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Butternut Squash Soup II

Reviewed: Dec. 12, 2012
This was fantastic! I have never made soup from squash before, and I'm so glad I tried it! And even though I hate it when people do this, due to the high amount of reviews that included slight changes, I altered it some myself. First, I baked the squash at 400 degrees for 1 hour. I also put a whole head of garlic with the top trimmed about 1/4 of an inch on the same pan with the squash, drizzled it with olive oil, and roasted it for about 20 minutes. I used vegetable broth in place of chicken broth so my vegetarian sister could eat it, and I used a whole medium sized onion. I didn't think that it would be necessary to brown the vegetables beforehand, so I just let everything simmer together. Lastly, I roasted a jalapeno on the stovetop, removed half the seeds, minced it and added it to the soup in the last 20 or so minutes of cooking time. This soup was sooo good. The roasted garlic added a slight extra sweetness, and the jalapeno was just enough to give it a slight heat, not overwhelming. I sprinkled my bowl with a little parmesan cheese, and it was the perfect cold-night meal. Thank you!
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1 user found this review helpful

Cherry Bomb Chicken

Reviewed: Jun. 25, 2012
The PERFECT bbq chicken! I had never tried to grill chicken before, so I was nervous. It turned out amazing, and all 3 people I made dinner for told me it was the best bbq chicken they had ever had! Next time I make it (which will be soon), I am thinking about adding some fresh pineapple to the brine. Amazing!
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27 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: Apr. 25, 2012
This was delicious! I didn't have any tomato sauce, so I used some chicken stock instead. I know the two aren't really interchangeable, but it turned out great. I will definitely make this again!
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4 users found this review helpful

Heavenly White Cake

Reviewed: Mar. 22, 2012
This cake is fantastic! I did take the advice of others and add 1/2 cup more milk than called for. I also made the flour, butter, and milk batter before mixing my meringue and FOLDING, not beating, it in, until it was just combined. The only thing I will do differently next time I make it is add less almond extract, as I found the flavor slightly overpowering, but this is just a personal preference. This was the softest, moistest homemade cake I have ever made, and believe me, I've made a lot. Definitely try this recipe!!
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3 users found this review helpful

Pollo Fajitas

Reviewed: Mar. 16, 2012
YUM! I doubled the recipe to make these for my boyfriend, mom, and brother last night, and we finished them! I had never made homemade fajitas before, and these were incredible. The only modifications I made were adding a dash of cayenne pepper and a little more worcestershire sauce than called for. When the veggies were cooking with the meat I added a minced jalapeno (seeds included) for a some extra spice. Served this with homemade flour tortillas and I guarantee, this could have competed with the Mexican restaurant down the street.
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3 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 16, 2012
Delicious! I made this tonight for the first time, along with corned beef and cabbage, and I am in love! I had never before even tasted Irish soda bread, and have been missing out. I have no idea if this recipe is consider authentic, but it is fantastic by any means. Before I put it in the oven, I brushed it with a mix of 1/4 melted butter and 1/4 cup buttermilk. I then glazed it 4 or 5 times while it was baking. It gave the bread a beautiful golden crust. I also omitted the raisins and caraway seeds, as I was looking for more of a basic bread. I will definitely be making this again!
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6 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Mar. 16, 2012
This was my first time making corned beef, and I will definitely be making it again! The process is so easy, if somewhat lengthy, but the results are well worth it. I used half of the seasoning packet included in the package with the meat, and also took the recommended advice of using beef broth as the cooking liquid. When it was done cooking, I found the meat to be too salty, so I took the advice of another user and made a simple glaze out of brown sugar, mustard, butter, ketchup, and apple cider vinegar, then put the beef in a small baking pan and baked it at 350 for half an hour while the veggies cooked in the on the stove. I was a little skeptical,but the result was an extremely tender, salty-sweet brisket that went perfectly with the vegetables.
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8 users found this review helpful

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