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Laura's Unbelievable Chicken and Pasta

Reviewed: Mar. 5, 2009

IS RECIPE LAST NIGHT AND IT WAS DELICIOUS, SINCE I LIKE MUSHROOMS I ADDED SOME AND IT JUST MADE IT BETTER, THANK YOU SO MUCH FOR THE RECIPE MY HUSBAND ABSOLUTELY LOVED IT!!!

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YAED

Cooking Level: Intermediate

Home Town: Brownsville, Texas, USA

Living In: Harlingen, Texas, USA

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As a gnocchi lover I have been searching for the best recipe, this is just a tip or observation - if you bake the potatoes instead of boiling them it is much easier to achieve the consistency you desire without adding too much extra flour. I bake the poatoes in the microwave just using the baked potato button and then follow the rest of the recipe as it and it comes out fantastic.

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56 users found this review helpful

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phebe

Cooking Level: Expert

Home Town: Middletown, Ohio, USA

Living In: Harlingen, Texas, USA

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Bourbon Whiskey BBQ Sauce

Reviewed: Nov. 25, 2007

I tried this recipe and it was amazing. I used it on some baby back ribs and they turn out fabulous. Thanks for the great recipe.

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JohnP

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: San Diego, California, USA

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Banana Pudding II

Reviewed: Nov. 1, 2007

Horrible. Did not set up at all. I had to add more cornstarch. The taste was very bland. I added more bananas and some cinnamon and nutmeg. I guess it turned out ok after I fixed it, but it's not worth making again. I'll find a different recipe.

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Samantha

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: Fort Scott, Kansas, USA

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Cream Cheese Squares

Reviewed: Mar. 15, 2007

I haven't made this exact recipe but one very similar. My recipe doesn't call for cinnamon mixed with the sugar you sprinkle on but they are so very good. They are really good when they are still a little warm.

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ROBERTAR

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

Living In: Harlingen, Texas, USA

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Ground Beef Shepherd's Pie

Reviewed: Dec. 6, 2006

This is an awful recipe for shepherd's pie. My boyfriend makes his with onion, carrots, cream of mushroom, extra sharp cheddar cheese (he loves extra sharp, but for me it's too strong), and ground beef. He tops it with those pre-made biscuits that have layers (he separates the biscuits into thin pieces and lays them on top to cover the pie). I wonder if I can get him to let me post the recipe on here sometime.

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4 users found this review helpful

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Samantha

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: Fort Scott, Kansas, USA

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Cream of Pumpkin Soup

Reviewed: Nov. 29, 2006

This turned out wonderful, though I changed it a bit. I boiled celery, onions, and carrots in the chicken broth until soft and then blended them in a blender. Then transferred the creamy base back to the pot and added the pumpkin puree and pumpkin pie spice and curry.

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Mrs Matta

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Harlingen, Texas, USA

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Beer Chicken

Reviewed: Nov. 29, 2006

I give this 4 stars but only because I tweak it. Puncture chicken and marinate chicken in beer, salt and pepper overnight in the refrigerator. Rub with rosemary, parseley thyme, and cloves, and a sprinkle of extra salt and pepper. Bake at 300 degrees for 2 hours.

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3 users found this review helpful

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Mrs Matta

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Harlingen, Texas, USA

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Indian Chicken Curry II

Reviewed: Nov. 26, 2006

I have eaten tons of chicken curry in my day (I have a lot of south indian friends and they like to feed me) and this, I must say is a profoundly awesome recipe. Salt is key in curries. I always say to start with 1/2 teaspoon of salt and then keep tasting until you like it. Without the right amount of salt, the curry flavors seem bland. I added one diced potatoe for authenticity.

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Mrs Matta

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Harlingen, Texas, USA

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Decorator Frosting I

Reviewed: Nov. 16, 2006

This is the best frosting I have ever made. I plan to use this many many more times! It's easy to make, tastes wonderful, and you can flavor it with anything! And it's perfect for decorating, like it should be. I had made a Mountain Dew Cake for my boyfriend for his birthday, and wanted a different frosting than the one provided (he doesn't like coconut). I used this for both frosting AND decorating. Instead of using almond extract I used lemon extract so it would blend better with the flavor of the cake. It turned out wonderful!

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Samantha

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: Fort Scott, Kansas, USA

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Amish Meatloaf

Reviewed: Nov. 15, 2006

This is way too sweet/sour. My dad and I were looking for a more flavorful meatloaf recipe, and decided to try this one. We left out some sugar, the mustard, and most of the ketchup and it was still way too sweet and sour. The bacon is a nice idea, but it just didn't cook right in the oven. It's an interesting recipe, but for it to be enjoyable I would modify it a LOT. My mom took one bite and threw it away. I think this recipe is just a waste of meat.

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