raisespuppies Recipe Reviews (Pg. 1) - Allrecipes.com (19337599)

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Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 12, 2012
Easy to make. Forgot to buy the peppers so added a can of diced mild chilis. Started with frozen chicken breasts so I put them in without cutting into strips and without defrosting, and fork split them at the end. Garnished with fresh cilantro, diced green onions, sharp cheddar cheese and a dab of plain nonfat Greek yogurt. I will definitely make this often.
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5 users found this review helpful

Cocktail Meatballs

Reviewed: Jan. 4, 2012
I cheated and used store-bought pre-cooked turkey meatballs to save time and browned according to the package. I used this sauce. I made a double recipe for a party and there was not one meatball left.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 4, 2012
Not only was this great cornbread, I'm addicted to it. It was done in 30 minutes in my oven so watch the cooking time. Dense like a homemade cake, sweet, delicious with butter of course. I made mine in advance, cooled, wrapped and froze for a couple of days. Thawed on day of use and heated wrapped in foil in a low oven. I'll never make any other!
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1 user found this review helpful

Curried Mango Chicken

Reviewed: Dec. 13, 2011
Easy to make. Very tasty. I used a mild curry (the kind that comes in the bar) and just put it over steamed brown rice. I would make this for guests.
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2 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 27, 2011
There was way too much bread to make a single layer and not enough mixture to coat all the bread in the recipe. Several prior reviewers reduced the amount of bread or added other ingredients which I should have done. Coating the bread is a critical step. The bottom half of my dish tasted like plain bread. The top half was delicious. Either double the recipe so there is sufficient pumpkin mix to coat all the bread or reduce the amount of bread.
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1 user found this review helpful

Strawberry Cake from Scratch

Reviewed: Jul. 13, 2011
I was asked to make a strawberry cake for a special event. I made 2 test cakes: #1 as written and #2 according to the reviews using egg whites only and folding them in last. I thought this cake was good but I had everyone at work compare a test cake from this recipe (dense texture, rich flavor) to a strawberry box cake (light, fluffy, thin flavor) and vote for which they liked best. I made a vanilla frosting. One liked the #1 cake, four liked the #2 cake, and five chose the box cake. I think most people have become used to the taste of a box cake and think that is good. For the ease of making a large cake for this occasion I'll just use the box cake and save this recipe for my own use. Added note: I tried this recipe in a 9x13 pan and it took forever for the center to cook.
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3 users found this review helpful

 
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