Holly Recipe Reviews (Pg. 1) - Allrecipes.com (13737788)

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Best Cream Of Broccoli Soup

Reviewed: Feb. 10, 2013
I made it as written. I used SOME of the stalk, not ALL of it!
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Corned Beef and Cabbage

Reviewed: Mar. 23, 2012
This was difficult. Some of it is my fault for not liking my corned beef and cabbage this way, but it is also just not good cooking. 1st: 8-9 hours is way too long to slow-cook the veggies in this dish--as I learned, too late. Everything was MUSH. The meat was like eating delicate rubber. No texture or firmness left to it at all. Forget using leftovers for sandwiches. I would recommend going with the top rated recipe on this site which recommends 50 min. per pound of meat. Also, don't add the cabbage until the last hour or it will be like slimy strings. Second, every picture I see of corned beef and cabbage on this site shows it being served on a plate with no cooking broth. Well, that's probably more traditional, but it's not how I grew up eating it. I loved the broth. And if you know anything about nutrition, you'll realize that it's where all the nutrients go that you are cooking out of your vegetables. If you are going to be wasteful and dump the broth, this method is fine. If you want to keep it as a healthy soup, it will turn out tasting like the brine the corned beef is packaged in. At the very least, it should be thoroughly rinsed or soaked in cold water before adding to the pot. At best, you could even pre-boil some of the brine off the meat, discard the water and then add the less nitrate-filled beef to your pot. This is what I learned from my mom, who I should have just called and asked in the first place. At least I know what NOT to do.
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Wilted Cabbage Salad with Bacon

Reviewed: Feb. 3, 2011
This is a good comfort food but I wouldn't recommend using all the reserved bacon grease and am not even convinced that's what the author had in mind. That's an awful lot of fat! Use common sense and do what you think you should do. For me, I use the bit of grease left in the pan after removing it and a drizzle of olive oil. I don't have tarragon vinegar, so use raspberry vinegar, which I like with this better than apple cider vinegar. I also like to add 3 or so TBS. of brown sugar and water so mine comes out more like a southern collard green recipe.
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The Best Bean and Ham Soup

Reviewed: May 13, 2010
If you like a more traditional ham and bean soup and just want it tastier and more homemade than the package directions, this is not the recipe you are after. This is not traditional ham and bean soup. It is very good, but I gave it two stars because of how far the base flavors stray from norm. If you are going to change it this much it should be called "southwest style ham and bean" or something. With the chili powder and significant tomato base, it taste a little more like chili than ham and bean soup. I'm bummed I made this much soup with this flavor when I was in the mood for something more chicken/hammy flavored. I make a big pot of chili when I'm in the mood for these flavors.
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