Amanda Morrow Recipe Reviews (Pg. 1) - (19589580)

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Amanda Morrow



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Baked Corn Casserole

Reviewed: Dec. 15, 2012
I am always reluctant to make an internet recipe for the first time for purposes of sharing it with a bunch of other people. I didn't have time for a trial run though, and this recipe was everything the reviews promised it would be. I didn't omit anything, but I did make a few additions/alterations: I used red onion, and I sauteed it in olive oil with garlic and 1/2 of a red bell pepper (all chopped up) for just a little bit. I did add quite a lot of garlic, maybe like 3 tablespoons. I decreased the amounts of butter and cream cheese (I did use neufchatel) and added roughly 3 ounces light sour cream. The green chilies I used were fire roasted. I couldn't find the smaller-size cans of corn, so both the cream style and the regular corn were the 15 ounce size- with the regular corn being white and yellow together. Perhaps having more corn in it helps it to not be soupy. This was a HUGE hit at my church's thanksgiving dinner, and I am really looking forward to making it again.
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Roasted Tomatillo and Garlic Salsa

Reviewed: Aug. 19, 2013
This recipe is a great start but I made a couple of additions for a little more flavor- lime juice and smoked paprika. This is a great way to use up the millions of tomatillos we get from the garden.
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Sopa De Lima (Mexican Lime Soup)

Reviewed: Jan. 10, 2014
I can't thank you enough for posting this recipe. I had a recipe which was extremely similar to this which I copied out of a cookbook when I was in high school. The recipe made it through several moves to different apartments. I made it for my now-husband when we had just started dating, and he loved it. My husband doesn't get excited about very much at all, but he loved this soup. Well after getting married and moving to our first apartment together, I found I had lost the recipe! I've been hunting for it online ever since. The only major difference is the addition of green bell pepper. And the onion, garlic, peppers (both the bell peppers and the two serranos I used for the "green chilies") get sauteed in vegetable oil after cooking the chicken in stock. Then I add the stock back in, add the tomatoes, shredded chicken, and all the seasonings (which- I love this blend of flavors- super bright citrus but underneath that is a very full-flavor broth!) I made a batch and a half, remembering how quickly we went through this soup- and it just barely fit in my large stockpot. It did need more lime juice than the recipe calls for- not sure how much I used, but after juicing 9 limes I just got out the squeeze bottle of lime juice- and a little bit more salt. This is a winner and so happy to have found it again- THANK YOU!!
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Baked Potato Soup V

Reviewed: May 31, 2014
Loved it! I will say I thought it may have been hazardous to my microwave... next time I will oven bake the potatoes rather than microwave them. I used real bacon, and substituted as much bacon fat as I could for the butter in the recipe. It needed extra milk to thin it out (and it's still super thick). Added a little parsley and onion powder for flavor. Turned out very well, will make again! Thanks.
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