Athryl Recipe Reviews (Pg. 1) - (19279871)

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Broccoli Cheese Soup

Reviewed: Sep. 2, 2011
Like many others have recommended I use a mix of processed cheese and then some good quality shredded cheddar cheese. I also use fresh broccoli instead of frozen. This stuff is great in a bread bowl or just served with some on the side.
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Photo by Athryl

My Crab Cakes

Reviewed: Sep. 23, 2011
I've never had (or made) crab cakes so I don't have anything to compare it to but these were good. I followed some of the recommendations and used Dijon mustard instead of dry and 2 6oz cans of crab meat. I think next time I will add extra Old Bay & Garlic, but I tend to like strong flavors so I didn't downrate the base recipe as it is good as is.
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Photo by Athryl

Jalapeno Popper Grilled Cheese Sandwich

Reviewed: Sep. 26, 2011
These were great! I skipped the sour cream (did not have any on hand) and just heated the cream cheese a little to make it easier to spread. I also used sliced sourdough bread instead of ciabatta so I wouldn't have to prepare the bread. The chips were soggy by the time I got to my second half so I might skip them next time - but they were good while crunchy! Overall loved the recipe and will make it again.
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Sausage Casserole

Reviewed: Nov. 7, 2012
I have made this a couple times now with a few tweaks and everyone enjoys it. The main thing I do differently is I just slice up baked potatoes and line the bottom of the greased pan, season well, and bake until lightly brown while I cook the sausage, onion, and green peppers (my addition). To assist with browning I use a light mist of cooking spray on the potatoes. I stick with 6 eggs and slightly less than 16oz of cottage cheese, but I use a 9x9 instead of 9x13. It does take longer to bake than recipe calls for in my oven as well. Next time I might even add some mushrooms!
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Baked Honey Mustard Chicken

Reviewed: Jan. 23, 2014
I have tried this several ways and it's always good! I did reduce the paprika the first time but otherwise stuck with the recipe and it was good. I now generally use dijon instead of yellow mustard, it's more mild which my family prefers. I've used breasts, tenderloins, boneless thighs, in the oven or in the crock pot - all very tasty and great on sandwiches and salads as leftovers too.
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