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Herbed Batter Rolls

Reviewed: Nov. 20, 2007
These came out just lovely. But, of course, I wouldn't be an Allrecipes reviewer if I didn't have to admit to changing a few things. I used a tablespoon of italian seasoning instead of the recommended seasoning, 1/2 a tablespoon of garlic powder (and next time plan to use real minced garlic, just to experiment), and about an ounce of fresh grated parm reggiano. The rolls came out perfect and delicious, nice and herb-y. I am very pleased.
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Tzatziki I

Reviewed: Nov. 18, 2007
This tzatkziki sauce comes out amazing every time. I use probably 6 cloves garlic, which is not for everyone, as it is quite sharp that way. But the resident garlic freak likes it, so I must be doing something right. I've made this on several occasions, and by memory after the first time, and I realized that I never use the olive oil. I really can't see any need for it. When I omit the olive oil it's cool and creamy, with a great yoghurt and garlic tang. I'm getting hungry for gyros and falafel drenched in tzatziki while writing this!
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Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: May 9, 2007
This was really good. My boyfriend loved it and couldn't stop raving! I thought it was good (I'm not a huge fan of cream sauces) but his response warrants a 5 star review. I didn't really change anything except to sautee the mushrooms rather than cook them with the chicken. Thanks for the recipe!
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Chicken Cordon Bleu II

Reviewed: Feb. 24, 2007
Let's face it: the sauce is getting all these 5 star reviews, not the chicken. The chicken is fine, if a bit bland, but the sauce is outstanding. I made a few minor changes with the sauce, adding about a 1/2 cup more wine halfway through cooking the chicken because it seemed like it was simmering off, and I added 3 cloves of garlic, pressed, to the cream and cornstarch mixture. As I was heating the sauce I dipped a finger in and had my boyfriend taste it. His whole face just lit up, and as I was ladling the sauce over his plate of chicken and oven-roasted potatoes he kept chanting "More, more!" The chicken mas a mere conduit for the sauce, and now I'm working on a modification to make just the sauce as an alfredo. The reason I'm giving a 4 star and not 5 star review is that the chicken alone would probably earn just 3 stars, but that sauce is so incredibly good. I had no idea that I could cook something like it. Yum!
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