Reine333 Recipe Reviews (Pg. 1) - (10128178)

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Chicken con Vino e Aglio (with Wine and Garlic)

Reviewed: Apr. 20, 2014
I marinated the chicken (three breasts equaling .8 of a lb) for three hours, using Sauvignon Blanc. I pan-fried the breasts in olive oil for 5-6 minutes on each side, until juices ran clear. I removed the breasts and sauteed 1/2 lb fresh sliced mushrooms and 4 shallots, adding 1/3 cup low sodium chicken broth when they had suitably cooked. I mixed 2 teaspoons of cornstarch with 1/2 cup lowfat milk until smooth. When the mushroom/broth mixture boiled, I added the cornstarch mixture with a pinch of Herbes de Provence and stirred for 2-3 minutes until thickened. Pour the sauce over the chicken and serve! Amazing!
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Yellow Squash Casserole

Reviewed: Jun. 6, 2013
I added a total of 5 cups steamed (3 mins in a microwave) mixed sliced summer and zucchini, one small vidalia onion & used lowfat milk, 2% cheese, 1/4 cup melted lowfat butter and 2 tbs fat free french onion dip. I also used about 1/4 teaspoon of freeze-dried basil, finely crushed and garlic pepper instead of black pepper. Yum!
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Make-Ahead Slow Cooker Beef Stew

Reviewed: Jan. 5, 2013
De-glazed the pan used to cook the beef and onion (I left out the mushrooms) and poured all the liquid into the crock pot. As we're a small family, I froze half of it to use at another day, as the chef suggested! I also added a potato and 1 carrot and 1 stalk celery. I used Hungarian Paprika, as well. This will now be the Beef Stew recipe we will use! NO leftovers :)
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Fresh From the Vine Tortellini

Reviewed: Jul. 26, 2012
I used our bumper crop of smaller toms and cored the tops off, using the idea of sandwich bags to coat. They were in the oven for about 20 minutes until splitting then I mashed/cut them up, seeds, skin and all. I also added two T of prepared pesto because... We love pesto! (I doubled the recipe). Will make again!
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Feb. 22, 2008
I'm on the SB diet, phase 2 and made half the recipe for our family of 3. I used one 9 oz chicken breast, which I boiled and cut up, and fried some turkey sausage in 1/2 the amount of oil (OM brand). Used the E cajun seasoning, R toms & peppers and bell pepper instead of chili. Being from Savannah... threw the shrimp in the last 5 minutes as they get too GUMMY cooking for 20 minutes, ew. Also threw in the chicken during the 40 cooking stage after adding vegs to roux. After those 40 mins, added sausage... OH..also, to make the roux, I used whole wheat flour and cooked it for about 10 minutes (oil & flour), stirring constantly. Nice aroma. With the garlic, it smelled heavenly (I actually let the garlic brown in the roux process). Great recipe! Thanks for posting!
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