MagnoliaSouth Profile - (10389687)

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Home Town: Atlanta, Georgia, USA
Living In: Mobile, Alabama, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Photography, Reading Books, Music, Genealogy
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Recipe Reviews 31 reviews
Loaded Potato Soup I
Tried this the first time per the recipe, even though I had some reservations about it (which turned out to be justified), and it was only okay. The second time I made it, I revised it and it was a hit. To begin with, don't substitute margarine or oil for butter. Butter and milk mix well together, but margarine/oil doesn't. DO NOT boil/microwave the potatoes. A loaded potato at a steakhouse is never going to be microwaved. EVER! Double the cheddar, and stir it in BEFORE you stir in the potatoes and onion. Save the sour cream for absolute last. Stir that in and only heat through, don't boil. It's not going to curdle if the soup is really hot. Has it ever curdled in your piping hot baked potato? Of course not! It's just that if it's cooked for a length of time, it will be strange. Add crumbled cooked bacon and some extra cheese on top when serving, along with some chopped chives. That adds a tremendous flavor to it. Finally, when we have baked potatoes earlier in the week for dinner, I simply make extra potatoes (I buy them by the bag and invariably there are a bunch of small ones, those are my soup potatoes), wrap them up and put them in the refrigerator until soup day. A cold baked potatoes is super easy to cube and the flavor is still fresh once it's heated in the soup. Just throw them in cold and heat the soup as directed. Trust me, this is the way to go. Happy Eating!

1 user found this review helpful
Reviewed On: Mar. 31, 2015
Honey Mustard Sauce
If you like really mayonnaisey sweet honey mustard, then this is for you. If you want the more tangy kind, look elsewhere. I like the kind that is similar to O'Charley's or Ken's Steakhouse's honey mustard sauce. I would suggest to decrease the mayo to 3/4 c. or 1 c. double the mustard and keep the honey the same or decrease to 1/3 c. I'll not be making this recipe again, but I might with my modifications. Oh and don't ruin it with Miracle Whip or similar dressings. Mayo is the only way to go.

1 user found this review helpful
Reviewed On: Oct. 23, 2014
Real Strawberry Frosting
Why would anyone want to add strawberry extract to anything?! Thank goodness this recipe doesn't need it. It was full of strawberry flavor. We made it last night and followed the recipe to the letter. No additives are needed. No red food coloring, no nonsensical strawberry extract. Nothing. It's the perfect easy recipe. Many thanks for sharing Candice!

0 users found this review helpful
Reviewed On: Aug. 15, 2014
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