Vern Recipe Reviews (Pg. 1) - (10778074)

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Butternut Mascarpone Gnocchi

Reviewed: Oct. 1, 2013
Easy and tasty.
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Chef John's Flour Tortillas

Reviewed: Aug. 25, 2013
I have made these three different ways: first, as the recipe is written; second, using vegetable oil instead of the shortening; and lastly, using butter. All had favoruable results. The best way was with butter as they were the softest with the most flavour. After cooking they keep well before serving in a warmed corning ware dish with lid.
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Austrian Pancake

Reviewed: Nov. 16, 2008
Pretty close to being a Yorkshire Pudding. Probably lends itself more to being accompanied by something savoury rather than something sweet.
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8 users found this review helpful

Four Cheese Macaroni

Reviewed: Dec. 4, 2006
I have made this several times and agree with many of the others in doubling the amounts of cheese except for the processed cheese. I have made this with and without the eggs. It was just as good without the eggs. I have also made it with a cup of diced white onion and cubed ham. In any form it is excellent and have received rave reviews on all occasions.
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Chicken Breasts Stuffed with Perfection

Reviewed: Sep. 10, 2006
Excellent. I passed on marinating the chicken breasts. For the breadcrumb mixture I used one half cup of bed crumbs; one half cup of parmesan cheese; 1/8 tsp pepper and 1 tbsp of italian seasoning. This was more than sufficient for nine chicken breasts. I basted the chicken breasts with melted butter before sprinkling the bread crumbs. I found two tbsps of sun-dried tomatoes more than sufficient. I also added half a minced shallot to the stuffing and cooked all of the vegetables together. I found a lot of liquid in the baking dish when I rmeoved the chicken from the oven. Be prepared to quickly transfer chicken to a platter on removal from oven. Enjoyed by all. I will be doing this recipe again and again.
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29 users found this review helpful

Grilled Chicken Salad with Seasonal Fruit

Reviewed: Aug. 16, 2006
Excellent. My dinner guests raved about the blend of flavours and the dressing. My modifications were as follows: I reduced the sugar to 1/4 cup. I reduced the oil to 2/3 of a cup. I minced half a shallot and this was sufficient onion. Even in making these changes there was more than enough dressing. I substituted diced pink grapefruit, orange, and pear for the strawberries. Lastly, I used red and green Baby Romaine instead of the Bibb lettuce. I recommend not tossing the salad with the dressing. Serve it on the side allowing your guests the opportunity of satisfying their individual needs. I have made this salad with chunks of cooked salmon (skin removed) and it was excellent as well. Thanks, Karena.
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14 users found this review helpful

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