Michelle Braden Recipe Reviews (Pg. 1) - Allrecipes.com (1523033)

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Michelle Braden

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Gluten Free Baked Potato Soup I

Reviewed: Oct. 29, 2011
Loved this - but made it gluten and dairy free. Instead of using flour as a thickener or milk as the liquid, I used an extra potato and 2 cans of lite Coconut Milk. It made 5 servings. One more can of Coconut milk would've made an additional serving. Also, I let individuals add sour cream at the table when served rather than putting it in the entire pot. It was awesome! If you've never used coconut milk before - don't be afraid as the soup will be richer without a coconut taste. And, it's better for you!
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1 user found this review helpful

Baked Potato Soup I

Reviewed: Oct. 29, 2011
Loved this - but made it gluten and dairy free. Instead of using flour as a thickener or milk as the liquid, I used an extra potato and 2 cans of lite Coconut Milk. It made 5 servings. One more can of Coconut milk would've made an additional serving. Also, I let individuals add sour cream at the table when served rather than putting it in the entire pot. It was awesome! If you've never used coconut milk before - don't be afraid as the soup will be richer without a coconut taste. And, it's better for you!
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2 users found this review helpful

Aracely's Flan

Reviewed: May 30, 2010
This is so good! Only change I made is to add 1 teas of vanilla. I discovered this recipe because I was looking for something to make using the 10-11 egg yolks leftover from making an Angel Food Cake with 11 egg whites. This fits the bill! Plus, my dinner guests absolutely love it!!! Thank you for sharing.
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7 users found this review helpful

Tangy Cucumber and Avocado Salad

Reviewed: Jun. 1, 2005
This was yummy! My husband loved it. I was looking for a recipe that I could make to use up my avocados and cilantro, yet not make guacamole. This did the trick. Definitely a keeper! Thanks for sharing.
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27 users found this review helpful

Turkey a la Matt

Reviewed: Sep. 1, 2004
Didn't follow the exact recipe because I had leftovers to use up... but it was wonderful. Changes I made: Used leftover roast chicken, leftover boiled potatoes, can of carrots, fresh portabello mushrooms (chopped), 1 tablespoon of Italian Seasoning, 1 teaspoon of dried oregano, 1/2 teaspoon black pepper, leftover chicken gravy (instead of cream of chicken soup). Also on top I used crushed Ritz crackers dabbed with butter. Kids and hubby loved it! One suggestion is to cook for 45 minutes at 350 or for 30-40 @ 375 degrees. Thanks for sharing the recipe!
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9 users found this review helpful

 
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