Amazing Italian Lemon Butter Chicken

Reviewed: Nov. 3, 2009

Delicious! Fattening though! I may do again and see if I can take some other reviewers suggestions for a lower fat version. But this was VERY good as is!!!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 20, 2009

Ahhhh....perfection. This was the easiest recipe ever - and sooooo good! I did add some frozen veggies in when I added the biscuits. I used only one small package of biscuits based on previous reviews, as well as used chicken broth in the place of the water. Sprinkled some garlic powder, Mrs Dash and pepper in the beginning and that is all. Too good to be so easy! My husband asked that I make this a permanent part of my meal rotation. As easy as it is, it is my pleasure to do so. :-) Thanks!

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Spiced Pot Roast

Reviewed: Oct. 15, 2009

First time making this. I used a 2.1 pound beef roast and followed the recipe exactly except I used a slow cooker for 7 hours. I used an Indian mango, fruit and nut chutney which had a sweet (not hot) flavor and I also used golden raisins. This is indeed a very nice beef roast. Thanks!

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Chip Chicken Lollipops

Reviewed: Sep. 28, 2009

These were a huge hit in our house! I made them with sour cream and onion chips -- our fav and everyone loved them! My 19 month old twins ate them better than any other chicken nugget type food they've ever had! I was so flattered they enjoyed my baked chicken better than chick fil'a's fried chicken!

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JOELLECK

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Best of the Best Blueberry Muffins

Reviewed: Sep. 25, 2009

Wonder flavor and texture. I did add a small cube of chilled cream cheeseto the batter in the center of each muffin. This made it even better. Great recipe! The best blueberry muffin recipe of all time.

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Blonde Brownies I

Reviewed: Sep. 23, 2009

I made this recipe the first time 3 weeks ago and since have made it at least 9 times, they're now my husbands and my favorite! I used margarine instead on butter with no problems and I didn't add all the chocolate chips, i used a little more than 1/2 cup. These come out with a crunchy top but chewy insides. This is now my brownie recipe of choice.

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Old Time Chicken Divan

Reviewed: Sep. 23, 2009

awesome, just like my grandma made. I used white wine instead of sherry and it was still delish! Also, very easy! Bake it on top of rice, steamed the brocolli. Loved it!

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elliebelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Greenville, South Carolina, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 19, 2009

Wonderful flavor, fall off the bone doneness and exceptionally juicy. First time. I used about 3/4 of the full rub recipe on one 4.5 pound chicken. I used cooking string and toothpicks to hold the legs together and close up the chicken cavity after thoroughly rubbing the chicken outside, in the cavity and under the skin. I put one white onion (quartered) and a heaping teaspoon of minced garlic into the cavity and used three plastic grocery bags to seal the chicken and marinated overnight. I cooked the chicken at 250 F for 4 hours, 30 minutes checking the temperature at 3 hours, 30 minutes (166 F), 3 hours, 50 minutes (169 F), 4 hours, 10 minutes (171 F) and 4 hours, 30 minutes (174 F) and let stand for 15 minutes. I used a large roasting pan with rack to roast the chicken and then boiled the drippings with 12 ounces of chicken broth and one tablespoon of cornstarch for gravy served over the chicken and garlic mashed potatoes. Thank you Sue Rogers for a wonderful recipe!

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Corn-Stuffed Tomatoes

Reviewed: Sep. 16, 2009

Great idea! We got a ton of tomatoes from a relative and I was looking for something creative to do with them... I baked them in ramekins instead of a muffin pan so they could just be left in there; it's a good thing because they ended up with a lot of extra liquid and filling! Overall they were pretty tasty, though next time I may add a few more seasonings or maybe some cheddar cheese after they're done.

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capabayan

Cooking Level: Expert

Home Town: Plymouth, Massachusetts, USA

Living In: Greenville, South Carolina, USA

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Mexican Lasagna

Reviewed: Sep. 15, 2009

This was great, I made a few changes. I used Rotel instead of tomatoes. I also added black beans, green onions, and top the meat mixture with a little cream cheese before adding the second layer of tortillas. It's great either way. I make this and send it to the dorm with my daughter, the college kids can't get enough of it. It reheats really well too. I will be making this again and again.

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Spaghetti Pie III

Reviewed: Sep. 15, 2009

Just Right. Not too soupy or too dry. Great for Company. Looks very complicated but is quiet easy. This is a winner.

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Aussie Chicken

Reviewed: Aug. 13, 2009

This was great! My husband and son both loved it! I didn't have Monterrey Jack, so I used sharp cheddar, and I also added one chopped green onion. I used baby portabellos as well. Delicious! A definite keeper!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Grilled Turkey Legs

Reviewed: Jul. 21, 2009

It was edible but not something I would do again and I would never serve it to company.

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JCR

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Summerfield, Florida, USA

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Blueberry Cheesecake Ice Cream

Reviewed: Jul. 17, 2009

WOW, this recipe is AMAZING!!! I put the graham cracker crust on a cookie sheet with a thinkness of 1/2 a centimeter. The ice cream batter I let chill for 2 hours before putting in my ice cream maker. When combining the topping, crust, and ice cream at the end I put 1/4 of the ice cream batter first then topped with 1/2 graham cracker crust then another 1/4 batter then blueberry topping and then another 1/4ice cream and the rest of graham cracker crust then folded the layers over themselves. This was an amazing ice cream, the blueberry wasn't overwhelming so double the blueberry topping if you want a more dominate blueberry flavoring. Very good all in all, this has become a family favorite overnight. I think next time I'll try this with strawberries instead.

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Halibut with Cream Sauce

Reviewed: Jul. 15, 2009

Thanks so much I knew someone from Alaska would know how to prepare Halibut. I did open the foil and broil the top briefly just to crisp it a bit. Other than that I didn't change a thing. It was great!

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Halibut with Cream Sauce

Reviewed: Jul. 15, 2009

Thanks so much I knew someone from Alaska would know how to prepare Halibut. I did open the foil and broil the top briefly just to crisp it a bit. Other than that I didn't change a thing. It was great!

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Peppered Bacon and Tomato Linguine

Reviewed: Jul. 14, 2009

Husband loved it! i wasn't exactly sure if the bacon was done enough, a little under cooked gave it more of a hammy texture which was more fitting for the pasta (robust i guess) I also used the thick cut market bacon which takes a bit longer to cook. I'd make it again!

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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ABC Muffins

Reviewed: Jul. 11, 2009

Awesome. These are very easy to make and are quiet delicious. Not too sweet and very moist. I am going to make some with a streudel topping next time just to change things up. Thank You! This is going to become a regular in our home.

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