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Seven Layer Taco Dip

Reviewed: Jan. 2, 2010
sorry..but i found this way too runny, way too rich, and the refried beans arent too good when this is cold..this was okay..nothing more..wont make again..
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Honey Baked Chicken II

Reviewed: Jan. 8, 2009
mixed feelings about this..yes, it tasted good..family liked it alot..how could they not? with loads of honey...but the truth is it uses a cup of honey which is pricey, a cup of butter which is super fattening, and not enough curry to really taste..if i make it again, i will definately use saucy susan or a honey marinade already made and just add curry to it..just wasnt worth all of that honey..
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 8, 2009
made this easy recipe for dinner tonight for myself, hubby and kids..i would say it is very good if you love taco tasting soup, and good if you are a semi-fan of mexican..had a nacho soup at a friends house that i liked alot better with a cheesy base..this is more a tomato base..all in all, i would make it again maybe a few times a year..it is very filling i must say..one bowl and we were all stuffed..
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Oranged Cranberry Sauce

Reviewed: Dec. 4, 2008
THIS IS THE BEST..HANDS DOWN..i have made this for 4 years..i can't believe it comes out so great each and every time..and it is so very easy..you just cant compare the fresh taste of orange, spices and berries to canned sauce..make this, and you will be so glad you did..it is more like a jam than a sauce..so good with turkey and great to use the leftovers on buns,biscuits..
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 4, 2008
i have used this recipe for the past 4 thanksgivings as a basis for my turkey..this year, i think i have mastered it at it's best by doing the following: use chicken broth instead of water..tuck onion, carrots, celery in cavity (dont eat, just use for flavor)/use tons more butter than is called for and mash roasted garlic into that butter along with mashed sage,herbs..if you dont add something to the butter, your turkey will be bland aside from the skin..baste every 45 minutes, and remember not to seal the foil up, just tent it or your turkey will steam and even if you brown the skin at the end, it wont be crispy enough..that happened to me one year..all in all though, the butter stuck in under the skin and the constant basting is the key..oh, and keep your turkey on a rack..dont let it sit in the load of juice that forms on bottom..enjoy!
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