Diane Cantrell Recipe Reviews (Pg. 1) - Allrecipes.com (10818006)

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Diane Cantrell

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Slow Cooker Chicken Taco Soup

Reviewed: Nov. 1, 2006
I wasn't sure about making this as I hate beer and no one in my house drinks it. I also don't like very spicy foods. However, I took a chance and used Heineken for this recipe as well as the taco seasoning and tomatoes with chilies and the soup was DELICIOUS. I couldn't detect a "beer" taste in the soup at all and found it to be a bit on the mild side. Everyone in my family loved it. I made another pot for tailgating - it was the most popular dish - everyone wanted seconds and the recipe. It's easy to put together. You could easily substitute chicken broth, as many people have, and leave off the cheese and sour cream (or use reduced calorie products)and use baked chips to make it more diet friendly. I put mine in the crock pot before going to bed. The chicken was frozen when I put it in the pot. The next morning, it was so well cooked, I didn't have to take it out and shred it. All I had to do is "grab" each breast a couple of times with tongs and the chicken just fell apart. Then I gave it a good stir and that's all it took to shred it.
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Chilled Cantaloupe Soup

Reviewed: Apr. 27, 2009
I made this according to directions and found the soup to be a little lacking in flavor. I think part of the problem was the cantaloupe was not ripe enough. To enhance the flavor and thicken the soup, I added some mango, a bit more lime juice (maybe 1/2 a tablespoon), about 1/4 teaspoon more cinnamon, a pinch of salt, white pepper, and a drizzle of honey. Along with the mint leaves, which I would not consider optional, the soup is very good. It's great for a summer lunch.
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Red Velvet Cake I

Reviewed: Dec. 9, 2010
I made this cake with the modifications suggested (oil, more sugar, more cocoa). I found it to be very dry and somewhat bland. Confession 1 - although I'm from the south where Red Velvet Cake rules - I had never actually eaten it before. I made it for my brother because he says it is his favorite. I thought the flavor was OK but not great. He said it was good "but". It seemed a little off but I'm really not sure what it SHOULD taste like. Confession 2 - He is diabetic so I substituted Splenda for sugar. I increased the Splenda to 2 cups as suggested for the sugar. I think I'll try it again at 1 1/2 cups to see if that makes a difference. Sometimes Splenda, in large doses, can leave a chemical flavor/aftertaste. I know it shouldn't in baking but I'll try anyway. The cake was also very flat and dense. I'm an experienced baker so I'm wondering if it had to do with the Splenda. This was my first try at a Splenda cake so I'm not sure. The icing was really good and it worked great using Splenda.
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Tangy Dill Potato Salad

Reviewed: Sep. 23, 2010
No one in my household likes traditional potato salad. I was thrilled to find this recipe. It's been made dozens of times in house over the years. We too have taken up the practice of pouring the dressing on the potatoes while they are warm and making this a day ahead to really boost the flavor. It's easy to modify the amounts of ingredients to tailor to individual tastes. We put tons of extra fresh dill in ours. We do think the Dijon mustard is a great addition. This dish is now requested from friends and family for BBQs and picnics.
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Cucumber Sandwiches III

Reviewed: Apr. 27, 2009
With the exception of using fresh dill instead of dried, I made the spread exactly as written. It is wonderfully creamy and delicious. I used it on cocktail pumpernickel bread and added smoked salmon slices. Along with cantaloupe soup, it makes a satisfying yet light summer lunch.
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