Sadie Recipe Reviews (Pg. 1) - Allrecipes.com (10912635)

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Broccoli Casserole

Reviewed: Dec. 21, 2012
My very favorite broccoli recipe! The change I made was using frozen broccoli florettes for more bulk instead of chopped broccoli & added 1/2 cup of dry white rice (cooked so did not measure quantity after cooking). Actually I doubled the recipe for church function which generously filled an aluminum take-out pan (approximately 10x7x3). Note: For in-home use, I always add extra onion; we simply like onions!
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 29, 2009
Whenever a mashed potatoe recipe is to be held pending guest arrival or serving large groups, I "save the water in which potatoes" are cooked & then add potatoe water as needed in order for the potatoes to keep soft & fluffy or not dried out.
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Hummingbird Cake I

Reviewed: Nov. 29, 2009
Adding COCONUT (did not measure) enhanced flavors of this recipe & seemed to make more moist.
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Broccoli Rice Casserole

Reviewed: Mar. 3, 2009
Rated 5 Star on wonderful taste & approval of 2 different groups for whom prepared. Large quantity (9x13 dish)& only deviation from recipe was Velveeta Cheese plus added a bit more frozen broccoli. As to Salt - be careful as the soups were loaded with salt. NOTE: Last 5 minutes of cooking, I "sprinkled" grated mild cheddar cheese on top. Next time I will add pimento within for color! Only downside (I do have a dishwasher) is all of the clean-up, so this is not a recipe one makes & quickly exits the kitchen: pot for rice, skillet for sauteeing celery/onions, pot for broccoli, pot for soup/cheese plus large pot/bowl for stirring. SHORTCUT EXISTS: - saute in a large pot, add soup/cheese to melt. Then add rice & broccoli to this same large pot. Ease in clean-up truly counts whenever time is short!
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Sweet and Sour Pork III

Reviewed: Jan. 10, 2009
Adding a couple of carrots enhances both texture and color. As carrots do take longer to cook, I cut the carrot into quarters (lengthwise), then chopped into 3/4" slices. Note: Only other exception made to the recipe is I used a previously cooked pork roast, diced and prepared as directed & then deep fryed a couple of minutes. In future I may use same recipe for either chicken and left-over ham. Excellent sauce recipe!
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