Breena Clarke Recipe Reviews (Pg. 1) - Allrecipes.com (11120545)

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Breena Clarke

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Potato Leek Soup III

Reviewed: Oct. 13, 2014
This one is a keeper in our house. Only change: I subsituted half and half for heavy cream. We can't wait to have it again.
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Classic Peanut Butter Cookies

Reviewed: Dec. 14, 2013
This is an excellent recipe. My only add is a teaspoonful of vanilla flavor. Of course, I added the chocolate kisses to the tops of the warm cookies. I try very hard to let these babies cool because their texture improves dramatically and the flavor deepens.
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Yummy Sweet Potato Casserole

Reviewed: Jan. 4, 2013
This recipe has become a holiday favorite. It tastes delightful. It is wonderful with turkey and with pork. We think its the perfect replacement for the terribly syrupy candied sweet potatoes of the past and it can replace mashed white potatoes at the holiday table becasue it has a bit of the whipped potato texture. I cook my potatoes in their jackets, let cool, then peel off and use the mashed. I prefer this to cubing hard potatoes.
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Photo by Breena Clarke

Grandmother's Oatmeal Cookies

Reviewed: Nov. 18, 2012
Yes, this one is the best. I used to use the one on the Quaker Oats box. I tried this. My husband said, "These are the best cookies." Yes, they are. I added pumpkin pie spice.
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Sweet Potato Pie

Reviewed: Nov. 14, 2011
Sorry to say I didn't like the taste. There was a heavy aftertaste tha obscured the sweet potato flavor. Not a success
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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Sep. 18, 2011
This turned out well and makes a great chicken alternate. I had a lot of leftover filling - in fact I was able to stuff six breasts. I'm planning to use the leftover filling in an omelet -- yum,yum.
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Sep. 17, 2011
IMO applesauce-ing is the one thing the microwave does better than any other method. I peel, core and nuke my apples until they get as soft as I like. I use a potato masher and add in a pat of butter, sugar or sweetener, cinnamon and a little nutmeg.
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Lemon Chicken Strips

Reviewed: May 14, 2011
easy to do and had a unique flavor. I'm planning to reduce the sugar/sugar substitute to 1/4 cup. I served with rice and black beans.
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2 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Apr. 13, 2011
This is an excellent recipe. I particularly liked the crunchy-crispy quality of the tortilla. We added leftover fried chicken meat and it was wonderful.
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1 user found this review helpful
Photo by Breena Clarke

Easy Bacon and Cheese Quiche

Reviewed: Nov. 26, 2010
this is an excellent, easy recipe. Using bacon bits saves time and adds wonderful bacon taste. I use what cheeses I have on hand.
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Vera Cruz Tomatoes

Reviewed: Nov. 1, 2010
this was good and variations are endless -- a great use of tomatoes.
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Russian Green Bean and Potato Soup

Reviewed: Nov. 1, 2010
I rate this among the best recipes I've made from the site. The only change I made was to add two tablespoons of butter. It was great with cornbread. We're going to try adding sausage -- maybe.
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Potato Pancakes I

Reviewed: Aug. 16, 2010
I used leftover mashed potatoes to great effect.
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4 users found this review helpful
Photo by Breena Clarke

Peach Pie

Reviewed: Aug. 10, 2010
Glad I tried this. I was trying to avoid a runny cobbler. This was a good recipe. It avoids runny and undercooked crust. I added lemon zest and a sprinkle of nutmeg. This will become my standard peach pie.
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Strawberry Cobbler I

Reviewed: Apr. 27, 2010
We loved it! This has just the strawberry taste I've been hankering for. It tastes far better than what goes as strawberry short cake. I'm planning to sub out the heavy cream for half and half
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Buffalo Style Chicken Pizza

Reviewed: Apr. 22, 2010
Okay -- this was great! I added broccoli tops and went very easy on the hot sauce and we thought it was perfect. Can't wait to eat the rest for lunch today!
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Anadama Bread

Reviewed: Jan. 17, 2010
the amount of water to cook the corn meal is too little in this recipe. I've had success using I full cup of water for 1/4 cup of corn meal. I think the bread is at its absolute best after it has cooled completely, then is toasted.
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