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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.

Chicken Pot Pie IX

Reviewed: Nov. 11, 2009
Made this as stated except I added a diced potato, used frozen mixed vegetables and used fresh sliced celery (2 stalks) instead of celery seed. I also mixed the cooked chicken/potato/vegetables with the sauce in a large bowl and then poured into the pie crust. The family loved it! Will be making this again.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.

Stuffed Shells I

Reviewed: Sep. 27, 2009
I used Ricotta cheese instead of Cottage cheese. I didn't mix the cheese together with the sauce either. It turned pretty good. My guys liked it but I notice that no one has heated up any of the leftovers. I topped with Mozzarella and covered the dish while it baked and then took the foil off for the last 15 minutes of baking. The Mozzarella on top made this dish, without it it would not have been as good. I think using a meat sauce instead of just a marinara sauce would be a good addition. This was OK but not one of our absolute favorite meals.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Restaurant-Style Potato Skins

Reviewed: Jul. 28, 2009
When I made these I did not fry them. I baked the potatoes till soft. Scooped out the centers, brushed the insides with a little vegetable oil and baked for about 10 minutes at 400 degrees to crisp them up a bit. Then I topped the skins with cheedar cheese, crumbled bacon and sliced green onions. Back into the oven to bake until cheese was piping hot and bubbly. I serve them with Ranch dressing. One of our favorite ways to eat potatoes! Definitely not low-cal or low-fat! But definitely DELICIOUS!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.

Simple Salisbury Steak

Reviewed: Jul. 28, 2009
Try the Salisbury Steak recipe submitted by Kelly Berenger instead of this one. It is honestly the BEST Salisbury Steak recipe I have ever made and everyone that has tried it wants the recipe! If I could give it more than 5 stars I would! It's that good! I get tired of recipes that have Cream of Mushroom soup in them. They all seem taste the same. This recipe is ok but it is not a "Wow" recipe like the other one. Sorry Elouise.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Traditional Mashed Potatoes

Reviewed: Jul. 28, 2009
I always heat the milk and melt the butter before adding to the potatoes. I use my KitchenAid mixer to whip these up nice and fluffy with no lumps! My oldest could eat five pounds of potatoes when I make these. A simple basic recipe that makes absolutely fabulous mashed potatoes! I wouldn't change a thing, this recipe is perfection!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Pioneer Cut Dumplings from the 1800's

Reviewed: Jul. 16, 2009
Really great! They are dense and filling and versatile. I made a chicken stew on the fly and added these to it and they really made it great.
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Photo by Sarah T.

Cooking Level: Expert

Home Town: Folsom, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Campbell's Kitchen Beef Stroganoff

Reviewed: Jun. 30, 2009
I used left over Tri-tip, added sliced fresh mushrooms and about 2 tablespoons Worchestershire sauce, and I used a can of Golden Mushroom soup instead of the Cream of Mushroom Soup. Very tasty! Came together in no time and it's a great left-over make-over recipe!!! No one in the family will eat left-overs so I have to be cleaver and disguise left-overs and turn them into something new. This fooled everyone at the table, no one suspected that I used left-over Tri-tip in this dish. I'm so sneaky :+)
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.

Chocolate Chip Orange Zucchini Bread

Reviewed: Jun. 25, 2009
A very heavy, dry and very dense bread. I substituted apple sauce for the oil and that may be why it wasn't very moist. I also used whole wheat flour. This did not turn out well for me. Perhaps if I had followed the directions exactly I might have had better results.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Tortellini, Steak, and Caesar

Reviewed: Jun. 25, 2009
This is what I call a very clever left-over make-over! I used a Caesar Salad kit from the grocery store, added the sliced olives and tomatoes, and then nuked some sliced left-over Tri-tip. I tossed it all together and voila, dinner for 3 for about $4. It took longer to cook the tortellini then it took to toss everything together. My 15 year old asked, “Mom why can’t you make salads like this more often? This is really good Mom.” Thanks for the great recipe. This one will go into my favorite recipes binder, and not to many make it into my binder!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.

Chicken Marsala II

Reviewed: Jun. 8, 2009
I made this recipe exactly as written. I used a sweet Marsala wine instead of a dry one, at the recommendation of the wine clerk at the store. He stated that he makes Chicken Marsala all the time and a friend of his is a chef and uses the sweet variety. My instinct was to go for the dry version but he insisted that it would turn out GREAT with the sweet and he was right! It turned out FABULOUS! My only complaint was that the sauce was too thick after adding the cornstarch at the end to the sauce. The next time I make it I will omit the cornstarch and increase the amount of cream instead. The flour used to coat the chicken should thicken the sauce adequately. I served this over cooked pasta noodles and there were no leftovers what-so-ever. A new family favorite!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.

Emily's Excellent Taco Casserole

Reviewed: May 7, 2009
This recipe couldn't be any easier. I had all the ingredients on hand so I decided to make it for Cinco de Mayo. Not bad actually. I used corn chips instead of tortilla chips and canned chili with no beans (with 3 men in the house I try and steer clear of beans). I topped the casserole with sliced olives and served with fresh quac, salsa, sourcream, lettuce and tomato on the side. Husband ate almost the entire thing by himself. I think I'll try the spicy chili no-beans next time to give this a little more zip. Great for a busy weeknight. Will make this one again.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.

Slow Cooker Sauerkraut and Sausage

Reviewed: Nov. 12, 2008
Sausage was overcooked, and the juices were very bland. This was a huge dissappointment. No one in the family would eat more than one bite, and I had to toss out the whole pot of food. Unfortunately this goes down in the family history as one of my cooking disasters.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.

Garlic Bread Mama Rita's Way!

Reviewed: Nov. 12, 2008
I made this just a stated except that I did not have fresh Basil so I added a few sprinkles of garlic powder to kick up the flavor. My family loved this and it is so simple to make. This will be a regular at our house! Thanks for sharing this delicious and easy recipe!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

German Apple Cake II

Reviewed: Oct. 2, 2008
I made this for my office and they all loved it!! Even my husband, who doesn't care for fruit cakes, said that I had better not lose this recipe. It is wonderful. I didn't make any changes to it next time I may add a touch of brandy for a little bam!
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3 users found this review helpful

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Photo by The cooking rose

Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Taco Dip I

Reviewed: Apr. 17, 2008
No one in my family likes refried beans so finding a Mexican style Taco Dip that doesn't call for beans is quite a feat! I have made this recipe for years and years. Everyone LOVES it! We especially like it with the Spicy Taco Seasoning mix for a little bite! Also I seed the tomatoes that I dice before putting on top because if this sits for a while and you don't seed the tomatoes first it gets kinda soggy and runny and seperates which doesn't effect the flavor but it just doesn't look very appetizing when it is runny and seperating. I never have any leftovers of this when I make it for a party!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.

Basic Baked Spaghetti

Reviewed: Apr. 17, 2008
I make this recipe as one of my pantry meals. It's one of those meals where I have all the ingredients on hand in the pantry and freezer. This a a standby for when I haven't gone grocery shopping in a long while. I usually use either Tortellini or Gnnochi instead of Spaghetti noodles. I sometimes use a marinara sauce with italian suasage already in it and skip the ground beef part all together. Cook the noodles, heat the sauce, toss together and top with grated parmesan and whatever grated white cheese I happen to have on hand and bake for about 20 minutes until everything is hot an the cheese on top is bubbly and browned along the edges. Serve with rolls and a salad and viola, dinner! Trader Joe's has some delicious dried pastas and marinara sauces, any of which would work great for this recipe!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Super Sausage Gravy

Reviewed: Apr. 4, 2008
I've been making Biscuits & Gravy for years. I never measure any of the ingredients, just eyeball it. If it seems a little thick I add more milk, too thin, I add more flour. We pour the gravy over fresh baked biscuits and our scrambled eggs for a hearty warm breakfast!
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3 users found this review helpful

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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.

Tender 'n' Tangy Ribs

Reviewed: Apr. 1, 2008
I was skeptial about cooking ribs in the slow cooker, but ribs were on sale and I thought I would give these a try since I already had all the other ingredients on hand. I sure am glad I did! My family LOVED them! 14 year old son gave them 2 thumbs up! After reading the reviews I made a couple of minor changes to the recipe. I reduced the amount of vinegar to only 1/2 a cup and added an extra clove of garlic (we love garlic in just about everything). I browned the ribs and then dunked them in the sauce making asure they were well coated in the sauce before placing them in the slow cooker. Then I poured the sauce over the top. I cooked them on low all day, about 7 or 8 hours and then took them out, placed them on a broiler pan, slathered them with bottled barbeque sauce and baked them at 300 degrees for about 15 minutes while I got together the rest of the meal. The sauce in the slow cooker was just to thin and runny so I added this last step to give them that restaurant sticky goodness. The meat was tender and just fell off the bones! YUM-YUM-YUM!!! So easy and so delicious! Definitely give these a try!
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29 users found this review helpful

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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.

Banana Nut Bread I

Reviewed: Feb. 28, 2008
This bread was incredibly moist. I followed the recipe to a T, except that I used homemade buttermilk and butter for shortening because I didnt have any. I baked it for 50 minutes and any longer would've burnt the outside... but it was cooked to perfection. Next time I make this, I will add cinnamon and maybe a little nutmeg because I thought it was lacking in flavor a little. Overall, however, it was a great recipe that I plan to use again.
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Photo by caligrlelle

Cooking Level: Intermediate

Home Town: Folsom, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Banana Crumb Muffins

Reviewed: Feb. 6, 2008
DELISHIOUS! The topping is what makes these really yummy! I used 1/3 cup oil instead of the butter and added a teaspoon Vanilla and about a cup of glazed walnuts to the batter. Otherwise followed the recipe as stated. They smell amazing while baking. I got 12 muffins from the batter and it took about and extra 8 minutes to bake until mine were done. Will be making these often! Great way to use up those overripe bananas in the cupboard that no one is going to eat anyways!
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2 users found this review helpful

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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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