Amy Recipe Reviews (Pg. 1) - Allrecipes.com (13018405)

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Amy

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Lepp's Marathon of Love

Reviewed: Mar. 23, 2011
Sounds good, however I would replace the last ingredient with 1 cup of wisdom carefully collected from the wisdom of those who have tested the storms of life. As for directions I might change to Hebrews 10:24-25.
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5 users found this review helpful
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Cranberry Spinach Salad

Reviewed: Jan. 6, 2011
Very nice flavor. I have made it with both the red wine and the balsamic vinegar. I like it much better with the balsamic vinegar. I always add mandarin oranges to the salad. You can also add green seedless grapes.
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22 users found this review helpful
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Guacamole

Reviewed: Jan. 5, 2011
I have made this recipe several times. It taste better using fresh cilantro and a fresh lime.
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17 users found this review helpful
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Cran-Pistachio Cookies

Reviewed: Jan. 5, 2011
I have made these cookies about 4 times over the Christmas season and love the recipe. This recipe will be enjoyed for years to come.
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6 users found this review helpful
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Pumpkin Casserole

Reviewed: Oct. 13, 2010
Really nice flavor. Made a few adjustment since I am doing a diet program. I cut the sugar in half to 1/2 cup. I used 4 egg whites instead of 2 eggs. I used 1/2 butter and 1/2 margerine. This was so good! Turned out beautiful. It was so good we ate some with our meal and then had some for dessert with ready wip on top.
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8 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Aug. 6, 2009
I did this recipe for 2 lbs of small red potatoes. I used a 1/2 cup of butter, 2 oz of romono cheese, and 3 cloves of garlic, which was less than a tablespoon, a tsp. of salt and a tsp. of oregano. The whole family enjoyed these potatoes including my 18 yr old son who never eats them in restaurants. He said I could make them again. I don't thikn our family would want the full amount of garlic. I will definately make these again!
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5 users found this review helpful
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 30, 2008
I really enjoyed this recipe. The best part was how flavorful the broth was. It made the best tasting gravy. I think I will try the same seasoning for a baked chicken just to get the flovor in the broth for gravy. I never could get the temperature up to 180 F as another review said. I checked a cook book at home and it said it is done when the breast temperature is 170 F to 175 F and the leg temperature is 180 F to 185 F. I did a 16 pound turkey for about 3 1/2 hours and then measured the temperature in both the leg and the breast.
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4 users found this review helpful
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Best Ever Pie Crust

Reviewed: Nov. 8, 2008
This was a great recipie! And was the first time I had made homemade pie crust. The only changes I made were using 1/2 cup of butter and 1/2 cup of shortening instead of 1 cup of shortening. I put the dough in the fridge overnight before using it.
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11 users found this review helpful
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Nov. 8, 2008
I did this recipe for 2 lbs of small red potatoes. I used a 1/2 cup of butter, 2 oz of romono cheese, and 3 cloves of garlic, which was less than a tablespoon, a tsp. of salt and a tsp. of oregano. The whole family enjoyed these potatoes including my 18 yr old son who never eats them in restaurants. He said I could make them again. I don't thikn our family would want the full amount of garlic. I will definately make these again!
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7 users found this review helpful
Photo by Amy

Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 29, 2008
Tried this recipe about 6 months ago and I love it. I made only a few changes since I like to stay true to the original recipe and have made it the same way every time. I pressure cook a whole chicken for about 45 minutes. I use the chicken broth from the cooked chicken. I think pressure cooking a whole chicken gives you a tastier broth. While the chicken cooks I measure out all the other ingredients and chop the onion. I use 1 (15 0unce)can crushed tomatoes and I leave out the green chile peppers. I add the rinsed black beans as another cook recommended. I measure out about 4 cups of chicken broth to equal the water and broth amounts found in the recipe and place in a large pot. While these ingredients are simmering I debone and shread the cooked chicken and add one pound of the chicken to the soup. I let it simmer a little while longer and it is ready. I like the way the added black beans add color to the soup.
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Honey Mustard Dressing II

Reviewed: Oct. 28, 2008
This recipe is great. We lived in Switzerland for over 2 years and I could not buy Honey Mustard salad dressing in the store. This recipe was used at least once a week. Thanks to the person who put this recipe on this site. It was a blessing to our family.
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6 users found this review helpful

 
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