P. King Recipe Reviews (Pg. 1) - Allrecipes.com (13766921)

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Fabulous Foolproof Lasagna

Reviewed: Sep. 24, 2009
I've been making lasagna this way for years. What I do different is: add 1 lb of ground beef along with the sausage, I use the big container (I think 32oz) of ricotta cheese, at least 16 oz of Mozz. cheese and 1 1/2 to 2 (32 oz) jars of sauce. We like it meaty, cheesey and saucy!! Oh and use a deeper pan sprayed real good with non stick cooking spray. Everybody loves it and nobody knows that the noodles where not cooked beforehand!!
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3 users found this review helpful

Ham 'n' Cheese Potato Bake

Reviewed: Nov. 26, 2008
This is great! I've tried other recipes like this, but this one is the best! I think it is because of the cream of potato soup (not cream of chicken or other "cream of" soup) and sour cream. My family had rave reviews, I will definetly be making this one again and again. Thanks for a great recipe with the correct ingredients!
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5 users found this review helpful

Roasted Italian Herb Chicken

Reviewed: Nov. 4, 2008
This was great! I used this for venison before, but never thought to use it for chicken. I used a lot less italian dressing and cut the chicken in bite sized chunks. I let it marinate for a couple hours. When it came time to bread crumb it, I put the bread crumbs in a gallon sized zip lock bag then threw in all the chicken, tossed it around untill all coated then dumped it back into the baking dish. As I said, I used alot less dressing so there was very little left in the baking dish. We all loved it, there was one problem...I wish I knew everyone was going to stuff themselves with it, I would have made more :)
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Creamy Chicken and Rice

Reviewed: Oct. 16, 2008
Awesome! Everyone in my family loves it. Daughter asks for it anytime I tell her I'm making chicken for supper. The first time I made it, I used shredded cheddar chesse (That's what I had on hand). The next time I used Veleeta. I like it both ways, Husband likes it better w/ Velveeta. This is now our new "chicken n rice" favorite, Thanks for the recipe!
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