bethellyn Recipe Reviews (Pg. 1) - (10081333)

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Country Breakfast Casserole

Reviewed: Dec. 3, 2007
This recipe was super easy and everyone I made it for loved it. Just a few things I wanted to note: the butter on top is not necessary, but I did use the paprika. Also if you have mushrooms and bell peppers around they add a little something extra. And I used turkey sausage to cut some calories and fat.
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108 users found this review helpful

Spinach Quiche

Reviewed: May 9, 2011
This was an excellent basic recipe. I made individual crustless quiches in muffin tins. I left out the mushrooms because my guests didn't really like mushrooms but added sundried tomatoes instead. I used regular feta and fresh spinach because thats what I had. These flew off the plate. Thanks!
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6 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Dec. 18, 2012
Excellent hot fudge - I used it for the middle layer of an ice cream cake. Don't skip the final step to blend the sauce in a blender, it makes it super creamy. I tried some of the sauce that was left in the pan while the rest of the sauce was blending away and though it tasted great the texture wasn't anywhere near as lovely as the final product from the blender.
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1 user found this review helpful

Zippy Potato Soup

Reviewed: Mar. 30, 2009
This soup is very good, but its even better the next day once all the flavors have a chance to come together. Here are a few tips i have from making it more than once: 1. Use chicken broth instead of just water 2. I used turkey bacon and fat-free evaporated milk, and they both worked great 3. Add 1 large teaspoon of brown mustard at the end - I have made this with just dry mustard and with just the regular mustard. Using some regular mustard qives it the "zip" it needs. 4. I did need to add a little extra salt and pepper at the end. 5. You don't need to peel the potatoes, its just as good either way 6. My husband likes a creamier potato soup so after i boiled the potatoes, i pulled half out and then used a hand blender on the rest in the stock pot. Once it was thick and creamy i added the other potatoes back in. Great recipe with ingredients i keep on hand. Thanks!
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22 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Dec. 20, 2010
Excellent and very easy fudge to make. My best advice is... just follow the recipe =) I understand everyone wants to put their own stamp on it, but its super easy and turns out perfect without needing a candy thermometer nor extra steps; like cleaning more dishes! Try it, you won’t be disappointed.
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7 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Nov. 9, 2011
Easy to make and yummy! My husband doesn't like spicy food but loves jambalaya, and he really enjoyed this. It was still a little spicy for him, so next time I will cut back on the cayenne pepper. But I wanted to comment on people saying it was a little soupy. I actually added extra broth in the beginning because I wanted to use the liquid to make my rice. When I added the shrimp, I took out 2 cups of the "broth" and cooked the rice in it - the rice was extra flavorful.
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2 users found this review helpful

Garlic Parmesan Orange Roughy

Reviewed: Dec. 18, 2012
Delicious! and very easy. 2 suggestions/comments - You don't need all this topping for 1 pound of fish, its way too much. The second time I made it I only made about a 1/4 of the topping for almost 1 pound of orange roughy and it was enough. Excellent flavor but you could still appreciate the fish. Also, I salt and peppered the fish before broiling it. Its a must try - perfect with some fresh broccoli or green beans
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1 user found this review helpful

Russian Tea Cakes I

Reviewed: Nov. 9, 2011
Very good recipe. Here are my few comments: 1. MUST use salted butter and it MUST be at room temperature - I always bake with unsalted and the first time I made these they were missing something. 2. Use your hands! the warmth of your hands will help melt the butter. So if they are still crumbly when you try to roll the balls use your hands to mix the dough. 3. Don't over cook these, 11 minutes at exactly 350 worked perfectly for me. 4. Let them cool about 3 minutes and then toss in the powdered sugar. They still need to be warm for the sugar to stick. 5. Use a brown paper bag to coat the cookies. Put the powdered sugar in the bag and gently toss to coat. Then you can throw the bag away and its one less thing to clean!
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5 users found this review helpful

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