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Mom's Italian Beef Barley Soup

Reviewed: Feb. 13, 2006
This recipe is YUMMY!!!! I made it on a Friday, but then my husband walked in with a pizza for supper. So we had the pizza instead. (I did sample the soup and it was good but a little thin and needed some additional spices. I added some thyme and garlic powder - much better.) Anyways, I put the soup away to eat the next day. On Saturday when I took it out, it was way thicker and was REALLY GOOD. Everybody loved it. There was one serving left over which I had for breakfast on Sunday, and I must say that Sunday was the best day for it yet. The tate and texture were outstanding. One thing I might do differently next time would be to use round steak cubes rather than chuck so the meat would be more tender. This was no fault of the recipe, I just like softer beef in my soups. I will definitely be making this again.
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174 users found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Mar. 15, 2006
This recipe was terrific. I served it over rice. The sauce was really good with the touch of wine, and the chicken was falling-apart tender. My husband gobbled it up and already asked me to make it again.
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4 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Mar. 15, 2006
This was REALLY good. Very nice creamy sauce. A big hit!! I will be making it again - soon!
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 19, 2006
Add me to the 5-star group!!!! This was the first roast that I ever made, and did it turn out good!!!! I made it exactly as written but used beef broth instead of the water. I did cook it on high, but at the end of the recommended 3 - 4 hours, it was still in one piece whereas I like pot roast sort of shredded, so I let it cook another hour. Even then we didn't eat right away, so by the time we were ready to eat, you could just shred it with a fork - no knives necessary - it was SO tender and so moist, and the gravy was out of this world. I will make this again soon!! Thanks!!!
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2 users found this review helpful

Best Cherry Pie

Reviewed: Apr. 16, 2006
I made this pie for Easter and everyone went crazy over it. It was the first thing to go and my husband and daughter were both looking for more later that night. Absolutely highly recommended although I cut the sugar down to 3/4 cup. Thanks for this awesome recipe, will be making again soon.
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38 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: May 9, 2006
I don't think I've ever seen anything scoffed up as fast as this sausage. I didn't change a thing, and served it over bowtie pasta. EXCELLENT!
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6 users found this review helpful

Black Bean Nacho Bake

Reviewed: Feb. 23, 2007
Oh, I'm the first one to review this recipe! Well, I have a 17 year old daughter who is a vegetarian, and she is also a very good cook and often takes care of her own meals. However, when she is busy with school or other activities, I often enjoy surprising her with a new vegetarian dish, and I often look on this board for new ideas. So I made this for her last night, and she was thrilled! Basically, it comes out like macaroni and cheese with a Mexican flair. The black beans made it very hearty. I could not find nacho cheese soup so I had to use a jar of nacho cheese dip (I used less) and thinned it with a little extra milk. I also added a small can of sliced black olives. Otherwise, I followed the recipe exactly and not only my daughter but all of us, enjoyed this dish a lot! Thank you!
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12 users found this review helpful

Braided Easter Egg Bread

Reviewed: Apr. 7, 2007
If you are looking for a delicious, impressive, and fun bread to make, this is it!!!! I followed the recipe exactly, the eggs were fine. I used a speckled-egg dye kit to make lightly dyed eggs to prevent any bleeding into the dough. I doubled the recipe and made 1 big loaf for us and 2 smaller ones to give away as gifts. I got tons of compliments from everyone who saw them. The finished breads were light, fluffy, yet rich and buttery, not to mention beautiful-looking! These were supposed to be for Easter but there's nothing left but crumbs on a plate. My husband ate almost the whole thing, and what little was left, I thinly sliced and used it for egg salad sandwiches made from the extra eggs we colored. This will definitely be a treasured recipe for me from now on. I'd giove it a hundred stars if I could! Thank you!!
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3 users found this review helpful

Milwaukee Moussaka

Reviewed: Sep. 11, 2007
I'd give this recipe 10 stars if I could!! I was cooking for vegetarians so I omitted the bacon, but otherwise followed the recipe exactly. It was absolutely delicious!!!!!!
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6 users found this review helpful

Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Nov. 3, 2007
This is an excellent recipe! My husband LOVED it and had seconds.
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1 user found this review helpful

Excellent Broccoli Cheese Soup

Reviewed: Jan. 31, 2008
This is an excellent soup!! My daughter is a vegetarian so I simply use water instead of chicken broth. I also use a little more cheddar/a little less process cheese. I break in half and cook about a forth of a package of thin spaghetti noodles and add it to the soup after it is done. It is quick, easy, versatile, hearty, and very very tasty. The leftovers taste even better the next day. (You might have to stir in a little bit of water to the leftovers as this soup does tend to thicken up a bit in the refrigerator.)
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1 user found this review helpful

Orzo and Potato Parmesan

Reviewed: Apr. 7, 2008
This was REALLY good. The flavors and textures just worked. I needed some new ideas for my vegetarian daughter, but the whole family loved this. Thanks!
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1 user found this review helpful

Edie's Patatosalata

Reviewed: May 15, 2008
I LOVE this salad. The oregano is absolutely wonderful in it. The only slight changes I made, were I used a tsp of dried minced onion for the onion flavor, because no one in my family likes pieces of raw onion in anything. Also, I cut down on the oil a little. And lastly, I sliced the potatoes (skin on) before cooking and added the dressing when they were still slightly warm. After an hour in the fridge (we couldn't wait any longer!!) it was absolutely perfect. It might be even better the next day but ours didn't last that long! Thank you for this great recipe.
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4 users found this review helpful

Passion Bars

Reviewed: Apr. 6, 2011
YUMMMMMY! Definitely cut and eat these after they are completely cooled as the peanut butter and condensed milk layer doesn't set properly before then. I've made these for several events at work and everyone went crazy over them. I saw one man go back to the plate 4 times.
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3 users found this review helpful

Lentil Rice and Veggie Bake

Reviewed: Apr. 6, 2011
This was REALLY good. I made it exactly as written except I didn't have any celery so I used a little extra zucchini and a couple of freshly sliced mushrooms. Thank you for a great recipe - it will be in my regular rotation now.
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1 user found this review helpful
Photo by pawprints

Boston Cream Pie I

Reviewed: Jul. 8, 2011
I made this entire recipe from scratch. The cake was not dry at ALL, there was enough batter to fill up two 9 inch cake pans, the filling and frosting were wonderful, and the end result was one crazy-good pie that I will make again and again.
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13 users found this review helpful

Creamy Scalloped Potatoes by Daisy Brand

Reviewed: Jan. 29, 2012
These were REALLY good. I was looking for a scalloped potato recipe that didn't have cream soup as an ingredient. The only thing I did differently was I used half cheddar and half swiss cheese as I didn't have any asiago. Everybody loved these potatoes.
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9 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 16, 2012
This was amazing. I made it for a staff lunch and there were 4 plates practically licked clean and people begging me for the recipe. I think I even got some brownie points with my boss! Anyway, I did make a few modifications. I used white wine instead of red. I had used red another time I made this and the white tastes much better to me in this recipe. Also, the entire envelope of onion soup mix made the au jus too salty last time so I used only about a TB of it. Closed the envelope back up and will save the rest for other times I make this again. I used less garlic as well - probably about 1 TB. It was plenty. Used lots of peppercorn. Otherwise followed the recipe and it was very very good and extremely tender. I served it with mashed potatoes and folks poured the au jus over the potatoes as well.
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6 users found this review helpful
Photo by pawprints

Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: Sep. 11, 2012
Made this as a favor for a friend and he gave me a high compliment by saying it was exactly like his mother used to make and she is now deceased. He was so happy to enjoy it again and ate 2 big bowlfuls. I also shared with other friends and everyone LOVED it.
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4 users found this review helpful
Photo by pawprints

Simple Whole Wheat Bread

Reviewed: Oct. 1, 2012
I impressed people with this bread. It came out absolutely beautiful. Taste wonderful too.
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0 users found this review helpful

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