Molly Recipe Reviews (Pg. 1) - (10918066)

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Creamed Chicken for Biscuits

Reviewed: Feb. 18, 2010
I have to agree with love2cook32 and next time would add some extra instant boullion for a bolder chicken flavor. Maybe that would help counter how buttery this tasted, way too much. Maybe it would have helped if I'd browned the flour some?
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Roasted Turkey and Pan Gravy

Reviewed: Nov. 8, 2008
The only way to go! If your family needs browned skin, simply put a piece of foil (large enough to cover entire pot) then put the lid on. The reflective properties of the foil will brown your skin!
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35 users found this review helpful

Chicken Fried Steak III

Reviewed: Mar. 1, 2008
Folks, I haven't tried this particular recipe, but repeatedly see that people have trouble with the breading falling off. I did too until I read that your heat is too high. You need to cook it lower and slower!
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76 users found this review helpful

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