MelissaH Recipe Reviews (Pg. 1) - (14840804)

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Cheesy Hash Browns

Reviewed: Jul. 20, 2013
I've used this basic recipe for years. I prefer the southern style hash browns instead of the shredded. That way they don't turn out so mushy. Also, you can adjust the time and temperature based on what other thing you are baking in the oven. For example, I typically bake it at 350 degrees for about 1.25 to 1.5 hours. I don't use the topping however. Also, the recipe serves about 6-8 people for a side dish. I also use sharp chedder which is wonderful. I've also found that most packages of frozen hash browns aren't 2#. I use the walmart brand which is 1# 10 oz and the proportions of cheese, etc are perfect.
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Egyptian Lentil Soup

Reviewed: Sep. 22, 2013
Although it's not pretty to look at it has wonderful flavor. As others have done, I used chicken broth instead of water with great results. Other than that, I followed the recipe exactly. If I had had some, fresh cilantro would be a great garnish in addition to some crumbled chips. This recipe was similar to lentil soup I had recently at a Mediterranean restaurant. It's a very filling, satisfying soup!
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Country Breakfast Casserole

Reviewed: Oct. 6, 2013
I followed the recipe exactly as written and it was wonderful. It was so easy to prepare and the gravy mix definitely makes a difference. I did brush the bread on top with butter and it was fantastic. Other readers made all different kinds of alterations that I'm sure would also be wonderful. I like how one cook put it: It's a forgiving recipe. You can definitely customize it to your liking and ingredients on hand. I saw lots of people added hash browns and while I love has browns, the recipe doesn't need it! I will be making this recipe again for sure!
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