lilchevyshortbox Recipe Reviews (Pg. 1) - Allrecipes.com (10177549)

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Sophie's Zucchini Bread

Reviewed: Aug. 3, 2013
I have made this recipe 3 times in two weeks. I have loads of summer squash (yellow zucchini) out in the garden right now so that is what I use. I substituted all of the oil for an equal amount of applesauce and double the nuts. Everyone raves over this one and it is so easy....gotta like that! :)
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Onion Roasted Sweet Potatoes

Reviewed: Jun. 3, 2011
Delicious and my husband loved them too! I followed the recipe exactly. The trick to getting them done properly without burning the onion bits is to make sure that you have diced the potatoes small enough so that they can cook quickly...I diced mine just a shade bigger than frozen hash browns. Also, olive oil has a lower smoking point than vegetable oil, so if you use olive oil your dish will burn faster than if you use canola or another vegetable oil. I also stirred them twice during the cooking process. My husband said it was all he could do to save some for me, since I made them ahead and he got home first!
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Black Bean Vegetable Soup

Reviewed: Feb. 1, 2011
The perfect soup to keep you warm through the cold Canuck winter! I followed the recipe and used the 4 cups of vegetable broth, I found it came out to just the right consistency, not too thick and not too soupy....I did add only two cups to start but ended up using all four. The only change I made was to use a little over a cup of frozen kernel corn instead of canned-it's more nutritious, better tasting, contains no salt and stands up better through the cooking process than the processed canned version. Will be making this again!
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Cream of Fresh Asparagus Soup II

Reviewed: Apr. 5, 2009
This recipe is quick and delicious. I doubled the lemon juice (personal taste) and used 1/2 cup of regular cream instead of the sour cream, just poured it right in. Next time I will double the whole recipe!
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Down Home Baked Beans

Reviewed: Sep. 14, 2008
These beans are easy to prepare and delicious, too! I cut back on the brown sugar as suggested by other reviewers, and instead of baking them in the oven I put them in the slow cooker on low for three or four hours...I took the to an event I was going to, plugged them back in on the buffet table. There was not even one spoonful left at the end!
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Cinnamon Streusel Orange Muffins

Reviewed: Aug. 25, 2008
I followed this recipe almost exactly, though I did add a teaspoon of orange zest to the muffin batter to boost the orange flavor that I love. The result was a truly beautiful looking muffin that my husband loved, with a nice tang that contrasted well with the cinnamon sugar swirl in the middle and the streusel topping. Definitely a keeper!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 13, 2008
This recipe was quick and easy and the cookies turned out nicely. I wonder what the person who complained that the cookies were "flat as a pancake" did wrong...I found they had little or no spread.
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Baked Potato Soup

Reviewed: Dec. 31, 2007
The only change I made to this recipe was to use more bacon, strictly a personal preference. My husband and I loved it...perfect to warm us up in the middle of a cold Canadian winter!!! I ended up making it twice within three days, and the second time I made it I doubled the recipe...need I say more?
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Chicken Enchilada Casserole I

Reviewed: Jun. 16, 2007
This recipe turned out great with a bit of tweaking. To save time, (and money!) instead of buying and cooking chicken breast I bought a rotisserie chicken from the supermarket and stripped it of its meat...it shredded well! Like others, I didn't use the cheese spread but instead used grated old cheddar on top of every layer. Because I didn't need to melt the cheese into the mixture as I would have if I used the cheese spread, I omitted the step of heating all of the ingredients together on the stove and just mixed them up in a bowl. I used both of the soups but not the chicken broth. When I mixed the ingredients, I put everything in the sauce together except for the chicken pieces and reserved a cup or so and then added the chicken. I used the reserved sauce for spreading on the bottom of the casserole under the first layer of tortillas and for on top of the last layer. I used more tortillas then they called for, and did three layers...tortillas, chicken sauce, cheese, repeated it, and then finally one last layer of tortillas topped with a thin layer of the reserved sauce and then grated cheese. The casserole was not runny at all, I believe the extra top layer of tortillas helps absorb some of the extra liquid. I also drained my chiles and tomatoes well. I also made this dish the night before and took it to a friend's for supper then next day, it cut out in perfect squares that we easily reheated in the microwave and everyone had seconds!!!
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