MGLVR Recipe Reviews (Pg. 1) - Allrecipes.com (15375407)

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Ham Bone Soup

Reviewed: Jan. 5, 2015
Good recipe. I agree with other reviewers when it comes to adding different veggies. I added celery, and a partial can of corn that needed to be used up. I recommend removing the bone after cooking, and allowing the soup to cool so that you can skim off some of the fat. My ham bone must have been pretty fatty, because I was able to remove 1/2 cup of fat after cooling.
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Slow Cooker Beef Stew I

Reviewed: Jan. 6, 2014
My "go-to" beef stew recipe. No changes needed - The recipe is great as is!
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3 users found this review helpful
Photo by MGLVR

World's Best Lasagna

Reviewed: Jan. 6, 2014
Awesome recipe as is. I have made this several times now, and find that the sauce becomes better the longer it sits. Because of this, I tend to make the sauce part the day BEFORE I assemble and cook the dish itself (keep in fridge). Also works well if you add one pkg. of thawed/drained spinach to the ricotta mixture - YUM!
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Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 6, 2014
Great recipe as is. I add a can of Hunt's fire-roasted diced tomatoes to make it even more flavorful. Freezes well, and tastes even better a few days after you make it. Add a few drops of tabasco or habanero sauce to spice up an individual bowl. Substitule white kidney beans in place of the light red kidney beans, for a more contrasting look.
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Turkey Pot Pie I

Reviewed: Jan. 6, 2014
Great recipe "as is." Have made this several times, and find that it is enough to fill two eight-inch disposable pie pans. I use the pilsbury "rolled-up" crusts, and find that they work well. I DO let the mixture cool for 1-2 hours before assembling, and I also bake the lower crust for 8-10 min at 425 before adding the mixture. I cover the edjes of the crust with foil, and remove 10 min before the end of cooking. This helps to prevent them from being overcooked. Great with peas or corn added as well!
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Cornbread Pancakes

Reviewed: Jan. 4, 2014
Pretty good as written, but as mentioned by other reviewers, they are a bit "heavy" as is. I think I will cut flour to 1/2 C next time I make these, and perhaps change the butter to melted bacon grease (something I always save & freeze). Thanks for the recipe!
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Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2013
THIS IS A TRUE "FIVE STAR" RECIPE. One of the few recipes on here that can be made without any modification. I make this throughout the year, exclusively with leftover holiday ham (Cook's Spiral Sliced Ham that I freeze). Certainly, not the healthiest, especially with all the butter, but is is mouth-watering, and simply delicious in every way. Serve with whole wheat saltime crackers or crusty french bread - In my opinion, this recipe is impossible to upgrade.
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Brown Sugar Meatloaf

Reviewed: Dec. 29, 2013
Not sure how to rate this, because if you made it "as is", you would have a disaster on your hands. It is not edible without draining the fat, and I cannot imagine why you would put the sauce on the bottom. Made as it is written, you have a hunk of meat sitting in a soup of fat and brown sugar/ketchup sauce....Yuck! My .02 cents would be to cook JUST THE MEAT MIXTURE for 45 min and drain as much fat as possible. THEN, add the sauce ON TOP - mixed with 1 tsp. of nutmeg (my secret), and cook for an additional 30 min. Also, I place half a slice of bread at each end of the meatloaf after I drain the fat. This helps to absorb additional fat while cooking for the last 30 min (discard these slices after cooling).
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Grandma's Green Bean Casserole

Reviewed: Dec. 29, 2013
Great go-to holiday recipe for beans. Works really well as is - No need to modify or add to it. Also, it does work well with regular cut green beans instead of the "French Cut" beans.
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Fluffy French Toast

Reviewed: Dec. 29, 2013
Great recipe. One of the few recipes on here that I make "as is", without any kind of modification.
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Hash Brown Quiche

Reviewed: Dec. 29, 2013
I really liked this recipe. However, as suggested by another reviewer, I think I would add an additional egg or two, and reduce the milk to 1/4 C. I might add some green bell pepper and sauteed mushrooms as well. Thanks!
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