Carmelina Recipe Reviews (Pg. 1) - Allrecipes.com (10479548)

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Chicken Cordon Bleu II

Reviewed: Oct. 13, 2011
This is a huge hit whenever I make it. I did use some of the suggestions by others: After rolling the chicken up I rolled them in a panko/bread crumb mixture with the paprika instead of using flour and used 1/2 butter and 1/2 olive oil when browning the chicken, but after they were browned I took them out of the pan and put them in a casserole dish to finish cooking. I then made the cream sauce using the drippings and ladled it over the finished chicken. You have to make extra sauce... everyone wants more. OH! Also, I tied the rolls with kitchen string I got from my butcher...much easier to manage. I cooked this for my folks on Mothers Day and even my very picky father asked for the leftovers! FANTASTIC! Update: my parents and boyfriend want me to make this for Christmas Dinner for all the relatives... all 30 or so of us!! :-)
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54 users found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 9, 2010
This is fantastic. I'm a senior center director and made this when I had a potluck picnic. Not only did it get rave reviews but I was asked repeatedly for the recipe, which is a huge complement from these women who bring amazing generational dishes. I also add poultry seasoning and garlic powder. Plus, I used a cooked rottiserie chicken from costco. It helped cut down on time and enhanced the flavor. Everyone loved it!
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5 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 17, 2010
This was the first time I attempted zucchini bread, simply because I never really cared for it. But someone gave me a huge zucc from their garden and I figured why not. It was fantastic! I made 1 regular loaf and 2 mini loaves, one with walnuts and one with dried cranberries. And I added the oatmeal crumb topping given by another reviewer. It was devoured by my boyfriend and his kids. My parents also couldn't stop eating it and my 2 year old picky eater nephew ate the portion I gave to my sister. It was REALLY moist and the topping took it over the edge. Awesome awesome awesome recipe. :)
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3 users found this review helpful

Shrimp Artichoke Dip

Reviewed: Dec. 31, 2008
This was just ok for me. It wasn't "bad" by any stretch. I served this at a football party, and everyone tasted it, but I noticed everyone went for all the other dips and appetizers when going back for seconds (and thirds), and left this dip alone after one taste. I'm sure using crab instead of shrimp would have helped or maybe a combination, but nothing about it made me or anyone else say "wow I want more." It was just ok.
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0 users found this review helpful

Baked Beans, Texas Ranger

Reviewed: Dec. 31, 2008
These beans are fantastic! I omit the bell pepper because my boyfriend doesn't care for it, and I sometimes add a little more spice just because we love it like that. My girlfriend's 9-year-old picky eater daughter ate bowl after bowl. I love how easy this is too...just throw everything in your dutch oven, and into the oven it goes!
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1 user found this review helpful

Chicken Enchilada Casserole II

Reviewed: Dec. 31, 2008
This is a really good dish. My boyfriend loved it and I took leftovers to work the next day for my staff and we scarfed it down for lunch. Agreably it would make a good dip as it looks great when it comes out of the oven but as soon as I started to dish it out it was pretty sloppy. We didn't really care, it tasted good. However, WHEN I make this again, I will decrease the sour cream and possibly the chicken soup amount to help make it less "soupy" of a mixture. I also used black beans and corn tortillas instead of the recipe directions, and a little corn I had left over in the freezer. I seasoned up the chicken with things I had in my cabinet (chili powder, cumin, emeril's southwest, red pepper, etc) until I had the taste I wanted. I'll defintely make this again...it was easy and tasty!
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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Dec. 31, 2008
I can't believe how insane my family and friends went for this dip. I followed the advice of other reviewers and used 4 oz. of jalapenos to get a decent level of heat. I also combined the cup of parmesan with a 1/2 cup of panko and mixed it with a few splashes of oil before spreading it on top of the dip. Mixing the cheese and panko together (instead of layering) prevents them from forming a tough crust that is hard for the bread or chip to get through. I am asked to bring this at every family function...they love it!
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