Rochelle Villenave Recipe Reviews (Pg. 1) - Allrecipes.com (10987521)

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Rochelle Villenave

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Red Potato Salad

Reviewed: Jul. 29, 2012
This is a repeater in my house, sometimes I half the recipe unless I am making it for a party. Can be too much for just 2 to four people.
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1 user found this review helpful

Fish Chowder

Reviewed: Jul. 29, 2012
This is a keeper, satisfying and so easy to make. I have used a variety of white fish to make this. When I say soup is for dinner my husband mopes but he doesn't consider this soup. Hearty and satisfying/
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1 user found this review helpful

Butter Cake

Reviewed: Jul. 29, 2012
I did not care for this recipe. No one liked it and usually my cakes get rave reviews. Tasted like flour. I'll stick to my sponge cake from scratch in the future.
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0 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 27, 2011
Really wanted to like this recipe. Followed it to a tee and the sauce was awful. WAY too much tomato paste. Had to throw out half of the dish, we just couldn't eat it .
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7 users found this review helpful

Patty's Mom's Black Bean Soup

Reviewed: Jun. 15, 2010
Out of three homemade soups I offered at our christmas open house this was the least favorite. The soup was good, I like the sherry, but it couldn't compete with salmon chowder and tortilla soup. Also the sherry flavor fades adn I kept adding more.
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3 users found this review helpful

Smoked Salmon Chowder

Reviewed: Jun. 15, 2010
Winner, I live in the northwest and made this for a Christmas open house. This was one of three homemade soups I offerred. People love it. I used bottle clam juice for part of the fish stock volume. In the future I may make the fish stock with dried fish flakes or "dashi" since someone in my extended family is allergic to shell fish they couldn't eat this. It makes a huge amount great for a party. would cut this is half or quarter for a meal just at home. did freeze okay.
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10 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jan. 31, 2010
Wanted to add an option for poeple not wanting to use a liquid smoke product. Cuts of pork, butt, shoulder or the leaner prok loin are excellent if brined (30 mins in one cup of salt, 1.2 c of sugar to a gallon of water) then smoked in an home smoker. After being fully smoked then can be put in slow cooker with a small amount of water until ready for shredding. I smoke a batch of meat cuts, freeze then slow cook just the amount needed. Natural pork loin comes out moist and much lean this way too. Can add extra spices and peppers to taste. I lived in Hawaii and this recipe in part of my yearly summer luau on the main land.
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3 users found this review helpful

 
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