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Excellent! Like many other reviewers, I substituted one can of broth for a can of cream of chicken soup and used Mexicorn instead of regular corn. I used Hot Rotel plus a bit of chili powder. Served with tortilla chips, shredded cheddar and a dollop of sour cream with cornbread on the side. Yum!

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Peach Muffins

Reviewed: Aug. 7, 2010

Yummy! Substituted some healthier ingredients (1 cup wheat flour, replaced half the oil with applesauce, and used Splenda baking blend instead of sugar), and it was excellent!

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Brian's Easy Stuffed Flounder

Reviewed: Apr. 5, 2010

Excellent! Used fresh fish fillets from Mexico (similar to flounder but the fish guy didn't know the English name for it). Used herb flavored stuffing since my daughter is pescatarian (fish eating vegetarian). We loved it and will definitely make it again!

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Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 29, 2010

Loved it! Was a little hesitant to cook it on high for 8 hours, but with the amount of water in the recipe it was fine. Within an hour or two it comes to a nice slow simmer and cooks like that all day. I am the only one in my house who likes corned beef and cabbage, so I cooked it on Sunday, had a big serving for dinner (everyone else was on their own) and took the leftovers to work on Monday. It got wiped out! Will definitely make again, even if I am the only one eating it. Thanks!

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Albondigas Soup I

Reviewed: Oct. 13, 2002

EXCELLENT soup. However, be aware that the "heat" of the green chiles (hot, medium or mild) has a big effect on the spiciness of the soup. I used hot chiles the first time I made it, and although it was great, only the die-hard chile-heads could eat it. Make it medium or mild for a more overall crowd-pleasing dish!

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