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Pumpkin and Sausage Soup

Reviewed: Oct. 30, 2006
I made a few substitutions on this. I used ground hot sausage and half & half instead of what is recommended. I also added a teaspoon of pumpkin pie spice. The think the pureeing part is really necessary and really brings all the flavors together. Plus, it gives the soup a nice smooth texture. I served it with a spoon full of sour cream in the center of the bowl, sprinkled with green onions. Everyone loved this soup!
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20 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Jan. 2, 2007
Used this recipe as a base, but really needed to add many more things to spice it to up to our taste with more heat and flavor. That is why I just give it 3 *s. Took some suggestions: Used 1 can tomato soup and 2 cans of diced tomatoes with green chilis. Extra items we threw in: garlic, jalapeno, a dash of curry, cocoa powder (yum!), little brown sugar. It turned out delicious with a spicy finish. Very easy and encourage people to add whatever other items they like. As I said, it is a good base recipe to start with.
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Margarita Cake

Reviewed: May 1, 2007
I followed the recipe exactly, and it turned out to be wonderful. My friends and I decided that the orange cake overpowered the other flavors - and that if I had used regular white cake, the margarita flavors would have stood out more. Delicious the way it was, but I will try using white cake next time.
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Easy Slow Cooker French Dip

Reviewed: Nov. 16, 2007
Following advice of others, and adding my own spin - this was wonderful, easy, and I plan to make again very soon. Used recommended rump roast. Was 3 lbs after the fat was trimmed off. Thus, reduced cooking time by 1 hour. Rubbed roast with garlic powder, pepper, salt, and oregano before putting in the slow cooker. For the broth, I used 1 bottle of Guinness beer, 1 box of low sodium beef broth (used a large box so the roast was completely covered), 1 can French onion soup, 1 package of dry French onion soup mix (don't add water), 3 cloves of crushed garlic, salt and pepper to taste. The beer really does give it some depth. Sliced the roast after 5 hours, and returned to the broth for another hour of cooking. For our sandwiches, we used sub rolls. Topped with beef, sliced brie, and some delicious apple/horseradish jelly (was made by a friend). Wrapped them up in foil, and baked on 350 for 20 minutes. Fantastic!
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