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Tomato Zucchini Casserole

Reviewed: Jul. 17, 2015
Good. Do read the reviews before making, as some are very helpful, like resting the slices of tomatoe on paper towels, to eliminate the extra juices. The ingredients are good, but the recipe lacks dimension. Personally, I am going to play with this by changing up some ingredients. Thank You for sharing. The dish does make a colorful presentation, but do let it rest for awhile before cutting.
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Italian Sausage, Peppers, and Onions

Reviewed: Jul. 10, 2015
Great beginning to a wholesome meal. I used olive oil , rather than butter and used a variety of fresh peppers from our garden along with a big sweet onion. After cooking the sausage and combining with the cooked peppers, I added a can of diced tomatoes,fresh sweet basil and a BIG splash of red wine and served over a small portion of angel hair pasta. Thank you for Sharing.
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Avocado Feta Salsa

Reviewed: Jul. 5, 2015
Delicious, scrumptious and so refreshing. Made this for a party and the salsa was gone in a snap. The freshness of the ingredients and the creamy texture of the avocado and feta cheese, make for a perfect combination. I added a fresh jalapeño , basil ( in place of the oregano), and parsley from our garden. Thank you for Sharing.
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Best Spanish Rice

Reviewed: May 1, 2015
I cheated with success rice, and than added the broth and salsa, accordingly. This is so easy and yet has a nice freshness to it as opposed to the pre packaged rice. Another thing that is a plus, is you control the heat you like by your choice of salsa. Thank You for Sharing
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Lucky's Quickie Chickie

Reviewed: Apr. 17, 2015
Only gave a four star, for one reason. You need to double up and double up again with the balsamic/ honey.The honey with the balsamic is a great combo. I did however, cook the chicken, put aside and than cook the balsamic/ honey, and add in the chicken. The FRESH. Basil is a must to complement the dish. Very quick easy dish with a punch of flavor. Thank You for Sharing. A Keeper.
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Amazing Muffin Cups

Reviewed: Jan. 13, 2015
Followed the recipe exact. They were without a doubt , absolutely delicious. The nice thing about this recipe, is you can add anything your family enjoys. will definitely make again and again. The only negative comment, I would have, is despite spraying my muffin pan heavily, I still had quite a mess with some sticking to the inside of the muffin pan. Thanks to a reviewer, that said to use a 1/4 cup,to press in the hash browns. Worked like a charm.
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White Chili II

Reviewed: Jan. 8, 2015
Absolutely delicious. Don't let the jalapeno peppers intimidate you. I didn't get any heat from the peppers, other than that wonderful flavor. I did shred my chicken to accommodate my family. After making this a second time, the spices are spot on, and again! I Thank You for sharing your recipe. Please if you need to adjust the recipe for your family, than do so. But at least ackowledge and thank the submitter Of the recipe., or submit your own.
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Pan Fried Halibut Steak with Light Green Sauce

Reviewed: Jan. 7, 2015
I zeroed in on this recipe, for the complimentary sauce. And I say Wow. I served with a side of rice pilaf and a mild fish of our choice. Thank You for Sharing. The sauce should be done as per the recipe, no exceptions.
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Alfredo Medallions

Reviewed: Dec. 15, 2014
Made as written. Needs more capers, lemon zest and conservative amounts of the spices, just doesn't make for a wow dish. The Alfredo sauce hides all the fresh spices. Nevertheless, Thank You for Sharing.
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Bourbon Glazed Carrots

Reviewed: Dec. 9, 2014
Just okay as written. Something is missing in the recipe to make it less candy tasting. Regardless, Thank You for sharing.
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Parmesan Tomatoes

Reviewed: Aug. 19, 2014
Sorry, the mayo is the problem in this recipe.
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Pan-Seared Tilapia

Reviewed: Aug. 13, 2014
We eat tilapia quite often. But this simple recipe, is the only way to make it. The pan searing eliminates all that "fishy" Flavor that can sometimes come with baking the tilapia.. I do change up the seasonings from time to time. Sometimes lemon pepper, creole etc., what ever you prefer. Thank you for Sharing.
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Seared Scallops with Jalapeno Vinaigrette

Reviewed: Jul. 5, 2014
Oh My Oh MY!!! Absolutely delicious. The recipe as written is to perfection. The sauce is out of this world. Don't be frightened by the jalapeño what so ever. We grow both the mild and the traditional hot. I used the mild, but would use the hot jalapeño , that you find in your local grocery store the next time. Loved It. Quick and Easy to boot. Thank You for Sharing.
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Artichoke Chicken

Reviewed: May 20, 2014
Superb Flavor. Used 1/2 sour cream and 1/2 miracle whip and marinated artichokes. I only had 12oz. Of artichokes on hand and I think the additional oz. are needed., so don't skimp on the artichokes. Used chicken tenderloins, family preference and also added some capers. Thank you for sharing.
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Chicken Cordon Bleu I

Reviewed: May 12, 2014
So simple, and the taste from a master chef. The sauce is a must!! I've tried the creamy chicken soup combo on one occasion, but I prefer the mushroom soup/sour cream/ lemon combo far better. Serving this over a bed of rice and a fresh vegetable , makes for a wonderful dinner. Thank You for Sharing.
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Lemon Chicken Piccata

Reviewed: Apr. 9, 2014
I have had this recipe in my recipe box and somehow neglected to give this a rating. Absolutely easy to make and the flavors are balanced perfectly. I increased the amount of the broth/lemon/butter mixture for a family preference. Because we prefer chicken tenderloins, I prepped them according to the recipe and then added the chicken to the sauce mixture until they were thoroughly cooked and warm. Thank You for Sharing.
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Braised Balsamic Chicken

Reviewed: Jan. 6, 2014
Over the top delicious!!! Made the recipe as written, except used pounded chicken tenderloins. Half sauted the onions and then added the tenderloins and the rest of the ingredients . Served with a side of mashed potatoes, coverd with some more of the delicious sauce and of course a veggie. This is a keeper. A great dish for guests. Thank You for Sharing.
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Marinated Cheese

Reviewed: Dec. 15, 2013
OUTSTANDING!! Took this to a party and it was gone in no time. Everyone kept asking who made this and what is the recipe. Thanks to a previous reviewer, who suggested putting the cream cheese in the freezer prior to slicing. This may have to be done several times while you are placing your cheeses. But that made the whole process a snap. The recipe is perfect as is. But you do need to swap out another plate for serving, because of the excess amount of marinade. Very pretty presentation. Thank you for Sharing.
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Easy and Elegant Pork Tenderloin

Reviewed: Aug. 24, 2013
Used a 1lb. Pork tenderloin. Seasoned with spices of choice first, olive oil next, placed the pork in a plastic bag with bread crumbs, till covered nicely. Baked at 350 for 45 minutes. The pork was in fact very tender.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 19, 2013
The sauce was out of this world. But do double it, or you will be scraping the skillet. There is NO reason to flour the chicken whatsoever. The whipping cream will do the job. I did add some fresh garlic, fresh lemon juice, in place of the lemon pepper, as well as 1/4 cup of wine. I did serve over rice, which I would never do again. Instead angel hair pasta, would have been far better. Thank You for Sharing a wonderful, quick and a dish packed with flavor. The angel hair Pasta is far better, after making this again. The pasta absorbed all the goodness of the sauce. Did however add the dill to the sauce. Wonderful. Don't skimp on the capers.
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