sonya Profile - Allrecipes.com (10656288)

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sonya


sonya
 
Home Town: Massachusetts, USA
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Member Since: Nov. 2007
Cooking Level: Intermediate
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Recipe Reviews 9 reviews
Quick Chicken Divan
First of all, I scaled this to serve four. I used one can of cream of celery, which I thought gave a more "grown up" taste to the meal. I felt the chicken cream would've made it too "chickeny". I did have cream of mushroom, but I just wanted to try it w/ the celery soup. I will in the future make this dish w/ the mushroom soup, and the following time, w/ cream of broccoli. I did add a bit extra milk. I wanted the sauce to be creamier, which was awesome. I added about 3-4x extra lemon and I was really wowed at how it made all the flavors really pop in this meal! I had tons of sauce(b/c of the milk) which was fine because I served this w/ egg noodles, extra wide. You could def smell the broccili, but pretty much couldn't taste it, which is exactly what I needed for my veggie averse gang. I used chopped frozen broccoli, which I think helped too. If using frozen broc, drain and blot the heck out of it. I can only imagine how this recipe could be ruined by too much moisture in the broccili. Very versatile and very delish! Thank you!

2 users found this review helpful
Reviewed On: Mar. 18, 2008
Restaurant-Style Hashbrown Casserole
In my first attempt of this recipe my guilt over the richness of this meal over powered any enjoyment I got out of this absolutely delicious meal;) In subsequent attempts, I used lowfat( not fat free, gross!) just about everything and I'm pleased to announce that no flavor loss was discernable to my palette. My family loved this recipe too, and dh couldn't tell the fat reduction the second time around either. Def. a keeper!

4 users found this review helpful
Reviewed On: Mar. 18, 2008
Brown Sugar Smokies
Awesome. I like them more syrupy so I cut down the time a bit, I just eyeball them. However, dh likes them "crispy", so for his the smokies either get reg. or extended cooking time. I don't care for them like that. A bit dry, imo. Every time I make these, people can't stop raving about them. Thanks!

0 users found this review helpful
Reviewed On: Mar. 18, 2008
 
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