CMHILL Recipe Reviews (Pg. 1) - Allrecipes.com (1198154)

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 20, 2002
Yummy!! I added blueberries to mine, tasted great. Took it to a potluck dinner -- it was devoured! Kids love it, too. *****
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Sausage Egg Casserole

Reviewed: Mar. 31, 2002
This tasted great. Would be great evening meal, too, especially with some salsa & chips on the side.
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17 users found this review helpful

Golden Potato Soup

Reviewed: Mar. 12, 2002
Love this soup; have served it many, many times, and always to rave reviews.
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2 users found this review helpful

Celery Wine Baked Chicken

Reviewed: Mar. 12, 2002
Fantastic! I doubled the sauce and used 6 fairly large chicken breats; served it with Uncle Ben's chicken-flavored rice. I cut the leftover chicken into bite-sized pieces, and mixed it with the leftover rice and sauce for a delicious "leftovers casserole." Even my picky kids enjoyed this dish.
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2 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jan. 14, 2002
Great recipe for using left-over chicken from the crock-pot or rotisserie. My finicky kids loved it. We used 16 oz of noodles and doubled the remaining ingredients, then baked it in a 9x13 pan. We also added one jar of sliced mushrooms. It was great. The recipe didn't indicate to do so, but I cooked the noodles first. Not sure if that was necessary, but it certainly didn't seem to negatively affect the end result! A keeper for our family.
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 25, 2001
Kids loved it. Very easy to make, and the idea of keeping it on the foil (and out of the greasy drippings) lent it a rotisserie-cooked look and taste. (We kept the bird whole, not cut into pieces.) Does need additional spices. LOTS of additional spices. On the plus side, you can do a lot of experimenting with various spices without "messing up" the taste!
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Chicken Enchilada Casserole I

Reviewed: Oct. 25, 2001
OK, but not great. Followed earlier suggestions and cut down the broth, but it was still kind of runny. Had to use TWO packages of corn tortillas for layering. A little too spicy for the kids. Probably not a repeat recipe for us.
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Pork Chops to Live For

Reviewed: Oct. 25, 2001
My husband loves pork chops; I'm not a big fan. I made this one day, just as a special surprise for him. I was the one suprised -- by how simple this was to make, and by how wonderful it tasted! Even my children loved it, and they are hard to please! Prepared this for my parents the other day, to rave reviews. This recipe doesn't need any "tweaking" either, but for variety I have used cream of mushroom with roasted garlic soup, and have added salt & pepper to the flour before dredging the chops. Definitely a keeper!
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3 users found this review helpful

Baked Vegetables I

Reviewed: Oct. 25, 2001
A great recipe! And the veggies don't come out dry, as they do in so many others I've tried. For our great results, we did this: mixed the olive oil and soup mix together first; tossed the potatoes with a small portion of the mixture and started them cooking; tossed the rest of the veggies with the mix and added them to the potatoes after 15 minutes; cooked them all another 40 minutes (but could have pulled them out at 30 minutes). Also, we added small, whole mushrooms, which we all love. We doubled this recipe to serve 7 people; everyone had their fill plus second helpings, and there were about 3 servings left over. My kids aren't crazy about vegetables, but they ate this and said it tasted like it was hot off the grill! All the adults loved it.
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Chicken Tortilla Soup I

Reviewed: Oct. 25, 2001
I have made this several times, always using leftover chicken. When making chicken fajitas, grilled chicken, or even parmesan chicken, I always cook two extra breasts so I can use them the next day in this wonderful soup. When we really want to spice it up, we use Del Monte's Fresh Cut tomatoes with Mexican seasoning, which adults like but is a little too hot for my kids' tastes. Another time saver: we've used Tyson's Time Trimmer chicken with the southwest seasoning - precooked, preseasoned chicken already cut into small strips, which we then just tear into smaller bite-sized pieces. You can find it in the freezer section of the grocery store. A great recipe, Star!
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3 users found this review helpful

Pumpkin, Sweet Potato, and Leek Soup

Reviewed: Oct. 25, 2001
My family loved this recipe, and my 12-yr-old son said it was a "keeper". My other two kids, both rather finicky eaters, gobbled this right up and asked for more. We used this as a main dish, and therefore DOUBLED the recipe to serve 7 people, which only gave us about 2 leftover servings. Considering the amount of time it took to prep, I'm glad we did that -- I wouldn't have wanted to prep this twice in one day! Some tips: we sliced up the pumpkin and cut out the seeds, then boiled it in water for about 15 minutes to soften it up, making it much easier to pare the skin from the flesh. Because we doubled the recipe, we had to saute the veggies in batches before throwing them all together with the remaining ingredients in our large stockpot. Kid-friendly: 4 stars (if your kids don't like pumpkin or sweet potato to start with, they probably won't like this.) Easiness: 5 stars (it IS easy to make), but quickness, 2 stars -- takes long time to prep! Overall, 5 stars -- it tasted WONDERFUL, and the rave reviews from my parents, husband, and kids made it all worthwhile.
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30 users found this review helpful

 
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