Goldenjade8081 Recipe Reviews (Pg. 1) - Allrecipes.com (11372150)

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Chicken Shepherd's Pie

Reviewed: Jan. 8, 2015
This was a most yummy Shepherd's Pie. We had left over potatoes and chicken that had been slow cooked in Lawry's Lemon Pepper marinade. The suggested spices complemented the lemon pepper nicely. The only change I made was I did not have a red pepper on hand so I substituted a 4 ounce can of green chilies. Since we love to broil or slow cook our chicken in the lemon pepper marinade and use the leftover chicken for a second meal this was a great find. Thanks for the recipe. We will definitely have this one again.
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Creamed Peas and New Potatoes

Reviewed: Mar. 24, 2014
Great old standby, baby reds and green peas made this way are delicious. Thank you for your recipe.
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Beef and Pasta Skillet Primavera

Reviewed: Mar. 24, 2014
This was an excellent dish. I made this without the squash per hubby's likes. I used 1/2 bag of frozen corn (16 ounce size) and one stalk of fresh broccoli. After I sauteed the onions then browned the ground beef, I mixed in the corn and cooked about 2 -3 minutes. Then I added the beef broth and pasta. When the pasta was done I added the Italian diced tomatoes and broccoli and cooked until the broccoli was steamed yet still bright green. Colorful and tasty. Thank you for your recipe.
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Spinach Cheese Manicotti

Reviewed: Nov. 27, 2013
We made this for our thanksgiving eve dinner, we usually have something Italian each year and gather with those of our children who can come home on Wednesday, then we have traditional thanksgiving on Thursday with those who can come. Everyone agreed this was an excellent Manicotti, my oldest son said he had one suggestion, he wants to try it with some Italian sausage added. We plan to try that next time. I followed the recipe as written tweaking the amount on several ingredients, the spinach, Parmesan cheese and parsley. I doubled the recipe and made two 9 x 13 pans. In the doubled cheese mixture I used one 16 ou. package of frozen spinach instead of two 10 ou. packages, for our taste it was the perfect amount of spinach. I used twice as much Parmesan Cheese as the double recipe calls for, two cups of instead of one. I added one cup to the cheese mixture and sprinkled 1/2 cup on top of each 9 x 13 pan. I substituted 1 teaspoon of dried parsley flakes for the 2 teaspoons fresh parsley. I also sprinkled a very generous half cup of mozzarella cheese over the tops of each. We enjoyed this so much it will become our 'go to' Manicotti recipe. Thanks for sharing it.
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Berdean's Cube Steak

Reviewed: Jan. 8, 2012
I give this five stars before even trying it. Why? I love cube steak, always have, we have it once or twice a month pan fried. Now I cook for my mother in law five times a week and she likes her food very tender. I KNOW I will love this because it's exactly like my pan fried recipe, only difference is the slow baked simmering. I wanted a recipe to make the meat tender like old fashioned Swiss Steak, one of my mother in laws favorite dishes. I don't enjoy pounding the round steak before slow cooking Swiss Steak for a couple of hours. Now I see I can take my mother in laws Swiss Steak recipe and adapt it to cube steak. Now I have a way to fix tender meat in one of her favorite meals and one of mine. Thanks for sharing. Simplicity is something to celebrate! * Well, now it's nine hours later and I stand by my Five Star review. I kept getting comments all during the meal saying, "This is really good." One of my sons said, "I think I like this better than pan fried cube steak." The meat was fall apart tender. I put one can cream of mushroom soup, 3 cans water, one tsp minced garlic, and five bullion cubes in a bowl, stirred together and set aside. I browned 10 cube steaks as described in recipe, then sliced 2 small onions. I layered the meat in a dutch oven, spread onions over the top of the meat poured the wet mixture to cover it all, baked covered in 275 degree oven four hours, served over rice with a warm roll and a side of steamed carrots and parsley flakes.
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