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Chicken Breasts With Herb Basting Sauce

Reviewed: May 22, 2010
This was really good! My boyfriend and I really liked it but next time we will use boneless chicken breasts. Here is what I did after looking through the reviews: 6 T EVOO, 2 T lemon juice, 2 tsp each onion powder, dried thyme, and salt, 5 cloves of garlic minced, 1.5 tsp oregano (subbed for rosemary and sage), 0.5 tsp basil (for marjoram), 1 tsp pepper, 1/2 tsp Worcestershire sauce (for hot pepper sauce) Mix above together and rub over 2 big chicken breasts, leave sitting in fridge for a couple hours. Put in 9x13 (chicken and extra of mixture), add 1 c chicken stock and put 1 tbsp butter on top of each chicken breast. Bake, covered, for 25 minutes at 425. Uncover, baste, and bake for 20 more minutes or until done. Let rest at least 5 minutes before cutting. It came out nice and juicy with plenty of flavor. We turned the pan juices into a gravy but the chicken didn't need it. Definitely a new staple in our house. :-)
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6 users found this review helpful

Zesty Penne, Sausage and Peppers

Reviewed: Aug. 1, 2010
I made this last night and it was really good and made a ton of food. I did change a few things though so I put the changes below. I used hot Italian sausage instead of regular. After crumbling it, frying and draining I added 3 diced bell peppers (1 each red, yellow, and orange), about a cup of diced yellow onion, and 5 cloves of garlic minced. I cooked those until the peppers were soft tender, about 5-10 minutes on medium. Then I added 1 can each of diced tomatoes, tomato sauce (the 8 oz can), and tomato paste. I also tossed in some oregano, black pepper and red pepper flakes to taste. Mix together and let simmer for about 5 minutes. Then add 4 ounces cream cheese. Melt and mix thoroughly. Toss sauce and pasta together. This way was so good my boyfriend wants it in the regular rotation. It was a tiny bit spicy (but I liked that) so you may want to hold off on the red pepper flakes and have each person add those to their liking. I only gave it four stars because I modified it to make my own spaghetti sauce instead of the jarred version. And dicing all those veggies is a lot of work when you need a new chef's knife.
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34 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 17, 2010
These are good cookies, but in the interest of full disclosure, I've only ever had store-bought gingersnap cookies that are like rocks. I used white whole wheat flour and I scooped it out of the canister (instead of spooning it in and leveling it off) to try and make sure that my dough wasn't too sticky. I also heaped the ginger, cinnamon and baking soda before adding them. I used half brown and half white sugar, put in Cointreau instead of the water, and used butter instead of margarine. Finally, I rolled the cookies in cinnamon sugar before baking them for 8 minutes. With all those changes my cookies turned out just fine, very soft with a nice little crunch from the sugar. I had a few cookies that had some cracks but none looked like the main picture, maybe I just need a good food stylist.
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1 user found this review helpful

Gelatin Spritz Cookies

Reviewed: Dec. 22, 2010
Jello cookies are the best, I've made them for years and get asked for more every year. The only difference with my version is I only use 1 cup butter and 2 3oz packages of Jello. They are beautiful for Christmas and with less butter they don't spread as much. I think it makes them easier to use in the cookie press as well. You can substitute Splenda for the sugar with good results. Margarine can also be used, but it tastes better with butter.
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7 users found this review helpful

Sweet Potato Casserole IV

Reviewed: Jan. 4, 2011
I customized this but that was mostly just tweaking so I gave the recipe 4 stars since it was a great starting place. I used one 29oz can of sweet potatoes. I put them in the microwave for about a minute and then mashed them up. I cut the white sugar to 1/3c and used 1/2 stick butter. And I used skim milk. For the topping I used the other 1/2 stick of butter. And I put the whole thing into pie plate instead of a 9x13. My boyfriend and I liked it with these modifications but we thought the topping was a little too sweet. Next time I'll cut the brown sugar to 1/2 c.
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4 users found this review helpful

Golden Sweet Cornbread

Reviewed: Jan. 14, 2011
This was awesome! I'm ashamed to say that between the two of us it was gone in that many days... I used melted butter, 2 eggs and 2 tsp baking powder like other reviewers said, and skim milk because that's all I had. It turned out well so I have to find out how white whole wheat flour will do next time.
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2 users found this review helpful

 
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