Rianna Recipe Reviews (Pg. 2) - Allrecipes.com (16851930)

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Dill Pickle Soup

Reviewed: Jan. 12, 2013
Delicious with a few tweaks. I added one medium potato, peeled and cubed and half a medium onion diced to the broth in place of onion salt. I made it vegetarian and used vegetarian stock plus added salt to taste. The margarine wasn't enough so I doubled it, still using 1/2 cup of flour. I really love the dill pickle taste so I also doubled the pickles and juice. Delicious!
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Butternut Squash Soup

Reviewed: Jan. 10, 2013
Great recipe with a few tweaks. As other reviews suggested, I cut the squash in half, de-seeded, and roasted (cut side down with skin on) in a pan with some olive oil and salt/pepper for 45 minutes at 350 degrees. I then let the squash cool and peeled/cubed it. I think roasting really brings out the flavor. I also made it vegetarian and substituted the water/bouillon for 3 cups of vegetable broth and double the cayenne pepper. It was delicious! Very rich so if you like thinner soup, I would suggest using half the amount of cream cheese.
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Pollo Oaxaca

Reviewed: Sep. 26, 2011
I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this recipe isn’t really authentic at all plus it is very bland. After making it once exactly as written, I made it a 2nd time with the following changes: - Substitute jalapeno pepper for Serrano, and use 3-4 serrano peppers. -Boil raw, bone in chicken breasts with just enough water to cover chicken, a tsp of chicken bouillon per cup of water, few garlic cloves minced, ½ onion -Once chicken is no longer pink, take out of broth and set aside. Meanwhile - - Sautee tomatillos, Serrano peppers, 3 garlic cloves, ½ medium onion in pan with 1/3-1/4 cup chicken broth you have from cooking your chicken. After the tomatoes have turned slightly brown on all sides, puree in blender with 1 tsp of oregano. Once sauce is pureed to the consistency you like, take chicken off bone and spoon sauce over chicken. Since the chicken broth will be salty from the boullion, I let each person salt according to their own taste. I like to top with cilantro, queso fresco, lettuce, and a bit of lime juice. I eat it with fresh corn tortillas so it is almost more like enchiladas but it tastes much better than the original recipe.
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Quick and Easy Chicken Noodle Soup

Reviewed: Aug. 31, 2011
Good recipe with a few tweaks. Instead of adding the veggies to the broths, spices, and chicken pot right away, I set them aside and instead added 2 carrots, 2 celery stalks, and ½ lg onion cut into large chunks. After about 20 minutes, I took out the veggies and added new onion, celery, and carrots as the recipe called for – then simmered for 20 minutes. I omitted the noodles. Be careful with adding salt – broth can be very salty already.
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