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Parmesan Chicken

Reviewed: Mar. 8, 2009
Delicious! I've made this dish before using another recipe, but I took the suggestions of other reviewers and it turned out great! I flattened the chicken to approx. 1/4" in a plastic baggie using a meat tenderizer tool. Then used the olive oil/garlic salt instead of egg and used plain breadcrumbs (less sodium) and added in basil, parmesan cheese, oregano, parsley, and garlic powder. Sprinkled shredded mozz. cheese (covering it with foil for half of cooking time to avoid burning cheese ~ 30 mins. at 375 degrees F)and served over spaghetti and additional tomato sauce. Yum! Will be making this again!
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Kelli's Baked Halibut

Reviewed: Jun. 30, 2007
Like another review stated, the saltines make this VERY salty. I also tried the 1/2 honey mustard & 1/2 horseradish sauce. Didn't care for this. Less is definitely more with this recipe. I ended up scraping off the coating which made it edible.
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Easy Slow Cooker French Dip

Reviewed: Jul. 31, 2005
I followed this recipe and also added spices that other reviewers recommended (garlic powder, rosemary & thyme)...and it was delicious! I will be adding this into our regular meal rotation. The au jus is very flavorful - it makes the sandwich! I can't wait to eat the leftovers throughout the week.
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Chocolate Lovers' Favorite Cake

Reviewed: Jul. 30, 2005
As a chocolate lover, this cake was okay. I'd suggest not using the almond extract, instead use vanilla. Also, make sure you're using a 10" bundt pan. I've only used mine a few times and didn't even think about checking the size. Luckily, I was able to salvage the cake. I topped it with a few glaze recipes I found on this site, which helped dilute the almond taste.
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Hawaiian Wedding Cake I

Reviewed: Jun. 18, 2003
I agree...this recipe had zero taste! I even added the coconut extract, but it was still very unflavorful. Not sure if an ingredient was left out from the original recipe. I won't be making this cake again.
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