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Asiago Sun-Dried Tomato Pasta

Reviewed: Jan. 6, 2013
We really liked this recipe. I didn't really change much, but I did change a few things-mostly quantities. Definitely more cheese--how can it be an asiago cream sauce with only a T of asiago cheese? =) I almost wonder if that was a typo-I probably used almost a cup, then sprinkled more on top when finished. I used less butter to saute the onions-1/4 cup would have been too much. I also used half and half for the last cup of cream, and didn't do the parsley. Oh, and used reg yellow onion. A little more garlic, but I always do more garlic. The sun dried tomatoes I used were packed in oil, so no need to soften-just rinse well. I used precooked bacon, as I had a lot of that on hand. Plus, it is a little bit healthier than reg bacon, although really-in a dish like this, who is counting? I cooked the chicken breast in a little bit of olive oil, with salt and pepper, instead of grilled chicken. then sliced against the grain. I used that pan for the sauteing of onions etc. I wonder the reason at the end for adding a cup of cream, then adding in the asiago cream sauce. Couldn't you just do three cups of cream in the beginning, and omit that step? I make cream sauce a lot, and have never seen this.
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Mini Ham And Cheese Rolls

Reviewed: Jun. 8, 2011
Made these for the super bowl, and they were wonderful! But they were the best leftover! Trying it either the original way (drizzling butter mix over), or using suggestion to put butter mix inside, or both--they are really yummy. I don't like chopped ham, so I used regular ham from the deli, and a quarter slice of swiss per roll.
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Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 21, 2011
I typically use a pretty complicated Williams Sonoma recipe for chili, with a long list of ingredients. But one cold night I wanted a simple recipe. I don't know if I'll make the complicated one again, this was so good! Well, yeah I will, but not as often. =) The first time I used medium Pace sauce, because the kids weren't home, and it was perfect for us. Today I'm making it with mild, since the kids will be home and I think it will be fine for them.
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Snow Ice Cream II

Reviewed: Jan. 21, 2011
Just what I was looking for! The recipe we used when I was little had eggs, but I didn't want to get that complicated now. Be fexible on the amount of snow, and just until its the texture you want. IF you add too much, add a little milk. Very easy to adjust, and tasted just like homemade ice cream.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 21, 2011
I loved this recipe! I did it just as written, and it was moist, dense, and just the right amound of sweet. Yum! I melted the butter in the pan on low, so it didn't get too hot (didn't want to cook the eggs when I poured them in the butter). I did mix the dry ingredients in a bowl, and beat the eggs in a bowl, but just to get that all measured out while waiting for the butter to melt, and then dumped it in. Very easy and yummy--never buy boxed mix again!
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Fruit Salad Dressing

Reviewed: Jan. 1, 2010
We love this recipe...it is a recipe that we use every year for our New Years Day brunch. Everyone requests the recipe! We make it as written.
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Favorite Hamburger Bites

Reviewed: Feb. 15, 2009
I wasn't a fan of these. My husband and kids thought they were okay, although the kids did not finish theirs. Husband did have them leftover for lunch, and said they were okay. I probably won't make again.
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Spanish Rice Original

Reviewed: Feb. 15, 2009
This recipe is really good! I am not a huge fan of rice, but I love this recipe. I always make it to go with enchiladas. Maybe the bacon helps. =) I do have problems with the liquid cooking out, which is why I did 4 stars. After making this a few times, here are the revisions I make: I use petite diced tomatoes instead of fresh tomatoes, especially if they are out of season, and this adds a bit more liquid to the rice. I also use a full can of broth, instead of 1 cup. When I make these changes, I do not have to worry about the rice cooking dry before it is finished. Before, the rice would be just under done, even after adding more liquid it would take a long time to cook. Now, I can leave it, and know that it will be done just right, and not be dry. I do not do the green peppers or olives, but the corn I find adds a good texture.
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Campbell's Kitchen Creamy Chicken Enchiladas

Reviewed: Nov. 21, 2008
We actually really liked this, and I was surprised, to be quite honest. My husband even, who is quite critical, thought it was good even (usually I get an "its all right" if prompted. for this, he volunteered that it was good, without my asking!). I followed the recipe pretty close, only putting lots of extra cheese on top. I had gotten some chicken breast halves on sale, and wanted to use them. So I simply boiled with salt until barely done. Then pulled the meat off the bone, and shredded it. I expected the mixture to melt down more (to be more sauce like), which it didn't. But that was okay. I had filling left and topping left over, so I would suggest either using larger tortillas, or making a couple more than recipe states (I made seven in this size shell, and could have made probably two more, even though I used a lot of filling in each one).
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Almond Puff

Reviewed: Jul. 18, 2008
This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an adult, and moved away, I had to hunt down the recipe for kringler, as I love all things almond. =) This is exactly like the recipe that I have. I agree that for the first time it may look a bit complicated, but it really is so easy. For the crust, I just put it all down in a baking pan..I don't do the 2 rectangles. Also, before stirring in the eggs one at a time, I stir the flower/butter mixture a bit to let it cool down a little. (side note, this is not an overly sweet pastry. The pastry itself is a choux pastry, made like a cream puff almost. the sweetness really mostly comes from the icing)
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