Phoebe G-G Recipe Reviews (Pg. 1) - Allrecipes.com (10105409)

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Phoebe G-G

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Rosemary Chicken Noodle Soup

Reviewed: Mar. 16, 2009
Fantastic! I made the recipe (almost) faithfully the first time, and it was very good. However, I did make a few changes the second time around that made the soup even better. First, much as I love rosemary, I did cut back by about half. I also added closer to 12 c. of water, and threw in about 2 tsp. of solid chicken soup base for extra flavor. Didn't have any penne on hand, so I used multi-colored rotini (which was great and added color and texture to the soup). Finally, I urge you to consider using boneless thigh meat in this recipe--soooo good! Not only does it offer a complex, gamey flavor, it's cheaper than buying breast meat! :)
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The Best Chocolate Cake You Ever Ate

Reviewed: Sep. 17, 2008
This recipe is aptly named--it just might be the best chocolate cake I have ever eaten... No alteration was necessary, and it was a very simple cake to put together, not to mention that it tasted fantastic! Very moist, and it stayed that way for days. It makes a very good birthday cake. (The recipe also works well baked in two round pans, if you want a layer cake.)
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Apple Pie

Reviewed: Nov. 25, 2007
Very juicy mixture, leading to a very tasty pie--though, perhaps, more kitchen clean-up than expected! A note for anyone (like myself) new to pie-baking: it's probably a good idea to cook this (or any fruit pie) on a baking sheet, or at least to put some foil underneath to catch spillage. Another remedy might be to add a little more flour than called for, but I wouldn't want to mess with the flavor of the pie itself, so I'll offer no measurements. All in all, delicious!
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Butternut Squash Soup II

Reviewed: Oct. 27, 2007
This is a great basic recipe for butternut squash soup; the best thing about it is that it leaves a great deal of room for personal creativity! I cut the squash in half and baked it at 400 for about 20 minutes to facilitate handling, as suggested by another reviewer. I used one potato, generous amounts of onion, two carrots, omitted the celery (both because I didn't have any, and because I'm not particularly fond of the stuff), and added half a turnip (next time I might add a whole one--I really think the turnip was the making of the soup!). Because I am experimenting with vegetarian cooking at present, I used veggie stock instead of chicken. In the way of spices, I used salt and pepper, dried cilantro leaves, cumin, and liberal amounts of curry powder. Then, as I blended the soup, I added a little milk and a few dollops of plain yoghurt. Delicious, simple, and, with a slice of homemade whole wheat toast, a hearty autumn meal!
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