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Vegetable Dip

Reviewed: Jul. 15, 2013
I gave it 5 stars because my son loved it with all vegetables. Husband thought it was very good as well. I thought it was OK -- not my favorite. After the flavors blended, I found it to be bland. So I added another teaspoon of Beau Monde; that improved the flavor.
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Vegetable Dip

Reviewed: Jul. 15, 2013
Simply amazing blend of flavors. Wonderful complement to raw vegetables. My personal favorite is with broccoli. Raw broccoli is not my favorite -- but I may be eating it more often now. Thanks for posting.
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Pesto Chicken Florentine

Reviewed: Sep. 17, 2009
Just made this for dinner. Quick and easy. We followed others' suggestions and used garlic alfredo sauce, 4 T. pesto, and 1 lb. baby spinach leaves. For pasta, we used brown rice pasta. Yummy!
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Sour Cream Chicken Quiche

Reviewed: Dec. 31, 2005
Very good. Great way to use leftover chicken/turkey. Rather than add the flour to the vegetables, we used it to dredge the cheese. We'll make this again.
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Chicken Wild Rice Soup I

Reviewed: Dec. 12, 2005
Very flavorful. The whole family enjoyed it. It will become a standard in our family. Thanks for a great recipe. I did make the following changes to match our preferences: sauted onions in 2 T. butter; doubled celery and carrots; simmered veges, chicken, spices and sherry in broth (did not use flour or make a roux) 30-40 minutes. Used 6 oz. package of long-grain and wild rice mix prepared according to package directions. Used 1/2 c. almonds which I "toasted" in 1 T. butter. Added rice, almonds and half-and-half and heated through.
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Deb's Scallops Florentine

Reviewed: Oct. 28, 2004
Tasty and easy. I basically followed the directions with a few minor changes. I increased the sauce by half, using whole milk rather than heavy cream. I added 1 t. Old Bay Seasoning to the sauce (rather than sprinkling on top) and used only 1/2 c. mozzarella cheese. Next time I'll add 1/8 t. nutmeg to the sauce as well; it's a great complement for spinach. Served it with shell pasta.
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Pasta Fagioli Soup II

Reviewed: Feb. 2, 2004
Very good! Our family enjoyed it. I did not use the garlic powder. Next time, I'm going to try it without the bacon for a low-fat version.
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Chicken Scampi II

Reviewed: Jan. 28, 2004
We only made three changes on our first try: 4 cloves garlic, doubled the oregano and cut the chicken as for a stir-fry. We served with rice and everyone in the family liked it. Since we thought it was a little greasy, next time we will reduce the butter and oil by half, add white wine and chicken broth (as suggested) and double the lemon juice. It will become a standard in our family. I followed the changes stated -- and it was wonderful! We used whole chicken tenders. So easy!
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Beefy Mushroom Barley Soup

Reviewed: Jan. 20, 2003
Wonderful! Just wonderful! I made some changes to fit our family's tastes. I used 8 oz. of London broil and only 8 oz. of mushrooms. I used 3/4 c. barley which required 1-2 c. more water. You might want to add another bouillon cube. After I browned the beef, I added 6 cups of water and 1/2 c. red wine (a must for a full-bodied beef soup) and simmered it for an hour while I prepared the vegetables and sauteed them. Then I added the barley to the beef broth along with 4 c. of water and simmered until the barley was tender. I added the vegetables right at the end and heated through. I, too, forgot the sour cream. But it was so yummy, we didn't miss it.
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Patty's Pasta Salad

Reviewed: Jan. 20, 2003
My husband made this pasta salad for a church potluck. Several people said it was really good. My husband said he would like it to be a little zestier than it was. We might try adding some dry Italian dressing mix next time. Instead of regular tomatoes, he used two pints of grape tomatoes. We will keep this recipe!
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To Die For Blueberry Muffins

Reviewed: Aug. 6, 2002
Lucious recipe! I only made two changes. Since I didn't want the crumb topping, I added 1 t. cinnamon to the batter and increased the blueberries to 1 1/2 cups.
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