Carmen Steen Recipe Reviews (Pg. 1) - Allrecipes.com (12050584)

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Easy Weeknight Tuna Pot Pie

Reviewed: Jan. 30, 2013
I did make my own "cream of mushroom soup", with just a cup of milk, some vegetable stock, and corn starch, which I poured into a pan of sauteed mushrooms and whisked until thickened. Also, I'd like to mention that gently FOLDING the tuna in is important so it doesn't all go to mush. I also used a pre-baked pie shell, and substituted Parm for the Cheddar. I guess to that end I didn't completely follow the directions, but rather used them as a guide. I've never made a savory pie before, so I was delighted this was quite a hit.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 21, 2012
Absolutely delicious, and SO easy! The only changes I made (and it really wouldn't make a big difference, it was just a preference) was I added a few grated pecans and sprinkled some flax seeds on top before I baked them. I unintentionally melted the butter while meaning to just soften it in the microwave, but it was no problem. I will try this with other jams as well. Can't wait to serve these to my boys in the morning. They would be good warm with some vanilla ice cream, I'll bet! A total keeper!
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Simple Taco Soup

Reviewed: Dec. 12, 2011
I used dried beans (black and black-eyed peas) which I soaked overnight, drained, and rinsed (takes the gas out of them...), frozen corn, and a 16oz container of fresh pico de gallo. I cut the meat to 1lb. The only canned goods I used was diced tomatoes (which are sadly high in BPA). It's basically a chili with corn, which I was a LITTLE disappointed in, but it still turned out good. I served it will greek yogurt instead of sour cream, and I think some Tostitos would be really good, too. I'll make it again.
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Fudge

Reviewed: Dec. 12, 2011
Super-easy! My husband, the fudge-connoisseur apparently, was skeptical when I told him about this recipe. He said he only likes "really good" fudge. Well, this exceeded both of our expectations! I used 1/2 semi-sweet, 1/2 milk chocolate chips, and I did use Ghirardelli chips. I nuked it for exactly 3 minutes, stirred well, and poured it into a parchment paper-lined loaf pan, cooling it in the fridge for about 3 hours. Next time I will try some crushed peppermint sticks on top. My 2 1/2-year old son also loved this... Highly recommend!
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Slow-Cooker Pepper Steak

Reviewed: Jun. 8, 2011
I thought this was great! Not sure about the people who thought it was bland, although I did make a few minor adjustments - I added a tablespoon of Worstershire sauce; we don't use white sugar, so I used brown sugar instead; I added some freshly ground peppers directly to the meat. This is how I layered - sliced peppers (I used 1 each large green and red) and a whole sliced large sweet onion, garlic salt, sliced beef, black pepper and more garlic salt, canned tomatoes (I had diced on hand), then the 1/4 boullion with corn starch. Cooked on high for 3 hours. With 1 hour to go, I noticed the sauce was really thin, so I scooped out enough liquid, let it cool somewhat, and mixed in 2 more tablespoons of corn starch and poured it back in. This thickened the sauce nicely. I'll be making this again, but probably place the beef in whole to keep it from getting so dried out. My husband and 2-year-old son loved it!
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