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Chicken Cordon Bleu II

Reviewed: Jan. 14, 2014
I made this today to use up some leftover ham and it was delicious! I didn't change a thing, but I did use Cabernet Sauvignon since that was all I had and it was wonderful. Definately easy and worth repeating.
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1 user found this review helpful

Tetrazzini

Reviewed: Sep. 17, 2012
I'm eating the leftovers as I review this, and it's almost even better. I made 2 small changes to get it to taste like Stouffers escalloped chicken and noodles. I sauteed finely chopped celery with the onion and added a dash of poultry seasoning. Definately a delicious keeper with a salad or veggie on the side.
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0 users found this review helpful

Crispy Fried Chicken

Reviewed: Jan. 29, 2011
I made this last night and it was very good. The only thing I can add is to not let it brown too much before you cover it, just to avoid it getting too dark while you're waiting for it to cook. I had 2 frying pans going (made too much) so it was a mess to clean up, but now I can enjoy the leftovers today.
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4 users found this review helpful

Italian Anisette Cookies

Reviewed: Dec. 18, 2009
I made these for the 1st time today. I think the bake time is closer to about 11-12 minutes til the bottom is browned. They look nice with white icing and colored sprinkles but I think they could have been sweeter and even though I added more anise extract, they still were kind of bland. They would probably be one of the 1st cookies I reached for on a plate, but I probably wouldn't go for a second one. Sorry
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0 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 11, 2009
Absolutely delicious!!!!!!!!! That's all I kept saying as I ate these. I will never make box pancakes again. These are the kind of pancakes you can eat alot of and not feel sick because they are so light and fluffy. Thanks for the recipe!
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1 user found this review helpful

Consomme Pork Chops

Reviewed: Jul. 26, 2009
I made this today after reading all the good reviews, but I have to say it wasn't as good as I hoped it would be. I used boneless center cut pork chops and though they turned out tender, they were a little dry. (I did keep this covered and even cooked it about 10 min less). The rice was gummy even though it was cooked enough. I even added the extra broth. There wasn't a whole lot of flavor for my taste and my husband agreed that I shouldn't make it again. Sorry.
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4 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jul. 17, 2009
This was really so good and so easy to make in advance. I couldn't believe how good it tasted without adding any milk. I did cheat and add a handful of grated cheddar cheese in the middle and on top, but that was my preference. It would have been good without it also. This is a keeper.
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0 users found this review helpful

Chocolate Malted Ice Cream

Reviewed: Apr. 27, 2009
I made this and also doubled the malted milk powder and balls. I add a hefty squirt of chocolate syrup since I wanted more chocolate flavor. It made 2 1/2 qts and tastes wonderful, not too sickening sweet. Definately a keeper. It would be good for milkshakes too!
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8 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 12, 2008
I made this tonight and it was a hit! I kept saying "this smells so good" the whole time it cooked. I also cut the butter down to 1/2 stick and added a few shakes of Parmesan to the crackers. This was quick, simple and delicious! Very moist and flavorful. It's a keeper!
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Chicken Pot Pie III

Reviewed: Dec. 20, 2007
This tasted fantastic, even my husband was impressed. I'll never buy another frozen pie again. Thanks!
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Photo by sandy v

Walnut Poteca

Reviewed: Dec. 20, 2007
I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today, I cut down the recipe to 14 servings (4 rolls), in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look!
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27 users found this review helpful

Mary Mazzie's Anise Cookies

Reviewed: Dec. 18, 2006
I made these after making 4 other good kinds of cookies. Once my husband tasted these, the other cookies got barely touched til these were gone. You do have to grease the pan, and may have to adjust baking time just a bit, but these were sooooo good. I made a glaze from powdered sugar, milk and a few drops of anise extract and drizzled it on with a fork. They were delicious!
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29 users found this review helpful

 
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