lindyblueeyes Recipe Reviews (Pg. 1) - (16230428)

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Soft Gingersnaps

Reviewed: Mar. 17, 2014
My husband loved them. I also added a pinch of salt after reading a lot of reviews. I used butter not shortening. If you have health issues like myself, I would never use shortening in anything. Beat the butter (or shortening) with the sugar's until fluffy, then beat in the eggs and molasses. I cook and bake often and the thing that did get me a little confused is how they separated the flour and why? I will make these again. Wish I knew how to post a picture, but they look just like the recipe picture shows. Soft and yummy cookies. Just an additional comment here--I see they want to know if you tweaked the recipe at all and want you to pay a membership to tell them what you did. Hmmmm, seems to me if a person tweak's it to make it better why would a person want to pay to share it.
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Bean Soup

Reviewed: Aug. 26, 2012
You must add other spices to give this soup any flavor. I added some garlic, chicken broth, and thyme as well as a couple potato's to thicken it up or it is runny. Just cut up a big potato (I sliced one in half) and put it in until it was soft. I took it out mashed it up and put it back in did the trick to make the soup thicker. Without the additional spices it didnt taste like anything. It also needed more carrots and celery.
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German Lasagna

Reviewed: Dec. 24, 2010
Do NOT use Italian sausage, it just isnt the same for this recipe at all. Also cook onions and let them cool before adding the soup and milk. I also use swiss cheese to give it a kind of Ruben flavor in addition to the mozzarella cheese. One other thing I add is a small amount of sour cream to the soup mixture. Does make it more fattening but well worth it. Be sure the sauerkraut is well drained as well.
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