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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.

Mushroom Chicken Parmesan

Reviewed: Apr. 15, 2009
I took other reviewers advice and added some oregano, garlic powder, onion powder to the flour. I also didn't have parmeasan so I used shredded mozzerella. I'm still getting rave reviews the next day and requests for me to make it again and again. The best part was that it was quick and easy to make!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.

All Protein Meatloaf

Reviewed: Feb. 22, 2009
I'm not a big fan of meatloaf but enjoyed this recipe.I did go heavy on the garlic, but I love garlic. Is a great easy recipe what I would serve again.
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake

Reviewed: May 24, 2008
I made this for a party for a bunch of runners after a mini-marathon. Needless to say, it got rave reviews and didn't last very long. It's easy to make and has become my "bring to a party" dish ever since. Great way to score points with people!
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1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.

Raspberry Marinade

Reviewed: May 24, 2008
It tasted ok. I think raspberry and chicken make a unique flavor. I can't say it was one of my favorite marinades, but I did cut the chix up in heated some veggies with it that gave it some added flavor. If you complement it nicely, it can be a great dish.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.

Cranberry Pork Chops I

Reviewed: Jan. 5, 2008
This really was easy to prepare and came out of the oven smelling and tasting delicious. I scored amazing points with the folks I served it to, and it started off the New Year on a great note. I definitely would make this dish again and recommend it.
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2 users found this review helpful

 

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