Maggie King Recipe Reviews (Pg. 1) - (18147823)

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Maggie King



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Butternut Squash Bisque

Reviewed: Jan. 21, 2011
A nice soup for a cold winter day (or anytime for that matter)! I'm rating four stars simply because it was a bit sweeter than I wanted. It wasn't overly sweet but if you're looking for a more savory soup, cut back on the carrots (use 1/2 cup), throw in a few cloves of garlic and use 1 cup of chicken stock with 2 cups of vegetable stock. Though if a mildly sweet soup is what you're after, you can't go wrong making the original recipe!
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Chocolate Trifle

Reviewed: Nov. 28, 2008
Yesterday, I auditioned this recipe for my family to see if it was worthy to share at an upcoming church pot-luck. It was a huge hit with my husband and kids! I made one minor adjustment out of necessity. I only had one 8oz container of cool whip, so I whipped some heavy cream with sugar, strawberry extract, and a few drops of red food coloring. This was used in place of the white cool whip layer (the cool whip I had was folded it into the pudding mixture per recipe instructions). It not only looked beautiful, but it tasted amazing! I can't wait to make this again. Great recipe!
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Grandma's Green Bean Casserole

Reviewed: Nov. 28, 2008
I followed some of the suggestions left by other reviewers - I used 3/4 cup of sour cream, I sauted the onions before adding them to the flour mixture, and I used fresh (steamed) green beans. I also threw in some shredded swiss cheese. It was great! My husband won't go within 20 feet of a mushroom, so finding a green bean casserole without mushrooms was a challenge. To me, this one is better than the cream of mushroom version - both the sauce and the Ritz cracker topping. In addition to mushrooms, my husband despises sour cream but he had no idea that the sauce is comprised mostly of it. He thought that it was just melted swiss cheese. Next time I am going to try using only swiss and omit the cheddar. The recipe is great as is, but can certainly handle minor adjustments and still taste good. Great recipe!
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Killer Cranberry Chutney

Reviewed: Nov. 27, 2008
I made this for Thanksgiving dinner and it was wonderful!! I made a few very minor adjustments... I increased the sugar to 1 cup (it seemed too tart with 3/4 cup, but I'm sure tartness varies depending on the ripeness of the cranberries). I also added 1/2 tsp of orange zest. I used a 2qt saucepan and ended up not having enough room for all of the apple (granny smiths) and pear pieces. It was great with the amount used. Next time I will only use one apple and one pear. This will be a standard Turkey Day Dish in our house from now on! Excellent recipe - thanks for sharing it!!
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