LAURE2 Recipe Reviews (Pg. 1) - Allrecipes.com (1066800)

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Cream of Mushroom Soup I

Reviewed: Aug. 29, 2013
This soup is thick and hearty enough to use as a sauce over rice, chicken, etc. The flavor is excellent--and so many mushrooms! Very easy to make. The only change I made was to use white pepper instead of black which left a nice subtle heat.
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Dirt Cake II

Reviewed: Nov. 5, 2001
Very rich, easy-to-make dessert. I made it for our Halloween Chili Cook-off at work and won the prize for best dessert. Everyone loved finding the gummi worms in the pudding and I enjoyed trying to place them as if they were poking up from the ground. I like this recipe because there is more pudding and just enough "dirt".
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Southern Mushroom Soup

Reviewed: Aug. 29, 2013
This is perfect mushroom soup. I've been looking for a good recipe to use instead of the canned glop. Preparation is very simple and quick. The only substitution was to use 1 cup fat free milk and 1 cup half-n-half for the milk and cream in the recipe. It came out creamy and smooth. I also used white pepper instead of black.
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Big Ed's Cajun Shrimp Soup

Reviewed: Feb. 23, 2002
I would give this soup 6 stars if I could. It's very easy to make with common ingredients and is about as tasty as a soup can be. I made two substitutions with items I had on hand: Used a 28 oz. can (3 1/2 cups)of diced tomatoes in place of the 3 cups of vegetable juice to make a thicker consistency (left out the 1/2 cup of water). Also substituted Tarragon when I discovered I was out of Thyme. What a great and interesting flavor! I love that this is a very low fat soup, too. Good job, Eddie!
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23 users found this review helpful

Berry-Blue Corn Muffins

Reviewed: May 18, 2002
Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. Moist but not mushy. I cooled them upside down in case they would be prone to breaking but the cornmeal held its shape without crumbling. Still good the next day. I can see why they are Melissa's favorite. I will definitely make this recipe often!
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Southern Fried Chicken Livers

Reviewed: Jan. 18, 2010
Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil. Once both sides were golden brown, I turned off the heat and let them cook completely. If you have a glass covered saute pan, that helps to keep an eye on the livers without them spattering out of the pan. I also dumped the leftover flour mixture into the leftover egg and milk mixture (add 1/2 tsp sugar and 1 tsp baking powder) and poured out small pancakes in the pan. The garlic is REALLY strong in the pancakes, but they were a perfect accompaniment. Both are delicious!
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Irish Soda Bread II

Reviewed: Jul. 15, 2010
I absolutely love this bread! I did find it too wet the first time I made it, so I added 1/2 cup more flour and it handled much better. No kneading. I baked it on a cookie sheet and it baked evenly with a nice golden, crispy crust. Since I make my own baking powder fresh (cream of tartar/baking soda/cornstarch) it had plenty of soda in it to make it a true soda bread. I substituted currants for the raisins. Not a fan of caraway so I left them out. The second time around was perfect!
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Maple Apple Crisp

Reviewed: Jun. 5, 2011
Delicious recipe and easy to make. The maple syrup added a nice flavor.
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Marinated Rosemary Lemon Chicken

Reviewed: Mar. 26, 2011
I love how simple this recipe is and cooked my chicken on a Foreman grill as some others had done. It is a bit too lemony for me but I loved the taste of the rosemary. The only caveat with using the Foreman grill is that a good amount of the moisture in the chicken may get pressed out.
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