ALICEWP Recipe Reviews (Pg. 1) - Allrecipes.com (1286410)

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Restaurant-Quality Baked Potato Soup

Reviewed: Dec. 29, 2004
OUTSTANDING! This was just what I was looking for on a cold winter day. I added about one and a half cups chopped ham instead of the bacon (stirred it in with potatoes), and followed several readers' advice and went with 2 T cornstarch. Also, used chopped chives on top. Really delicious flavor and yummy texture. Thanks for sharing!
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Slow Cooker Split Pea Sausage Soup

Reviewed: May 8, 2003
I was amazed at this soup! I didn't think a soup that didn't brown the onions and carrots slowly first would have such a complex and delicious flavor. This is a new favorite easy recipe for me. I removed the sausages and pureed the soup at the end for a thicker consistency, then put the sausage back in to serve. Wonderful!
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2 users found this review helpful

Mandarin Orange, Gorgonzola and Almond Delight

Reviewed: May 8, 2003
A really pretty and tasty salad. I recommend using spinach for the base for a variation. I also added a pinch of sugar to the dressing. Good with Quesa Fresca instead of the Gorgonzola, also. Thanks!
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11 users found this review helpful

Warm and Limey Chicken Salad

Reviewed: Feb. 28, 2003
My husband, also, called this a do-again. I used dried cranberries instead of raisins--the color contrast was very pretty and the lime and cranberry flavors are good together. Loved how easy and pretty this is!
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13 users found this review helpful

Fennel Soda Bread

Reviewed: Feb. 7, 2003
Very good bread. Smoother crumb than I usually find in soda breads, so it's a nice change of pace. I think it got a little dry by the next day, so eat it right out of the oven for best results. Loved the sweetness.
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10 users found this review helpful

Southern Living magazine's Breakfast Casserole

Reviewed: Feb. 7, 2003
A gorgeous and delicious brunch casserole. I used cubed cooked Linguica sausage, and it was a nice zesty touch. I also layered it twice--bread, sausage, cheese, and then again--to vary the textures throughout, and then pressed the layers down gently after pouring the egg mixture over to make sure everything was coated. EASY!
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7 users found this review helpful

Maple Glazed Ribs

Reviewed: Apr. 28, 2002
This was great! I always do oven-baked ribs, but don't like dealing with the fat that collects in the pan and muddies the sauce. Putting the ribs on a rack and then basting with the sauce at the end was an excellent solution. Wonderful flavor and easy sauce. Thanks!
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2 users found this review helpful

Cajun Crab Soup

Reviewed: Mar. 27, 2002
Excellent--spicy, attractive, quick, delicious. An ideal recipe.
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3 users found this review helpful

 
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