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Chicken Pot Pie IX

Reviewed: Jan. 18, 2014
Absolutely wonderful.....made with Grandma Ruths pie crust which I add a pinch of thyme to the dry ingredients to givea savory taste. Used ready made rotisserie chicken and followed the directions as appropriate. Followed the recipe except added one half can Cream of Chicken soup to the finished sauce.....best recipe ever. Also added half tsp Bells seasoning as others have suggested.
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0 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 18, 2012
Sooo good...followed Cathy M's suggestion for dry rub - this is what she uses: 1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. I liberally coated the ribs with the dry rub in the morning and refrigerated them tightly in foil. It's really hot here in California, so I waited until the weather cooled down at night and baked them (in the foil) on a cooling rack placed on a cookie sheet so the heat could circulate around the ribs. Baked at 250 degrees for four hours with just the dry rub. After cooling down, back into the refrigerator. The following day I took them out of the refrigerator for about an hour to take the chill off, then swabbed on some good BBQ sauce and put them on the barbie for 15 mins total on gas grill - direct heat for 5 minutes and indirect heat for 10 minutes remaining. Hubby said "you can't get them this good anywhere else". Thank you for a great recipe.
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19 users found this review helpful

Golden Pork Chops

Reviewed: Feb. 4, 2011
Great easy recipe...I've been making these for years, and am cooking them again this month for 50 people. This is a good recipe for large groups because once the chops are tender, you can keep them warm and exact timing is not an issue. I don't add the extra mushrooms or onions due to personal taste...also, try adding about one cup of beef stock to the canned soup instead of milk.....delicious!!
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2 users found this review helpful

Golden Pork Chops

Reviewed: Feb. 4, 2011
Great easy recipe...I've been making these for years, and am cooking them again this month for 50 people. This is a good recipe for large groups because once the chops are tender, you can keep them warm and exact timing is not an issue. I don't add the extra mushrooms or onions due to personal taste...also, try adding about one cup of beef stock to the canned soup instead of milk.....delicious!!
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 26, 2010
Great recipe...recommend a little thyme and lots of pepper. Also, this recipe is great for your leftover ham after the holidays. Just slice ham thinly and add between the layers of potatoes. This makes a full-meal recipe and the ham is delicious when included with the potatoes and cheese.
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 26, 2010
Great recipe...recommend a little thyme and lots of pepper. Also, this recipe is great for your leftover ham after the holidays. Just slice ham thinly and add between the layers of potatoes. This makes a full-meal recipe and the ham is delicious when included with the potatoes and cheese.
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4 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 11, 2010
Are you kidding?? This is a ten star recipe...meant for special people, special times, special dinners. I made this salad for our Annual Trivia Christmas party with rave reviews. Here's just a couple of things I did to make it my own. I used butter lettuce which I think is excellent with fruit - expensive but well worth it. Use BOSC pears for excellent taste. This recipe is great as is, but to save time during the holiday rush, I bought Marie's poppyseed dressing which is excellent, and did not peel the pears or apples, which gave it more color. I also replaced the swiss cheese with a generous amount of blue cheese on top of the salad only because of personal preference. Beautiful presentation and more importantly, DELICIOUS!!
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2 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 11, 2010
Are you kidding?? This is a ten star recipe...meant for special people, special times, special dinners. I made this salad for our Annual Trivia Christmas party with rave reviews. Here's just a couple of things I did to make it my own. I used butter lettuce which I think is excellent with fruit - expensive but well worth it. To save time, I bought Marie's poppyseed dressing which is excellent, and replaced the swiss cheese with a generous amount of blue cheese on top of the salad. Beautiful presentation and more importantly, DELICIOUS!!
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7 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: May 13, 2010
Absolutely delish!! Made this twice within the last two weeks and have had to give the recipe to about ten people. Used fresh strawberries, kiwis, apples, and 12 oz. frozen blueberries instead of the raspberries and it held together really well without getting soggy. Used apricot preserves. The first time I made it, I added the apples just before serving because I thought they would turn brown,,,but when we had leftovers, two days later, the apples were still fresh and crisp. The second time I made it I went ahead and added the apples right away and they did not turn brown and they stayed crisp (I refrigerated the apples before adding). The chips were easy to make: 1) Spray several tortillas on both sides with cooking spray 2) Stack and cut with pizza cutter 3) Toss the wedges into a 9x13" pan filled with cinnamon sugar 4) Bake on ungreased cookie sheet for about 9 minutes. Cool on wire rack Note: If adults only will be devouring this, you can sneak in a sprinkling of Grand Marnier if desired!! Yummm
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6 users found this review helpful

Stuffed Green Peppers I

Reviewed: Apr. 12, 2010
Really good.....I've been making these for years and don't need to change to something exotic. The only thing new was the tomato soup which I substituted for my normal tomoto sauce topping. When adding the canned tomatoes, I use either Rotel or Mexican-style diced tomatoes. I also added about 2 tablespoons of the tomato soup to the hamburger mixture. I don't like to change a recipe right out of the gate except maybe minor adjustments based on my personal taste or what I have on hand.
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3 users found this review helpful

Carrot Cake III

Reviewed: Mar. 26, 2010
OK - I changed the carrots for zuccini, the oil for applesauce, the vanilla for almond extract, the flour for bulgar wheat, the sugar for salt, and barbequed the cake instead of baking it. Well of course I'm just kidding, but I agree that changing the recipe dramatically is not as good as posting a new recipe with your own changes. This is a five star recipe without all the changes.
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4 users found this review helpful

White Sangria

Reviewed: May 18, 2009
Delicious..I made this for a Red Hat party and it was a huge success. I doubled the recipe and used (2) bottles of Gwerztraminer white wine (which is sweet) and (2) bottles of Savignon Blanc. Grand Manier for the cognac, Peach Schnapps, Lemon-Lime soda (added just before serving), and sliced strawberries, seedless green grapes, frozen peaches, sliced oranges for the fruit. Let everything sit in the fridge overnight except the Lemon-Lime soda which was added at the end. Served in a punchbowl, it was fantastic!! Thank you for the recipe.
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10 users found this review helpful

Cowboy Caviar

Reviewed: May 18, 2009
Excellent recipe..used Rotel tomatoes with green chilis and used diced red onion. I used frozen corn and just ran cold water over to thaw, and used olive oil rather than the Italian dressing. You might want to start out with about 1/2 cup olive oil and store overnight in the fridge. The next day, add additional olive oil to get the consistency you want. Excellent with pita chips!!
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5 users found this review helpful

Prize-Winning Meatloaf

Reviewed: Mar. 22, 2009
This is a great no-fail recipe mom made when I was growing up. She made a sauce for the top which includes 4 TBLS vinegar, 4 TBLS brown sugar, 4 TBLS mustard added to one 8 oz can of tomato sauce added to the top half way through baking time.
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6 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 2, 2009
Lots of ingredients but well worth the time and effort. Made this for Superbowl and it was fabulous. Tripled the batch using all hamburger instead of sausage and it almost filled a 22-quart slow cooker. I browned the meat, onions, bell peppers and celery before adding to the slow cooker and it cooked all night long - about 12 hours total. Soaked three dried chili peppers in beer, then chopped them and added to the chili. Instead of adding the hot sauce to the chili, I served it on the side with chopped jalapeno peppers, cheese, and chopped onions. This is a keeper!!
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3 users found this review helpful

Minestrone Soup I

Reviewed: Feb. 2, 2009
Made this for 80 people and it was fantastic.
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2 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Jan. 23, 2009
This is absolutely to die for...I made it in a large roasting pan. At first, it seems like the popcorn will not be covered with the caramel mixture, but after stirring every 15 minutes, it comes together nicely. I used REAL BUTTER. Would be terrific for superbowl or as gifts.
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2 users found this review helpful

Bean Burrito Casserole

Reviewed: Jan. 23, 2009
This is a great tasting and economical casserole. I use chili beans combining the "spicy" beans with regular beans so it gives a kick but not too much for those who don't like spicy food. I also "decorate" casserole by adding dip sized Frito's all around the edge before cooking. The kids love it!! I give it 5 stars because of the ease of preparation and low cost.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 6, 2007
Great recipe - Following others recommendations,and increased the recipe by half so I would have more sauce, and only made a couple of changes. After browning the meat, onions and garlic, I simmered this in my slow cooker for 12 hours. The sauce was a little sweet, so next time will cut down on the sugar. It probably depends on the kind of tomatoes used. I added a sprinking of red crushed peppers to cut the sweetness, then added a cup of grated parmesan cheese. Fiance said it was the best he's ever had...Wonderful recipe.
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3 users found this review helpful

Mid-Summer Italian Bread Salad

Reviewed: Aug. 3, 2007
I made this recipie for company but ended up not serving it. The balsamic vinegar made the cucumbers look brown, and the dressing is too oily. I will make this again but use white wine vinegar instead of the balsamic, and will cut the amount of oil in half.
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3 users found this review helpful

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