Mine Rat Recipe Reviews (Pg. 1) - Allrecipes.com (14013281)

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Beef Stew VI

Reviewed: Sep. 15, 2013
I make a half recipe of this using 900 ml sodium reduced beef stock, usually Campbells, an equal am't of water, and a teaspoon of Better Than Bouillon. I add turnip and fresh green and yellow beans, if in season. 2 bay leaves go in with the stock. After the browned meat simmers for 2 hours, I add the turnip first, and add each vegetable singly, a bit later, depending on the cooking time req'd for each veg. I thicken with a thick flour and water mix just before serving, blending the stock with a elec hand blender, grinding up some potato and carrot in the process. I'll try adding rosemary next batch.
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Italian Sausage Soup with Tortellini

Reviewed: Apr. 24, 2013
I make this a lot... usually use canned diced tomatoes, and add celery and some fresh green and yellow beans. It's good without the sausage, too. I skip the cheese topping. One of my fav. soups!
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Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 15, 2012
I've made variations of this a few hundred times. I would add a touch of garlic to the flavorings. Variations might include a pasta like tortellini, broccoli florets, fresh green and yellow beans cut to about 3/4 inch and some torn up chard or baby spinach tossed in at the end of cooking. I usually add regular olive oil to the butter for the saute.
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Tender Italian Baked Chicken

Reviewed: Nov. 15, 2012
Very tasty. I sliced the chicken open and added a slice of Monterey Jack which melted and just ran out... I'll add the cheese at the end of cooking next time, or cut a pocket with a small opening.
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Spring Vegetable Soup

Reviewed: May 24, 2012
I've used this basic recipe for several years, and it is very flexible. I almost always include a tablespoon of freeze dried herbs - Lighthouse SALAD blend. They market it for salads, but it is perfect for chicken stock types of soup, like chicken noodle.
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Italian Sausage Soup

Reviewed: May 4, 2012
YUM! This recipe just screams out for CHOPPED CELERY and ONION sauteed gently in a 50/50 mix of a small amount of olive oil and butter, and THEN pour the oil into the soup. I used chick peas instead of the mentioned beans, and fresh chopped spinach. Make enough for leftovers!
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