Marnie Recipe Reviews (Pg. 1) - (18481218)

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Amish Breakfast Casserole

Reviewed: Jan. 17, 2010
This turned out really delicious. I put it all together the night before, and then baked it the next morning for an hour at 350. I used the sausage rather than the bacon, and cooked it in the onion. I got the frozen Ore Ida hashbrown potatoes, and let them thaw(for the most part) in the fridge. I used Cheddar and Jack cheeses, no swiss. I did use the cottage cheese. Also, I used 10 eggs, instead of the 6 the recipe called for. So glad I added the extra egg-it needed it! Brought it to my grandparents house for breakfast the next morning, right from the oven! Yum!
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Photo by Marnie

Safta Miriam's Passover Seven Layer Cake

Reviewed: Apr. 25, 2008
I made this upscale, and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts, then chopped them for the top and the sides. I also took some frozen whole cherries, chopped them, and put them all across the top. I did not use as much wine as mentioned, but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table!
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BLT Wedge with Roquefort

Reviewed: Apr. 16, 2008
This was really incredible. If your feeling like you want to be indulgent, go more gourmet on the roquefort. If you are feeling calorie conscious, give turkey bacon a try. I did both, and it was delish! I also put some leftover dressing in a container and brought it with some sliced carrots and celery to work~YUM!
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Mushroom Chicken Dijon

Reviewed: Mar. 10, 2008
Ok, here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken, I took all the chicken out. I then added 1/2 of a chopped onion, 4 cloves chopped garlic, and sauteed for 2-3 minutes. I then added 2 different types of mushrooms, shitake and button, all sliced (we like a lot of mushrooms). After a couple of minutes, I added about a cup of white wine, and let that simmer to burn off any alcohol. Then, I added 1/2 and 1/2, and about a cup and 1/2 of chicken broth. At this point, I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream), I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM!
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Eggplant Supper Soup

Reviewed: May 25, 2006
Ok, I made some adjustments, and it turned out fabulous! Instead of the ground beef, I added ground turkey. Also, I added sausage (browned first in the pan, and set aside and sliced and re-added later on). I used slightly more diced tomato, and slightly more broth (due to the increase in meat). Also, I added multigrain macaroni noodles instead of plain ones. More health conscious I'm sure! Made it for my man, and he has been eating it for days! :)
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