AUNTY M Recipe Reviews (Pg. 1) - Allrecipes.com (1944376)

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Moroccan Potato Bean Soup

Reviewed: Dec. 3, 2004
This was very tasty! I didn't use the potato flakes because I don't like the texture, so I thickened it a little with some flour and water before I added the milk and cream. It worked out great. I think this would be a really good base for a fish or chicken curry. Thanks for another great recipe!
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Oct. 8, 2004
This is terrific! A new family favourite. Even #2 daughter who hates cabbage loved it. I added a sprinkling of red chili flakes and two chopped green onions at the end of the cooking time for a little fresh crunch. Just fantastic flavour. Thanks Pearlie!
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Hoagie Bake

Reviewed: Apr. 29, 2004
This was a very popular dish with all but one of my family. One daughter doesn't like provolone or swiss cheese, so I'll do a switch next time so she can enjoy it too. I think I may also add some hot banana peppers for a little pop! Thanks for a great recipe Cindy.
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Thit Bo Xao Dau

Reviewed: Aug. 28, 2003
We really enjoyed this dish. I added a scant 1/4 tsp of red chili pepper flakes and it perked things up quite nicely. I served it with jasmine rice and the flavours really complimented each other. Thanks so much for the Recipe Maryellen.
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Spicy Peruvian Pork

Reviewed: Aug. 13, 2003
This recipe is outstanding! Lovely flavour and texture. I added a few florets of cauliflower and a little more water to the meat on the second day, simmered it gently for about 20 minutes or so and it was delicious! I also served it with buttered, steamed potatoes and it made a lovely meal. Many thanks Kimber. This is most certainly a "do again".
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Steamed Mussels II

Reviewed: Aug. 13, 2003
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.
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French Spring Soup

Reviewed: May 5, 2003
This soup was delightful! I used half the spinach called for because my soup kettle was getting a little full, but I don't think it took away from the flavour at all. I also used 50/50 stock and water and found it quite rich enough. I would cut back on the salt though, particularly if you are using prepared chicken stock. I'll be passing this recipe along to my friends and family, especially now that spring has arrived.
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Pork Chops with Blue Cheese Gravy

Reviewed: Mar. 28, 2003
This was wonderful. I used Stilton instead of bleu cheese and it had a wonderful creamy texture. I used a few sauted mushrooms and served it with roasted Parisienne potatoes and steamed broccoli. My husband said it was a definite "do again"! The sauce would be nice on linguine with a nice piece of herbed salmon....many uses for this sauce recipe. Also, no corn starch etc is necessary if you simmer the sauce for the full 5 minutes to reduce it.
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Buffalo Chicken Rolls

Reviewed: Feb. 26, 2003
This was very tasty and popular with the whole family. I think next time I might bake the marinated breasts on a rack to make it a little more crispy. All in all, a definite "do again".
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