Amy C Recipe Reviews (Pg. 1) - Allrecipes.com (11099891)

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Amy C

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 5, 2010
Good soup, but slightly lacking in depth of flavor. I used boneless, skinless chicken thighs since they have more flavor and are more tender than breasts (put into crock-pot raw; no need to pre-cook). I added all the ingredients listed, cooked on high for 5 hours, pulled chicken thighs out at 4 hours and shredded with a fork (they basically fell apart they were so tender), threw chicken back in, then tasted. Soup did not have enough punch or flavor for me, so I added another 1/2 t. of both the cumin and chili powder, then added a few dashes of Penzey's 4S Seasoned Salt and the juice of half of a lime. The broth is thin, but that is typically how tortilla soup is. Note: I originally added one medium chopped onion, as recipe stated, but ended up pulling a lot of onion back out, as that's all I could smell when it was cooking, and it looked to onion-heavy. Also, the onion was not soft for me until after 5 hours of cooking. Crunchy onions are not something I enjoy in soup, so I cooked it for longer than the recommended 3-4 hours on high, waiting for the onions to soften. Overall good, with the added spices, etc. I listed here.
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Savory Stuffed Mushrooms

Reviewed: Dec. 27, 2009
I made these for Christmas Eve '09, which is always at my house, and both of my parents couldn't stop oohing and ahhing over how tasty these were. They both said it was such a nice change from the crab stuffed mushrooms they were used to getting at restaurants, and both said these were the best stuffed mushrooms they had ever had. These also re-heat tremendously well the next day, so don't be afaid to make a lot.
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Sour Cream 'n Onion Mashed Potatoes

Reviewed: Dec. 22, 2009
Potatoes, onions, and sour cream - what could be better?
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Pixie's Indian Style Halibut

Reviewed: Dec. 20, 2009
I followed the recipe exactly. The finished product was too salty. If I make it again, I will cut down on the both the 1 T. of salt in the water the raw fish soaks in before cooking, and cut down on the 1 t. of salt in the "breading". And I love salty food, so if I think it's too salty, those of you that don't prefer salty foods should really watch the amounts. Halibut is at least twice the price of other similar white fish, such as tilapia, cod, etc. I paid $16 for 10 oz. of Halibut, while the other similar white fishes ran from $6 to $8 for the same amount. Halibut is extremely flaky, so it fell apart right in the pan when I turned the filets - which was fine. The end result was about 10 pieces of fallen apart fish. It was very easy and quick to make - couldn't be simpler. But the finished product for me was good, not great.
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Egg Salad Sandwiches

Reviewed: Dec. 17, 2009
Not my favorite egg salad recipe - and I typcially love egg salad. I made the recipe exactly as posted, except I reduced the mayo to approx. 1/2 cup + 2 T. based on previous reviews (you can always add more if needed, but can never take it out once made). I did not care for the dill or the garlic, as they overpowered every other flavor. And I am a dill lover, so I was very disappointed that I did not like the dill. I will try this again, omitting the dill, adding some sweet pickle relish, using either freshly minced onion or Onion Salt instead of Onion Powder, and probably omitting the garlic.
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Savory Deviled Eggs

Reviewed: Dec. 11, 2009
I am a huge deviled egg fan - it was the one thing I always begged my grandmother to bring to every and any Holiday dinner. This recipe was good, but not great. The vinegar was NOT too much - it gave them a nice punch, which I like. I added 1/4 t. onion salt to the mix, and sprinkled each finished egg with a dash of paprika to give them color. Perhaps I will try them with minced onion and/or minced celery next time, or with a teaspoon or two of sweet relish, as I tend to like lots of texture in my foods.
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