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Pumpkin Soup

Reviewed: Dec. 4, 2008
NOT a good recipe for increasing the servings. I had to make this for 20 people, I spent 2 days on it and it tasted horrible! I followed everything to a T for a 20 person increase, and then improvised as it wasn't tasting like anything but thyme. It was extremely bland. I will try the recipe again, for a 4 person family, but never again for a group amount.
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Portobello Mushroom Burgers

Reviewed: Jan. 23, 2012
Perfect recipe! Next time, I'll peel the skin off the top of the mushroom though. That part was tough. Put it on a toasted kaiser roll with provolone cheese, mixed greens, tomato & fresh onion. I also fried some onions in a small pan and added that to the sandwich. Thanks!
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Whipped Cream

Reviewed: Nov. 27, 2011
Perfectly SIMPLE recipe! Used 2TBS confectioners' sugar rather than 1TBS. Blended in a Kitchen Aid mixer. Kept metal mixing bowl and the whisk attachment in the freezer for over an hour. Used this whipped cream as a topping for a Gluten Free Pumpkin Pie at Thanksgiving 2011.
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Good Old Fashioned Pancakes

Reviewed: Nov. 20, 2010
I just made this recipe this morning. I used gluten-free all purpose flour and almond milk. It turned out very well. I did have to add just a tad bit of water as the mixture was a little too thick - not sure if it was the gluten free flour/almond milk or not. But either way, a little water is a simple solution! This recipe made us 8 pancakes. The pancakes were thick, fluffy and very filling. It works best to cook these slowly. They're fluffy so if you turn the heat up too high they will burn on the outside and not even cook on the inside. I cooked them on an electric skillet at around 250 degrees F. They turned out perfectly toasted outside with a fully-cooked, soft, fluffy inner. We added some blueberries and cut strawberries, topped with an all-natural maple syrup. Delish! My kids were raving. I will definitely make these again and again. In fact, the kids have asked for me to make these every Saturday morning.
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