YumYumKing Profile - Allrecipes.com (18614989)

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Home Town: Atlanta, Georgia, USA
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Member Since: Oct. 2005
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Campbell's(R) Swiss Vegetable Casserole
I used 48oz of the California mix vegetables, a 26oz can of Cream of Mushroom soup (tried to get low sodium, but could not find it), and substituted plain Greek yogurt for the sour cream. I increased the amount of yogurt and cheese roughly in proportion to the extra soup and veggies. Also, used a 6oz can of the French Fried Onions. The veggies weren't completely thawed, so I set the oven to 375, and cooked a maybe 10 minutes longer (sorry, I'm a bad scientist in the kitchen - I go with instinct a lot). There wasn't much leftover, and what was left was taken home by other guests. I was told it was in fact "a hit". I'll do it again, and experiment with reducing the overall sodium and fat content, and maybe incorporating other vegetables.

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Restaurant-Style Hashbrown Casserole
Great basic recipe for one of my favorite comfort-food sides! I will use this again! Here's what I did different: *Did not add additional salt - the condensed soup has plenty. *Cut the butter by about 1/5, or 3 Tbsp - possibly could've cut it more, but was concerned it wouldn't be buttery or creamy enough. *Added about 1 tsp of garlic powder - last minute decision, and I'm not sure how much difference it made, so it was probably just right - Not garlicy. *Thawed, individually, 2 bags of Ore-Ida cubed hashbrown potatoes in the microwave - they weren't completely thawed when I started (note to self: Plan ahead next time!) *Put the butter near the warm oven to soften - didn't soften properly like it would if I planned this several hours in advance ;), and it was more difficult to mix in w/ the other ingredients. *I doubled the cooking time, let it cool a bit, refrigerated, and then reheated for another 45 minutes the following day before taking it over to my Mom's. I had some nice crispy cheese around the edges - who doesn't love that?? *I doubled this recipe for 8 guests, and had well over half leftover. Maybe it says more about my cooking, but I think the number of servings for a single recipe could be changed to 6-8.

4 users found this review helpful
Reviewed On: Nov. 23, 2012
Stuffed Mushrooms IV
I used Johnsonville Irish Sausage (it's what I had on hand)... the kind with "a wee bit o garlic"... I made about thirty of these and they were devoured in short order by a party of 6. I also used the regular white mushrooms, so the sizes of these varied greatly. Next time I may go lighter on the butter and sub Olive oil. The "serving yield" of 12 mushrooms = 12 Servings must be some kind of a sick joke unless the recipe uses some Huge mushrooms, which it does not specify.

12 users found this review helpful
Reviewed On: Nov. 25, 2005

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