Gretchin Recipe Reviews (Pg. 1) - (10639616)

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Creamy Au Gratin Potatoes

Reviewed: Oct. 16, 2012
I gave this 5 stars for the recipe exactly as written (except I minced the onions). I've made this many times & it's terrific! Tonight I used the same recipe, but I made it into 3 layers and added ham, swiss cheese (cuz I had a small leftover piece), and a sprinkling of frozen peas, garlic powder and s&p to each of 2 layers then topped with the last of the potatoes & the sauce. It was a fantastic, one-dish, comfort food meal And I froze half of it for another day. Thanks for a great recipe!
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1 user found this review helpful

Garlic Butter

Reviewed: Aug. 17, 2011
Awesome! Per the reviews I read I used 1T. garlic powder instead of garlic salt, then added S & P to taste. We are having it on breasticks tonight, but I can't wait to try on veggies, steak, baked potatoes, rice, shrimp....and POPCORN!!!! Thanks for a keeper!
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Spinach and Bacon Chicken

Reviewed: Jun. 16, 2011
Really? I had high hopes for this one, sadly, I was disappointed. You would think all these ingredients would come together well, but they just don't in this recipe. Try Chicken Carbonnara from this site, way better.
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1 user found this review helpful

Diane's Colcannon

Reviewed: Jun. 15, 2011
These potatoes are absolutely amazing!!!! I've probably made them 5 times or more by now. I add minced garlic to the cabbage & onions when they are cooking, but that's just a matter of personal preference. They would still be 5 stars without it. Definately give this one a try. Don't try to make them "healthier", it's not like you're going to eat them every day. For sure a keeper in my house! Thanks Diane!
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3 users found this review helpful

English Roast Beef

Reviewed: May 22, 2011
I just made this for was delicious! I didn't add the mint because I didn't have any & I cut the cooking time as my roast was smaller. The gravy has to be the best I've ever tasted and I cook for a living! I think the gravy thinned down would make a fantastic vegetable beef soup! Thanks for a great recipe!
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11 users found this review helpful

Rosemary Roasted Pork Tenderloin

Reviewed: Nov. 7, 2010
Well, the tenderloin was good, but what did I do wrong??? Even though I doubled the sauce/marinade, by the time the 45 minutes was up the sauce was all burnt black in the bottom of my pan! I really wanted to make gravy out of the sauce. I want to try this again, but not before I figure out what happened.
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1 user found this review helpful
Photo by Gretchin

Cream Cheese Penguins

Reviewed: Apr. 18, 2010
These were so adorable! Once my fiancee and I made them, we couldn't help but laugh every tim e we walked by them! I would say, though, that for an army of 20 penquins, 4 oz. of cream cheese is more than enough. I added a touch of garlic powder to the cream cheese for flavor, and I microwaved the cc for 10 sec. then 10 sec. more for easy use. I always use the baggie as pastry bag method and it's perfect! Just start small with cutting the corner, you can always cut off more! If this is Valerie Lynne's creation, kudos for a creative, ingenious, delightful, awesome appetizer/decoration! Thanks for letting me get so many complements and feel so good about something I did! BRAVA!!
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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 17, 2007
This was GREAT!!! I made it last night and my fiancee & I both loved it. I used ground ginger instead of the root, and used 3 Tbs. of hot sauce. Also, I used whole chicken breasts that I pre-grilled in my George Foreman then finished cooking in the sauce. I served it with teriyaki noodles and sugar snap peas and it was like something you'd order at an expensive restaurant. Will definitely be making this often and passing the recipe around.
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3 users found this review helpful

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