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Garlic Chicken Fried Chicken

Reviewed: Sep. 3, 2010
This is an awesome recipe! I did tweak it to make it my own and here's what I did: I didn't have bread crumbs at the time so I crushed up some garlic flavored croutons, and I used buttermilk. I doubled the recipe because I was using wings and I had to cook about 18 of them. The overall taste of the chicken was delicious! My oldest daughter the pickiest of all three of my girls asked me to make it again the next day. I am trying it today (9/3/10) for dinner with pork chops.
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7 users found this review helpful

Turkey Cabbage Rolls

Reviewed: Jan. 13, 2010
I followed the recipe to the letter, as I always do the first time aroundThe mixture of the wet ingredients gives the cabbage roll a "blah" kind of taste in my opinion. I will definitely not make this again.
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2 users found this review helpful

David's Yellow Cake

Reviewed: Aug. 9, 2014
I just made this recipe and here's MY opinion of it. First off it made one 9.5" and three 6" round cakes. I used butter instead of shortening (as there's a version of this same recipe that calls for butter in lieu of shortening) and I followed everything else to a T! I do like the recipe as my cakes came out fluffy and moist! The one thing that I find is, the cake could be a little sweeter. I am a cake baker/decorator for many years now and I think I'm going to start using this recipe (+ an additional 1/2c sugar) as the base for my cakes.
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1 user found this review helpful

Tasty Collard Greens

Reviewed: Apr. 4, 2010
This recipe superseded my expectations! I wish I could give it 100 stars; the flavor these greens pack is unimaginable. The ease of making these greens is a plus as well. I have looked through many recipes for greens and they usually call for things that the everyday mom does not have in the kitchen. I had all of the necessary ingredients to make these greens. The only thing I did differently was; I used bag greens by Glory. Make sure you still wash them although they say "prewashed" I love these because they take away two steps for me and that is the cutting and soaking. I have made these greens three times prior to today and now they will grace my family’s pallet once more and that is for Easter dinner...Happy Easter everyone!
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Tater Tot Bake

Reviewed: Jan. 25, 2010
I first made this recipe when it was made on Fox * News (Cleveland), by News Anchor Traci McCool's mom. I loved it then, and I love it now! I am actually making it tonight for dinner. I use hashbrowns in lieu of the tater tots; it makes easier layering in my opinion. In lieu of beef, I use turkey. Another thing I do to help with the flavor of the meat is...(and this is very important to me)...season your meat AFTER it's done cooking and you have drained it unless you plan on dumping the entire skillet of meat (grease and all) into your dish.. If you season meat during the cooking process you pour off the seasoning when you drain the grease. I serve this with texas garlic toast. Hey, if you're gonna splurge on this calorie infested dish, you might as well make it worth it! This is not a dish that I make often. I have made it twice since 2007, when it first aired. I hope that my review has helped you decide whether-or-not to make it, eat it, or steer clear of it. God Bless.
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1 user found this review helpful

Chicken Noodle Casserole

Reviewed: Jan. 21, 2010
This recipe could use a lot of tweaking. I gave it three stars because of the ease of making it. ****************************************** First off, I will omit the celery next time I make this. I added one 10oz. can of peas (drained). I used chicken leg quarters which I boiled and de-boned myself (very easy). I will next time, season the chicken before mixing my dish together. I have no idea what "savory" is so I used italian seasoning as recommended in another review. I used one 14.5oz can of carrots (drained). I will use half the butter that's called for and one cup of milk instead of 1 and 1/2, which made it too soupy for my families liking; even after I baked it for 30 minutes. ******************************************After all the changes I made I would rate it a 4.5, only now because I started with a spotless kitchen (no dishes in my sink at all!), and I finished looking like I had used everything in my cupboards to either chop, melt, or fry this and that.
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Southern Candied Sweet Potatoes

Reviewed: Sep. 1, 2014
I made this recipe yesterday for our Labor Day cookout today. Let me tell you what I did right off the top because I sensed 2 c of sugar was too much for my liking. I used three medium sized sweet potatoes and reduced the sugar to 1/3c brown and 1/3 white. I cooked them in the oven in a casserole dish covered with foil for one hour which allowed the lightly sweetened, yet delicious syrup to penetrate each quarter inch thick sweet potato, making them nice and yummy . Aside from that everything else I followed to the letter. These are by far the BEST candied sweet potatoes I've had in my 42 years on earth! I will be making this recipe my default for all upcoming holidays and I am so thankful that I found this recipe that uses common cupboard items. I wish I could rate it 10 stars because it is truly worthy.
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