Morgan Recipe Reviews (Pg. 1) - Allrecipes.com (13949928)

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Chicago-Style Pan Pizza

Reviewed: Sep. 2, 2013
My husband made this for dinner tonight. It was delicious! We keep kosher, so we made one substitution: tofurkey in place of the Italian sausage. The texture of tofurkey is different from that of Italian sausage, but that isn't so evident in the pizza.
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Restaurant Style Egg Drop Soup

Reviewed: Oct. 5, 2011
I had to make a couple of changes--I used ginger paste instead of the ginger powder we don't have and left out the chives we didn't have. Even so, the soup is terrific. Very eggy, which is what we like in an egg drop soup. I deeply appreciate the effort W.J. Cory has gone to so that I don't have to. I now have a great soup recipe that is easily adapted for our personal tastes. I'll add black pepper (by my daughter's request) and make it thicker.
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Pasta Shells and Asparagus in Portobello Mushroom Boursin Sauce

Reviewed: Jul. 19, 2011
This dish is wonderful. We made two simple and probably insignificant changes. We only had 3/4 pound of asparagus; I chose the recipe to use the rest of a bundle of asparagus from a previous dinner. And we keep kosher, so we used vegetable broth instead of chicken broth. We plan to make two changes to our execution of the recipe next time we use it: a full pound of asparagus, since we'll buy it specifically for this dish, and a little less broth, I'm not sure how much. Thanks to Jasmine for posting her friend Taneem's recipe!
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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Feb. 26, 2011
This dish is wonderful. We made two simple and probably insignificant changes. We only had 3/4 pound of asparagus; I chose the recipe to use the rest of a bundle of asparagus from a previous dinner. And we keep kosher, so we used vegetable broth instead of chicken broth. We plan to make two changes to our execution of the recipe next time we use it: a full pound of asparagus, since we'll buy it specifically for this dish, and a little less broth, I'm not sure how much. Thanks to Jasmine for posting her friend Taneem's recipe!
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Chocolate Ganache Icing

Reviewed: Feb. 4, 2010
Make sure the butter is soft--not straight from the freezer--before starting. Made properly, this is awesome!
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