Mrs.MomRN Recipe Reviews (Pg. 1) - Allrecipes.com (18333194)

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Fluffy Hot Chocolate

Reviewed: Jul. 5, 2013
I have been the "go-to" mom with this recipe for several years now. I've perfected the art of making it by the gallon and have invested in a couple of hot beverage pump thermoses to transport since I make it for all my kids Christmas and winter parties. The thermoses are great because they add an extra frothiness to it when served. Here is how I make it with a gallon of milk and I only use Ghiradelli cocoa: 1 gallon of whole milk, 3/4 cup of sugar, 2/3 cup of "Ghiradelli" unsweetened baking cocoa, an entire 10.5oz bag of Kraft mini marshmallows, and 1 tbs & 1tsp of vanilla extract. I slowly and continuously mix in the marshmallows. Its one of the best hot cocoas I've ever had and so simple to make. I can't thank Jo Ann Schimcek enough!!!
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Colonial Hot Buttered Rum

Reviewed: Jul. 5, 2013
Another big hit at my house. I've served this every year for our Cookies and Cocoa party at Christmas time. The kids LOVE the "Fluffy Hot Cocoa" (see my review), but the adults come for the Colonial Hot Buttered Rum. My only problem is making enough, it goes FAST and each year, more people come to try "The Gopal's Buttered Rum".
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Persian Cucumber Yogurt (Maast-o Khiar)

Reviewed: Jul. 5, 2013
My In-laws (from India) LOVED this! I'm the new star in the family. I made this to accompany the "Moroccan Lamb Kabobs" (see my review on All-Recipes), and there was none left. I followed the recipe for a serving of 4, grated the cumber to keep this as a dressing for the kabobs and followed the rest of the recipe as is, garlic and all, it was perfect. The only thing I might do is add a bit more salt. Oh, and I used low-fat yogurt because that's what I had on hand. My in-laws want me to make some to keep stocked in their fridge.
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Moroccan Lamb Kabobs

Reviewed: Jul. 5, 2013
I've earned brownie points with My Mother-In-Law with this one. I haven't used All-Recipes in a while, I've forgotten how wonderful it is and I must share my experiences as I have benefitted so much from other reviews. I followed this recipe to the "T" and the kabobs were so fragrant and tasty. My husband and mother-in-law who lived in India for many years, know and love Middle Eastern food. I, who did not like lamb, enjoyed these kabobs. One consensus is to leave out the raisins, which many reviewers have suggested and we'd have to agree. We also like flavor and spice, this definitely has a kick. I served the kabobs on pita bread with sliced onions, tomatoes, lettuce, and the "Persian Cucumber Yogurt (Maast-o Khiar" (also found on All-Recipe, see my review). The yogurt helps balance the spiciness. I like simple and effective recipes and this is definitely one.
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Marinated Grilled Shrimp

Reviewed: Dec. 17, 2008
I am the hit of parties & BBQs with this recipe. I use Basil Garlic and Oregano flavored tomatoe sauce, lots of garlic, and 1/2 teaspoon of cayenne pepper for EXTRA flavor. I also marinate over night. DELECIOSO! I don't even like seafood except or these shrimps.
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Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 30, 2008
*****I love this recipe and have made it every year for Christmas for the last 4 years. But it is a LOT of work. I decided not to make it this year and I am disappointed because I really looked forward to it. But last year we had mostly children for Christmas and they did not appreciate this meal. Too much work for it not to be appreciated and only wasted. I will make it for a dinner party in the future when the guest list is Adults only.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 24, 2006
The first time I made this it came out tough but the problem was my slow cooker cooks in increments of 4, 6, 8, & 10 hours and I was in a hurry and cooked at 8 hours so the meat was tough and hard to pull. I have perfected my technique and now I have to say that this is a 5* recipe and actually better than some Chicago places. I was born and raised in Chicago (Near North side, NOT the suburbs) and know Italian beef sandwiches. These are better. 1. I use only beef broth instead of water. 2. I use extra Italian dsg than what it calls for. Double 3. I add lots of sliced green peppers about an hour before the 10 hours are up. 4. I shredd the beef and put it back into the cooker with its juices and peppers and let it soak for a half hour at least. Stirring on occasion. 5. Serve with fresh french bread. 6. I start this a 8am and by 7pm we have a fantastic dinner. My entire family and friends love these sandwiches and we are all Chicagoans. This is an awesome easy recipe to make for when you have many visitors. *****
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Charlotte's Tortellini Soup

Reviewed: Jan. 25, 2005
This was really a fantastic soup. I have never been able to make a tasty soup before. And this recipe was so simple to follow. This hearty soup was a complete meal that my husband loved!
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