mrsannacox Recipe Reviews (Pg. 1) - (16321194)

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Rich and Creamy Tomato Basil Soup

Reviewed: Oct. 27, 2012
I am a busy mom of 3 with another on the I have no time for things like peeling and seeding! I have been using this recipe for a couple of years now (just a little easier version) and my whole family loves it. I roughly chop whole tomatoes (however many I have, usually 5 large ones) & throw them in the pot with a whole bottle or 64 ounce can of whatever tomato juice I have (often even V-8 veggie juice!) Simmer til they are nice and soft (the longer the better), then scoop them out and put them in the food processor with a TON of basil. (I never measure.) Do the rest of the recipe pretty much like it says and voila! You really can't mess this soup up. My kids like to put croutons in it.
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Caraway Cheese Ball

Reviewed: Oct. 19, 2012
I made this for my sisters wedding last year and am making it again for our halloween party now. It is delicious!
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Big Soft Ginger Cookies

Reviewed: Sep. 16, 2011
I give these a 2 because although the flavor is good, they did not bake up big and fluffy as I had hoped. But rather sunk quickly and became your average flat ginger cookie. I baked for exactly 8 minutes and still, they looked fluffy at first but sunk in during the cooling process.
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Reviewed: Oct. 29, 2010
I'm giving this recipe 4 stars because it lacks some important info but as a base it is a yummy baklava recipe. You need to melt the butter and brush on with pastry brush or you even use a BBQ sauce brush. Set the butter on the warmer to keep it from hardening while you work. Also, do not put a wet towel directly onto phyllo dough! This will dampen your dough and make it gummy and gross. Always put wax paper between dough and damp cloth. I used almost 2 tsp of cinnamon but that its personal preferance. Use 3/4 cup of water instead of 1, and 1/3 cup of honey instead of 1/2 for a less soggy baklava.~~~ Also, another reviewer recommended freezing the baklava for 15 minutes, then cutting into triangles before baking. I used this method and got great results.
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Best Hot Crab Dip

Reviewed: Oct. 24, 2010
Oh. My. Goodness. This is the best crab dip ever. I made it last fall and it was a huge hit. Today I made it and pumped up the volume on the spices. 1 full teaspoon dill and 1/2 teaspoon Old Bay went into the mix, another 1/2 teaspoon Old Bay sprinkled on top. Also added a few dashes of cayenne. (And I never add buttermilk, I like my dip a little thick) I bake in a casserole dish and dip with crusty artisan breads. PS I have the strangest (pregnancy induced) aversion to garlic ---so I halved the minced garlic for this recipe and it still turned out amazing.
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