CCS Recipe Reviews (Pg. 1) - (11108996)

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 11, 2012
This is my family's all-time favorite barbecue chicken recipe, and probably my most-used recipe from this site! I always use "sweet and spicy chipotle" barbecue sauce, which makes the dish deliciously sweet, tangy and spicy all in one! This recipe is simple and delectable... a definite keeper! Thanks for the recipe!
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Chicken Zucchini Casserole

Reviewed: Oct. 3, 2011
This is a great zucchini recipe "standby" that the whole family will like! I usually make a few changes in the recipe: I mix the stuffing with only about 1/4 c butter (to cut down on the fat!) and then moisten it with about 1/2 c chicken broth until it is about the right texture. I also grate the onion to distribute its flavor better. I usually add lots more vegetables than called for (2-3 cups more to sneak in those veggies for the kids,) and then I saute the veggies until they are crisp-tender. I make the sauce with reduced fat cream of chicken soup, 1/4 c fat free sour cream and 1/4 c light ranch dressing. Thanks for the recipe!
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3 users found this review helpful


Reviewed: Aug. 23, 2011
Great but a little strong on the garlic--I might use only 2 or 3 cloves next time. I also used toasted salted almonds in place of the pine nuts since I didn't have any. I left out the parsley and added a little lemon juice. Don't try to do this in the blender--it is too thick; use a food processor! Thanks for the recipe...
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8 users found this review helpful

Linda's Fake and Bake Chicken

Reviewed: Apr. 8, 2011
This is a great basic oven fried chicken recipe--crispy on the outside and tender on the inside. As other reviewers did, I used regular milk (instead of evaporated,) and only about half the salt. I also placed the chicken on a rack above a cookie sheet, which allowed the chicken to bake up crispy on all sides. I used garlic flavored cooking spray which added a bit of extra flavor, too. This also seems like a very versatile recipe where you could add different spices, parmesan cheese, etc. Thanks for the recipe!
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9 users found this review helpful

Zucchini Pizza Bake

Reviewed: Apr. 4, 2011
All the family really liked this, especially the unusual zucchini "crust." I used "spicy" spaghetti sauce instead of the tomato sauce, which gave it a bit of nice kick! Next time I will add less ground beef (or none at all) and add more of other types of pizza toppings such as pepperoni, chicken, etc.
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7 users found this review helpful

Salmon Loaf

Reviewed: Nov. 15, 2010
Good basic recipe; great with a little "dressing up!" I drained, skinned and de-boned the canned salmon. I also added onion powder, celery seasoning and lemon pepper. I used crushed seasoned wheat crackers and saltines for the crumbs (plus I made more crumbs to sprinkle on top of the loaf!) I also served this with dill sauce made from 1/2 c fat free mayo, 1/4 c fat free sour cream, 1 T lemon juice, 1 T milk, 1 t dried dill weed, 1/2 t sugar and 1/8 t pepper. The whole family loved this! Thanks for the recipe....
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19 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Jul. 22, 2010
Everyone loves this bread--even those who are supposedly NOT zucchini bread fans can't believe how tasty this recipe is! I usually don't have unsweetened chocolate squares on hand, so I use a total of 6 T cocoa powder and 3 T melted butter in the recipe. I have also added more zucchini to the recipe (which just makes the bread more moist) and substituted applesauce for half (or more) of the oil. This is a "keeper" recipe I make over and over, and a wonderful way to use all the excess garden zucchini!
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6 users found this review helpful

Pineapple Rhubarb Pie

Reviewed: Jul. 6, 2010
Thanks for this great recipe! My husband LOVES both pineapple and rhubarb, but I had never thought of putting them both together in a pie; luckily I used this recipe and he (and the kids) thought it was great! I added another cup of rhubarb (for a total of about 6 cups fruit) and a little more sugar, which was just about right for my deep-dish pie pan. I also thought it might be good to add a few drops of red food coloring to the filling, as my rhubarb was not bright red and the pie filling looked quite green (not the most appetizing of colors!)
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2 users found this review helpful

Herbed Chicken Nuggets

Reviewed: May 13, 2010
The herbs make this recipe awesomely flavorful and my kids love it! I usually add 2 Tablespoons of parmesan cheese to the dry ingredients, and I subsitute egge beaters for the whole eggs. Sometimes I don't have wheat germ on hand, so I just substitute any kind of cracker crumbs (plain or flavored, etc.) We love to dip these nuggets in a honey mustard sauce made of: 1/4 cup fat-free mayonnaise, 1 Tablespoon prepared mustard, 1 Tablespoon honey and 1/2 Tablespoon lemon or lime juice. So yummy... thanks for the recipe!
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1 user found this review helpful

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