Meg Recipe Reviews (Pg. 1) - (11990867)

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Marzetti® Hawaiian Slaw

Reviewed: Apr. 13, 2010
Made this tonight by the recipe but substituted dried cranberries and forgot the nuts but it was still fabulous. I used Marie's Slaw dressing since that is what I had. Will definitely make it again and will try some of the variations mentioned here. Thanks for posting it.
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20 users found this review helpful

Chunky Vegetarian Vegetable Soup (Fast and Easy)

Reviewed: Dec. 29, 2012
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.
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8 users found this review helpful

Best Bread Machine Bread

Reviewed: Aug. 10, 2010
Caution - someone said that .25 oz of yeast = 1 1/2 tsp of bulk yeast but according to every reference I have found on the Web, .25 oz actually = 2 1/4 tsp. Using the 2 1/4 tsp of bread machine yeast, I followed the recipe using, as recommended, 1 1/2 tsp salt. I had to use AP flour as I had no bread flour. I have an old bread maker and though it did not rise as much as some others had described, it still made amazing bread. We had it for dinner with a thick broccoli cheese soup and Wow! The heels of the bread were my favorite. They were tender and crunchy! Unlike any homemade bread I have tried before. My bread maker makes an odd shaped loaf, however, which is difficult to slice for sandwiches and doesn't fit in my toaster so I am going to try it again today but using my KitchenAid dough hooks and cooking in a bread pan as another reviewer suggested. I think I will also use butter rather than oil and make another loaf tomorrow with olive oil. Also, I am thinking of using regular instead of bread machine yeast because, as one other reviewer said - it isn't necessary to proof bread machine yeast.
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4 users found this review helpful

Broccoli Cheese Soup

Reviewed: Apr. 13, 2010
This was fantastic. Of course, it may be because I realized that I had accidentally doubled the amount of cheese. It tasted identical to Jason's Deli which I have always considered the best Broc and Cheese soup ever. Next time I'll see how it tastes with the RIGHT amount of cheese :)
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 3, 2012
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.
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Sausage Balls

Reviewed: Apr. 19, 2011
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.
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