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Simple, Classic Chicken Potpie

Reviewed: Nov. 18, 2010
I made this last night and it was absolutely delicious! I made it just as the recipe described.... However I used chicken breasts I had in the freezer, thawed them, chopped them up and seasoned them, and pan fryed them until they were almost cooked (since I knew they would be cooked more in the oven). I used white wine as I did not have sherry. I raised the oven temperature to 425 and cooked for only 20 minutes as I had to speed things along since I had to work. ABSOLUTELY DELICIOUS! I since have had two more servings because it is truly a fantastic chicken pot pie recipe! No need to try other recipes again! Thank you!
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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Feb. 8, 2009
Amazing! So easy to make as long as you follow the directions. I placed a roasting pan filled with 1" of water on a rack in the oven directly under the rack with the cheesecake. The cheesecake was still wobbly when I turned the oven off, and I left the cheesecake in the oven for an hour to slowly cool down. I then placed it in the fridge for about 6 hours before enjoying it. Everyone said it was the best cheesecake they ever had!
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1 user found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Nov. 23, 2008
We loved these! To make them healthier, I omitted the bacon and just seasoned them with garlic powder, salt and pepper. I sauteed 1 minced garlic clove and an entire chopped onion, and after letting it cool, added it to the spinach and mayo mixture (I had some non-fat sour cream in the fridge so I ended up using about 1/3 sour cream to 2/3 mayo which also cut down on the fat factor). My boyfriend LOVED the filling and there is plenty left to mix with artichokes and a bit more sour cream to make a dip with!
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Stuffed Peppers My Way

Reviewed: Nov. 23, 2008
Mmm! These were great. I used brown rice and liked the contrast of slightly crunchy rice to the soft texture of the red and yellow peppers. The feta cheese blended so nicely with the flavors of green onion, tomato, garlic, and rice. This was a great side dish to accompany Spinach Stuffed Chicken Breasts (also from this site).
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 23, 2008
These cookies were great! I scaled the recipe down to 24 cookies, guesstimated how much 1/3 of an egg was (because the scaled down recipe required 1 and 1/3 egg), added baking powder instead of baking soda because I was tired, refrigerated the mixture and then thawed it to add in the baking soda (and 1tbsp of vanilla) and they STILL turned out FABULOUS!!!! They are soft but not chewy. A nice variation from the typical chewy chocolate chip cookies. 3 days later after storing them in a Pyrex they still taste fabulous and soft! 12 minutes in my oven was a touch too long, 11 minutes was perfect. Thanks!
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Thyme Green Beans with Almonds

Reviewed: Jul. 10, 2008
I made this side dish for dinner last night with some fresh green beans I bought at the local market. I made it pretty much the same except I added a few things. First I trimmed the beans and cut them in half. I steamed them in a double broiler until they were crisp but soft. I let them sit in the double broiler with the heat and lid off while I then added oil to my non-stick frying pan, along with sliced onion and red pepper. I added the thyme (dried) and cooked these veggies for a few minutes. Then lastly, I added in the green beans, a touch of S&P, and the almonds. My boyfriend loved it (and he is a picky eater, likes most veggies steamed only) and the presentation was lovely! Definitely will be making this again!
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