Molly Profile - Allrecipes.com (12816367)

Molly


Molly
 
Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
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Salsa Corn Chowder
Panzanella Salad
Lighten Up! Potato Salad
Amish Meatloaf
Too Easy Peach Cobbler
  
Chik-Fil-A® Slaw (Copycat)
Jalapeño Green Onion Ale Corn Bread
Pork and Black Bean Stew
Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Avon's End of Summer Sunday Morning Peach Coffee Cake - RG ~ 6, Sept. 2014
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Recipe Reviews 1075 reviews
Salsa Corn Chowder
After reading over the ingredient list, and knowing we would like this recipe, I made a double batch. We tend to like spicy foods, so along with the green pepper I added a jalapeño and poblano pepper. I had homemade chicken stock that I used in placed of the vegetable stock. Homemade salsa added a nice kick to the chowder. My soup had a nice consistency, but for those wanting a thicker chowder, I would increase the flour to 5 TB for a single batch of soup and keep the milk portions as listed. It does take a while for the cream cheese to melt down. Don't rush things by increasing the the heat. It will eventually melt and give the chowder a very nice creamy texture. This recipe is definitely going in our soup rotation.

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Reviewed On: Sep. 23, 2014
Panzanella Salad
What a wonderful way to showcase fresh veggies from your summer garden. We had salad night for dinner, and this was my favorite of the 3 that I made. I did omit the olives, due to our personal tastes. I was worried about the bread getting all soggy, but at the 30 minute mark, it was perfect. Thanks veggiemom, for sharing this delicious salad recipe!

0 users found this review helpful
Reviewed On: Sep. 19, 2014
Amish Meatloaf
I made this using 1# of ground beef. Instead of using buttery crackers, I used 'Alabama Fire Crackers' from AR. The portions of the ingredients were right on. It made a very nice loaf that held together really well. I let it rest for about 15-20 before slicing. Sliced great! The leftovers were wonderful for lunch the next day.

0 users found this review helpful
Reviewed On: Sep. 19, 2014
 
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