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smart


smart
 
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Member Since: Apr. 2009
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Recipe Reviews 6 reviews
Different Chicken Cordon Bleu
This was ABSOLUTELY delicious! Both my husband and I loved it!(though I had to make plain chicken breasts for the kids). I only made a couple changes but it would probably still be delicious just as is. My changes based on other reviewers: I added a couple Tbs. Of Dijon mustard to the sauce. Also I prepared the stuffing before putting on top. And I had to cook it for an hour instead of a half hour. Don't worry, the chicken doesn't dry out at all. And the whole dish really takes on the flavor of the ham. Great recipe! It's a keeper!

12 users found this review helpful
Reviewed On: Feb. 23, 2011
Spinach Quiche
This was pretty tasty, but it definately makes enough for two quiches! I didn't have another pie crust, so I just put the rest of the filling and eggs and milk into a pie plate and it still turned out tasty without a crust. I used regular feta, fresh mushrooms, and colby instead of cheddar because this is what I had on hand, and the flavors worked well. Thanks for the recipe because u needed a recipe ibcould through together in a pinch with what I had on hand. This way we had leftover to to eat for breakfast in the morning. Made this for dinner and also served with salad and bread on the side. Perfect!

0 users found this review helpful
Reviewed On: Jun. 14, 2009
Penne with Chicken and Asparagus
This was a perfect meal for me as I am trying to eat healthier. I don't understand the reviewers who thought it was bland because I thought that it was delicious! The trick is to use ALOT of garlic, maybe twice the amount that the recipe calls for. I also chopped up some sun-dried tomatoes out of a jar and threw these in at the same time as the asparagus. This was my fiancé's suggestion and it really did add extra flavor, but I know that I would have liked this just the same without them. I also used whole wheat penne as we are trying to eat healthier. I will definately make this again!

0 users found this review helpful
Reviewed On: Jun. 11, 2009
 
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