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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Dec. 6, 2012
I thought it was overall pretty good. I think the meat had good flavor, I used bone in chicken thighs and also substituted some of the water with chicken broth. The only thing questionable was the sour cream sauce. Mine came out very watery and I had to use more flour to thicken it up some. But I would make it again.
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Chicken Riggies II

Reviewed: Feb. 6, 2012
I thought this was a good recipe. Only thing I changed was to add about 1/4c. of shredded parm in the end. It thickened everything up and gave it a great flavor. I will make this again. Thanks.
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Angel Chicken Pasta

Reviewed: Jan. 25, 2012
I thought this was great. I enjoyed the hint of wine taste in the background. My two young kids ate it up. I also saw the same recipe for the slow cooker on this site. I really don't think that would make a difference. Preparing it on the stove top and in the oven works just fine.
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Filet Mignon with Garlic Shrimp Cream Sauce

Reviewed: Feb. 15, 2011
I thought this was a wonderful addition to filet mignon. I did not cut up the shrimp but left them whole and served them on the side in the cream sauce. I left the option open to drizzle the cream sauce over the filet. My husband did not add the sauce at first, but after tasting it he was won over. I thought it was a delicate sauce and not overpowering. I will definately make this again for a special occasion.
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Baked Ziti I

Reviewed: Nov. 8, 2010
I love this recipe. It turns out great every time. The sour cream and provolone cheese adds a mild cheese flavor without overpowering the dish. I usually add 1/2lb. ground round & 1/2lb. mild italian sausage to the sauce. It's a great recipe for big parties. I just made it for 50 people in a roaster oven and it came out super moist. Lots of compliments.
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