Holly Garrett Recipe Reviews (Pg. 1) - Allrecipes.com (19110876)

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Famous Queso Dip

Reviewed: Nov. 17, 2013
We've been making this forever. You can't watch a football game on Sunday afternoon without it! It's much easier to make these days now that you can microwave it. Either way, it's a great dip to serve with Fritos or Scoops.
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Garlic Croutons

Reviewed: Nov. 12, 2013
I just finished making these and like another reviewer said: never again will store-bought croutons go in my salads! I'm making a salad for a ladies lunch and I can't wait to hear what they say. I did what others suggested and used garlic powder. Melted the butter in the microwave and when I had finished tossing the croutons and put them on the baking sheet, I sprinkled a little Parmesan. Wow, wow, wow. Can you tell I loved it?! These will be wonderful in my French onion soup, too! Thanks for sharing.
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Dec. 19, 2012
I always read the reviews before I fix one of the Daily Recipes. Based on the reviews, I browned the chicken then used half of a small onion and browned it and the garlic. I used 2 cups of water, 2 generous teaspoons of the chicken bouillon and then followed the recipe the rest of the way it was written. This was practically inhaled by my family. I make this every 6 to 8 weeks and get rave reviews every time. Thanks for sharing, Carla Joy.
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Delicious Ham and Potato Soup

Reviewed: Oct. 26, 2012
We loved it at our house and when I was asked to bring soup for a church luncheon, I picked this one. Out of three soups and two types of chili, my pot was the one that came home empty! Thanks, Ellie, for the recipe. Thanks to everyone who reviewed and shared their suggestions. The one thing I did a little differently was to lightly saute the ham (I used packaged, diced ham), onions and celery in a little butter. I saw later that someone else had done this plus they included the potatoes. I'll try this next time. Again, it's a wonderful recipe and I'm ready to start making this again now that it's autumn.
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Simply Traditional Lasagna

Reviewed: Oct. 18, 2012
We have had this several times. I'm glad winter is coming so I can fire up the oven and make this again. I read all the reviews including Sophie's update before I began. So: use two larger jars of sauce; use fresh onion and garlic; add the thyme; a 16 oz. container of ricotta is just enough. Buttering the dry noodles with the ricotta: genius. Didn't use the black olives because I didn't have any. One thing I did differently was to cover the lasagna with foil (I think someone else suggested that) for 50 minutes, then put the reserved cheese on it and finished it in the oven for 10-15 minutes more without the foil. Let me just say THANK YOU, SOPHIE! This is the best lasagna recipe. My son has always said Pasta House (St. Louis restaurant) lasagna is the best. When he and his fiancee began moaning as they ate, I knew I had a winner. They ask when I am going to fix this again.
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Basil-Garlic Grilled Pork Chops

Reviewed: Aug. 15, 2011
Wow! This was great. Had a lemon, so I used that instead of the lime. Marinated three hours in a ziplock bag. I turned the bag every half an hour or so. My family just kept moaning while they ate! Maybe next time I will use a lime. Maybe I'll try this marinade with chicken breasts.
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