Aubrey M. Recipe Reviews (Pg. 1) - Allrecipes.com (16999179)

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Aubrey M.

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Chicken Chimichangas with Sour Cream Sauce

Reviewed: May 27, 2014
Excellent, but a little bit of work. I froze half of the meat filling and used it later, which made preparation a little easier. Definitely going to keep this recipe on hand! Thanks for sharing! Also loved the sour cream sauce...so easy, creamy and delicious!
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Photo by Aubrey M.

Aunt Norma's Rhubarb Muffins

Reviewed: May 21, 2014
Just made these, and they are excellent! I did omit the walnuts and think I may try adding 1 tsp. of cinnamon with the flour, but they are great as they are. Thanks for sharing such a fabulous recipe...bring on the rhubarb!
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Photo by Aubrey M.

Baked Chicken Spaghetti

Reviewed: Feb. 27, 2014
Just made this awesome dish and loved it! I did make a few variations to use what I had and like, but this versatile recipe allowed for that. Here's what I changed: I added a can of artichoke hearts, used Parmesan and Swiss cheese instead of the cheddar, used 1 can cream of mushroom and 1 can cream of chicken, used 1 c. Water since I didn't have any broth and crushed up Italian bread crumbs in place of the panko bread crumbs. I did use the same seasonings, but used very little cayenne pepper and left out the green chiles and tomatoes ( my kids don't like them.) Loved how it came together and turned out!
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Photo by Aubrey M.

Coconut Cream Pie I

Reviewed: Nov. 10, 2013
Great, easy recipe! I used this recipe for my first attempt at making a cream pie and it turned out perfect! Will make again, but maybe I'll use chocolate pudding, no coconut and I'll put chocolate shavings on top. I used a regular pastry pie crust which I had frozen in my freezer from the last time I made a pie. I baked it about ten minutes at 425 and then let it cool to room temp. before adding the pudding and cool whip mixture. Since it was only an 8" pie crust I used a 3.4 oz (small) box of coconut cream instant pudding, only 1/2 c. sweetened flaked coconut and half of an 8 oz. Cool Whip for the filling. Then I topped it with the other half of the thawed Cool Whip and sprinkled 1/2 c. toasted (not burnt!) coconut on the top and refrigerated it overnight. Turned out very creamy and had the perfect amount of coconut flavor...not too much, nor too little! Thanks for sharing such an awesome recipe!
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To Die For Blueberry Muffins

Reviewed: Nov. 13, 2010
This is my all-time favorite muffin recipe. I only added 2 T. rolled oats to the struesel topping, otherwise I followed the recipe exactly. I've made it several times that way and love it!
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Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Nov. 13, 2010
This recipe makes a great base to work with! I followed the recipe with a few slight changes. I added 1/2 can of whole kernal corn, used black pepper in place of white (I didn't have white pepper or the sesame oil which I omitted altogether) and I used 2 cans of chicken broth in place of the 1 cup...I was doubling the recipe. It turned out great, but was a bit too salty...due to the soy sauce which I think I will omit next time. I also think I will add the corn with juice and all to give the broth a sweeter, corn flavor. Even my 6 year old nephew and 3 year old daughter gobbled it up and asked for more!
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