SouthernBelle Recipe Reviews (Pg. 1) - Allrecipes.com (13968728)

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Broccoli Cheese Soup V

Reviewed: May 22, 2009
This is the BEST broccoli cheese soup ever! I cook it all the time because it's quick and easy and I've never had anyone tell me that they didn't like it. A word to the wise, though: DO NOT USE 2 POUNDS OF VELVEETA! Normally I only use 1/4 pound (and I'm a cheese-a-holic!), but I usually buy the 1/2 pound block in case I want a little extra that day. I also recommend adding a little Tony Chachere's seasoning and a little garlic powder at the end. Be careful not to leave it on the burner too long, though, because the cheese will curdle easily.
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Country Quiche

Reviewed: May 23, 2009
This is amazing quiche! My guests loved it and so did I! The only thing I might change next time is add a few green onions and mushrooms--the green onions because I love the flavor they give and the mushrooms because I'm a mushroom addict. Absolutely delicious!
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Classic Tiramisu

Reviewed: May 23, 2009
I thought the flavor was great, but it never stiffened up for me once I added the egg mixture to the cream. The cream stiffened, but I couldn't seem to get that texture back once I mixed the two together. However, A+ on the flavor of the mousse part!
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Sweet and Sour Sauce II

Reviewed: Jan. 5, 2010
I had never made sweet and sour sauce before, but I wanted to use it to go along with the recipe for Pork Spring Rolls on here (which, by the way, are AWESOME!). I used the pineapple chunks in the sauce, but it came out very sweet, so I offset it with a little (asian) garlic chile sauce (the one I used in the spring rolls, in case you'r e making them too), and some cayenne pepper to give it a kick. I also added two little packets (2 Tbsp) of soy sauce (like you get with take out), as another person suggested. It was a huge hit! Everyone loved it.
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Baked Pork Spring Rolls

Reviewed: Jan. 5, 2010
These are the best spring rolls I've ever eaten! I made them for one party (the given serving size) and they were gone in like 15 minutes. I made them a second time for Christmas (with "Sweet and Sour Sauve II"--add cayenne, garlic chile sauce, and 2 Tbsp soy sauce). I made 30 that time and they were also a HUGE hit and disappeared quickly. By far, try these!!! You won't regret it! The only thing I changed is that I eliminated the cilantro because I'm not a fan. It wasn't missed.
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Shredded Brussels Sprouts

Reviewed: Jan. 5, 2010
These were a very festive way to serve brussels sprouts and everyone liked them. I used soy nuts instead of pine nuts. Take care not to overcook them because the flavor changes (which is the one most people hate).
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Cranberry Sauce

Reviewed: Jan. 5, 2010
I loved this recipe. Easy, my first cranberry sauce. My only suggestion is to lessen the amount of orange juice.
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Country Green Beans

Reviewed: Jan. 5, 2010
These green beans were phenomenal. Use a huge skillet, though. They make a lot more than they seem to make!
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3 users found this review helpful

Creole Cornbread Stuffing

Reviewed: Jan. 5, 2010
Flavor was great. The only suggestion I have is to use about half of a jalapeno. I'm from Louisiana, and it was too spicy for my family. This recipe makes a TON!
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Easy Herb Roasted Turkey

Reviewed: Jan. 5, 2010
This was my first turkey ever and it came out perfectly brown. Everyone loved the way it stayed so moist in the pan.
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Gingerbread Cookies

Reviewed: Jan. 5, 2010
These are awesome cookies! They're the typical gingerbread cookies with a very festive, holiday flavor.
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Mushroom Pork Chops

Reviewed: Apr. 13, 2010
Followed another review by browning chops a little (not cooking them all the way through) in a skillet with seasoning mix (frozen) and mushrooms in the grease (olive oil) I used to brown the chops. Add the soup and a half-can of milk. Then put them in the bottom of a glass pan and poured the sauce on top. Baked at 350 for about an hour. Served over brown rice with a French style vinaigrette salad and whole (frozen) green beens (with butter). Yummy and easy!
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Best Formula Three-Cheese Fondue

Reviewed: Apr. 13, 2010
Didn't work out like I'd hoped, but I'm going to retry it with some variation.
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Chicken Cordon Bleu II

Reviewed: Apr. 13, 2010
Pretty delicious, relatively easy/quick dish.
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Sweet Potato Casserole VII

Reviewed: Apr. 13, 2010
Awesome. Add a lil extra brown sugar and make sure it spreads across the entire pan.
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Baked Potato Soup

Reviewed: May 27, 2010
I thought this was very tasty, but a different take than I was expecting because there is so much basil in it. I'd recommend using much less basil and adding some extra garlic and some Tony Chachere's seasoning until you like the flavor.
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Creamy Potato Lasagna

Reviewed: Feb. 11, 2011
I thought this was a nice little recipe. I can't really review the exact recipe though because i changed a few things for what I had on hand. I used asparagus chopped up (instead of broccoli), store-cooked rotisserie chicken (instead of ham or smoked turkey), and for cheeses I substituted the Parmesan with cheddar and the swiss with mozzarella. Those cheeses were cheaper and I thought they might go better with potatoes and Alfredo. It was pretty good!
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Cheesecake Dip

Reviewed: Mar. 14, 2011
I thought this dip was fabulous. Caviat: I orginally made this recipe as is, and it was good, but I felt like I wanted more of the cheesecake flavor and less of the whipped cream flavor. So, I put in another block of cream cheese. Now, I made this recipe for 40 people, so my ratio was 2 blocks cream cheese (8 oz), one large tub of whipped cream, 1/3 cup of milk (not adding more milk helped thicken it a bit), and added powdered (not granulated) sugar to taste. I found it had more of a cheesecake flavor this way, but both ways were delicious, depending on your tastes. PS--I made it as a fruit dip for a shower, but it is very similar to what we use for Mississippi Mud Pie. Great!
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N'Awlins Stuffed Bell Peppers

Reviewed: Apr. 28, 2011
I had to doctor it up a bit. I also am from south Louisiana, but we make them a little different. The mix had a decent flavor, but needed some moisture. I added rice (as we always do in my region for stuffed peppers), extra garlic, a little tomato sauce, a little chicken stock (didn't have beef), and a lil extra bread crumbs (as I didn't have bread stuffing to start with). I took others' advice and blached them ahead of time, then topped them before baking with a sprinkle of bread crumbs and some cheddar cheese crumbles. The family liked it, but I wasn't very impressed.
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Sesame Tilapia

Reviewed: Jun. 8, 2011
Love the way the sesame oil tastes and the way its scent lingers in the air when I'm done cooking. Didn't have sesame seeds to add, but would like to try that. I used someone else's advice to try lemon pepper seasoning, but I also sprinkled a tad of the Italian seasoning. I'd also like to try this with ginger next time for a Hawaiian flair.
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5 users found this review helpful

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