Mavis Recipe Reviews (Pg. 1) - Allrecipes.com (13606431)

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Meatloaf Muffins

Reviewed: Feb. 21, 2010
I made this last night using the tip from another review. Put the muffin tin pan on top of a baking sheet for the oil/fat to collect. This saves the oven from getting oil/fat dripped all over. I also followed the recipe according to an onion soup mix and mixed in some ketchup into the meat. I'd recommend using lean meat as my fiance bought some cheaper, fattier meat thinking our meatloaf won't dry out, but as making the muffin style, I just kept biting into fat. And the meat produced more fat leaking around the pan than a leaner meat.
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Chicken Florentine Casserole

Reviewed: Feb. 11, 2010
DELICIOUS! I loved the sauce & would make the sauce again for another dish. I browned the chicken first while I was sauteeing the spinach (next time I'll use frozen instead of canned). I seasoned the chicken with garlic salt, fresh ground black pepper, & a country mix of seasons (Aldi's). I used similar seasonings for the spinach. SO GOOD! The mozzarella did taste a little salty to me, but it browned beautifully on top.
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1 user found this review helpful

15-Minute Herbed Chicken

Reviewed: Nov. 11, 2009
Easy to make. Made an extra vegetable side to go with it-- fresh chopped onions, can of sliced mushrooms, frozen broccoli, and frozen corn.
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17 users found this review helpful

Broccoli Casserole

Reviewed: Nov. 3, 2009
I adjusted the recipe for 4 servings since I was only cooking for my fiance and me. I followed the recipe to a T using a Fritos brand jar of mild cheddar cheese spread (I couldn't find a jar of Cheese Whiz-- only those spray cans). Well, I was thinking there'd be plenty of leftovers of the casserole left for my fiance to bring to lunch the next day. Nope. He went up for 3 helpings. He is looking forward to eating this dish again in the near future! I served it in a glass, square casserole dish with grilled chicken breasts marinated in Italian dressing. VERY good! I think I'd use more of the soup next time to make it a little creamier and more broccoli.
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2 users found this review helpful

Mushroom Chicken Parmesan

Reviewed: Jul. 30, 2009
Really easy-- I made it twice now, which is a big deal when my fiance asks for me to make a certain dish again. I mixed and matched some of the reviewer's ideas. Since it's the two of us, I only used 4 chicken breasts. I seasoned each side with black pepper, sea salt, & garlic powder. I dredged them in melted butter, then Italian breadcrumbs. Then I browned them in a pan with olive oil on the stovetop. I put the browned chicken (doesn't have to be completely cooked through, just browned on both sides for 2-3 minutes) into a glass, rectangular baking dish. Instead of heavy cream or half and half, I used 3 regular sized cans (10 oz?) of cream of mushroom soup to layer on top of the chicken (the third can is for the extra sauce to go on the pasta..). Then I topped the dish with mushrooms (can or fresh, depending on what we have), grated parmesan cheese, & extra Italian breadcrumbs. The dish went into the oven for 35 minutes (not too long since it was already browned). The chicken came out cooked thoroughly and very tender (can even cut with a fork!). They were served over wide eggless noodles (with extra parmesan cheese sprinkled on top of your plate if desired) and a bowl of salad. Very yummy, especially if you love mushrooms like we do! My fiance said there was something still missing. I think I'll follow that one review and add onions and peppers next time to give it an extra kick.
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Maria's Stuffed Chicken Breasts

Reviewed: Jun. 22, 2009
Loved the concept (I love spinach & ricotta cheese), but chicken tasted a little bland. Will add more salt or seasoning next time. When I ate it, I ended up cutting the chicken & dipping it into the spaghetti sauce. The sauce helped with the flavor. Will add even more sauce next time because I ended up running out of sauce to dip. I had served it with angel hair with a butter/herb sauce that I had mixed from a box from Aldi. Tasted really good with the simple pasta.
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