Supergirl Profile - (10109331)

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Recipe Reviews 7 reviews
Delicious Ham and Potato Soup
I made this last night and was very disappointed that I didn't double the recipe. It was delicious! I made it according to the recipe, except I used heavy whipping cream in place of the milk (needed to get some used up from Christmas). My friends asked me to share the recipe with them. I will make this many more times but with milk since I usually don't stock the fridge with whipping cream. I used reduced salt bouillon granules, then tasted the finished product before adding the salt. It tasted okay, but it was fantastic after I added the salt.

1 user found this review helpful
Reviewed On: Jan. 7, 2012
Beef Nacho Casserole
I don't think I'd make this as written, but it's a good base recipe. I could only give it 3 stars because I made a lot of changes,which were excellent. I filled a 9x13 pan with layers, baking at 350 for the same amount of time directed. First, I used approx. 2.5 lbs hamburger (that was the size it came in), cooked with a lg chopped onion, 2 pkts taco seasoning, water, salt, pepper, dried diced garlic, and cayenne pepper. To that, I added (still on heat) 2 cans drained corn, 2 cans black beans (not drained), 1 can diced green chiles (not drained), and approx. 1.5 cups each of medium and mild chunky salsas. Since the pan's contents already had created a nice sauce, I added 1 c. plain Greek yogurt (unnecessary)(I wanted to save my sour cream for serving on top). I didn't want to use Miracle Whip, which sounded greasy and gross. I took the opportunity to use up 3 bags worth of tortilla chip crumbs (you know, the little pieces toward the end of the bag that are too little to dip) that I had been saving for an occasion like this. I layered twice as directed (meat mixture, chips, cheese), using about 6 cups of various shredded cheeses (sharp cheddar, taco blend, pizza blend, etc.)(wanted to use up a few opened packages). All of this filled my 9x13 pan. I served it cut into large squares with a large dollop of sour cream and some salsa. My teenage son and my parents raved over it, looking forward to any leftovers. I must say, it was absolutely delicious. I'll make this again!!

8 users found this review helpful
Reviewed On: Sep. 1, 2011
Eclair Cake
I really enjoyed this, and so did my guests. I made some changes: I did use a handmixer in order to get a pudding-type consistency. I blended 3 boxes French Vanilla Instant Pudding with 4 cups very cold milk, then blended in 16 oz (2 reg. size Cool Whip) Cool Whip. I used an entire box of graham crackers, for a total of three layers. For the icing, I microwaved hot fudge frosting in the can until syrupy and then poured over the top. This is best two or more days after making, so it's great to make ahead of an event in order to leave time for cleaning and preparing other foods closer to the event. It has a very rich flavor and holds its shape well. I might blend 1+ cup of creamy peanut butter to the pudding mixture next time for something different. Delicious!

1 user found this review helpful
Reviewed On: Oct. 26, 2010

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