Starry Night Recipe Reviews (Pg. 1) - Allrecipes.com (10446632)

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Chicken Cordon Bleu II

Reviewed: Oct. 7, 2011
I made as is and came out FANTASTIC, thank you! I may try bread crumbs instead of flower next time for a thicker crust and try putting sauteed baby bellas and fresh mozz in the center. There is so much you can do with this recipe and stuff the chicken with whatever you choose, I will be making this very often, the sauce is outstanding! My husband is a bit of a culinary snob and has a complaint for about every recipe I have made from Allrecipes and he said this one was outstanding, no complaints! The impossible! :)
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Homemade Wonton Soup

Reviewed: Dec. 10, 2009
From the author. I am so glad everyone is loving this recipe as our family does, the wontons are time consuming but well worth it. I probably should have made the recipe smaller but we love the leftovers here and I always make this much. Also, if you are going to freeze some, it's better to freeze the meat mixture leftovers separately before you make the wontons and then make the wontons fresh the next time you make it. I am also using a reviewers idea now and boiling the wontons separately, great idea! I also think I made an error in the recipe as the wontons never really sink, but they only take about 5 minutes to cook thoroughly. OchTamale97.. my very picky 5 year old LOVES this soup as well and it is so healthy, it's great for kids!
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97 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Sep. 7, 2009
I didn't alter this recipe much except by maybe hand cutting potatoes into what I thought were VERY thin slices, and as others have said, took well over 2 hours to cook even with upping the temp and still firm potatoes, I will stick to the boxed scalloped potatoes after this disaster. Maybe I did something wrong but not sure what? We are at 9,000 feet, maybe that had something to do with it.
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Slow Cooker Carnitas

Reviewed: Mar. 4, 2009
I LOVE this recipe! I make it a few times a month now and freeze it into individual burrito size servings and then just microwave it and pop it in the broiler for 5-10 minutes and it's absolutely delicious heated up this way. The only thing I do different is half the chicken stock and it turns out perfect. Thank you very much!
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Glazed Ham

Reviewed: Jan. 29, 2009
We have used this recipe for the past year or so everytime we make ham now, I wouldn't make it any other way and didn't change a thing, you have got to try it!
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3 users found this review helpful

 
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