Meg Profile - Allrecipes.com (11990867)

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Meg


Meg
 
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Member Since: Apr. 2010
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Recipe Reviews 5 reviews
Chunky Vegetarian Vegetable Soup (Fast and Easy)
Very easy and very good. I basically followed the recipe but used 1 can of Swanson vegetarian vegetable broth + 2 Telma vegetable seasoning cubes and filled the empty broth can with water and added that. I used the fresh onions, carrots, garlic and potatoes as directed as well as the tomato sauce but used 1 bag of Kroger's frozen mixed vegetables for soup. This mix has limas, green beans and okra - among other things. I then added two large handfuls of frozen chopped kale. I did not add any salt as the Telma cubes provided plenty. I served it with hot whole grain bread. It made enough for my husband and me to have generous bowls with 1 1/2 qts left over. A wonderfully comforting supper on this freezing cold night with snow flurries outside the windows. I will be making this often. Thanks very much.

5 users found this review helpful
Reviewed On: Dec. 29, 2012
Apple Pie by Grandma Ople
We had some wonderful, tart, home grown apples from our CSA that I was dying to use and this was the perfect vehicle to showcase them. Wow! It was simplicity itself and turned out beautifully. I made it exactly as per the recipe and had no problem with the crust burning, the bottom crust being soggy, or anything boiling over. I thought I would miss cinnamon, vanilla and nutmeg but did not and don't know that I would mess with perfection. I used a glass pie pan. My only change in the future might be to make a crust from scratch as on this occasion, I used a refrigerated one to save time, putting the top crust on wax paper and cutting out the lattices, then weaving them over the pie top. Homemade crust would no doubt have been better but this was still incredibly delicious. I cannot imagine how the couple of people who had problems with this recipe managed to go wrong. It is simplicity itself.

0 users found this review helpful
Reviewed On: Oct. 3, 2012
Sausage Balls
This wonderful recipe is my go-to for Southern pot lucks and events. I use the recipe exactly as written but I always hand grate my cheese using a microplane grater. This results in a very soft mound of cheese which is pretty easy to mix by hand with the sausage and Bisquick and may be the secret to keeping the sausage balls moist. I bake on a parchment sheet for 15 to 20 minutes or until just golden brown. I then drain them for a few seconds on a paper towel before serving. They are always gobbled up to the last bite.

0 users found this review helpful
Reviewed On: Apr. 19, 2011
 
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