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Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Reviewed: Apr. 10, 2015
I usually make a recipe as written before possibly tweaking the second time. This was a bit of an exception. I could tell right away that this would be WAY more sauce than I like for such a small amount of pasta. So I halved all ingredients (except the garlic and olive oil). I also cut up the chicken in bite-sized pieces and cooked with the garlic. About five minutes before it was done I mixed a tablespoon of cornstarch (in lieu of the flour) with a little water and mixed it in with everything (leaving the chicken in). This thickened it up to the perfect consistency and amount of sauce for me. Stirred in the pasta when it was done (I used 12oz of linguini) and it was delicious! So basically I kept everything the same just halved it. Very good!
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Easy Turkey Chili

Reviewed: Nov. 21, 2014
This was quite good. Eyeballing the recipe I was concerned that there may not be enough heat. So I did the following: for the tomatoes I subbed a regular can (15oz) of diced tomatoes and a can of Rotel. For the kidney beans I subbed a can of spicy chili beans (undrained). No big change but resulted in the perfect amount of heat for my family! Another great chili recipe on this site that uses ground turkey is Fantastic Black Bean Chili (for that one I like to sub two cans of Rotel for the tomatoes and along with a tsp of salt add a tsp of cumin). Different but equally good.
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Holiday Dressing

Reviewed: Dec. 1, 2013
Excellent! Made this a couple of weeks before Thanksgiving as a test. Glad I did because I found out a few things. The cornbread should either be made from scratch or find a brand that does not use sugar. It was too sweet using the most popular cornbread mix. This type of dressing should not be sweet at all IMO. Also I chopped the celery too big. Another thing I discovered was the amount of chicken stock was dead on contrary to other reviews. I used a 32 ounce (4 cups) box of broth and it was perfect! The only thing I can think of that other reviewers are doing is not using enough bread. I use 16 slices of Butternut (keeping the crust) and had no problem at all with the dressing being soupy. It was moist and delicious. In sum, I would make my own cornbread with NO sugar in it. And chop the celery super fine via the food processor. And keep the stock at 4 cups. Doing this made my second batch pure heaven. My mom said it was better than hers and she was right (and I didn't think that was possible).
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Gumbo Style Chicken Creole

Reviewed: Sep. 20, 2012
Very good! Was tempted to add chicken broth as others but in the end found it wasn't necessary. Once it simmers the liquid comes out nicely. Adding broth would have made it too soupy IMO. One thing I did that I think really gave it a lot of flavor was cook the chicken with Emeril's Essence (homemade). Used a heaping tablepoon's worth. Very impressed with how it came out.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Sep. 3, 2012
This was very good! Been looking for a manageable chicken tikka masala recipe for a while and have finally found it. Very tasty!
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Sweet, Sticky and Spicy Chicken

Reviewed: Jun. 12, 2012
Great! I found that stirring a tablespoon of corn starch into the sauce (before adding to the chicken) gives it the desired thickness. Otherwise great as is.
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World's Best Pasta Sauce!

Reviewed: Feb. 15, 2011
Lives up to its name. Like most I tweaked to my liking but no significant changes. Used diced tomatoes instead of crushed. Twice the salt called for. Ground sausage versus link. That's it. Great sauce!
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