FitzFamily Recipe Reviews (Pg. 1) - Allrecipes.com (11759426)

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 7, 2010
This is a delicious and simple recipe, one you might expect to see on the menu of a good restaurant. After reading the suggestions of a few others, I decided to alter just some of the steps. I marinated the chicken a few tablespoons of vinegar and olive oil hours before preparing the meal, browned it for about 12 minutes, added the garlic/mushrooms/asparagus for another 3-5 minutes, then removed the chicken to a baking dish covered with foil before adding the vinegar and broth to the pan. I also added a small amount of corn starch and 1/4 cup cream to the mix and continued simmering until the asparagus was just right. Served the chicken over pasta drizzled with olive oil and more minced garlic and a touch of salt/pepper. I topped the whole thing with the vegetables and sauce from the pan. This method seemed to solve the "slimy chicken" some others experienced because it had been removed from the pan before adding the vinegar and broth. I strongly suggest anyone go ahead and use the flour mixture to coat the chicken (unlike what others suggested) as it definitely enhances the outcome of the entire dish and helps to contain the juices in the chicken. Just a few minor changes in the order of the original recipe and what an amazing dish!!!
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 3, 2010
Definitely a great recipe to turn to when you're loooking for something quick & easy to prepare. Everyone in the house loved it!
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Chicken Cordon Bleu II

Reviewed: Feb. 26, 2010
Perfect! I, like others suggested, saved the sauce (instead of cooking the chicken in the wine) for the end and just drizzled it on at the end. This will absolutely be something I'll make again.
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2 users found this review helpful

Blue Cheese Burgers

Reviewed: Feb. 26, 2010
I have to say that I did make one change to this already great recipe. I used 1/2 the amount of beef called for, and substituted the other 1/2 with pork sausage. I'm sure that made a significant difference in the overall taste, but this was an awesome recipe...and I'm not a fan of blue cheese!
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Catherine's Spicy Chicken Soup

Reviewed: Feb. 26, 2010
This is an impressive recipe. I made only a few changes...added 1/2 of both a green bell pepper and a red. Also, left the sour cream out and used as a topper. I followed the advise of another reviewer and made my own crunchy tortilla strips in the oven. I had a few different varieties of tortillas, which made for some great colors. Topped the soup with mexican blend shredded cheese, tortilla strips, and sour cream. Delicious! Thanks, Catherine!
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Delicious Ham and Potato Soup

Reviewed: Feb. 26, 2010
This is an amazing recipe! I'm not even a big fan of ham, but I had some left over in the freezer and wanted a way to use it up. Found this recipe and boy was I glad! Soups are a great meal on a dark, rainy day. The whole family loved this one!
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1 user found this review helpful

Sausage and Apple Stuffing

Reviewed: Nov. 24, 2009
I made this last year and added slivered almonds to the mix. It was the perfect addition (I think walnuts or another nut would also be great)! This recipe is definitely a keeper! We will absolutely be having it this Thanksgiving.
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6 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 4, 2009
Way too soft! Not sure what went wrong because I followed the recipe EXACTLY. Note to self: try again. Maybe it was a fluke thing?
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Chocolate Brittle Surprise

Reviewed: Nov. 4, 2009
What an easy way to whip up a quick dessert that everyone will love! This is also the perfect recipe to use when making goodies with kids- minimal steps, fast, yummy! You can experiment with the type of chips; chocolate are great, but others are equally good (cinnamon chips, butterscotch chips, etc). I'd never omit the pecans though. The recipe calls it optional, but I strongly disagree. It adds to the overall presentation in a huge way. I use glazed pecans and crunch them up while they're still in the package. They come out in all different sizes with a little dust, all of which look great on the finished product. This is a recipe to hang onto!
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Italian Sausage Soup

Reviewed: Oct. 24, 2009
This is a great platform for any italian-style soup. I used this recipe last night as a base for my own hodgepodge. Even before I began adding extra ingredients I found that it is necessary to have a minimum of 1 more can (about 1.5 cups) of broth. To boot, I read all the suggestions from other cooks and incorporated most of them, so I ended up needing much more liquid than the original recipe calls for (I lost track of the measurements after a while... part of what makes this a fun soup). Mine had a little of everything: mushrooms, rice, potatoes, pasta, red onion, LOTS of extra garlic, plus everything in the original recipe. It really does turn out more like a stew- an incredibly delicious italian-style stew! Definitely worth keeping around, especially for the fall/winter seasons.
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Gluten Free Banana Bread II

Reviewed: Oct. 19, 2009
I used 3 lg bananas instead of the 3 med this recipe calls for. Also, I added about 1/4 veg oil because I think this will ensure that the bread is moist enough..... we'll see.
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