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Chicken Milano

Reviewed: Jun. 18, 2012
Awesome! I tweaked the recipe a bit, and may refine further next time I make it, but it was a very good base. First, I used left-over rotisserie chicken, shredded. Sauteed half pound of sliced fresh mushrooms. For sauce I followed the recipe more or less, but used half cup of skim milk, and half cup of evaporated skim milk for the cream, to save on fat. When sauce was almost done, added a bit of cornstarch to make thick (since I didn't have the body from the cream.) Then, I blended sauce with a stick blender - it made a lovely color with the tomatoes, and also made it more thick. To serve, I combined sauce with rotisserie chicken, mushrooms, and bowtie pasta. YUM! I had made a salad w/balsamic dressing, and some of that ran into the pasta on my plate - I think that was the missing element. Next time I will try it again, but add a couple tablespoons of balsamic vinegar, and some fresh grated lemon zest. I can't wait to eat the leftovers!!!!!
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Vienna Schnitzel

Reviewed: Mar. 19, 2012
This is terrific! I was mainly looking for a way to make really nice crispy cutlets, and this was perfect. Made a few adjustments: Used chicken breast pounded thin. For bread, used panko bread crumbs, to which we added granulated garlic and a bit of paprika. After coating, we let rest in fridge for 30 minutes as suggested. We cooked in peanut oil, as it has a high smoke point, and is very nice to sutee/fry like this. After cooking, we removed the chicken from the skillet, and made a mushroom gravy - a cup or so of chopped fresh mushrooms sauteed about 5 minutes until softened; added a couple tablespoons of flour, and heated until flour was light brown. Added 1/2 cup skim milk, and 1/2 c fat-free sour cream, and cooked until thick. Season with salt & pepper and other seasonings as desired. Very quick and easy. We didn't finish all of the chicken the first night, so we had left overs next night, and they reheated beautifully in the oven, and the coating stayed nice and crip and YUMMY! We will be making this many more times with chicken or pork (or other meats.) Highly recommend!
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Double Tomato Bruschetta

Reviewed: Dec. 4, 2010
Awesome! I made this for Thanksgiving, and it was a huge hit - my sisters and Mom all asked for the recipe. I'm making it again today for a party - very yummy!
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Sweet Potato Pie I

Reviewed: Dec. 27, 2009
Fantastic! I made this for Christmas, and got rave reviews. Like other suggestions, I used half brown sugar with half white (may use 3/4 brown next time!), added a touch of lemon juice, and used heavy cream for the milk, as I had it on hand. I also microwaved the potato to cook to speed the process. (Prick whole, unpeeled potato several times with a knife or fork. Cook time will vary depending on the size of the potato - perhaps 5 minutes on high, then turn over and cook another 5 or so, until fairly soft. Remove from microwave and wrap in dish towel and let sit for several minutes - the carryover from the oven will continue to cook the inside for a while. Handle carefully as you peel and mash!) The amount of potato used was about 2 cups. This really was very easy, and extremely tasty! I highly recommend it to others.
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