IMATD Recipe Reviews (Pg. 2) - (1076735)

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London Broil

Reviewed: Nov. 8, 2004
This was excellent. We had a 3 pound piece of meat and it took nearly 45 minutes to cook and that was after some very deep scoring and cutting it in half halfway through the cooking process. In the end, my husband closed the grill lid to bake it a bit and that finally did the trick. It was a very late dinner. Overall, the flavor was excellent. We didn't have any tarragon vinegar so I used apple cidar vinegar. It came out just fine. I skipped the MSG and used an herb tenderizer as one of the other reviewers reccomended. My husband loved the flavor, which is surprising because he is a BBQ snob and if he didn't invent it, he generally doesn't like it, but this was a winner.
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Chicken Tetrazzini for a Crowd

Reviewed: Nov. 8, 2004
I agree with others who said this was bland, however, because I read the reviews before making it I was prepared to doctor it up. I tasted it in its pure form and decided to add a little garlic powder and parmesan cheese. I also sauteed some onion and I put in peas and corn. I left out the mushrooms and pimentos and used cream of chicken soup as I was making this dish for my neighbors children. I topped it with the french fried onions another reviewer had suggested. We kept a small dish for ourselves and liked it very much, but with so much cheese and creamy sauce, it would not be a very healthy everyday recipe. Good nonetheless.
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1 user found this review helpful

Cranberry BBQ Chicken

Reviewed: Nov. 7, 2004
Just delicious. We left out the celery...just don't care for it. I served it with white rice and asparagus. Yum, yum!
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Fabulous Zucchini Grinders

Reviewed: Oct. 26, 2004
Absolutely fantastic and so quick and easy. I used just zucchini and it was perfect. My husband modified his by chopping leftover chicken from the night before and following the general recipe after that and he said his was woderful too. I would recommending using more zuchinni. I used 3 medium ones and it really wasn't enough four three let alone for sandwiches. Also, I would put the cheese in the middle of the sandwich as you will loose some to the tinfoil otherwise. Finally, you may want to toast your rolls a little before filling them. We found the inside gets pretty soggy from all the sauce otherwise.
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35 users found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Feb. 13, 2003
Good flavor. I think you could reduce or even eliminate the butter and just toss the apples and raisens in the brown sugar and cinnamon and it would still work. It was sweet, but you can use Granny Smith apples to balance that if you aren't a big sweets fan for breakfast. Just think cinnamon roll and know it is about one notch less sweet than that. I can't wait to make it for guests!
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Feb. 12, 2003
This is an excellent recipe. To lower the fat I took the reccomendation of another reviewer and only used one small jar (6oz.) of marinated artichokes. I then used a whole can of unmarinated artichokes (14oz). We never would have known the difference. Next time I won't even used the marinated ones. I also added extra capers, which we love. The liquid can be reduced by simmering on medium, rather than low. We put the sauce on our pasta rather than buttering it and it was great!
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14 users found this review helpful

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