SAUKEE10 Recipe Reviews (Pg. 1) - Allrecipes.com (18827375)

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Lighter Lasagna

Reviewed: Mar. 12, 2015
This is my very favorite lasagna! For years I've made the "World's Best Lasagna" on this site, it's great too - but that was mostly for our kids' Big Appetites. Now our diet is healthier overall, and this sounded tasty. I LOVE it! I left the carrots out because one reviewer said it was sweet.. I did press all the liquid out of the defrosted spinach so it was dry, and still did not add any water. My bag of spinach was 12 ounces, so I added an extra egg, considering other reviews. I noticed after dinner that I didn't have that "overstuffed" feeling from too much heavy meat and cheese. This is our new lasagna, thanks ZOO66!
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Chicken Tortilla Soup V

Reviewed: Mar. 4, 2015
I've been making this exact recipe for at least 7 years, and love it. I change the order, I'm sure others have done the same. I brown the chicken breasts in a Dutch oven in a little olive oil, red pepper flakes and garlic; add about a cup of water to pan, cover and poach for about 20 minutes. Shred the chicken when it's cool enough to touch. I discard the "juice" but do use the pot with good stuff stuck to the bottom, and add: olive oil, garlic, onion and cumin. Cook for about 5 minutes til onions are translucent. Then add the shredded chicken, broth, chili powder, lemon juice and salsa, and cook for 30 minutes. I add the corn for the last 5 minutes (use a bag of frozen roasted corn in you can find it). It's perfectly delicious, everyone asks for the recipe. I usually serve it with cornbread that has creamed corn, green chilis and cheddar cheese in it. No dessert necessary! Thank you Betty, for years of this great soup.
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Hummus Layer Dip

Reviewed: Jan. 1, 2015
5-star all the way! Delicious and beautiful! I made this exactly as written. Intended to double it, and did double the cream cheese mixture and hummus. Then there wasn't enough room on top to double all the goodies. It was just terrific anyway. Thank you!
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Chicken and Artichoke Minestrone

Reviewed: Jan. 3, 2011
I just made this for the second time. We love it, just as is. I've learned that we especially like chicken shredded in soup, so I sauteed two breasts, whole, in olive oil, garlic and a few red pepper flakes for 5 minutes each side, then covered for 15 minutes with about 1/2 inch of water. It is so good!
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Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 25, 2009
We LOVE this!
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