arbonne_ne1 Recipe Reviews (Pg. 1) - (10144677)

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Broccoli Cheese Soup V

Reviewed: Jan. 30, 2010
I have made this soup 3 times. I have made it with only 1 lb of velveeta, but every time it has turned out great. When using fresh broccoli, boil the vegetable a little longer until it is tender. Do not chop or puree the broccoli because doing so will cause the soup to become runny. (If you want a runny soup I would recommend buying it from a can) This has become my official recipe when making a broccoli soup and it is really easy to make! Thanks
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5 users found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Jan. 6, 2010
I didn't care for this recipe. I was disappointed in the flavor. I will use another recipe to make my sugar cookies next time- thanks anyway
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1 user found this review helpful

Monkey Meat

Reviewed: Jan. 5, 2010
I starting looking for tri-tip recipes that didn't involve the grill and this recipe sounded interesting. My family loves Mexican food but are not fans of spicy, so I opted to omit the red chili pepper; and only used 1 jalapeno & 1 anaheim pepper (both seeded). I also substituted the poblano with 1 tomatillo and the rest of the ingredients were followed exactly. It had enough flavor for my family (especially since I have 2 small ones) I seared the meat and sauteed the vegetables then placed them in the slow cooker with the beef broth and cooked it for several hours. This made enough food for my family of 5 to have 3 separate meals from it. Tacos the 1st night, breakfast burritos with scrambled eggs the next morning, and then shredded beef burritos another night. Received rave reviews from everyone that tried it. I will definitely make this again!
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11 users found this review helpful

Ice Cream Kolacky

Reviewed: Dec. 28, 2009
A Kolacky is a pastry that is filled; not a cookie. That being said; these are SO good! There is NO need to add extra flour (like some reviewers have stated, the recipe as written is perfect) however, You MUST use butter in order to get the dough to set up right and you must let it chill overnight. I can't speak for those who used their hands instead of dough hooks, but these were easy to make. A little time consuming but well worth it. The secret is to use powdered sugar instead of flour when rolling it out and to cut all your shapes out 1st before adding your preserves & folding them, that way the dough is still chilled. Roll it thinner than 1/8 inch, because they puff up while cooking. Cut the dough into circles or squares, add the preserves, fold them over, then pinch them closed. ( I cut out both shapes since I made 2 different flavors.) These pastries when made into a turnover look more appealing and aren't messy at all. I cooked them for 20-25 minutes and opted not to roll them in powdered sugar at the end. (they didn't need it) Enjoyed with a cup of hot tea, Yum! I will definitely make these again. Edit: Blueberry was better than strawberry and all pastries were eaten after only 3 days. I will be making more blueberry ones this week!
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8 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 24, 2007
This was my third time making this lasagna recipe. Everytime is delicious. My family & friends love it. I do change a few things though. I use 4 noodles on each layer for a total of 3 layers in a 9.5x13.5 glass pan. I double the ricotta cheese mixture and use 1 pound of shredded mozzerella. I just eye ball how much parmesan cheese I want for each layer. You can taste the fennel seeds which give it good flavor but I wouldn't want to put in more than 1/2 tsp. The Italian sausage is a nice touch as well. I cut off the casing then brown it with the ground beef. I serve it with Ceasar salad and galic bread. Even though it is a bit time consuming it is definitely worth it. This is becoming a household regular. Thanks!
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9 users found this review helpful

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