mcomai Recipe Reviews (Pg. 1) - Allrecipes.com (11204342)

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Hearty Ham Casserole

Reviewed: May 3, 2011
Made this last night for dinner with only a few changes. I used frozen hash browns that were thawed, dried parsley,some green pepper and about 1/3 cup of onions. It has a nice creamy texture and DH really enjoyed it. Served with a green salad and it makes a great meal with leftover ham.
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Creamy Au Gratin Potatoes

Reviewed: Feb. 10, 2012
I prepared the recipe as written and found it to be very nice and creamy. We really liked the texture of the potatoes. Served with pork steak and asparagus for a nice winter meal. I also prepared a second batch to freeze to which I added about 3/4 cup diced ham. My only problem with the dish was to warn people to use a larger dish than called for as it did bubble up and spill over.
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Cashew Rice Pilaf

Reviewed: Jul. 10, 2012
I made this to serve at a lunch for my book club yesterday and there where no leftovers!Everyone raved about it and it was very colorful.Lots of requests for the recipe and almost everyone went back for seconds. I served it with a creamy chicken & chive dish and a caprese salad. I followed the recipe with only 1 change-I substitued dried chopped cherries instead of golden raisins(heh-it's Michigan!). My only other comment is that it is way more than a 5 minute prep. I cooked the wild rice for 50 minutes prior to even starting the recipe and also chopping the onions & carrots as well.We all loved it and will definitely make it again.
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Colcannon Bake

Reviewed: Mar. 17, 2013
This was a great side with corned beef today for Paddy's Day. I did make a few changes. I used about 6 med.-large potatoes and about 1/2 cup of warm milk. I also omitted the bouillon cubes as I used some bacon instead for some great flavor. While the potatoes were cooking, I fried up about 1/2 lb of bacon and used some reserved bacon grease to saute the sweet onion and shredded cabbage. After 40 minutes bake time, I sprinkled the bacon and topped with cheese for the last 10 minutes. I did find it slightly dry and will add more cream next time. Even cabbage haters will enjoy this! Great recipe.
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Italian Vegetable Soup

Reviewed: Oct. 31, 2011
This soup has a very nice blend of veggies and pasta to make a great meal. The main change needed is extra liquid. I used water and extra spices as I followed the recipe as written and didn't have extra broth. Next time I will add either extra broth, tomato juice or sauce. I like the extra liquid as I think it freezes better when the veggies are covered in liquid. I used little shells for the pasta. All in all a great soup.
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Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 28, 2012
The recipe was a great start to a hearty soup. I added onion, fresh garlic, chopped carrots and celery. When the soup was finished I also garnished with fresh parsley. Without the additional ingredients, I think the soup would be pretty bland.
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Baked Potato Salad I

Reviewed: Jun. 7, 2012
I gave this a 4 star as I made several modifications. First off, 10 minutes was too long to precook the potatoes-they were way to soft. Next time I'll do 7-8 minutes.It didn't change the taste but the texture was mushy. I took the advise of others and did a 1/2cup mayo and 1/2 cup sour cream and substituted 8oz.shredded sharp cheddar for the processed cheese. I also added about 1/2 cup green peppers and 2 cloves of garlic. It has a nice baked potato flavor and the bacon and black olives add a nice visual touch as well as flavor.All in all a great start to a potato side dish as I get tired of my basic cheesy potato recipe although it is much easier.
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Orange Tapioca Salad

Reviewed: Apr. 3, 2010
I most have done something wrong. When I added the gelatin and pudding mix to the boiling water it just clumped up and never really disolved even though I kept stirring the whole time.
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