KKSNANA Recipe Reviews (Pg. 1) - Allrecipes.com (1114937)

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Delicious Ham and Potato Soup

Reviewed: Feb. 25, 2010
Ellie11, thank you for posting this! I haven't made potato soup in a long time, so this was just wonderful for an evening when we have been painting the living room, and were tired. It only took 45 minutes to make and I had everything, so it was so easy to make. My husband is still slurping up his 3rd bowl, and I had two myself. Such a comforting, homey supper, that reminds me of my mom's potato soup when I was a kid. I didn't consider it bland at all. You can always add seasoning to your taste. We did add some cheese to the top of the serving and it was delish! Thank you for a great soup, which went right to my recipe box.
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Navajo Fry Bread I

Reviewed: Nov. 12, 2009
I was wondering if the raters who are Native Americans could post their traditional recipes for Fry Bread on here. I live in Arizona and would LOVE to have a true recipe for this delicious native dish. I am going to try this recipe and see if it is better than the one I have had for years. It comes out tough when I try to make it from the recipe I have.
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6 users found this review helpful

Angel Biscuits II

Reviewed: Jul. 19, 2009
I LOVE this recipe! I have used one like it for years which my Aunt Jean gave me. It makes wonderful biscuits, but I also use it to make cinnamon bread, cinnamon rolls, and Christmas tree bread, with the candied fruit and nuts in it. It is wonderful, makes a lot and everyone loves anything I make from it. Plus, it is FAST to work with! Thank you, Karin for this recipe!
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2 users found this review helpful

Rosettes I

Reviewed: Dec. 7, 2007
Thanks for the great recipe,Pat. I used to make these all the time at the holidays, but lost my recipe. I followed the recipe for half the rosettes, and then I added more sugar and some cinnamon to the batter, and they were delish too. Thanks a lot!
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16 users found this review helpful

Carrots in Dill Butter

Reviewed: Feb. 27, 2007
This was sooo good. I love carrots and I cook them a lot. I have never tried the dill, but I have used sweet basil a lot. I cook the carrots till tender, but not mushy, drain them, and then put about 2 tablespoons of butter and a pinch or two of dried sweet basil crumbled over the butter. That also is a unique taste. Now I have another way of cooking my carrots. Thank you for the recipe!
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11 users found this review helpful

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