STACIERDH Recipe Reviews (Pg. 1) - Allrecipes.com (18018135)

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STACIERDH

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Butternut Squash Soup

Reviewed: Aug. 4, 2009
EXCELLENT, you can use about 1/2 of the amount of cream cheese and inrease the water to make it healthier and less filling. I find it plenty rich with only 1/2 the amount of cream cheese. Also, I cut the amount of Cayenne in 1/2 so that my 2 year old will ask for seconds, and thirds! Excellent recipe!!
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Joy's Prizewinning Trifle

Reviewed: Aug. 4, 2009
Excellent dessert to serve to any crowd. Nice and light and fruity which is always a crowd pleaser!! Thanks!
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3 users found this review helpful

Apple, Beet and Avocado Salad

Reviewed: Nov. 14, 2008
Don't need to change a thing...FABULOUS!!! Used olive oil in place of vegetable oil!! Thanks so much for the healthy, beautiful recipe!
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Tofu Lasagna

Reviewed: Dec. 10, 2006
Would give it 6 stars if I could. I have made this several times, added ingredients for a little more flavor as others have suggested, but anyway you do it turns out very enjoyable and such a great tofu dish. You honestly would never know it isn't ricotta cheese, my husbands Hates tofu and would eat this for days!
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Roquefort Pear Salad

Reviewed: Dec. 10, 2006
This is one of my favorite salads, it is sure to please everyone each time you make it. The ingredients are very unique and the dressing is easy.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 10, 2006
This is fabulous, add advacado and sour cream to the top with the tortilla strips and you will have a meal!
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Strawberry and Feta Salad

Reviewed: Dec. 10, 2006
This salad is delicious and is wonderful for summer dinner/lunches! It is a crowd pleaser everytime I have made it!
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Nov. 5, 2006
WOW, a winner every time. So simple and delicious. You will look like a gourmet baker to all your guest!
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Garlic Red Potatoes

Reviewed: Nov. 5, 2006
Fabulous every time, no matter who's tasting. However, definatley take longer to cook than original recipe states as other reviews note.
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