Deb Gal Recipe Reviews (Pg. 1) - Allrecipes.com (13385303)

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Deb Gal

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Flat Iron Steak and Spinach Salad

Reviewed: Mar. 4, 2010
Love this recipe! I used a "robust-flavored" Italian dressing and tomato/basil feta cheese. I also added a little more Italian dressing, once the vegetables were removed, with the wine to make more sauce. It reduced perfectly and was so yummie. I had leftover steak and will make this for dinner again tomorrow.
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5 users found this review helpful

'Chinese Buffet' Green Beans

Reviewed: Jan. 30, 2011
I was so excited to find this recipe, since it is one of my favorites on the buffet as well! I made this recipe with fresh haricot vert (french green beans) and half the sugar and it was devine!!! Thank you for bringing this wonderful, low calorie comfort food to my kitchen!
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 25, 2008
Awesome! This will be a family favorite. Additionally, I flattended the chicken breasts with a mallet, which makes the chicken a bit sticky and works to your advantage. I also prepared the chicken rolls 2 hrs prior to cooking and refigerated. This method allowed me to remove the toothpicks prior to coating with flour mixture. I added one toothpick back to the middle and removed it during cooking. The chicken browns beautifully and the accompanying sauce is just devine.
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2 users found this review helpful

Lasagna Alfredo

Reviewed: Dec. 25, 2008
Excellent recipe, my family loved it. However, I did made one change. Because I was serving this along with another chicken dish, I substituted the chicken with sage sausage. The exchange worked very well. Next time, I plan to prepare my own alfredo sauce to take it to the next level! Enjoy.
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2 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Aug. 29, 2010
Wonderful recipe! I substituted red wine for the sherry. Next time, I'm going to add a beef boullion cube or two for a heartier flavor.
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1 user found this review helpful

Juiciest Hamburgers Ever

Reviewed: Feb. 16, 2010
Just as promised... the juiciest burgers ever! However, I did make some minor changes. I used 2 and 1/2 pounds of 90/10 beef, Italian bread crumbs and doubled the milk for more moisture. Being from the South, I also kicked up the cayenne to 1 tablespoon. The burgers were then grilled indoors and basted with a smoky BBQ sauce for approximately 4 minutes on each side. They were then placed in tight foil and baked for the next 20 minutes in a 300 degree oven while we waited on the oven fries. I did this to seal in the flavors of the burgers, complete cooking and to keep them warm. Increasing the milk and spices, instead of bread crumbs, provided more of a burger consistency and less "meatloaf." The burgers were topped with Pepper Jack Cheese and served with a toasted bun. YUM - glad we have leftovers!!!! Thanks, Jane, for the recipe.
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