Deborah Recipe Reviews (Pg. 1) - Allrecipes.com (13119375)

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Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Dec. 3, 2011
This was aboslutely easy and delicious! I pre cooked my chicken in cubes in a frying pan with some butter. I ended up shredding it before I mixed the mixture together. I added some seasonings instead of chili powder: paprika, garlic powder, onion powder, and red chili flakes. I broiled them for about 3 minutes before I took them out and they went like hot cakes! DEFINETLY a must have! Everyone was so impressed. Note, I used mixed cheese and I used herdez salsa.
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Easiest Egg Nog

Reviewed: Dec. 13, 2010
I don't like this, at all. I love egg nog except for the fact that its so thick. I used whole milk so maybe thats my problem, but I truly believe it needed to be thicker, sweeter, and taste less like raw eggs. The raw egg taste is so over powering I added extra of everything and was still not pleased.
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Chicken with Bouillon

Reviewed: Dec. 12, 2010
I love salt, anything thats covered in salty goodness. But flavored salt? even better! I just eyeballed this because I dont like following the recipe exactly. This turned out brown, crispy, salty, crunchy and juicy! My warning: Its very salty. Butter DOES spit, so be careful if you don't want to get burned. I topped it with mozerella, black olives, and served it with french bread and green beans. Will use on days that I am lazy and want some good soul food.
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Traditional Macaroni and Cheese

Reviewed: Dec. 6, 2010
I dont get all the hype about this. I have tried so many mac and cheese recipes and this does not get a top 10 for me. It doesn't turn out nearly as creamy as the picture makes it look, in fact kind of dry. The evaporated milk or something gave it a little bit of a bitter taste. I doubled the cheese because it didn't begin to cover the noodles. Not anything special. Definetly add more milk, double the cheese, and make sure the sauce isn't too thick and gooey.
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Delicious Ham and Potato Soup

Reviewed: Dec. 5, 2010
All I can say to describe the taste of this soup is- WOW! There are definitely a few things to note. I did not use ham as I am not a big fan and do not like onion either. Instead I added a clove of garlic, which did WONDERS! I doubled the recipe, which I highly reccomend if you have hungry eaters. I cooked the soup for about 45 minutes to an hour to allow the blending of flavors and added bouillon half way. I only added 2 TABLESPOONS and it was plenty for me. I added two handful of cheese which thickens it, and omitted one tablespoon of butter and flour and used 3 cups of milk. The milk mixture takes at least twice as long, letting it sit helps it thicken. Great base to any soup.
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