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Split Pea Soup with Rosemary

Reviewed: Jun. 2, 2012
This was very, very good! I wasn't sure about adding rosemary to pea soup but am glad I did! It gave the soup a subtle flavor that was different from all other pea soups I have had. I did not have bacon but had a leftover ham bone which I used instead. Also used an onion instead of a leek. Though I subbed out 2 ingredients it was the rosemary that "made" this soup! Threw it all in the slow cooker for several hours - awesome on a chilly Wyoming evening (even if it WAS the middle of May! :)
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6 users found this review helpful

White Chicken Enchilada Slow-Cooker Casserole

Reviewed: Nov. 11, 2010
A great "throw together" dinner! Like other reviewers, I spiced it up, adding chili powder, cumin, and habanero. I did not have any black beans on hand, so I added a can of "Grillin'Beans" (the Santa Fe style), which worked out well. I cooked it on high for only an hour and half.The final result was a tasty cross between a flavorful rib-sticking, creamy chunky soup and a Mexican stew. I plan to experiment with adding more liquids as I think it has the potential to be a great tortilla soup!
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20 users found this review helpful

Spaghetti Sauce Mix

Reviewed: Nov. 3, 2010
Having this easy dry mix on hand is great for those nights when you don't have the time or just "don't feel" like cooking! It is also perfect for those travel weekends at a cabin or cottage when you want to "pack light". I added crushed red pepper flakes in place of the sweet pepper and about half of the sugar and salt (more can be easily added to taste as the mixture is simmering). Also, I use small amts of red wine to make thesauce richer and cut the bitterness of the tomato paste. It thickened up nicely and I will definitely use this recipe again! Can't wait to try it for pizza sauce!
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12 users found this review helpful

Mid-Eastern Chicken Thighs

Reviewed: Oct. 23, 2010
This is one of the best (and easiest to make!) curries I have ever had. Like others, I added more spices, as well as cayenne pepper to taste, as we like it hot! For the last 10 minutes of simmering I took the cover off the pan and allowed the broth/wine/vinegar mixture to reduce to a creamy glaze, which I served over the chicken. We paired this with a cool salad to offset the heat for a delicious low-carb dinner!
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48 users found this review helpful

Campbell's Kitchen Creamy Chicken Enchiladas

Reviewed: Jul. 20, 2010
THANKS to whoever posted this! I had orginally found this on the Mission Tortilla recipe website but it is no longer there! This dsh is very easy to make and has been a huge hit whenever I have made it! So glad I found it again!
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2 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jun. 22, 2010
You can have these any time of the year! They can be baked in the oven to enjoy on those winter days as well! Bake at 400 degrees for about 20 minutes- if bacon needs to be a bit more crispy run under the broiler a minute. I have also stuffed the cream cheese filled jalapeno with a 'lil smokie' cocktail weinie as well. It helps to stabilize them and make them not as explosive and messy when you bite into one!
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2 users found this review helpful

Super Sausage Gravy

Reviewed: Jun. 6, 2010
Made this for my son, who LOVES Biscuits n' Gravy! On the advice of other reviewers I doubled the flour and milk. I was leary of adding the flour to the sausage without making a roux first, but it turned out fine! I did add 2 tbsps of butter to the sausage BEFORE the flour as the sausage was a bit dry. My son did a "taste test" and declared it bland but after adding about half a tsp each of thyme, rubbed sage and fresh cracked black pepper he declared it perfect!
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9 users found this review helpful

Egg Drop Soup

Reviewed: May 11, 2010
This is SO much better than "take-out"! Much less salty, depending on what you use. I used 4 cups chicken broth and added 1 chicken boullion cube with 1/2 cup extra water. I also added soy sauce (about 1/2 tsp.) to the soup while simmering. Perfect low-cal comfort food!
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Egg Drop Soup I

Reviewed: May 11, 2010
This is SO much better than "take-out"! Much less salty, depending on what you use. I used 4 cups chicken broth and added 1 chicken boullion cube with 1/2 cup extra water. I also added soy sauce (about 1/2 tsp.) to the soup while simmering. Perfect low-cal comfort food!
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0 users found this review helpful

 
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