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Ham and Cheese Quiche

Reviewed: Jan. 8, 2014
Wow! This was fantastic! I used three slices of cheddar ( that was what I had on hand) and they nicely covered the crust. I upped the chopped fresh spinach to 1.5 cups (more veggies), used 4oz fresh sliced mushrooms ( sautéed in a little butter), 3/4 to 1 c chopped left over ham, and 1/2 c shredded mozzarella (what I had). I layered the spinach on top of the sliced cheese, according to the recipe, which really helped keep the crust crisp and not at all soggy. I then combined the ham and mushrooms with the egg mixture. I finished it off with a light sprinkling of shaved Parmesan. This was soo easy, and the directions were simple. The result was fabulous! My daughter (who up to now wanted no part of cooking) asked if I could show her how to make it! A new household favorite!
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Teri's Dinner in a Pumpkin

Reviewed: Nov. 2, 2013
Helpful hint: I visited my local produce stand that has a huge pumpkin patch on November 2. All their pumpkins, including the sugar pumpkins were on sale - $5 for a wheelbarrow full! Wow! This was delicious! Even though I'd read all the reviews, I was skeptical about the sugar and spices. What a delightful surprise! I'll be making this again!
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2 users found this review helpful

Asian Coconut Rice

Reviewed: Sep. 14, 2013
This was great! The only thing I did differently was use an 1/8 teaspoon salt instead of a pinch. Chaokah brand coconut milk was nice and creamy! This rice had a subtle flavor, yet a luxuriously rich feel, almost like a rice pudding. A definite keeper!
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Aug. 6, 2013
Very good recipe. I used about 10 small peaches for a total of 6 cups thickly sliced. Next time I'll use 8 cups peaches, for a better peach to topping ratio. Definitely a keeper!
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1 user found this review helpful

K Heidi's Boilermaker Tailgate Chili

Reviewed: Jul. 5, 2013
Fantastic! Used the chuck stark instead of the ground chuck, as recommended by another. Amazing!
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Heidi's Ramen Cabbage Salad

Reviewed: Jul. 5, 2013
I followed the recipe the first time and felt it only deserved 4 stars, as it was too oily for my family. The second time I added 1 cup shredded carrots and used only 3 Tablespoon olive oil (instead of 1/2 cup vegetable oil) and it made all the difference in the world. Next time I may try sesame oil and mandarine oranges.
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Katie's modified Double Tomato Bruschetta

Reviewed: Jul. 5, 2013
Yummy! We had only fresh tomatoes, so just used those in place of the others. Torta rolls from Costco subbed nicely for the ciabatta. We will definitely make this again!
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Double Tomato Bruschetta

Reviewed: Jun. 26, 2013
Yummy! We had only fresh tomatoes, so just used those in place of the others. Torta rolls from Costco subbed nicely for the ciabatta. We will definitely make this again!
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Chicken Marsala

Reviewed: Mar. 20, 2013
Fantastic tasting and so easy!
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Chicken Marsala

Reviewed: Mar. 17, 2013
Fantastic tasting and so easy!
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 2, 2013
Divine!
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0 users found this review helpful

Pumpkin-Oat Scones

Reviewed: Jan. 29, 2013
I liked this, but think I'll add a 1/4 cup of brown sugar and bump up the spices a notch next time I make it.
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Creamy Rice Pudding

Reviewed: Jan. 27, 2013
Divine!
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Grandma Ople's Apple Pie

Reviewed: Jan. 15, 2013
Amazing! This is my second time making this pie and it was even better this time! Last time the bottom crust was a bit undercooked and the glazed lattice got slightly burnt. This time I did everything according to directions again, except placed the pie one rack lower in the oven. By using the rack one below the middle, the bottom crust was completely cooked and the top was nicely browned! Incredible tasting! A new family favorite! 1/20/13- Just realized that the last time I made this, I only used 1/2 a stick of butter 1/4 cup, not 1/2 cup butter! tried it with the 1/2 cup (full stick) called for in the recipe this time.
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Grandma Ople's Apple Pie

Reviewed: Jan. 15, 2013
Amazing! This is my second time making this pie and it was even better this time! Last time the bottom crust was a bit undercooked and the glazed lattice got slightly burnt. This time I did everything according to directions again, except placed the pie one rack lower in the oven. By using the rack one below the middle, the bottom crust was completely cooked and the top was nicely browned! Incredible tasting! A new family favorite!
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Roasted Brussels Sprouts

Reviewed: Jan. 13, 2013
Wow! I don't even like Brussels sprouts and I had two helpings! Also taste great cold the next day!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 6, 2013
Fabulous! I reduced the salt to only two tsp, one per bird and used 1/2 a sweet onion, 1/4 per bird. This was so good, my 15 year old requested I make it again the following week for Christmas dinner! UPDATE 5/3/14 - I've made this many times since my first review. Today this was a spur of the moment decision, so I didn't have time to let it sit overnight. I didn't even have 5 hours, so instead I combined it with sliced carrots and a few stalks of celery in a cooking bag. It was in the oven for 2 hours at 350 degrees. This time, however, I followed Madicakes' suggestion and added flour to the drippings on the stovetop to make gravy. The seasoning was fantastic - probably the best (and easiest) gravy I've ever made!
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Black-Eyed Peas and Gumbo

Reviewed: Jan. 2, 2013
First I made the rue as suggested with oil, but it burned long before the recommended 5 to 7 minutes and never thickened up. I dumped it out and tried again using unsalted butter and flour. I cooked it only about three to four minutes. Success! I also added the ham with the tomatoes and water, to shorten up the cooking time. Delicious!
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Heidi's Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2012
Delicious! I waited to add the salt until all the ingredients were combined then tasted it, as some hams can be very salty. It was perfect as is, and didn't need the 1/2 tsp salt called for. Everybody raved and went back for seconds!
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Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2012
Delicious! I waited to add the salt until all the ingredients were combined then tasted it, as some hams can be very salty. It was perfect as is, and didn't need the 1/2 tsp salt called for. Everybody raved and went back for seconds!
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1 user found this review helpful

Displaying results 21-40 (of 124) reviews
 
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