MSCHRIS1221 Recipe Reviews (Pg. 1) - Allrecipes.com (18356911)

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Rich and Creamy Tomato Basil Soup

Reviewed: Aug. 19, 2012
This is an excellent recipe; I will definitely make it again. Really really good! However I did make some modifications. Since I was trying to use up an abundance of tomatoes from our garden, for the 4 c. tomato juice I pureed enough fresh tomatoes to make 4 cups. My tomatoes are of varying sizes so I didn't count how many. Since I didn't used store bought tomato juice I added 1 tsp. salt. I didn't see the need to puree the soup mixture after the 30 minutes; the tomato chunks are kind of nice to have in there. I also did not find the quantity of basil leaves to be sufficient so I double the amount and added a 1/2 tsp. dried basil. I also added 6 cloves of chopped garlic and a 1/2 tsp. garlic powder. Served it with some mozzarella cheese on top.
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Mama's Italian Wedding Soup

Reviewed: Feb. 5, 2012
Really good soup! I have always loved Italian Wedding Soup from a can so I decided to make my own. Nice flavors for a mild soup. Followed suggestions from others and baked the meatballs before adding them into the soup (be sure to use non-stick cooking spray on the baking sheet) and added garlic. Nice addition. Also, since all the Italian Wedding Soup I have had in the past had chicken meatballs, (not beef) I used ground chicken instead of ground beef, and it was very good.
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Mary's Potato Salad

Reviewed: Jan. 12, 2012
I never ate potato salad until I tried my co-worker Mary's potato salad. She assured me it was 'not like other potato salads' and it's not - because its not swimming in mayonnaise and mustard! She was right - this is the ONLY potato salad I will eat! One thing that helps evenly distribute the seasoning is combining all the dry seasoning together in a small bowl and then sprinkling it over the potatoes AFTER the wet ingredients have been added. Add about 1/3 of the seasonings, stir carefully, sprinkle another 1/3, stir, then the final 1/3. Also keep the dry seasonings on the minimum side until you know how much you'll like. I have also started frying up a package of bacon, chopping it into small pieces, and adding it to the mix.
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Cheesy Baked Eggplant

Reviewed: Aug. 22, 2010
Excellent and tasty dish! Great way to dress up eggplant and make use of our garden fresh tomatoes. Knowing full well that eggplant gets soft quickly when you cook it, I skipped stepped 1 and did not do the 10 pre-bake. It is not necessary unless you like your eggplant to be nothing but mush. I simply put the eggplant slices into my pan (coated with non-stick spray) and sprinkled them with the garlic powder and continued with the remaining steps.
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Rhubarb Strawberry Crunch

Reviewed: May 16, 2006
My co-workers devoured the whole pan in less than 15 minutes! I think that says it all right there. Glad I made 2 pans so that I can have some more when I get home. Juices were bubbling over before 35 minutes had elapsed so you may want to adjust your cooking time.
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Chocolate Chip Orange Zucchini Bread

Reviewed: Sep. 13, 2005
Very yummy! As others have stated in reviews, waiting until the next day after chilling overnight produces a better taste. I, too, had to bake for an extra 15 minutes as the batter was still soupy on top after the designated 50 minutes.
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Dill Pickles

Reviewed: Sep. 4, 2005
AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8th tsp each of dried mustard seed, dill seed, and celery seed. If you like really hot and spicy pickles add in a few dashes of red pepper flakes in addition to the jalepenos. I also believe there really is something to chilling the pickles before you start canning. The recipe states to wait 8 weeks before eating the pickles. I was so impatient the 1st time, I sampled them after 3 days. They were good, but the different spices had not blended and could be tasted separately. By waiting, the flavors combine and "mellow" into a more balanced (and great!) flavor. I waited 3 weeks before sampling another jar and they were definitely better than the ones I tried after 3 days. Pickles can be stored for a couple of years in a cool dry place like a pantry.
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Oklahoma Cheese Grits

Reviewed: Mar. 26, 2005
These grits tasted excellent! Served them for breakfast on Easter weekend and the whole family loved them! The hot sauce adds great flavor - NOT spicy heat, so don't be put off by this ingredient. As mentioned in other reviews I would also decrease the amount of salt and butter next time. I was a bit surprised that they were on the thin side, especially with the eggs, and I even used 1 additional egg. Also the top was a light brown after only 50 minutes but all ovens vary.
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