cygnusjen Recipe Reviews (Pg. 1) - Allrecipes.com (11386167)

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Alfredo Sauce

Reviewed: Aug. 11, 2010
This is a wonderful, simple recipe. Just do as it says and it comes out fantastic! I added sliced blackened chicken on top and the husband was blown away.
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Blackened Chicken

Reviewed: Aug. 11, 2010
Love this recipe, though I have had to change it up a little. I times it by 8, but keep the cayenne pepper at 1/4 tsp, and the thyme at 1/4 tsp. I tried the thyme at the recommended amount once, and it was overpowering, so I backed it down, and then cayenne - well I just can't do THAT much. Also, when I cook the chicken I just keep it in the pan for the whole cook time. I found this recipe when the husband kept asking me to make fettuccine alfredo with blackened chicken, as it was one of his favorite dishes, and I finally tried with this recipe and another on this site for alfredo sauce - and I knocked it out of the park. He said it tasted better than in a restaurant. It's now one of my favorite dishes to make - and it's so easy! I love making chicken this way.
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Chicken Stir-Fry

Reviewed: Aug. 11, 2010
Stumbled upon this and happened to have everything I needed to make this one night. Had not tried to coat chicken like this before, but it really turned out well! I used a lot more broccoli than 2 cups, and a little more chicken, too. Was really easy to make and tasted great. Took longer than 30 minutes, but it always takes me a lot longer than what it says (I guess I chop slow!) Anyway served it up over rice and the family loved it.
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Polish Meat and Potatoes

Reviewed: Aug. 11, 2010
Made this for something different, uncomplicated, and a break from the low fat food... Loved it! The husband really loved it too. I like that it's all inclusive - no need for side dishes - it's all in there! I did as others suggested - used less oil, cut the sausage into smaller slices (1/4 inch or less) and fried up the sausage first. I had some problems with the onions sticking to the bottom of my pan, so I could have used a little more oil (only used 2 tbsp of extra virgin olive oil at first) - or it could be that the non-stick coating on my saute pan is shot. Probably a combination of both. But it still rocked! Was way more tasty than I expected, and will be a nice addition to my rotation.
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Heavenly Chocolate Mousse

Reviewed: Aug. 11, 2010
Not sure of these instructions. I keep reading that you can't add water to melting chocolate or it will seize, and this recipe calls for water & butter with the chocolate. I tried it the way the recipe says, in the microwave, and ended up with a mess. Still tried to use the chocolate, and at first ended up with a something similar to ice cream. Managed to salvage it by reheating the mixture in a metal bowl on top of a vegetable steamer (I don't have a double boiler), which let the whoel mixture get creamy, then I chilled it, and made another 1/2 cp of whipped cream (added a teaspoon of vanilla to that). I folded the new whipped cream into the chilled chocolate mousse mess, whipped it some more, then put it in the fridge to set. It still is too dense, but of course the taste is fine. Another concern - it says to put my still hot saucepan in ice - ummmm no! I am not going to risk warping my brand new stainless saucepan. I transferred the mixture to a metal bowl first and put THAT on ice. And you really need to keep stirring frequently or the side get hard.
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Spritz Cookies II

Reviewed: Dec. 23, 2009
These cookies have a nice texture and a nice light flavor, but I had trouble with these working in my press. I had to add a little milk to loosen them up. Update: I bought a new press this year - an old Mirro aluminum press on ebay - and the dough works just great without any modifications in this press. Last year I used a plastic Wilton, and it just didn't agree with my hands nor the dough. Changing this to 5 stars! Great flavor, delicate texture that melts in your mouth - not hard or too crispy at all. Great for my grandma who can't chew crispy cookies.
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