Linda Recipe Reviews (Pg. 1) - Allrecipes.com (10153524)

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Butternut Squash Soup

Reviewed: Jan. 17, 2012
I only made a couple of changes and it only made it easier. Instead of bouillon i used LowFat, Low Sodium Chicken Stock and reduced the amount of cream cheese to 12 oz. using Low Fat Cream Cheese. Added a little parsley on top and it was delicious. I'm enjoying a mug of it right now!!!!
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Egg Sandwich

Reviewed: Jan. 9, 2012
This one really gave me a good laugh. I've been doing this since the microwave was invented. With me, crunchy toast is a musthave, so I would never put the toast in after toasting. Simply undercook your egg just a tad and then add your cheese, or just whip them all up together "omelette" style and you're good to go. I make my breakfast burittos this way and the kids love them(which I then place on the tortilla and do a quick 30 seconds in the microwave). Add bacon, ham, sausage or anything else that floats your boat. A little finely chopped onion and peppers. Limitless.
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3 users found this review helpful

Low Fat Full Flavor Cream of Broccoli Soup

Reviewed: Jan. 7, 2012
Was exactly what the Dr. ordered. I'm on a fluid only, restriction diet and this has saved me from the doldrums of high protein shakes. I made a half batch just to be sure it wouldn't go to waste, but of course everyone loves it, so I'll be making another batch soon. The only deviations I made was to add a little garlic powder and instead of evaporated milk, I used FatFree Half&Half. I hesitated regarding substituting onions for leeks and I'm very glad I stayed with the leeks. They do make a big difference. Enjoy this soup, It's a lifesaver!
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1 user found this review helpful

Low Fat Full Flavor Cream of Broccoli Soup

Reviewed: Jan. 7, 2012
Was exactly what the Dr. ordered. I'm on a fluid only, restriction diet and this has saved me from the doldrums of high protein shakes. I made a half batch just to be sure it wouldn't go to waste, but of course everyone loves it, so I'll be making another batch soon. The only deviations I made was to add a little garlic powder and instead of evaporated milk, I used FatFree Half&Half. I hesitated regarding substituting onions for leeks and I'm very glad I stayed with the leeks. They do make a big difference. Enjoy this soup, It's a lifesaver!
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6 users found this review helpful

Cream Cheese Alfredo Sauce

Reviewed: Aug. 23, 2011
I just made this. Yes, it was good, but it took forever to thicken and it never would have without adding a little flour/milk mix to it. I probably wouldn't go to all the time and trouble when there are several pre-made sauces on the market that are much faster and taste just as good, if not better. I added shrimp and baby peas to the final dish and everyone love it.
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2 users found this review helpful

Slow Cooker Pierogie Casserole

Reviewed: Jun. 24, 2011
I've been making pierogies for a long time now and I make them with all the same ingredients, but I use one large electric frying pan and everything comes out great. Only one pan to wash!!!! Cook the bacon first then the cabbage and onion, much more flavor this way!
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15 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jun. 13, 2011
I wanted so much for this to be perfect. The only variation I made was to add onion and garlic powder. I used a 4 pound roast and started at 500 degrees, the whole thing. But it was well done and although it tasted great, I was looking forward to medium rare. Next time I'll adjust the times and hope that works.
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1 user found this review helpful

Sausage Casserole

Reviewed: Apr. 25, 2011
Served this for Easter Brunch and it was a big hit. I made a few changes. As others previously stated, I pre-baked the hashbrowns for 45 min until they were just brown and crispy around the edges. I also added red, yellow and green peppers to the sausage while it was browning. This was so delicious. Everyone loved it!
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6 users found this review helpful

Slow Cooker Island Beef

Reviewed: Aug. 21, 2010
We all enjoyed this very much. I did make a couple of minor changes. I didn't have alot of soy sauce, so I put in half of what it called for. Didn't have any tomatoes so I left them out. Cooked for about 4 hours and it was done. The meat was extremly tender. Would add more meat next time.
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31 users found this review helpful

Never Fail Pie Crust II

Reviewed: Jul. 31, 2009
Well, I have made one piecrust in all my 50+ years until today. Family was dying for chicken pot pie and I didn't have any frozen goody crust on hand. So, I used this recipe with a few modifications. I left out the sugar totally....and used eggbeaters in place of the one egg, and half margarine(Imperial) and half (I Can't Believe It's Not Butter). I mixed everything and then cut a piece of alluminum foil the size of my pan 9x13 and patted the dough onto the foil, I just a little flour on my hands and spread it the whole length and width of the foil. Filled the pan with the chicken pie mixture and flipped the foil into the pan. It was easy. Cooked it for 50 min at 400.
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2 users found this review helpful

 
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