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Lemon Horseradish New Potatoes

Reviewed: Apr. 20, 2014
These are awesome! My go-to potato dish for Easter since none of the family likes scalloped. I have made this with horseradish as the recipe calls for, and have also used horseradish sauce which is a little milder. Both turned out perfectly.
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Hungarian Mushroom Soup

Reviewed: Mar. 25, 2014
I INHALED this soup; it was absolutely delicious. The only thing I changed was to cut down on the salt, omit the lemon because I didn't happen to have it on hand, and add a little more milk at the end so it wasn't quite so thick. And the thickness may have been me; I eyeballed the 2 tbsp. of flour and might have used a little more than that. This will definitely be a favorite recipe!
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Baked Chicken with Applesauce Stuffing

Reviewed: Nov. 29, 2012
This sounded great and I'll probably try again with some modifications, but the stuffing was absolutely slushy. I used boneless, skinless chicken breasts too, which was probably a mistake; while moist, the chicken was virtually tasteless. Next time I will be sure to use skin-on chicken pieces, and will make sure to brown it well first and add all stuffing on top, using less chicken broth in the stuffing so it's a little firmer - might try adding an egg. I used maple cinnamon bread in the stuffing, which gave nice flavor and went well with the applesauce.
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Pina Colada Salad

Reviewed: May 28, 2012
Really good version of ambrosia - never tried it with pudding before. But am I the only one who didn't get where the 3.4 oz comes from? Small boxes are 1 oz so large boxes must be double that? I doubled the recipe so used 2 small boxes and doubled the whipped topping, and used 20 oz can of pineapple. My son in law is allergic to nuts, even the small amount in pistachio pudding mix, so I used banana pudding instead and substituted coconut for the nuts. It was mediocre right after making it, but once it chilled it was delish! I'm sure coconut cream, french vanilla or white chocolate pudding mix would also work well.
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Watergate Salad

Reviewed: May 28, 2012
Really good version of ambrosia - never tried it with pudding before. But am I the only one who didn't get where the 3.4 oz comes from? Small boxes are 1 oz so large boxes must be double that? I doubled the recipe so used 2 small boxes and doubled the whipped topping, and used 20 oz can of pineapple. My son in law is allergic to nuts, even the small amount in pistachio pudding mix, so I used banana pudding instead and substituted coconut for the nuts. It was mediocre right after making it, but once it chilled it was delish! I'm sure coconut cream, french vanilla or white chocolate pudding mix would also work well.
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Corn Pudding V

Reviewed: Dec. 18, 2011
This was a huge hit at Thanksgiving - so much so that my son-in-law (a very picky eater) has asked me to bring it to their Christmas party. I followed the suggestion of another reviewer and added 2 eggs; I also borrowed from another corn pudding recipe and sprinkled a little sugar on the top. Delish! Just a further note on this dish - it does not need to be served piping hot so it makes a great picnic or barbeque side dish for summer entertaining. It's light, sweet, and just as good when at room temperature.
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Sweet Green Bean Bundles

Reviewed: Dec. 21, 2010
This is a great way to serve a vegetable for a holiday dinner and give it a little more pizzazz. I think the ingredients list and also the nutritional info is off - I only used 1 slice of bacon per serving so 6 servings did not take 1 pound of bacon, only about 1/3 of a lb. And I halved the butter and brown sugar too. So I wouldn't necessarily believe that 1 serving of these green beans is 681 calories, which was a relief!
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