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Recipe Reviews 10 reviews
Awesome Steak Marinade
One 15 oz. bottle of A-1 sauce equals 1 1/2 cups of steak sauce. I was a little apprehensive of the recipe, because I do not normally use steak sauce. I was afraid the sauce would overpower the flavor of the steak. I was pleasantly surprised! I marinated 3 large T-Bone steaks for 6 hours. After grilling, they were very tender with a mild sweet flavor. My husband loved them! Thanks Kristen!

64 users found this review helpful
Reviewed On: Jan. 6, 2003
Baked Mushroom Thighs
This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs, which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken, I changed the method of preparation. In a shallow bowl, I mixed the 1 cup of dry bread crumbs, the ½ tsp of onion powder, and the 1 tsp of dried parsley. In a separate bowl, I added ½ can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter, and baked as instructed. I used the other ½ can of the mushroom soup and a ½ can of milk to make gravy, which we served over white rice. My husband loved this meal! Thank you Doris!

231 users found this review helpful
Reviewed On: Jan. 6, 2003
Baked Pineapple Casserole
I cooked this for our Christmas-Eve family dinner. My two pickiest eaters loved it! It went wonderfully with my spiral ham. I doubled the recipe with no adjustments needed, other than a larger pan. Thanks Cheryl!

3 users found this review helpful
Reviewed On: Jan. 5, 2003

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