Terressa Broussard Recipe Reviews (Pg. 1) - Allrecipes.com (19888283)

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Terressa Broussard

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Yummy Honey Chicken Kabobs

Reviewed: Nov. 7, 2013
Some of the *best* chicken I've ever made! We loved this. The only thing I did differently was to add zucchini and sprinkle a little of the sauce on the kabobs after grilling, too. Oh! And used Braggs amino acids instead of soy sauce--so much healthier and tastes exactly the same, highly recommended! I was only able to marinate for about an hour, so that may not have been necessary if they had longer to soak up the flavor beforehand. I separated chicken and vegetables as suggested by other members and made these on my George Foreman. LOVED this recipe!
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Mexican Cornbread II

Reviewed: Jun. 8, 2011
This was DELICIOUS! I could have skipped the soup I made to go along with this and eaten as it as meal (you know...a very unbalanced one ;). I used a box of Jiffy cornbread mix and a combination of cheddar and mozzarella, since that's what I had on hand. Also sprinkled some extra cheddar on top for the last 5 min or so. This comes out super moist and very flavorful without being very spicy. A new favorite in our home to be sure!
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 31, 2012
My husband and I LOVE this! Many reviewers like it is as, but I prefer it with a little more seasoning and vegetables. I add pepper, parsley, and poultry seasoning, as well as some extra water or chicken broth (one can). I also add in chopped celery with the onions and on into the cooking time after shredding the chicken, some frozen mixed vegetables. You will only need half the recommended amount of biscuits and they will need to cook longer than stated. I also use one can cream of chicken and the other cream of celery--personally wouldn't play with mushroom or broccoli on this one though. A wonderful comfort food, thank you!
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Easy Vegan Whole Grain Pancakes

Reviewed: Jan. 23, 2013
Thank you thank you thank you! We have missed pancakes. I doubled the whole wheat flour since I did not have rye and replaced the soy flour with ground flaxseed. I also used almond milk instead of soy and maple syrup instead of white sugar. I did find that I needed to add a little more water/milk to these to thin them out a bit. The texture was much better than I expected with the whole wheat flour and they were great with maple syrup on top. Am sure they would be awesome with some fruit, peanut butter, and/or chocolate chips mixed in too! So glad to have a healthy pancake recipe that actually tastes good!
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Rice Cooker Muffin Cake

Reviewed: Sep. 7, 2012
A very interesting bread--it was very moist and came out more like bread pudding! It was a nice fall treat and we will be making it again. I substituted dried cranberries for the raisins. Like another reviewer, my rice cooker had to wait about 20 minutes between cycles for it to turn onto "cook" again, since it was already so hot. I will make this in the oven next time, but *will* be making it again!
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Monterey Spaghetti

Reviewed: Sep. 6, 2012
I made this according to the recipe except substituting a different shape pasta (what I had on hand) and adding more of the French's fried onions, as I felt it was a little bland without them. It was edible, but definitely just an "okay" all around--not something we'll be making again. For such a heavy/hearty dish, it just didn't have the taste I was expecting.
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Blueberry Oat Muffins

Reviewed: May 16, 2014
Admittedly, I made some changes--white whole wheat flour, honey in place of the sugar, and coconut oil in place of vegetable. However, we usually make those modifications and although the www flour makes things a little denser, the honey is just as sweet as sugar and coconut oil makes things more moist anyway. These were just okay for us. Kind of bland and a little weird (the oats gave them a very thick, hearty texture). Might be a good recipe if you are wanting something different, but we'll probably try a different recipe next time.
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