mricha14 Recipe Reviews (Pg. 1) - (18560371)

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Sweet Russian Cabbage Soup

Reviewed: Oct. 18, 2012
I'll admit, I didn't want to like this soup. I only made it to use up a head of cabbage. It is the perfect soup to use up those last veggies or raid the pantry. In this case, I was also trying to use up some meat in the freezer as well. And, wow, was this delicious. The only variations I made was halving the sugar, threw in a couple of sweet sausages because I didn't have enough beef, and at the last minute I threw in a Pho spice packet. If you like Pho, you must try this. It gives it so much depth to the flavor and compliments the sweetness of the soup. Not only is this soup a keeper, but it is a great base to experiment with different spice/veggie/meat variations. 5 stars! (ps. the recipe says it makes 4 servings - it makes waaaay more than that! At LEAST doubled.)
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3 users found this review helpful
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Baked Pork Spring Rolls

Reviewed: May 19, 2012
Almost perfect...I felt it needed cooked rice vermicelli. Freezing: I doubled the batch and only cooked them for 1/2 the time. Defrosted on low in microwave then threw on a non-stick skillet with no oil until golden to recrisp. Double wrapping the rolls will help keep from tears if you like to pack them full. Overall, this recipe has so much flavor, they don't even need a dipping sauce. Very, very good and freezes great = 5 stars!
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2 users found this review helpful
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Baked Potato Skins

Reviewed: May 14, 2011
I just made these tonight, no changes (except for reduced fat cheese and sour cream). Sooooo good! 5 stars for sure!
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4 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Mar. 9, 2011
I didn't have time to make it in the crock pot so I mixed all the ingredients together, poured over the whole chicken breasts in a shallow dish, covered with foil and baked at 375 for 45 mins. I also am watching my calories/fat so I used 1/3 less fat Philly cream cheese and Campbell's healthy request cream of chicken soup. It came in right at 350 calories a serving and tasted much, much more sinful than that. This recipe is a keeper, thanks for sharing!
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4 users found this review helpful

Tomato Bisque II

Reviewed: Nov. 18, 2010
I took another reviewer's advice and used 2 16 oz cans of diced tomatoes and 1 16 oz can of tomato sauce. (Sorry but stewing the tomatoes sounded way too complicated). I also made the roux first then just dumped the rest of the ingredients in so I didn't have to dirty 2 pans. ;o) It was DELISH. Will be a regular in my house - very easy and quick. Thank you!
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10 users found this review helpful

Italian Sausage Tortellini Soup

Reviewed: Aug. 5, 2008
Delicious! This is the second time I have made this. First time, true to the recipe and second time, a few moderations. Both ways, though, you can't go wrong! This time I: ~used a can of diced tomatoes instead of fresh to save time ~out of red wine, used extra broth ~added a teaspoon of creole seasoning to bump up the flavor ~to cut calories I used turkey italian link sausage I put everything but the tortellini in a crock pot and let it simmer on low all day while at work. When I came home, I pulled the sausage out and sliced it, boiled the tortellini and added it, then added in 2 heaping tablespoons of cornstarch to 1/4 cup of water to thicken it up a bit. Topped it all with a little dollop of sour cream and shredded cheddar with blue tortilla chips on the side and viola! Dinner served with so little effort... :)
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36 users found this review helpful

Banana Sour Cream Bread

Reviewed: Jan. 28, 2007
I just made this bread and HAD to come rate it. I had a was so delicious! I halved the recipie because I didn't have enough bananas and used reduced fat sour cream. It STILL was amazing. This will be the recipe I will use from now on. Thanks for sharing!!!
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4 users found this review helpful

Cheese Herb Bread

Reviewed: Apr. 9, 2006
I do not have a bread machine so I had to do it the old fashioned way. I added a large clove of garlic (minced), increased Parmesan cheese to 1/4 cup and added 1/2 teaspoon Italian seasoning. Cooked at 350 degrease for 40 minutes and it turned out perfect. It was a little too salty (probably due to the extra cheese) so I will cut the salt in half next time. Otherwise it was just delicious! Family loved it!
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16 users found this review helpful

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