SOOZIENOOZIE Recipe Reviews (Pg. 1) - (18117147)

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Truffle Lovers' Popcorn

Reviewed: Jan. 1, 2013
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Delicious Ham and Potato Soup

Reviewed: Jan. 11, 2010
To get a thick soup (like a chowder), use 8 Tablespn butter + 8 Tablespn flour. Keep same 2 cup milk, and cook on med/low until thick (stirring). Then add to potato-ham mixture. Comes out very thick and creamy. Great soup!
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Old Bay® Shrimp Fest

Reviewed: Jul. 24, 2008
Great! I cut the recipe in half and it was perfect for 4 hungry adults. Gotta love how simple it is. Definately take the advice of putting the potatoes in with the corn so they don't cook too long. All the other cook times are spot on!
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Green Chile Frittata

Reviewed: Jun. 10, 2007
A Big Hit! I was skeptical, because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that’s healthier than the type that sits overnight (with bread & tons of cheese, etc), I tried this. Great taste and texture – just like the ‘overnight’ type I always enjoy. To make it a bit healthier, half of the eggs I used were just egg-whites, and I added sautéed onions & mushrooms. The recipe tasted rich, even with the low-fat cheeses. People raved!
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Baked Pork Spring Rolls

Reviewed: Aug. 15, 2005
I tried this with pork, & another time with shrimp -- both very good. I rolled them 90min before baking, which made them easy for my party. Resist the urge to overfill your springrolls (no more than 2 tblsp filling). This will help them stay presentable if you slice diagnolly before serving. Because these tend to stick to my non-stick cookie sheets, I use parchment paper. But at such a high oven temperature, the paper burns toward he end of baking time (not sure how to get around this). My "tasters" gobbled them down, & appreciate that they were oven baked rather than fried. Rayna, thanks for this recipe!
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jun. 14, 2005
GREAT recipe - delicious & so easy! I bought four 6-oz pkgs of cooked strip chicked. I cut it into small cubes, mixed it with the sour cream, adding approx 2 teas of garlic powder & 1 teas of ground cumin. I poured half the can of green chile enchilada sauce into the bottom of the 9x13 pyrex, and layered shredded 9 corn tortillas (I did not char them) on top. I soaked the other 9 shredded tortillas in the balance of the sauce. In the pyrex, I then layered half the the chicken mixture, and covered it with half the cheese. I repeated the layers: the balance of the tortillas in the green sauce they soaked in, the balance of the chicken mixture, the balance of the cheese. Actually, I thought a 16-oz pkg of shredded cheese was too much - I will cut that back a little in the future. Everything else - perfect! It was not soggy or soupy at all, and boy it tasted Great! This can easily be assembled in advance and refrigerated. Remove from 'fridge, sit until closer to room temp, then baked 350 for 45 minutes.
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