Angela Rigsbee Recipe Reviews (Pg. 1) - Allrecipes.com (13664750)

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Angela Rigsbee

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Absolutely Ultimate Potato Soup

Reviewed: Jul. 28, 2014
I have made this recipe at least a dozen times and it only get's better each time. Highly recommend
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3 users found this review helpful

Frogmore Stew

Reviewed: Jul. 28, 2014
Great to serve for company or a laid back table top meal for everyone to enjoy. Will fix again!
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0 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jul. 28, 2014
Simply the best French Onion Soup out there.
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Broccoli Cheese Soup

Reviewed: Nov. 24, 2013
Best soup every. I add instant potatoes to thicken
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Cinnamon-Sugar Popcorn

Reviewed: Apr. 24, 2012
This is an awsome snack! Throw in half cup of marshmellows, drizzle some white chocolate over it, stick it in the oven long enough to make the marshemellows melt and roll them into pop corn balls for a special treat! I call them Cinnabon balls and everyone loves them.
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1 user found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 17, 2012
I made this cheesecake for Valentine's Day. It was fantastic and I will make again and again. I used the microwave to melt chocolate and used raspberry preserves instead of frozen. Much less time and the taste was every bit deliciouse.
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2 users found this review helpful

Exchange Gang Pasta with Shrimp

Reviewed: Feb. 17, 2012
This was great. Added bacon and a little more cheese than the recipe called for, but I like a thicker sause. I also added bacon that I crumbled. Very good. Will make again.
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2 users found this review helpful

Rolled Flank Steak

Reviewed: Dec. 18, 2011
Used what was left to make a salad the next day. Was devine.
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3 users found this review helpful

Ham and Beans and More

Reviewed: Jan. 8, 2011
This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay leave instead added a 1/2 tsp ground temeric.
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23 users found this review helpful

 
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