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 28 reviews
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
Pot Roast in Foil
This is the recipe that I was raised on and in turn I raised my children on. My mother always made this and it is my go to for good 'ol fashioned comfort food. The only thing is that I strongly disagree with listening to others and doubling the soup. I tried it once and if you prefer boiled meat, then it's right for you. I prefer roasted and too much liquid boils it instead, making it rubbery. If you want more gravy, add the second can AFTER the roast is finished, not during the roast. I don't do the water sprinkling thing and here's a tip for one less dish: sprinkle the dried soup on the bottom, lay the roast on top, then top with the mushroom soup. They will mix on their own with all the meat juices and now you don't have to mix it beforehand, saving dishes! I always serve it with garlic mashed potatoes, seasoned green beans and hot yeast rolls. It's the ultimate family dinner.

1 user found this review helpful
Reviewed On: Jan. 29, 2014
Colleen's Slow Cooker Jambalaya
I've lived in "Cajunville" for years and this is very close to a recipe that I've also made for years. You don't cook the rice together with it, as someone said earlier, AND it's supposed to be spicy. You serve it over rice, instead. I don't use celery. Instead of broth I use a cup or so of condensed French onion soup, it gives it a rich flavor. I don't use Cayenne pepper but use pepper sauce. Authentic Jambalaya should have Tabasco sauce or Louisiana hot sauce (but admittedly I sometimes cheat and use 4 tsp of Frank's Red Hot Sauce simply because I love its flavor); Louisiana hot sauce is more mild than Tabasco's and Frank's. Also, you can throw in a packet of onion soup mix, if you want to stick with regular broth and fire-roasted diced tomatoes adds great flavor. If you can get it, instead of plain 'ol Andouille, get Conecuh sausage. It's what the locals use and is to die for. You can buy it online too. Warning though: once you go Conecuh, there will be no turning back... I guarantee it! ;)

2 users found this review helpful
Reviewed On: Jul. 3, 2013
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