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Egg and Sausage Casserole

Reviewed: Jan. 22, 2015
I have been looking for a good breakfast casserole for a while now, and this is the first one I tried and I loved it! I followed the modifications most other reviewers did and it came out absolutely perfect. I also used turkey sausage to make it a little more healthy. I added 3/4 cup milk and only used 1 cup of mozzarella and 1 cup of cheddar, as well as only a 1/2 tsp of italian seasoning (instead of oregano). I baked the crescent rolls first for 7 minutes on 350 and then added the sausage and egg mixture and baked for 25 minutes, then lowered the temp to 325 and baked another 20 minutes and the eggs were perfectly fluffy, with lightly golden crescent rolls on the bottom. Next time I will try some variations and add some veggies like spinach and artichokes! Enjoy!
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Beef Stroganoff III

Reviewed: Sep. 7, 2006
The taste of this dish was great! I did a few things different: I used 1 pound of lean ground beef and instead of browning it separate from the onions (used yellow insted of green), I combined the two ingredients, also adding garlic (about 1 Tbs). I did not add any butter (I didn’t want the extra calories and fat) and it worked out fine. The juice from the meat was plenty to sauté the onions. Then, instead of mixing the 4 Tbs. of flour with only the juices, I mixed it in with the whole mixture and it had the same effect, it was just easier. Since I used ground meat, I only simmered it for about 15 minutes, and then I added the remaining ingredients (used fresh mushrooms instead of canned) and simmered another 5 minutes. The only thing I will do different next time is put a bit less wine. I do like the taste of white wine, but since it is being added to a thick sauce, it doesn't have much time to cook out, so the flavor is stronger than I prefer. I cooked egg noodles and mixed it all together. I'll definitely make this again! (from start to finish, it only took me about 30 minutes!)
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Chicken Tortilla Soup I

Reviewed: Sep. 18, 2013
This recipe serves as a great guide but required some changes. Based on others reviews and my personal taste, this is what I used: ½ onion, finely diced 3 cloves garlic, minced 1 Tbsp olive oil ½ tsp chili powder 1 tsp ground cumin 4 cups water 2 Knorr chicken bouillon cubes 1 can (28 oz) crushed tomatoes 1 can whole kernel corn, drained 1 can white hominy, drained 1 can black beans, drained and rinsed ¼ cup chopped fresh cilantro 1/2 jalapeño, seeds removed 6 chicken tenderloins salt to taste 1. In a frying pan, saute chicken tenderloins in a little olive oil (lightly seasoned with salt and pepper) just until cooked through. Shred and set aside. 2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Add all ingredients, cover and simmer on medium-low heat for at least 30 minutes. 3. Serve topped with crushed tortilla chips, avocado and lime. The first night I made this soup, we topped with cheese, avocado, tortilla chips and sour cream. It was good but not great. The second day when I ate the leftovers, I didn't use cheese or sour cream but topped with tortilla chips, avocado and lime and its the lime that put it over the top. This is my new favorite recipe!!
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