Ann Recipe Reviews (Pg. 2) - Allrecipes.com (10993757)

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Jalapeno Popper Spread

Reviewed: Apr. 1, 2009
Double it. This was gobbled up. I used fresh serrano peppers plus canned green chilies, and sprinkled bread crumbs lightly on top.
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Cheddar Mushroom Pork Steaks

Reviewed: Mar. 10, 2009
I just made this and it was alright. I'd give 3.5 stars if I could. I added a thing of mushrooms and Italian seasoning. I thought the canned soups would be salty so I did not add any salt, and my biggest complaint is it's pretty bland even w/the herbs. I also could not get the milk and soup to blend, and even after baking the sauce was kind of lumpy. It would need to be cooked stovetop to blend I suppose. I think next time I'd add some onion, and I couldn't even taste the cheesiness so maybe a little grated cheddar on top would be good.
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Restaurant-Quality Baked Potato Soup

Reviewed: Dec. 5, 2008
I doubled this to make a big soup pot of it, and it was good, but definitely take heed about the amount of potato flakes. I used half of what I should have for the doubled recipe and it was almost as thick as mashed potatoes (spoon stood up by itself). I don't see how the cornstarch could be needed along with flakes, although I used both. I ended up adding an extra 2 CUPS! of water and NO half and half to cut down the thickness, which didn't work. It was still good though! Other than far fewer flakes next time, I'd also add garlic (my flakes were garlic flavored) and keep the bacon tender as I could have lived without the crunch.
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Wicked Garlic Tofu Saute

Reviewed: Sep. 27, 2008
I give this 5 stars because what you get out of it for very little work is impressive. I followed the recipe except for using fresh (pre-bagged broccoli, carrot and snow peas), not frozen. I actually through them into the wok with the tofu (after 5 mins of tofu, garlic and oyster sauce saute) and put a lid on it instead of removing the sauted stuff. They steamed up nicely. We all used tangy hot sauce which was extra delicious.
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Artichoke Spinach Lasagna

Reviewed: Sep. 11, 2008
This is a great change from typical vegetarian lasagna. I really like artichokes (and spinach), but there was so much that the paper-like texture got tiresome to chew. I think next time I will cut the amount of artichoke in half and replace it with mushrooms. I added ricotta and would recommend this. The recipe did make a lot and it boiled over.
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Banana Sour Cream Bread

Reviewed: Aug. 25, 2008
This was a wonderful banana bread. I halved it and it still took way over an hour to bake, and I didn't do the sugar crust. It was totally eaten by two of us in about 4 days.
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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Aug. 25, 2008
This was really good; the chili flavor was like a meaty chili and not predominantly vegetable flavored as some veggie chilis are. The red bell pepper was particularly good. I added the tofu as it said but I think in the future I'd try soy burger. Even in the slow cooker all day the tofu just didn't taste like much. Also, I used half the onion it said and it was fine.
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