TN-Buckeye Recipe Reviews (Pg. 1) - (1262196)

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Church Supper Spaghetti

Reviewed: Mar. 17, 2007
Because we don't like mushrooms, I omitted them. Instead of just using just a green bell pepper, I used a mixture of red, green and yellow bell peppers (I clean, slice and freeze them so I can just grab what I want in various colors when I need bell peppers). I added garlic powder and a sprinkle of Italian seasoning. Although it says it makes 12 servings, to me it seemed more like 6-8. The only thing I didn't like very well was the cheese. The top layer of Cheddar turned into solid, lumpy, crunchy pieces, which I didn't like. Next time, I might substitute the Cheddar with a can of Campbell's cheese soup or maybe those Kraft Velveeta crumbles so the cheese melts and coats more evenly. Other than that, we thought it was wonderful.
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5 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Oct. 27, 2006
I chopped the bacon while partially frozen before cooking and used a granny smith apple, which I peeled first before chopping. And I substituted ginger ale for the red wine. Don't forget to take out the bay leaf before serving (the directions didn't mention this). What I'd do differently next time is put the stewed tomatoes into the food processor for a couple pulses before putting into the pan simply b/c I don't like large pieces of tomatoes. It's chilly outside and has been raining all day today. I just finished eating a bowl of this for lunch and it was absolutely delicious!
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11 users found this review helpful

Easy as Pie Strawberry Pie

Reviewed: Jan. 16, 2006
I found a strawberry pie recipe once that instructed me to mix chopped strawberries with cornstarch and boil to create a glaze -- what a horrid mess it made! I ended up dumping it all down the drain. I use Marie's strawberry glaze and use my own real whipped cream as it tastes so much better than Cool Whip. Using small-medium sized berries makes for a better presentation -- turning them pointed side up. This recipe is simple and delicious! It reminds me of the pie served at Bob's Big Boy. Thanks Michelle!
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49 users found this review helpful

Amish Meatloaf

Reviewed: Oct. 21, 2005
Great All-American style meatloaf recipe! The first time I noticed it was a bit soggy so I added some crushed saltines and 1 slice of cubed bread and that cured the problem. Instead of laying the bacon strips on top, I chopped them up first. Plus, I've been adding Worcestershire to the sauce. My husband is in heaven when I serve it with creamy mashed potatoes (use Yukon Gold potatoes), corn and a small salad.
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3 users found this review helpful

Amish Macaroni Salad

Reviewed: Oct. 21, 2005
This recipe is great! Just like my Ohio grandma's macaroni salad. What's nice about this recipe is that as long as you have the basics you can add/reduce to adjust to your taste. I've prepared it with just 1 egg, 1 stalk celery, diced pickles in place of the relish, etc. depending on what I have on hand and it's always good. Have been adding julienned carrots lately and that's a nice addition. The noodles really suck up the liquid so I save 1/4 of the "wet" mix until just before I serve the salad.
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2 users found this review helpful

Creamy Coconut Cake

Reviewed: Jul. 26, 2005
Have made this many times and always a winner! Tastes better the 2nd day. Also, sometimes when I don't need a whole sheet cake, I'll make the cake in 2 round 8-9" pans. I'll freeze one cake for use another time and use the other for this recipe. I use a wooden spoon to poke holes and halve the other ingredients (using 7oz coconut milk, 7oz condensed milk, 8oz Cool Whip, 5oz coconut). I'll cover the cake and put in fridge overnight. Next day before serving, I'll frost with Cool Whip and sprinkle w/flaked coconut. Also tried the suggestion to place a few pineapple wedges upright on cake. Excellent idea!
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2 users found this review helpful

Quick and Easy Pad Thai

Reviewed: Jun. 1, 2005
I tried this recipe and found it to be pretty decent. I added heat with lots of Sriracha Hot Chili Sauce plus added garlic powder, chili powder, pepper, salt, as well as some water chestnuts. Why chestnuts? Just cos I love 'em. Recipe is basic- just like it reads- and we found it worth adding to our recipe box to use again.
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9 users found this review helpful

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