LINDA LASHLEY Recipe Reviews (Pg. 1) - Allrecipes.com (1995709)

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LINDA LASHLEY

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Easy Slow Cooker French Dip

Reviewed: Jan. 20, 2003
Easy and delicious, the guys took it on their hunting trip and raved.
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3 users found this review helpful

Baked Potato Soup III

Reviewed: Jan. 23, 2003
I lightened this by using Turkey Bacon, light sour cream, and skim milk, but I didn't substitute the butter or cheese. It was delicious!
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2 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Jun. 16, 2003
I skipped the middle layer of graham crackers and used french vanilla pudding for a richer flavor. Very yummy! I would make this again.
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2 users found this review helpful

Garden Veggie Pizza Squares

Reviewed: Jun. 16, 2003
The cream cheese and ranch dressing became very thick so I added a tablespoon of milk. This is very tasty and easy. I would make this again.
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1 user found this review helpful

Easy White Chili

Reviewed: Jan. 29, 2004
My husband and I loved this soup. What a warmer-upper on a cold winter night. I used a whole chicken simmered for an hour with the onion. 3 cans of beans were plenty. Great recipe!
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0 users found this review helpful

Beefy Mushroom Barley Soup

Reviewed: Feb. 17, 2004
My husband and I loved this soup. I made this in my crock pot and used three kinds of mushrooms. Wonderful.
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2 users found this review helpful

Warm Mushroom Salad

Reviewed: Jul. 22, 2004
Great dressing! It seemed like it needed something else along with the greens though, something crunchy. I may try a few walnuts or chopped water chestnuts. I will definitely make this again.
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8 users found this review helpful

Zucchini Soup II

Reviewed: Aug. 11, 2004
This soup is excellent. I followed the directions exactly and even my husband liked it, and he's not a big fan of zucchini. Reminds me of cream of broccoli, but without all the fat calories from cheese. I lightened it by using fat free cream of mushroom soup, skim milk, and light sour cream. I will definitely make this again.
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2 users found this review helpful

Spicy Salsa

Reviewed: Oct. 4, 2004
An excellent and easy salsa recipe. I used 3 jalepinos and that made a medium spicy sauce. Nearly all the ingredients came from my garden.
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8 users found this review helpful

Thai Chicken Cabbage Soup

Reviewed: Oct. 7, 2004
This has become one of my favorite soups. If I don't have egg noodles, I substitute broken spaghetti. Definitely shred the cabbage rather than chopping it, and I use 1/2 head instead of the whole one. There is something intoxicating about the flavor of this soup that makes me crave it.
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9 users found this review helpful

Mary's Healthier Potatoes

Reviewed: Jan. 17, 2005
I changed this recipe by using raw potatoes which I shredded in my food processor and rinsed with water through a colundar. Then I drained the potatoes and mixed with the sauce, and baked covered for 30 minutes, then uncovered for another 30 minutes. My family liked them a lot. Next time I make them, I think I will top with some corn flake crumbs mixed with parmesan cheese for a little crunch. These are a lot like the hash brown and cheese recipe everyone brings to pot lucks, but much lower in fat and calories.
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7 users found this review helpful

Quick Asian Beef Noodle Soup

Reviewed: Mar. 4, 2005
I make this soup often, it's delicious. For a change, I use 3 boneless chicken breasts cut up, change the Ramen to chicken flavor, and add cut up mushrooms. It's a keeper!
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38 users found this review helpful

Au Gratin Potatoes II

Reviewed: Apr. 6, 2005
I made this for a family get together and took home an empty bowl. I lightened it by using fat free sour cream, fat free cream of celery soup, light cheese, and using half the butter and 1 cup of cornflake crumbs. I did sprinkle it with some salt and pepper too, just personal preference. I gave it extra time for baking, as others have indicated. Yummy, this will be a keeper.
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4 users found this review helpful

Barley, Shrimp, and Corn Salad

Reviewed: Aug. 9, 2005
This salad was excellent. I made it because it sounded very healthy and tasty. I did not use quite as much barley as the recipe states. I used 3/4 c. barley and prepared it as directed on the box. The rest of it I did just as the recipe says, but at the end I thought it needed a little something so I added about 1 teaspoon of Lawry's Season Salt. It seemed to bring out the other flavors even more. I made this for a family picnic and everyone seemed to like it. The lemon gives it a nice tangy flavor, perfect for a hot day.
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33 users found this review helpful

Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Reviewed: Sep. 1, 2005
This is sooooo good. I didn't have plain yogurt, so I used 1 cup of low fat sour cream. I made my cucumber the way my Grandma made her cucumber salad. I pealed the cuke, sliced, then salted it and placed it in a bowl with a dish covering the slices. I then place a heavy object on the dish to press the cucumbers. You can leave it for an hour, or overnight in the refrigerator. This releases the juice and really brings out the flavor and crunch of the cucumbers. Since I'd already salted the cucumbers, I didn't add any more salt. This tasted just like a low fat version of Greek Gyros.
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15 users found this review helpful

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