Michelle Sorensen Recipe Reviews (Pg. 1) - Allrecipes.com (18646388)

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Michelle Sorensen

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Italian Amaretto Margaritas On the Rocks

Reviewed: Mar. 19, 2008
I served this recipe at our Bunco group last week and the ladies loved it. Its not too sweet or tart.
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Baked Ziti IV

Reviewed: Nov. 17, 2007
I made this recipe for our "wine friday" entree and it was a hit with both the kids and adults. They really liked the meat combination and onions.
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Boston Lettuce and Pecan Salad

Reviewed: Nov. 23, 2006
I usually go a little lighter on the dressing.
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Mom's Traditional Creamed Onions

Reviewed: Nov. 23, 2006
Here's a variation that was passed down through my husband's family. Use 1 lb of boiling onions instead of the pearl onions. I blanch for 3 minutes and then cut off the root so the outside peels off easily. I then boil the onions until tender in lightly salted water. I make the Wondra White sauce and add a little mild cheddar and dry mustard. Put the onions in a casserole dish, pour the sauce on top and sprinkle a light layer of bread crumbs. I'll do this part in advance and then bake uncovered until heated throughout.
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Michelle's Famous Washed Cranberry Sauce

Reviewed: Nov. 23, 2006
I made 2 batches because my first batch didn't thicken enough. I substituted 1/2 cup orange juice for the water, but only used 1/2 cup of water in the second batch. It thickened up nicely. I salvaged the other batch by reboiling it the next day so it wasn't so runny.
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Blissful Rosemary Chicken

Reviewed: Mar. 23, 2006
I've served this twice to rave reviews. I made sure I pounded the chicken breasts to a consistent thickness and spaced them out in the pan.
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Big Germans

Reviewed: Dec. 16, 2005
This variation is good. We've used a similar recipe in my family for years without the lemon and sugar. I usually make two - one with sausage, mushroom & cheese (sometimes green peppers) and a second with fruit pie filling (peach is our favorite.) If you melt the butter in the bottom of the pan before you add the ingredients it doesn't stick.
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