nola jacq Recipe Reviews (Pg. 1) - Allrecipes.com (12696299)

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Cheesy Scalloped Potatoes with Ham

Reviewed: Dec. 15, 2013
Loved this. I didn't have any ham or peas but it was just fine. I was worried about the sauce separating as another reviewer mentioned so I googled for solutions. One was to add mustard as an emulsifier. I added about 1 heaped tsp of dry mustard and all was fine. It also added a great flavor. Additionally I sprinkled some parmesan in the mix and on top along with the paprika. It took 2 hours but my oven is from the Flinstone era so most things do take a bit longer. Thanks for the recipe, will make often!
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Garlic and Basil Baked Chicken Thighs

Reviewed: Dec. 13, 2013
Very nice. I love recipes like this because you can really use it as a base and add whatever veggies you have. I used some fresh picked green beans along with the basil and onion. It's great that it doesn't need any kind of fat or oil added. Would also be excellent with mashed 'taters. Thanks for the recipe!
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Savory Zucchini Chard Muffins

Reviewed: Dec. 11, 2013
These are superb! I am trying not to eat them all before my husband returns. There was plenty of fat on the bacon so I didn't fry it in butter. I also greased the muffin pan with butter, no problems with sticking at all. I didn't have Swiss so used cheddar, it was fine but Swiss would've given it a kick. I'll be making these again soon and will sprinkle some grated parmesan on top before baking. Thanks so much for this excellent recipe!
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Tantalizingly Tangy Meatloaf

Reviewed: Apr. 6, 2012
This is excellent but be warned, it's addictive. The first time I made this I naturally didn't read the recipe properly and added the brown sugar to the meat mixture. (I've used brown sugar in beef mince before so was just used to throwing it in). Well, it was still magnificent. I didn't have preserves so used a small tin of crushed pineapple, worked just fine. I just made it again with chicken mince and it was just as scrumptious! Thanks for the recipe!
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Shoyu Chicken

Reviewed: Apr. 6, 2012
This is one of our faves. Ideally it should be done on a BBQ - it tastes exceptional but is still very good baked in a conventional oven. The chicken turns out so tender and juicy. I also add a splash of worcestershire sauce b/c I love it. I usually serve it with Island Fried Rice from this site (leaving the meat out of the rice recipe).
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