AuntNellie Recipe Reviews (Pg. 1) - (10700363)

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Apr. 10, 2013
I've tried a couple of dozen spinach artichoke dips over the last few years; and this is the one closet to a restaurants here that I love. .It's important to roast the garlic. I used the whole 8 oz of cream cheese and added a little kick with some Tabasco sauce. The first time I left the artichokes to big and people picked them out. Second time made sure they were chopped fine and it was perfect. I also made my own Alfredo why ruin it with store bought junk...½ cup (1 stick) butter, 1 ½ cups grated Parmesan cheese, 1 cup (8 oz) heavy cream (or more), ¼ cup chopped fresh parsley, ¼- ½ tsp garlic powder, opt. ¼- ½ tsp ground black pepper, opt. Yummy Serve with corn chips and a good bread. I made a triple batch and I also had to thin it out a few times during the party with more cream in the warmer to keep it the creamy texture I wanted. Don't layer just mix it all together...
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Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Aug. 9, 2011
So so good. I made as written except I went to get blue cheese and was out so I substituted some really good local made feta. I'll try it next time with the blue cheese but the feta was really wonderful too.
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Sweet Potato Minestrone

Reviewed: Nov. 2, 2009
Only thing I did different was add a can of white kidney beans. Don't skimp on the seasoning or garlic. Great!!!!!
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Essene Bread

Reviewed: Sep. 13, 2009
Those who said it tasted like grass let their berries sprout to long. Just let them barely sprout a tiny bit. More than that and you get grass.
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Curried Coconut Chicken

Reviewed: Oct. 17, 2007
Really Really good. I made the recipe as is for first try and it was delicious. It was very balanced I thought. Not too spicy but not bland.
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Cream Cheese Mints

Reviewed: Aug. 11, 2006
These are great! Have made them for numerous weddings and they are always a hit. I like the flavoring stronger also and use more. Also like someone else mentioned it helps to dry them on cookie sheet for a few hours to a day and then freeze if needed. Take out a few hours to a day ahead of when needed. Make sure and roll in fine sugar before molding. Yummy!
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