Sandi Henning Recipe Reviews (Pg. 1) - Allrecipes.com (19968244)

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Sandi Henning

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Roasted Yam and Kale Salad

Reviewed: Apr. 14, 2012
Love the mixture of kale and yam. Hubby didn't like it much but I did. A different way to fix yams without adding a bunch of sugar to it.
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1 user found this review helpful

Savory Swiss Chard with Portobellos

Reviewed: Mar. 7, 2012
I think this needs a little more swiss chard and maybe drain the fat. A yummy way of making swiss chard!
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3 users found this review helpful

Hearty Halibut Chowder

Reviewed: Mar. 7, 2012
This is pretty yummy. Added a little cooking wine after sauteing the onions.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 7, 2012
I was afraid that the recipe called for too much cinnamon and another reviewer complained about the sour cream frosting. I made it according to the ingredients and I'm not a yeast type baker but it turned out delicious! I did change the baking temperature to 375 for 18 minutes and the rolls weren't too brown and hard on the outside.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 7, 2012
I was afraid that the recipe called for too much cinnamon and another reviewer complained about the sour cream frosting. I made it according to the ingredients and I'm not a yeast type baker but it turned out delicious! I did change the baking temperature to 375 for 18 minutes and the rolls weren't too brown and hard on the outside.
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2 users found this review helpful

Eggplant Supper Soup

Reviewed: Feb. 23, 2012
Some how I over cooked the eggplant. It was still good. It does make a hearty soup. I made it a couple days before warming it up during the week. Cooling the soup allowed me to skim off the fat before it warming up during the week.
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Roasted Garlic Cauliflower

Reviewed: Feb. 23, 2012
This is like the roasted brussels sprouts recipe. It my new way to cook veggies now.
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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Feb. 23, 2012
Easy, easy, easy! The brussel sprouts cooked a little faster than 45 minutes. I was done about 20-25 minutes. We've never liked brussel sprouts, but now we've roasted them this a several times and even picky hubby gives it the thumbs up. Now I have a new veggie to put in the rotation.
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Feb. 23, 2012
This is fabulous! I've never made a salt crust it definitely made a very tender roast. This is the only way I'm going to make prime rib from now on!
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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Feb. 23, 2012
I think the goat cheese that I got was a little too strong for my taste. Next time I make it I may use feta, that will give it some tang but I don't think it'll be as strong. It's a different taste but good.
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Apple Turnovers

Reviewed: Feb. 23, 2012
This makes me look like a baker extraordinaire! It was so simple and easy and delicious. I had a little more apples than the recipe called for so my turn overs were a little over stuffed but they come out great all the while. I think this is a fool proof recipe.
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Cheddar Mashed Potatoes

Reviewed: Feb. 23, 2012
The best way to precook potatoes put them in the freezer and bake them during the week.
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Southwestern Turkey Soup

Reviewed: Feb. 23, 2012
This is a great twist to turkey soup! My picky husband doesn't like my standard turkey soup recipe but loves this one. Will definitely make it again, may even before Thanksgiving - using chicken as a substitute.
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Pork Medallions

Reviewed: Feb. 23, 2012
This was very yummy! Will definitely make it again but and make more au jus sauce.
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Slow Cooker Italian Sausage Subs

Reviewed: Feb. 23, 2012
Sauteing sausages definitely helped them from being overcooked. Unfortunately my buns were a lot longer than my sausages so next time I'll use more sausage and get smaller buns. Great busy week dinner.
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No-Noodle Zucchini Lasagna

Reviewed: Feb. 23, 2012
My picky husband gave it a thumbs up. I didn't think he would like it at all. I used 3 zucchinis in this recipe - maybe I cut them too thick. Anyhow, I think that sprinkling salt on them and getting some of the water out of the zucchinis helped them from not disintegrating when baked. I also substituted half hot Italian sausage and 1/2 ground pork for the meat. Slightly spicy and very tasty.
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1 user found this review helpful

 
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