wagzz21 Recipe Reviews (Pg. 1) - Allrecipes.com (13025802)

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Green Bean Bundles

Reviewed: Feb. 18, 2013
These are great... and a fun way to get your kids (and your husband) to eat their veggies. They're FULL of butter, so far from healthy, but still extremely tasty. We used turkey bacon. Though I'm sure it's not quite the same, it was still very good.
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Slow Cooker BBQ Chicken

Reviewed: Feb. 18, 2013
Good taste; chicken gets too dry/overdone in the crockpot in my experience... might be good with pork or beef?
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Chicken Florentine Casserole

Reviewed: Feb. 18, 2013
This had a good flavor, and was tasty, but it was very "heavy"... I used fresh spinach (a lot of it), less butter, and less mozz cheese, and fresh mushrooms that I sautéed first. Good recipe, but be prepared to have a very hearty, thick, rich meal. The sauce is by no means a light sauce.
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Honey-Brined Fried Chicken Breasts

Reviewed: Feb. 18, 2013
IF you let these soak long enough, they are AMAZING. However, if your chicken is too thick, they have a hard time cooking through without really overdoing the outside coating. I would recommend using thinner breasts, and letting them soak in the brine at least an hour.
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Salmon Chowder

Reviewed: Feb. 18, 2013
I don't eat seafood, so I can't comment on this personally, but I made it for my husband and he really liked it a lot (and isn't a big soup fan). I did, however, use fresh salmon (I got the stuff in a can and almost threw up when I opened it because it stunk so bad - and was full of tiny little bones.. and it was NOT the cheap stuff). I also didn't use onions because my husband loathes them, and used minced garlic instead of powdered.I also used a bit less cheese than called for.
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Chicken Pot Pie IX

Reviewed: Feb. 18, 2013
This recipe is good, but it's a LOT of pie crust. I usually try to roll it out a bit and make it thinner, and make individual sized pot pies for everyone (1 pie crust = about 3 small pot pies). We also use fresh veggies & "precook" (in the microwave in some water) the carrots to just shy of being cooked through (where they are still crisp). I do use frozen peas, though. And, I add other veggies - including fresh spinach and mushrooms (cooking the mushrooms in the onion/butter mix). I usually substitute whole wheat flour, as well. While the chicken breasts "work," they do have a rather bland taste, and can easily be overcooked. Chicken thighs are an alternative (coming from someone who really dislikes dark meat... but done right, chicken thighs are outstanding!). Overall, this is good, but it's time consuming & not sure it's completely worth it, short of a day where you're doing nothing but cooking.... It's just NOT the same for leftovers (baked, it gets too browned on the edges; microwaved, the crust is soggy). It's best to make what you expect to use on the first go-around.
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Baked Buffalo Wings

Reviewed: Feb. 18, 2013
These are great! We've made them twice now, and both times have been successful! We use frozen "party wings" (they're a little bigger/meatier than the others). I defrost them in water, which doesn't take long, and then put pat them off & start the recipe off w/ the flour mixture. We usually use extra garlic in our flour mix (we use extra garlic in EVERYTHING!), and sometimes a little extra cayenne to kick up the heat, and ball park it on the salt (I hate measuring; hence, my complete inability to bake!) I do let these rest on an elevated grated surface (think a cookie cooling rack), above a foil-lined cookie sheet, for at least an hour, in the fridge. I dunk them very quickly (enough to coat) in the butter/red hot mix, and then bake immediately (on the same elevated rack - to allow the heat to circulate better). I have found that the red hot mix isn't really enough to coat 20 large wings, so we usually end up having to make extra. It would probably work with smaller wings though. I turn them about 1/2 way through cooking. In the last few minutes, I put the rack under the broiler on high to really crisp up the edges & brown them a little - just for a couple of minutes. They DO take about 45 minutes to an hour to cook, depending on size. Also, I've found that the "flat" wings tend to cook a little better (melt in your mouth vs. work at it) than the drummies, even though I personally prefer drummies regularly. This recipe is great - just plan on a couple of hours!
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Foil-Baked Chicken

Reviewed: Feb. 18, 2013
Absolutely DELICIOUS (and I'm picky!) I did use only a tablespoon-sized scoop of corn starch, based on the other reviews, and finely chopped up the fresh ginger to "about" 2 TBSP, but it was a rough. I put a little extra minced garlic (we love garlic), and a small amount of extra cilantro, but everything else I pretty much followed to a "T." Make sure you use boneless skinless thighs and trim the fat before marinading. Ours were still very large. This made quite a bit, and used a TON of foil, but in retrospect, I may have tried less foil packs (we did about 8 to make sure it cooked thoroughly). Make sure you very tightly wrap and seal all edges and corners of the triangle... the sauce thins and leaks, and is difficult to remove from your pan! Overall, this was a keeper. Will make it again. We served with brown jasmine rice & steamed green beans. YUM! :)
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