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Savory Chicken Breasts

Reviewed: Oct. 15, 2012
This recipe is similar to one I use known as Swiss Chicken. I add 1/3 cup of dry white wine instead of milk to my version and use Stovetop brand herbed chicken stuffing mix instead of plain dry bread crumbs. I occasionally sub cream of mushroom for the cream of chicken soup...just depends on my tastebuds at the time! DH loves it either way! Delicious served with rice or egg noodles!
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 13, 2011
Made this last night and it was definitely quicker and easier than my usual recipe....and oh so delicious! I did 'steal' a few ingredients from my old one to spice this one up a bit such as 1/4 cup of olive oil added to 1/4 cup of butter to cut down on some of the fat. I also used a 1/4 cup of white wine, 1/4 cup of half and half milk and 3/4 cup of whole milk. Instead of garlic powder I used minced garlic. Along with the grated Parmesan cheese (yes, in the green can), I used a handful of shredded Kraft Mexican Four Cheese Blend. Spices/herbs thrown in (just a dash) were ground red pepper, nutmeg, oregano, parsley, and basil. We didn't taste the cream cheese either. I know I changed the recipe quite a bit, but I've been making the same Alfredo sauce for a few years now and I know what we like. Adding these other ingredients to this recipe made it taste like the sauce we have come to love....it was just quicker and easier for me to make. Thanks for sharing the secret of cream cheese.
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Chris' Bay Area Burger

Reviewed: May 25, 2010
These are the best burgers I've ever made according to my husband and 23 year old son. I made a few alterations in that I used seasoning salt rather than regular salt and reduced it to 1 tsp, used Angus beef (85/15), and added a tbsp of worchestershire sauce and 1/4 tsp onion powder. My son always asks for plain burgers with salt and pepper only so I didn't tell him that I'd added some extra seasonings. He loved them and never commented on the extra seasonings that really gave these burgers a kick. They definitely aren't your ordinary backyard burgers. Other reviewers are right when they say to go easy on the condiments. My husband and I only needed mayo and slices of onion simply because that's how we like our burgers. You could really eat them without any rolls or condiments...they're so yummy!! Great recipe and thanks for sharing.
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Salmon Cakes II

Reviewed: May 6, 2010
I was browsing around the site yesterday for recipes for Salmon Patties when I saw this one. I noticed that almost 4,000 readers had saved this one so I figured it must be good. I was looking to add some kick to my basic recipe. After reading all the reviews I followed some of the suggested alterations and added some of my own. I used a small red onion to add some color, added one more egg, extra hot sauce, Parmesan instead of Cheddar cheese, dried parsley instead of fresh, no butter, and some of the reserved juice from the canned salmon to ensure moistness. I also added onion powder, garlic powder, paprika, and Old Bay seasoning. Other than those additions, I followed the recipe except the dusting with flour. After mixing I shaped my patties and chilled for about 30 minutes. They held together nicely. I then dusted them with yellow corn meal and baked them on a baking sheet sprayed with butter-flavored Pam at 375 degrees for 10 minutes on each side. They came out golden but not crispy so I fried them in my cast iron skillet for 2 minutes on each side. I also made the garlic mayo dipping sauce (1/2 cup mayo, dash of paprika, 1 tablespoon lemon juice, 1/4 teaspoon minced garlic). Delicious!!...crispy on the outside and moist on the inside. My fiancé said they were the best I had ever made. My sides were jasmine rice and okra. He even saved one for lunch the next day. This is the recipe I'll use from now on with my alterations.
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