Rest Easy Recipe Reviews (Pg. 1) - Allrecipes.com (10359700)

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Honey-Brined Fried Chicken Breasts

Reviewed: Aug. 30, 2012
Very good and delicious. Didn't have buttermilk on hand so I used soured milk. 1/2C milk (i had 1%) add 1T vinegar and let it sit 5 min. I will certainly make again.
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3 users found this review helpful

Easter Egg Dipper Treats™

Reviewed: Mar. 30, 2010
A very nice idea. When I melted the chocolate I used a double boiler technique. One large saucepan with water near boiling then chocolate in a smaller saucepan over this so the bottom was in the water but not letting the water overflow into the chocolate. It'll melt perfectly you can leave it there or take it off and put it back at your leisure. I molded by hands and put a toothpick into each then let them cool. Then I dipped them. Also, I tend to use paraffin wax to temper my chocolate instead of shortening.
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7 users found this review helpful

Easy Baked Chicken Cordon Bleu

Reviewed: May 27, 2009
As others have said a sauce is needed for this. I also suggest the cordon bleu II recipe for sauce. You can do the first part without the chicken boiling down the wine and adding cheese. I like to add a little oregano to the cheese and ham for some extra flavor. Also here is an extremely helpful tip I'm sure you'll use time and again. Instead of using toothpicks try some dried spaghetti instead. That way you can cook the chicken and leave the spaghetti in there! no fuss with toothpicks.
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6 users found this review helpful

Grandma's Hash Browns

Reviewed: Jun. 7, 2007
simple and delicious. Next time I may try making these on my small George Foreman grill. Anyone try that yet?
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0 users found this review helpful

Lightly Scrambled Eggs

Reviewed: Jun. 6, 2007
good recipe. I've always found scrambled eggs are made lighter by using a wooden spoon instead of a plastic spatula to turn and fluff the eggs.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: May 31, 2007
This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small amount of garlic. -When browning I browned one side then removed toothpicks and turned them over (they were done enough to do this) -when stuffing I rolled some of the cheese in the ham to keep from seeping out. -I added a little oregeno to the inside of the breast before adding cheese and ham -I used provolone cheese -I recommend adding parsley to them sprinkled over top for a good look. -Also, when folding I created lips around the ends and then folded in half to keep some cheese in. -I also butterfly the breasts and pound those that are uneven. My girlfriend loves this recipe. Goes great with most anything. Especially roasted rosemary potatoes or a simple white Chedder shells from pasta roni if you want an easy side. Update: I make this all the time now. Instead of using Toothpicks I use Dried Spaghetti! That way it'll cook and you do not have to worry about taking them out or losing them!
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70 users found this review helpful

 
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