"ME" Marie Bloemendaal-Edwards Recipe Reviews (Pg. 1) - Allrecipes.com (11142524)

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"ME" Marie Bloemendaal-Edwards




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Split Pea Soup with Rosemary

Reviewed: Dec. 16, 2012
the flavor was wonderful; however, there is just no way that the split peas will be done within the cooking time indicated. I put everything in a crockpot - on high - as I had seen suggestions to do this; however, after almost 5 hours, the peas still weren't done. I transferred all to my dutch oven and boiled everything for another 45 minutes or so. Next time I will first cook my peas for about an hour and let them sit for another hour and then add all other ingredients. Other than that, it was a wonderful soup. I do miss my ham though and will probably use ham instead of bacon next time. Just save your bacon grease and saute your onions and leaks for your next pot of yumminess!
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Grill Master Chicken Wings

Reviewed: Apr. 25, 2010
WOW - made 6lbs of these wings for a party yesterday - it was a HUGE HIT! Everyone said they were the best wings EVER - and I totally agree. Had a hard time finding Frank's at first, but finally found it here in So CA at Albertsons - many varieties to chose from but I ended up with Frank's Red Hot Wings Buffalo. I Thanks for this keeper and repeater recipe!
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Baked Pork Chops I

Reviewed: Jan. 24, 2010
I made this recipe twice already. The first time I had thin in-bone chops and was looking for a recipe because my chops always turn out too dry. For this recipe I would not the thin chops again. I bought some very thik boneless chops the second time and added a little Cayenne Pepper to the Italian bread crumbs. It's only my husband and me so I only cooked 2 chops (cut as much fat off as possible) and only used 1/2 can of soup and used Sherry instead of wine - but I still used 1/3 cup of the Sherry. I also cooked for 20 minutes and then added the soup mix and cooked for 15 minutes longer ...this proved to be too long. Next time I will cut the oven time to only 30 minutes total - heating the soup mix first and adding it half way thru - the chops should be about 160/170 degrees when done otherwise they get too dry (pork should be a little pink.) The Sherry is what makes this recipe even more YUM!!!!!!!! THIS ONE IS A KEEPER!!!!!
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