sonya Recipe Reviews (Pg. 1) - Allrecipes.com (10656288)

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Quick Chicken Divan

Reviewed: Mar. 18, 2008
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!
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Restaurant-Style Hashbrown Casserole

Reviewed: Mar. 18, 2008
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!
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4 users found this review helpful

Brown Sugar Smokies

Reviewed: Mar. 18, 2008
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!
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Italian Breaded Pork Chops

Reviewed: Mar. 10, 2008
This was excellent! Not much more to say about it. My three y.o. loved it, and he only eats about 6 foods ;) Enough said.
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Tangy Slow Cooker Pork Roast

Reviewed: Mar. 10, 2008
No penetrated flavors here also. It was pretty good, but a tad too sweet. When I make this again, I'll either cut down on the sugar or the ketchup. It was overkill. Thanks, though. It is a very good basic recipe to work with.
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123 users found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 10, 2008
My 16 m.o. loves this, need I say more? I find that I actually have to cut down cooking time, so maybe just my oven? Delish, and i love that it's crustless. My very first quiche and it couldn't have come out better! Thanks.
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Broiled Tilapia Parmesan

Reviewed: Mar. 10, 2008
Awesome! Leave out/cut down on the butter. It's still excellent without. I actually feel that the butter made it too greasy and oily, so, not needed. The parm. has basically all the salt you're gonna need, so watch any sodium modifications you're going to make to this recipe. Picky husband dug it also!
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Quick Texas Stew

Reviewed: Mar. 10, 2008
This is awesome, and SUPER simple! I was skeptical at first, but the flavors melded quite nicely. My mothers been asking for the recipe for a couple of months now, but I still haven't given it to her. I'm actually a little embarrased at the simplicity of this recipe, and that's a good thing! Ver good! My picky husband loves it also.
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Make-Ahead Meatballs

Reviewed: Mar. 10, 2008
Great basic recipe. I was afraid to doctor it up the second time around as I didn't want to make it bad. I reccomend letting the whole mixture sit for a bit (30 min) before rolling up the balls and putting them in the oven. Also, the oven cooking, while super fast, is touchy, so be prepared to flip in under ten minutes!
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World's Best Lasagna

Reviewed: Mar. 10, 2008
Nothing much I can say that hasn't already been said. Excellent! The homemade sauce/beef mixture MAKES this recipe! A bit time consuming and laborious, but well worth it!
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