Sally Recipe Reviews (Pg. 1) - (11512324)

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Mexican Soup

Reviewed: Oct. 23, 2011
Made some changes but the recipe really helped me make a delicious chicken tortilla soup. I have been searching for such a recipe! Used 18 oz of southwest style grilled chicken strips, shredded. Used black beans instead of kidney, added a can of Rotel (use variety you like best) along with the stewed tomatoes, added 1/4 of fresh jalapeno, seeded and diced instead of canned green chile, added 15 oz can of corn instead of 1 cup, added 8 oz of Velveeta pepperjack cheese, used 3 cans of reduced sodium chicken broth, also added a bunch of fresh chopped cilantro while cooking. It was SO good. After it was ready, added a dollop of non-fat greek yogurt, more fresh cilantro, a spoonful of pico de gallo, about 1/3 avocado, cut into thin strips or diced, and tortilla strips, broken into large pieces-add as much as you like while eating soup. My husband and I loved this soup and wished we had doubled it!
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Refried Beans Without the Refry

Reviewed: Oct. 23, 2011
Much better than canned! We made as described in the recipe with the addition of a large amount (8 to 16 oz) of pepperjack Velveeta (added after beans were mashed), only 2.5 tsps of salt, and used reduced sodium chicken broth instead of water, than put in tortillas with ground beef, pico de gallo, onions, salsa, shredded lettuce, avocado, some shredded Mexican cheese mix and plain greek non-fat yogurt. Best refry bean tortillas I have ever had.
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Artichoke Pie

Reviewed: May 20, 2010
I love artichokes so was really looking forward to this but thought it was absolutely awful. My husband liked it better than I did-he would probably rate it a 3.
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