Learning to Cook Recipe Reviews (Pg. 1) - Allrecipes.com (13169210)

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Chicken Pot Pie IX

Reviewed: Jan. 2, 2012
4000+ reviews has to say something! This is a phenomenal recipe and was my first attempt at making chicken pot pie! Like others have said, look at the reviews, especially the "most helpful" ones to summarize changes/substitutions. I used two large chicken breasts, diced, sautéed with garlic. I boiled (using chicken broth) one diced russet potato and a large handful of frozen mixed vegetables (carrots, pees, carrots) for about 10 - 15 minutes. I then made the sauce using 1 stick of butter, onions, 1/2 cup flour, 3/4 cup milk, 1 3/4 cup chicken broth, salt/pepper, and garlic powder (because I didn't have celery seed). The nice thing is you don't have to be right on the money with the ingredients. Season to taste. This made more than enough sauce and in fact I was unable to fit all of the sauce and filling into a deep dish pie crust. The only problem I had was transferring the top, it started to crumble. I think next time I'll try phyllo dough just because I prefer the taste. Cooked bottom pie crust brushed with egg for 5 minutes before filling and then baked the whole pie for 35 minutes at 375 degrees. Perfect! I saw another tip to place tin foil in a ring around the crimped edges to keep them for excessively browning/burning. This worked like a charm! Remove when there are just a few minutes left to cook. (They make a kitchen gadget for this too, I think it's called a pie shield.) Enjoy!
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Sausage Casserole

Reviewed: Nov. 27, 2012
My boyfriend loves this! We don't modify it too much, just increase the number of eggs to 8, use hot Jimmy Dean sausage (found in meat section), frozen onions (cooked w/ the sausage in a frying pan on the stove), and we add S&P. Our potatoes are the frozen hash browns... next time might try O'Brien as others have mentioned. I partially defrost the frozen hash browns in the microwave, then transfer to the oven (w/ butter and S&P on top). Cook for a little while (20 min/30 min) and then stir together so the butter is spread around. This past time we cooked in an 8x8, it took a long time to cook because it was so thick (like an hour and a half) so next time might make it in a 9x13. This is great reheated! We have probably made this a half dozen times by now. It's a keeper!
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Sweet Corn Bread

Reviewed: Jan. 9, 2009
I love my corn bread sweet and moist, not dry and boring like Jiffy so I decided to whip this up to go along with dinner I was making. A major plus was that I already had most of the ingredients so it was very cost effective. After reading all the reviews, I modified it and added 1/2 cup sugar instead of a 1/4 cup. I also put some butter on top when it was almost done and sprinkled on some sugar. It cooked in 21 minutes in an 8x8 and was one of the best corn breads I've ever tasted! I couldn't believe I had made it, it tastes just like corn muffins from Dunkin Donuts! This recipe was exactly what I was looking for... if you make this, it is sure to be a hit! I'm serving it again on Sunday with chili!
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