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Cream of Mushroom Soup I

Reviewed: Jun. 12, 2014
I plowed ahead with this recipe even though I lacked a couple ingredients. Instead of an onion, I used three cloves of garlic; for want of sherry, I splashed in some Irish whiskey and my wife's homemade crabapple wine. It still turned out splendidly, great consistency and everything. It's all I can do to keep from wolfing it down tonight, rather than rationing it for a week of lunches.
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Baked Potato Skins

Reviewed: Feb. 14, 2010
This is a fantastic recipe, so simple and delicious. Bac-O-Bits make it (ovo-lacto) vegetarian, and smoked paprika heightens the flavor. I'm very excited that I can make this snack for myself and friends at the drop of a hat.
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Egg Casserole

Reviewed: Feb. 14, 2010
The beauty of this recipe is that it's comprised of four simple ingredients! I made it for guests who were vegetarian and gluten-intolerant, so I replaced the sausage with soy breakfast patties and the bread with Ezekiel bread. I didn't notice any difference, and it received praise all around. It's delicious on its own yet there's plenty of room for personal interpretation: I'll probably play around with basil, oregano, mushrooms, and olives next time I make it.
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Herbed Beef Tenderloin

Reviewed: Aug. 26, 2009
Perfectly adequate. Very simple recipe to assemble in under an hour. The real test of it lies in the tenderloin, but in most cases this is a fine way to dress it up. I doubled the garlic to my satisfaction, and the salt inducts all the flavor into the meat.
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Simple Swiss Chard

Reviewed: Sep. 12, 2008
It's a perfectly fine recipe. I grew up having it with white vinegar so the balsamic was a refreshing change. In the future, I will use more than "a bunch" of chard and much less vinegar, but otherwise this is an excellent way to whip up some greens with dinner.
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