Anne Recipe Reviews (Pg. 1) - Allrecipes.com (12326479)

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 27, 2015
This soup was delicious! I took the advice of other review-writers, and cooked two large whole boneless chicken breasts in the crock pot to save time. I removed them about 30 min. prior to serving the soup, shredded the chicken, and returned the shredded chicken to the mixture to simmer for the last 30 minutes or so. I like a heartier broth, so I replaced the 2 cups of water with 2 additional cups of chicken broth. I didn't have fresh cilantro, so I used dried cilantro. It was good, but I'm sure the soup would be even better with fresh, if available. The crispy tortilla strips that topped off each bowl definitely added flavor. I didn't need to leave them in the oven as long as specified- watch these closely so they don't burn! My mother ate our leftover soup during a visit, and asked for the recipe to make it herself. I will definitely make this again!
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Zucchini Parmigiana

Reviewed: Sep. 1, 2014
This recipe was delicious, and was a great way to use up our large garden zucchini. Even my husband, who said he is tired of zucchini, liked this dish. I used 4 whole eggs, instead of the egg whites, and otherwise followed the recipe. I wasn't sure if I should slice the zucchini into circular slices, or slice it lengthwise. Since I was using a long, fat zucchini (about 17"long), I made large circular cuts. Next time I will try slicing lengthwise. I do recommend not skipping the breading step. It adds flavor, and helps prevent the soupiness a few people complained about. My zucchini parmigiana was not soupy at all. The flavors in this dish worked well together. I froze half, and look forward to enjoying the remainder of it in the Winter when we will miss our abundance of garden zucchini!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 11, 2014
I was looking for a recipe to use the fresh dill in my garden. I made this according to the recipe. The only thing I changed was to use fresh dill instead of dried dill, which I doubled to 2 tsp. This dish was fabulous! The flavors worked well together, and it was easy to make. I made a little extra to freeze, and had the leftovers last night. This meal froze well, and was almost as good the second time when microwaved from the freezer. I will make this again and again!!
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Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Oct. 30, 2012
I made this recipe exactly as directed, and it was delicious! I served it as a side dish, and we had leftovers for lunch the next day. Even my daughter, who "hates squash," had a second helping! I will make this again.
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Mango Salsa

Reviewed: Aug. 22, 2012
This is a delicious refreshing salsa for hot weather! My husband dislikes red onion, so I left that ingredient out. I baked it on talipia, and it was a hit! We ate the leftovers with tortilla chips the next day.
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Apple Cider Sauce and Pork Loin Chops

Reviewed: Jan. 3, 2012
This is my favorite pork chop recipe! I find that pork typically tends to dry out when baked, but the apple cider sauce keeps the chops moist and juicy! My family loves the flavors. I make the recipe with 8-12 oz of fresh apple cider, but I shared the recipe with my mother, who makes it with the frozen concentrate. Both methods yield delicious results! I have poured the sauce over a pork roast, and baked it with a few sliced apples on top. It tastes as delicious as the pork chops!
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