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Hamburger Soup III

Reviewed: Jan. 1, 2008
I have made this soup countless times since 2006 and it is great every time. the only adjustments I made were to season my meat with garlic & onion powder, salt and pepper and to add 3 cloves of crushed garlic. I also added mixed veggies because that's what I had and prefer.
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71 users found this review helpful

Salmon with Creamy Dill Sauce

Reviewed: Aug. 24, 2007
This is by far the best salmon recipe I have ever had or made. I made it with the silverbrite salmon both times I made this dish. It is simple and quick. I often use recipes as a jumping off point but I followed this one almost to the letter. I only switched the onion salt for onion powder and the same for the garlic salt. The dill sauce is a must and sets this dish apart. This is going into my binder and will make often. My husband and daughters can't rave enough. I'm not even a huge fan of salmon. Thanks for such a great recipe.
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69 users found this review helpful

Easy Black Bottom Cupcakes

Reviewed: Dec. 23, 2007
The title says it all! These were the easiest dessert I have made in ages. I did as others suggested and doubled the cream cheese and added 1c sugar, 1egg and 1tsp vanilla. I also used the mini chips as well. The results were perfection. So moist and delicious. Best if refigerated till at least chilled. My guests devoured them! I only gave it 4 stars because of the additions. With the changes it's 5 stars for sure.
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45 users found this review helpful

Bruschetta with Shallots

Reviewed: Jan. 1, 2008
I have made this recipe many times since I first tried it in 2005 and it is fabulous each time. Our family likes ours garlicky so we do add a little more garlic but other than that we changed nothing. Thanks Doreen for the great recipe that everyone asks for and I won't share!
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13 users found this review helpful

Italian Wedding Soup I

Reviewed: Sep. 28, 2009
I have been making this recipe since March 2008 when I found it here. I followed the recipe except that when making the meatballs I added more seasonings. I used garlic powder, a little seasoned salt, and roasted garlic seasoning plus what the recipe called for. I also added crushed garlic and finely chopped onions to the broth. I read reviews that were complaining about the soup being bland and they had cooked the meatballs seperately. Well you threw away all the flavor. The meatballs MUST be cooked in the broth, it makes all the difference. Also, if you use a ground meat with little to no fat you won't have the same flavor because that is where is comes from. I use most generally 85% ground beef. I have been asked for my recipe from so many people I lost count and am always asked to bring it to events. I would give this more than 5 stars if I could!
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5 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 25, 2014
I have been wanting to make applesauce for ages but always thought it too time consuming. But when I actually looked into it I of course realized I was wrong. I also found that there were as many ways to make it as there were recipes. I chose this recipe because it used the simplest of ingredients and in my humble opinion applesauce should be simple. I had about 2 dozen or so apples that needed to find a new purpose so I quadrupled the recipe except for the sugar as I was using my two favorite kinds, Red Delicious and Golden Delicious, which are sweet on their own. I only added a little under 3/4c sugar. Well it turned out perfect! By the time it cooled enough to be jarred my daughters had eaten a quarter of it. Thanks for the best recipe. Will be making this many times in the future.
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3 users found this review helpful

Shrimp Scampi Bake

Reviewed: May 2, 2013
This is a very simple and quick recipe. I have been making shrimp scampi for decades and have never added Dijon before. I rarely added mustard to any recipes that call for it in unexpected places because for my personal taste it off putting and overwhelming, but being it was Dijon and it was scampi and I was looking for something a bit different I gave it a go and it was great! It adds just a hint of something extra not especially distinctive but noticeable. I also added white wine as others mentioned and because it is scampi. We are garlic lovers in this house so I add without measure just by judgement. This was a great recipe and because it all was basically in the oven I didn't have to baby-sit the pan while doing other things which is a true blessing for a person with a back a condition which only allows for short periods of standing. Thanks this will probably be my new standard scampi recipe!
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3 users found this review helpful


Reviewed: Jun. 22, 2010
This is one of my favorite recipes, totally worth it, i have made it about 6 or 7 times and it is a big crowd pleaser people are always begging for more.
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3 users found this review helpful

Orzo and Rice

Reviewed: Jul. 16, 2008
My family loved this. I have now made it about five times in the last 3wks! I did saute chopped onion and garlic with the orzo and butter. Then added Italian seasoning with the rice and bouillon. So simple and so wonderful. My family prefers this to just rice or pasta as a side. It can go with almost any main course. We've even topped it with grated parmesan.
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2 users found this review helpful

Beans, Greens and Garlic Soup

Reviewed: Sep. 30, 2009
This soup is so simple and quick.There really is no prep and the whole thing can be done in under 30 mins. So flavorful. I have made this several times in the last year or so and have used both canned broth and my own. When I use canned I sometimes added additional garlic and onion powder but my own already has it. I also, usually just put in a couple of handfuls of frozen spinach and that works beautifully. I've sent to sick friends and they loved it and now I am sharing the recipe with others as well. This is a definite keeper.
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1 user found this review helpful

Black Beans and Rice

Reviewed: Dec. 23, 2007
I think this is a very good base but needs additional seasoning. I didn't really know what seasonings to add but it was definitely lacking something. If you are adept at cooking with these kinds of spices you should do fine by adding what is needed. Will try this again, it is a keeper.
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0 users found this review helpful

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