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Cabbage Beef Soup

Reviewed: Dec. 22, 2010
I left out the salt and cumin. Because it had bouillon cubes and canned sauce and beans,it already had plenty of salt. The cumin made it taste like chili which was not what I wanted. Overall it had a nice color and taste.( Use dark red kidney beans for color ). I also served with chopped cilantro . Those who like cilantro thought it a fantastic addition. This is a low cost and satisfying meal. If I make it the day before..any fat rises and solidifies on top and can easily be removed for a low fat meal. Great with cornbread.
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15 users found this review helpful

Fresh Asparagus, Tomato, and Feta Salad

Reviewed: May 22, 2010
Loved this salad! Due to other reviews that there was too much dressing..I cut the dressing in halve. Perfect. Also had some kalamati olives so tossed them in. Our guests scraped the latter clean!!
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3 users found this review helpful

King Ranch Chicken Casserole I

Reviewed: Apr. 23, 2010
Marilyn, This recipe was concocted at the King Ranch in Texas. Thus it became known as King Ranch Chicken. There are many versions circulating but one important factor. ALWAYS USE CORN TORTILLAS. Flour becomes more soggy and mushy. In Texas we used cream of chicken soup mixed with Rotel tomatoes and always tore the tortillas up. It is best refrigerated overnight before baking as the flavors meld better that way.
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17 users found this review helpful

Spicy Pasta Salad

Reviewed: Mar. 30, 2010
Very tasty. However, it was not spicy so I added some red pepper flakes. I also only used 1/2 the dressing called for and it was plenty. Versatile recipe that can be worked with.
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12 users found this review helpful

Russian Green Bean and Potato Soup

Reviewed: Feb. 4, 2010
Very tasty! I ended up using the full can of sauerkraut and added carrots and portabella mushrooms. Don't skip the sauerkraut..it adds its own demention. For the men..I add some smoked sausage for a heartier meal. Serve with some good rye bread.
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4 users found this review helpful

Quick and Easy Mexican Chicken

Reviewed: Feb. 4, 2010
Simple,quick and economical. Very versatile. I like to use pepper jack cheese for extra zing.Will surely be your families favorite!
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2 users found this review helpful

Black-eyed Peas and Ham Hocks

Reviewed: Dec. 30, 2009
I increased the water to 8-9 cups,added minced onion and garlic powder and 1/4 -1/2 teaspoon red pepper flakes. served with vinigared pepper juice. Excellent. Many requests to make again.
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4 users found this review helpful

Tater Tot Casserole II

Reviewed: Jun. 29, 2009
I added a lb of ground chuck with onions (cooked)and a bit more sour cream and a dab of milk. Deicious. Family asks for it often. Aqick easy and economical meal served with a tossed salad and a dinner roll. Adaptable to ingredients you like. Tey it!!
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0 users found this review helpful

Cilantro, Avocado, Tomato, and Feta Salad

Reviewed: Jun. 1, 2009
FANTASTIC!! I added some bowtie pasta and black olives per another suggestion and it was a light, but satisfingly refreshing meal!! Takes some time to dice eveything but well worth it as it is requested by friends so often. Add and delete as you wish as it really is a forgiving recipe and one that you will be so Glad you made!!
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29 users found this review helpful

Asian Noodles

Reviewed: May 20, 2009
BLAND.
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2 users found this review helpful

Angel Chicken Pasta

Reviewed: May 19, 2009
Would give 5 stars except for saltiness.Second time I used low sodium soup and low-fat dressing packet. YUMMO!!!
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0 users found this review helpful

Smashed Cauliflower

Reviewed: May 9, 2009
Drain the cauliflower of almost all liquid. Three cups broth will not reduce in half that fast and this will be mushy slop. I make my cauliflower just like mashed potatoes. You can add shredded cheese once mashed. Does not even need mlk added. Yummy
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2 users found this review helpful

Pea Salad

Reviewed: Mar. 19, 2009
Made this everyday at the cafe for years. Use frozen peas only!!Canned tastes tinney and mushy. I always added some hard boiled eggs to mine.I also used small diced cheddar cheese and I never used mustard. I used entire bag of frozen peas,add amount of ingredients to your taste.
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109 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2008
I'M ORIGINALLY FROM MICHIGAN AND HAVE MADE THIS TURKEY FOR YEARS. NO MATTER HOW MANY OTHER TURKEYS I'VE HAD I STILL COME BACK TO THIS ONE. MOIST AND TENDER AND ALWAYS DELICIOUS!
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3 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Nov. 24, 2008
Made this tonight along with a fresh salad and some crusty garlic bread. Delicious!.Didn't change a thing. Will add to my recipe box to make again. Thanks for a great recipe.
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1 user found this review helpful

Hamburger Potato Casserole

Reviewed: Nov. 19, 2008
Tasty. This casserole can be tweaked every which way depending on what you like or have on hand. Different kinds of potato, different cheeses, and any veggie.Add whatever seasoning you wish as it does need more seasoning. Good starter recipe.
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1 user found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Nov. 17, 2008
Very good. I used two onions and after removing the chops, discarded 1/2 the liquid. Also added,as suggested, sugar to the onions. Sprinkled with garlic powder and left uncovered to carmelize. Will keep in my recipe box as a Goodie
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2 users found this review helpful

Almond Green Beans

Reviewed: Nov. 17, 2008
Noone cared for these at all. I made it against my better judgement and it was bland and the texture was not a favorable one.Will not make again.
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6 users found this review helpful

Vegetable Pasties

Reviewed: Sep. 15, 2008
These were not bad,the filling was tasty but I agree with others, a bit dry.I come from Micigan and loved the pasties from the UP. People from all over the country come there just to get one.They are made with beef and suet is added for moisture texture and flavor.The end product is a large delicious meat pie, It is served with a brown gravy and is piping hot.Those Cornish miners from years ago wrapped them up in a warm cloth and put them in a metal container. When they ate them hours later they were still warm.The making of a pastie is a long laborious procedure.On that note I will give a 4 star rating as the filling was tasty..But...I will still make a true pastie once in a while.
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11 users found this review helpful

Chicken and Dumplings III

Reviewed: Jul. 1, 2008
Excellent! Almost as good as my homemade but with a lot less time and effort. I used boneless skinless breasts in lieu of thighs and added 2 stalks finely diced celery and 1/2 large finely diced onion. Cooked together in chicken broth along with garlic powder and 1 can cr. celery and 1 can cr. chicken soup. Added dumplings that I rolled into tiny balls and flour. 8 minutes uncovered and 10 minutes covered. Added chicken and thickened a bit with flour water and parsley flakes. I'll have to double the recipe as never have any leftovers and tastes even better the next day. For the cooks who say it tastes too much like celery, substitute 1 or both cans with cr. of chicken. Comfort food at it's best. Adding frozen peas at end gives it a vibrant and appealing contrast.
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3 users found this review helpful

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