The Sporadic Cook Recipe Reviews (Pg. 1) - Allrecipes.com (19525391)

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Granny Kat's Pumpkin Roll

Reviewed: Nov. 16, 2014
This pumpkin roll got rave reviews from all the people who tried it. The only recommendation I would like to try is maybe using a longer pan as I wish the cake and filling were more evening spread throughout. I was hoping it had more of a spiral look. Definitely will make again, but will experiment with baking time and pan sizes.
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Awesome Pasta Salad

Reviewed: Aug. 10, 2014
This was really good! I left out the pimentos, added shredded Parmesan cheese, and upped the salad dressing by adding a little more right before serving. Will make again!
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Chili-Lime Chicken Kabobs

Reviewed: Jun. 26, 2014
Loved the marinade! I used the juice of 2 limes because I wanted that extra citrus flavor.
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Refried Beans Without the Refry

Reviewed: Jun. 25, 2014
Love these beans!!!! I'd give the original recipe 4.5 stars if I could. Great flavor for not being refried. The only suggestion I'd make is go easy on the salt and black pepper! The first time I followed the recipe as is...way too much salt and pepper!! Now I use chicken broth instead of water and salt/pepper to taste. These freeze great, too! I've even boiled them on the stove for at least 5 hours without soaking them first and they still turned out great!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 25, 2014
This really is a good recipe for sauce and meatballs. I used dried Italian bread crumbs for the meatballs instead of regular bread. To adjust for the lack of moisture, I added about a 1/4 cup of 2% milk. I cut the parsley in half since the Italian bread crumbs had some already in it. I also added in a few shakes of onion powder, garlic salt, and upped the parm a little with some freshly grated. I really mashed the meatball mixture together to make sure the ground beef was mixed well with the other ingredients. I refrigerated the raw meatballs until it was time to add them to the sauce. Cooked the meatballs in the sauce on low for about an hour.
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Creamy Chicken and Wild Rice Soup

Reviewed: Dec. 29, 2012
Very good recipe that works well in a crockpot! Add the 2 frozen chicken breasts, a box of Rice-a-Roni Long Gain and Wild Rice with seasoning packet, 4 cups chicken broth (or 3 cans), 2 cups water. 1 cup chopped celery, and 1 cup chopped carrots in a large crockpot. Cook on high for 4 hours or 6 hours on low. Make rue like original recipe suggests (except I used 2 cups whole milk) and add to crockpot. Cook 15 min. more on low.
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Classic Macaroni Salad

Reviewed: Jul. 31, 2012
Great recipe for macaroni salad! I used 1/3 of a red, yellow, and orange bell pepper instead of a whole green bell pepper for color. I decreased the mustard to 1 tsp. because I'm not a fan of mustard (this made the salad sweet and tangy kind of like a coleslaw). As others have said, this was even better the next day! I had to fight my husband for the last of it!
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Sweet Restaurant Slaw

Reviewed: Jul. 5, 2012
This slaw is the BOMB!!!!!!!! I used Best Foods conola oil mayo and a half teaspoon more of vinegar. It was just the right amount of sweet and tangy! Yum!
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Garlic Chicken Fried Chicken

Reviewed: Jul. 5, 2012
This recipe was very easy! I did add a little seasoning salt to the recipe, but other than that everything was fantastic! I even made my little 4 year old some "chicken bites" and she loved them!
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Lela's Fourth of July Potato Salad

Reviewed: Jul. 5, 2012
Great potato salad!!! Loved the crunch of the pickles! This recipe makes a lot and is great for large crowds :) Update: Made this again for the 4th of July and was another successful hit at our family barbecue! This year, I diced the pickles, onions, and olives up into smaller pieces to get more flavor in every bite. The smaller dice turned out to be a just what it needed! 5 stars a second year in a row!
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Lela's Fourth of July Potato Salad

Reviewed: Jul. 5, 2012
Had this for the 4th at a bbq...it was excellent!!! The recipe does make a lot so if you are planning for a smaller crowd, use the alterations in the footnotes. You can easily make this the day before to save some time :)
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Bubba's Jambalaya

Reviewed: Jun. 21, 2012
This was AWSOME!!!! It was even better the next day!!!!! Just a word of advice...use a BIG pot! This recipe makes a lot! It's hearty and filling and goes great with honey cornbread! 2 enthusiastic thumbs up!
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3 users found this review helpful
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Parmesan Chicken

Reviewed: Apr. 13, 2012
This was super easy and tasted great! Just add a little provalone and marinara on top and it's even better! I also baked the chicken for 35-40 min instead of frying it. Turned out delish!
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Jenny's Black Forest Cake for High Altitude

Reviewed: Mar. 7, 2012
After 4 attempts, I finally got the levening agents adjusted just right for high altitude! This cake tastes better after the cherry filling has had time to soak into the cake layers. My next mission is to try baking this cake in smaller pans and then try making cupcakes.
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Broccoli Rice Casserole

Reviewed: Dec. 30, 2011
This was a good recipe for broccoli rice casserole, but think it needed some more cheese. Next time I think I'll try adding 8 oz more of Velveeta and see how it tastes.
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5 users found this review helpful

Pierced Fuzzy Navel

Reviewed: Dec. 29, 2011
Very good cocktail! Just the right proportions.
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Ground Beef Lo Mein

Reviewed: Dec. 3, 2011
I tweaked this recipe just a little to fit what I had on hand: Instead of jar gravy, I used powdered turkey gravy and mixed it in (with the water required on the gravy package) after the ground beef had finished browning. In addition to the garlic powder, I added 2 TBS of soy sauce, a few shakes of Worcestershire sauce, a couple shakes of red pepper flakes, and a few shakes of onion powder. After, I mixed in some microwavable frozen veggies and the cooked spaghetti noodles. It turned out very well!!! My husband thought it was awesome and my 3 year old ate all her vegetables (she did say it was a little spicy, though…lol). It was a VERY simple and quick dinner. I will be serving this again!
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Jenny's Black Forest Cake

Reviewed: Oct. 26, 2011
This cake tasted fabulous! One of the best tasting black forest cake recipes! Note: the coffee needs to be a dark roast and strong to taste it in the cake; used dark chocolate AND regular unsweetened cocoa powder (1/2 cup of the dark and 1/4 cup of the regular cocoa powder). Also, I live at a high altitude and had trouble with the center of the cakes falling and baking time was about 10 minutes longer. Need suggestions about baking cakes from scratch at high altitudes.
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