Christine O'Dell Recipe Reviews (Pg. 1) - Allrecipes.com (13958634)

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Christine O'Dell

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Three-Cheese Chicken Penne Pasta Bake

Reviewed: Jan. 2, 2014
I found this recipe on the Kraft website, and it is fantastic. The only thing different I did was add the spinach to the chicken and sauce mixture rather than the pasta. It clumped up badly in the pasta but not with sauce. Add some crushed red pepper for a little kick.
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Slow Cooker Venison Roast

Reviewed: Oct. 27, 2013
I may have written a review for this in the past, but I want to post again. I've made this 4 or 5 times over the last year or 2. Here is how I make it: 3 pounds of venison, and I usually use the tough cuts, 1 can of cream of mushroom soup, half a cup of red cooking wine, a couple T. of Worcestershire sauce, carrots, potatoes with the skins on and mushrooms. I add a little bit of water for the bottom. After 6 or 7 hours on low, this comes out so delicious and the meat is so tender, it falls apart. The soup makes such an awesome gravy. So many people mentioned that the dry onion soup mix made it too salty. I say leave it out and everyone adds salt to taste after they've dished it up.
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Venison Vegetable Soup

Reviewed: Dec. 13, 2011
I followed this recipe as written and it came out great. I made extra to eat during the week and also to freeze. Thank you for posting the recipe.
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Strawberry Cobbler II

Reviewed: Aug. 29, 2011
This is why this web site is THE BEST - all of the reviews that help tweak a recipe. Here is what I changed - I did not add water and I did not cook the strawberries. I added sugar and cornstarch to the strawberries and then mixed up the batter. I added vanilla to the batter and I also used light brown sugar instead of dark brown and it still came out great. I skipped the brown sugar topping because I love cakey desserts and thought the topping would take away from it. I baked it for about 30 minutes total, and it was fantastic! It actually reminded me of strawberry shortcake.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 28, 2009
This was delicious. I baked the yams based on previous reviews. I also used brown sugar instead of white sugar and evaporated milk instead of regular milk. I will definitely make this again.
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Butternut Squash Supreme

Reviewed: Nov. 28, 2009
This was really good. I ended up cutting the butternut squash lengthwise, spreading the inside part with butter and then sprinkling cinnamon and baking it at 350. Fill the pan with about an inch of water. Much easier that way - just scoop out the squash when you're done. I also thought it had a bit too much onion. Next time I will cut down on the onion and add more cheese.
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