Lola Recipe Reviews (Pg. 1) - Allrecipes.com (19448133)

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Ellen's Chicken Cacciatore

Reviewed: Apr. 15, 2015
Followed recipe pretty close but omitted wine (I am alcohol-free, no longer touch the stuff) and only used 1 Tb crushed rosemary because 2 seemed excessive. The sauce was perfect, not watery as some claimed (maybe due to no wine so less liquid). Husband had seconds! Note to self: use non-stick pan next time, the chicken thighs stuck to my Calphalon pan even with oil. Everything got scraped up in the end but it was a bit of a mess when I removed the cooked thighs from the pan. Will make again.
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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Feb. 15, 2015
Thought the teriyaki flavor might be too strong but everything mellowed out perfectly. I have a smaller, rectangular non-stick slow cooker so browned the meat in that on the stove top then transferred the pan to the slow cooker base. Cooked up quickly on #3 (3-4 hr), meat fell apart. I dumped 8 oz of sliced baby portabellas on top a half hour before serving just because I had them on hand. Saved me cooking them up separately. Served over jasmine rice. Nice!
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Smoked Sausage White Bean Chili

Reviewed: Jan. 8, 2015
Like another reviewer, I sauteed some chopped onion in a little olive oil to start, then added the diced sausage. I used a can (2 cups) of chicken broth instead of 1 cup, and cooked it down a bit longer (like 30 minutes) which gave the flavors time to "meld" and thickened it up some. Spouse thought it was a tad salty, which could have been my fault from using twice as much broth and cooking it down. Next time I'll use low sodium broth, and maybe No Salt Added beans. Sprinkled some grated cheddar on top. Good recipe, a bit unusual, but quick and easy. Will make again with low sodium ingredients.
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Chinese Pepper Steak

Reviewed: Dec. 30, 2014
Pretty good, nice flavor to the marinade. I left the meat in the marinade for a few hours instead of just 30 minutes, and I threw in some sugar snap peas with the green pepper for even more crunch. My husband complained about the tomatoes, claiming stir fry should NEVER have tomatoes in it! I also cooked all the meat at once instead of 3 batches, then did the onions and peppers and snap peas at the same time. Didn't make sense (to me) to do them separately. Tomatoes or no tomatoes, this was good. May add some water chestnuts next time for even more crunch!
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Lasagna Roll Ups

Reviewed: Jul. 31, 2014
Since I only had 9 lasagna noodles left in the box, I made some adjustments: used only 8 oz mozzarella, no tofu, and only 1 cup of Parmesan. All other quantities the same. Used an 8x8 pan and it came out GREAT. I also added dried oregano, basil, garlic powder S&P to the cheese/spinach mixture. It was very tasty, will make again. Laying the cooked noodles out flat and allowing them to cool a bit (as suggested by others) before rolling really helped.
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Slow Cooker Baby Back Ribs

Reviewed: Jul. 18, 2014
I've made ribs this way a few times. Maybe it's my slow cooker but I've found it takes less time than the original recipe calls for, I guess you need to know your equipment. As soon as the ends of the bones begin to stick out from the meat, I know they're done. Any more and they'll totally fall apart. Finish them off in the oven OR on the grill (low heat) and you'll have delicious, falling-off-the-bone ribs every time. Try a spice rub first, experiment with different BBQ sauces until you get it to your liking.
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Easy Granola Bars

Reviewed: Jun. 22, 2014
This turned out great! Pretty easy, too. Followed another viewer's suggestion to warm the can of milk (I used fat free) in hot water and blend with melted butter (in a 2-cup Pyrex measuring cup). It got a little messy mixing by hand but used a large spoon to scrape down my fingers. Bars came out of pan easily. I used dried cherries instead of cranberries but that's just personal preference and also because I live in the National Tart Cherry Capital of the World (Traverse City, MI). I wrapped each bar individually in aluminum foil and store in zip lock bag. Will definitely make again and possibly change up some ingredients.
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Veggie Pizza

Reviewed: Jun. 1, 2014
I'm going to be making it again soon and I think I'll try using French onion dip instead of sour cream and leave out the chopped onion altogether. Easier + more flavor!
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Beef Tips and Noodles

Reviewed: May 12, 2014
Turned out pretty good! Used a can of cream of onion soup instead of the water but didn't change anything else. Some red wine probably would have added good flavor but I didn't have any on hand. Had plenty of gravy. May use a little more meat next time. Slow cooked all afternoon on Low, stirred it up a few times to ensure even cooking. This recipe is a keeper.
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Baked Kale Chips

Reviewed: Apr. 14, 2014
Very good. Best when eaten right away while still crispy. They don't keep well in airtight container, this rehydrates them. Mine were done in 8-9 minutes. Why 425 degrees? Might 350 work just as well and lower the chance of burning? Mine began to turn brown at the outer edge of cookie sheet after 9 minutes (at 425).
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Homemade Mac and Cheese

Reviewed: Feb. 8, 2014
In my never-ending search for the perfect mac 'n cheese, decided to give this one a try. Hubby's verdict: ditch the breadcrumbs, add a little more cheese, and call it good. I totally forgot the Parmesan cheese (oops!) so will definitely include that next time! I also added a little shredded provolone but couldn't really taste it so will stick to sharp cheddar (and Parmesan) next time.
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Touchdown Pizza

Reviewed: Feb. 2, 2014
Like others, I cut back on the bleu cheese and used about half of a 4oz container, which was plenty. I think I'll use a "real" crust next time and tame down the hot sauce a bit with some ranch dressing. As presented, the recipe is too hot and too "bleu" for us but it's easy enough to modify a bit. Very good flavor combo!
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Buffalo Chicken Dip

Reviewed: Feb. 1, 2014
I made a half portion to see if we liked it. LOVED IT! Purists can forego the canned chicken and substitute cooked free-range organically fed chicken if desired. Low fat cream cheese will reduce the calories but not the flavor. "Heat" can be adjusted by using more or less hot sauce (I used Frank's RedHot sauce). This is excellent.
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Baked Buffalo Wings

Reviewed: Jan. 30, 2014
I would never flour my wings before baking, although baking IS preferred over frying. I simply lightly season my wings with whatever tickles my fancy, throw them on a baking sheet(s) covered with "Release" foil and bake for at least an hour at 425, turning once halfway thru and draining off any grease/liquid. Then I put them in a bowl lined with paper towels to absorb any leftover grease and toss with Frank's hot sauce. EASY PEASY!
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Chicken and Sausage with Bowties

Reviewed: Jan. 15, 2014
Bland, couldn't even taste the chicken (could only taste the sausage). I don't drink so substituted beef broth for red wine. Didn't help. Twelve oz of pasta worked well, a pound would have been too much. It needs some mushrooms, spinach/kale added. Will def change it up a lot if I ever make it again, but then it will be an entirely different recipe. :)
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Roasted Veggie Pasta

Reviewed: Jan. 12, 2014
We like roasted veggies, especially asparagus and bell pepper. But this was lacking flavor, and I even tossed the veggies in garlic-infused olive oil. My husband flat out did not like it and said so. It needs some"punch", maybe more seasonings or something??? Will not make again.
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Baked Penne with Italian Sausage

Reviewed: Jan. 4, 2014
A little bland. Perhaps more garlic, a splash of RED wine, and something green (spinach? Kale?) would add some "Oomph!" Or maybe use hot Italian sausage instead of mild...? As is, it was OK but nothing special.
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Healthier Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 4, 2014
I'll rate this 4 stars. However, I don't understand the need to add butter. I season my wings and bake them for over an hour, draining off the fat before drizzling them with Frank's Hot Sauce and tossing in a bowl. Easy peasy, and a lot less greasy. The meat falls off the bone. But try baking them longer and using less butter and fat, there's already plenty of fat in the skin.
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Mal's Maple Date Pecan Granola in the Slow Cooker

Reviewed: Sep. 13, 2013
Since there's only 1 review so far, this must be new. (Interesting that the only review did not follow the directions and baked it in the oven! Oh well.) One question: when do you add the dates? They are listed in the ingredients and never mentioned again... Perhaps someone can correct this.
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Pasta Pomodoro

Reviewed: Jul. 21, 2013
My angel hair pasta only needed to cook 4-5 min (according to the box) so I started it the same time as I began simmering the tomatoes and it all came together nicely. Could have used a bit more salt, and you could probably use dried basil if you don't have fresh. Lots of grated Parmesan on top made it DIVINE, pasta had a creamy quality to it. A hit with my Italian hubby too!
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