JFP Recipe Reviews (Pg. 1) - Allrecipes.com (18453216)

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Fluffy Pancakes

Reviewed: Aug. 30, 2014
I just made this recipe this morning, and it was a big hit with our overnight guests. I prefer pancake recipes with buttermilk but rarely have it on hand; the sour milk is a perfect substitution. I tripled the recipe but only have 5 tablespoons of white vinegar, and it worked perfectly. Light consistency with just the right amount of sweetness! As for number of servings, I would assume no more than 4 servings per batch.
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Southwestern Cauliflower and Ham Soup

Reviewed: Jan. 3, 2014
Good soup! The only change that I made was to use refrigerated shredded potatoes instead of the instant. I added 1 cup of the shredded potatoes with the cauliflower. Next time I might try roasting the cauliflower just to see how that tastes. Thanks!
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Southwestern Cauliflower and Ham Soup

Reviewed: Jan. 3, 2014
Good soup! The only change that I made was to use refrigerated shredded potatoes instead of the instant. I added 1 cup of the shredded potatoes with the cauliflower. Next time I might try roasting the cauliflower just to see how that tastes. Thanks!
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Butternut Squash Soup

Reviewed: Jan. 3, 2014
Yum! The only 2 changes to this recipe were as follows: 1. I used just 1 pkg of cream cheese (1 pkg seemed to be plenty, and I used 1/3 less fat). 2. I baked my butternut squash whole (with a few fork pokes) at 400 for 1 hr and 20 mins. I used a rather large squash, so if you decide to bake yours, you should adjust your baking time accordingly. This will definitely be on my list of favorites. Thanks for sharing!
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Mother's Ham Casserole

Reviewed: Dec. 28, 2008
My husband, 12 yr. old son and I all enjoyed this very much. I'll definitely make it again -- real comfort food. I only made a couple minor tweaks, based on our family's tastes. I used roughly 3 cups of cubed potatoes vs. 2 cups (yellow potatoes); I added 2 tablespoons of finely chopped onion vs. 2 teaspoons (equal to the amount of finely chopped green pepper); I did not add any additional salt, in light of the salt from the ham and cheese; I did not use butter, but rather Smart Balance; and, finally, I sauted the green pepper and onion until tender and only added the ham for a minute or so before adding the potato mixture. By our serving size, this recipe makes 6-8 servings.
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