. We ate it with crumbled bleu cheese sprinkled on top!! YUMMY!
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Turkey Posole

Reviewed: Dec. 30, 2009
I followed the recipe to the letter and it's great! Maybe not quite like "authentic" posole, but still very good. A nice change from the same old "turkey bone soup". Also, it's not as spicy as you might imagine using the fresh poblanos and canned green chilies. Just a nice hint of spice. This one's a keeper!
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Glazed Ham

Reviewed: Dec. 26, 2009
Boy did this recipe save my bacon (pun intended)!! I picked up a 12 pound ham on sale for $0.070/lb at the store earlier in the week not knowing that there was actually such a thing as an uncooked smoked ham!! Good thing I read the tag on the ham that said "cook for 18-25 minutes per pound" early in the morning before we left for Christmas Day Mass. Luckly, I had all the ingredients in the pantry (it's a law in Texas to keep liquid smoke in the cupboard!). Anyway, the flavor of the ham after adding the glaze was mild and perfectly spiced witht he ground cloves and Worcestershire. The meat fell right off the bone. Also, adding the 2" of water made lots of great broth that will (along with the aforementioned bone) make for some incredible bean soup. My daughter just told me this is the best ham ever and told me never to buy a spiral sliced ham again!! Thanks for sharing this great recipe Connie!!
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The Best Bean and Ham Soup

Reviewed: Jan. 8, 2009
I'm not riding everyone else's coattails by giving this a 5 star rating. It really is the best bean soup we have ever tasted. It's rich, tangy, sweet, and savory all at once. I made a total pig out of myself because I just couldn't stop eating it!! Mine may have been slightly sweet because I used leftover honey-glazed sprial ham. Still, it was awesome. I would have liked to do it in a crock pot but it wouldn't all fit in my 4 quart model. I had all I could do to get everything in an 8 quart stock pot. Next time I'll have an 8 quart crock pot so I can "set it and forget it" while I'm at work. If you have a leftover ham bone, you really need to try this recipe!
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Ziti with Italian Sausage

Reviewed: Aug. 2, 2008
This is a very good recipe. It's easy to make, with simple ingredients, and the end result is a rich, filling meal. I used turkey Italian sausage, added some fresh garlic in addition to the onion and celery during browning, and some basil to the sauce. The celery seemed a little weird in a pasta dish, but it added a nice contrast in texture to the pasta, cheese,and sausage. Overall, this dish was excellent. This one's a keeper.
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Rice Pudding II

Reviewed: Mar. 9, 2008
This recipe is flawed. First, although there is no mention of water in the ingredients list, the first step of the directions instructs you to "bring water to a boil". What water? I just used the amount of water recommended for cooking the rice, but then when it turned out so soupy I began to wonder if I had used too much. Unfortunately, I did not read through all of the reviews before I made it and therefore did not know I needed to bake it for 1-1/2 hours. I let it go for 1 hour before the bottom started burning. The end result is a (sickly sweet) soupy mixture with clumps of gooey, partially burned rice. Oh yeah, and it could use some cinnamon. I'll try another recipe next time.
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New England Clam Chowder I

Reviewed: Nov. 28, 2007
My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, I made the following modifications to the recipe: 1) Rather than cooking the potatoes uncovered, I covered them. Even doing so required a full 20 minutes to soften the potatoes, and 2) Rather than throw out half of the clam juice, I added it all. But not before I put 2 tablespoons of flour in it for thickening. After adding, I brought it back to a boil and stirred until "the desired thickness was acheived" My wife, a New England clam chowder aficionado (I prefer Manhattan-style) proclaimed it to be the best she's ever had. SCORE!!
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Ham and Cheese Breakfast Quiche

Reviewed: Oct. 25, 2007
This was a very good, simple quiche. The hash brown crust added a nice touch. The only thing I changed was using heavy cream and doubling the eggs and the cream (4 eggs, 1 cup cream). It was very good.
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Colleen's Slow Cooker Jambalaya

Reviewed: Aug. 27, 2006
O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere! And talk about easy! If the "soupiness" bothers you, put your cooked rice in ahead of time and it will absorb liquid. Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result. This stuff rocks. Thanks for sharing it with us!!
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260 users found this review helpful

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