MaryEliz Recipe Reviews (Pg. 1) - Allrecipes.com (16261327)

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New Orleans Corn Bisque with Smoked Sausage

Reviewed: Oct. 31, 2010
Very good & easy. I sauted 1/3 lb bacon, 1 onion, celery, carrot and garlic for a long time. Added the sausage and corn for a minute, then moved all of it to a pot. In the frying pan, I put the butter and flour with seasonings, browned it and then added the milk. Put it all in the pot with the potatoes, boiled a bit. Mmmmm good!
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1 user found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Nov. 5, 2010
I took some advice from other reviewers and added more garlic, 1 tsp dill, 1/2 tsp Tony Chatere's, 1/2 tsp Spike, 1/8 tsp pepper. I used 1 cup each of veg broth and cream, threw in a bay leaf and reduced it for 20 min (instead of the flour, butter and milk). Combined with tuna, peas, and cheese. Topped with French's onions. Mmmmmm
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2 users found this review helpful

Karen's First Place Chili

Reviewed: Nov. 30, 2010
We liked it less than some milder recipes, I enjoyed it with cheddar and sour cream over noodles, but my kids found it too hot.
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12 users found this review helpful

After-Christmas Turkey Potpie

Reviewed: Jun. 7, 2011
Excellent! I have also made this with ground beef or chicken. Easily customizable. It says that it serves 6, but everyone will want more!!!
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4 users found this review helpful

Hot Spiked Cider

Reviewed: Jun. 14, 2011
This is a keeper! Easy to make and always a huge hit at fall and winter get-togethers! Just make sure you bring enough ingredients to make another batch!
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 14, 2011
I am poultry-challanged. My birds always come out too dry or under-done. This recipe is my cure! The chickens came out perfectly moist and juicy. The gravy that I made with the drippings was awesome, too. I just left out salt since the drippings already had enough. I highly recommend this one!
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1 user found this review helpful

Baklava

Reviewed: Jun. 14, 2011
Perfect! Everyone that had a piece said, "It's so good. It's like "real" baklava!" I increased the honey to a cup as another reviewer suggested. I also trimmed my phyllo to fit my 13X9 pan. I had butter left over. Don't increase the butter or it will be soggy. Just use a light, quick touch when buttering.
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3 users found this review helpful

Mini Orange Mince Pies

Reviewed: Jun. 14, 2011
I really liked these. Yummy! In fact, I couldn't stop eating them! I used fluted rings to cut the dough and I didn't really seal them, I just let the tops sit like little hats. Great recipe!
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6 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Jun. 14, 2011
This is a great recipe and a great way to have dinner ready and waiting for my family. I was able to spend the day with some friends and my kids still had a dinner that they loved when I got home! Perfect!!! P.S. The more cheese, the better!
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5 users found this review helpful

Baked Ziti I

Reviewed: Jun. 14, 2011
I love this recipe exactly as is. I know it's traditional to use ricotta, but the sour cream is a nice little variation. And it WILL all fit in a 13X9 baking dish. I have a huge Tupperware bowl that I use to mix the pasta with the meat sauce, allowing the sauce to go inside the hollows. Then layer everything. It works really well!
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2 users found this review helpful

Hoppin' John

Reviewed: Jun. 14, 2011
LOVE IT! I cook the beans and ham hock with some Tony Chachere's seasoning. I saute onion, carrots and celery in a little olive oil for a few minutes. Add some minced garlic for the last 30 seconds. I put this in the crockpot with 1 cup of rice and I add extra water. Otherwise, I follow the basic recipe. It takes a good hour for the rice to cook and my kids are always standing in the kitchen asking, "Is it ready?" YUM!
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13 users found this review helpful

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Jun. 14, 2011
Super good!!! I didn't need to add olive oil after the first little bit because the sausages gave off a good bit of oil. I used this oil to cook the veggies and it gave everything great flavor and color. I added garlic as suggested. So good!
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1 user found this review helpful

Cornish Finnish Michigan Pasties

Reviewed: Jun. 14, 2011
Great recipe! I am now pestered on a regular basis to make pasties! I use beef suet from my butcher for the crust because that's the way I was taught by my husband's Cornish grandmother. Otherwise, I follow this exactly. A+!
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2 users found this review helpful

 
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