molly k Recipe Reviews (Pg. 1) - Allrecipes.com (10809853)

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Mike's Favorite Grilled Cheese

Reviewed: Jan. 11, 2007
My 84-year-old Aunt makes these and adds some - or several - drops/dollops (i.e. to taste) of sundried tomato salad dressing to the cheese filling before flipping to cook the other side. Five stars w/ the SDT dressing!
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Chickpeas in Tomato Sauce With Feta and Wine

Reviewed: Dec. 30, 2006
As per my previous posting I'm back to tell you this freezes very well. I froze it in portions (for work) w/ (cannned, rinsed, drained) chickpeas that had been sauteed w/ olive oil, onion & garlic, & with brown rice portions (cooked in orange juice). As always, I let all components come to room temp, then chilled overnight in the fridge b/f freezing. When I re-heated at work the meal was only partially thawed but still turned out well. Of course if frozen/only part-thawed, microwave at Low for best results.
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Eggplant Supper Soup

Reviewed: Dec. 3, 2006
Marvelous. I used more carrot & celery, onion & garlic, degorged the eggplant before cooking, and based on other reviews used more stock, and an additional tin of diced tomatoes. I used orzo for the pasta. And with lean ground beef did not have to drain any grease. This makes a lot of stew (not soup!)and freezes/re-heats beautifully. Enjoy!
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Delicious Ham and Potato Soup

Reviewed: Nov. 25, 2006
This is a terrific soup - more like a chowder. I agree with other reviewers - no salt needed if using commercial chicken broth. I tweaked it a little based on the reviews: extra ham (1 1/2 c.), extra onion. I used a frozen green & yellow beans, peas & red pepper mix thawed overnight - about 1 1/2 cups - instead of the celery. The colors - and the taste - are great. I used the last of some homemade chicken stock with commercial chicken broth instead of water. For the roux I used 3 tbsp butter/3 tbsp flour - worked perfectly. (As always, I heated the milk before adding it to the roux.) Once done I added some fresh ground pepper and Mrs. Dash. This recipe is a keeper!
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