monheim Recipe Reviews (Pg. 1) - Allrecipes.com (13926100)

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Baked Chicken

Reviewed: Jan. 21, 2013
Was great! A few alterations to make it a bit more low-cal: use fat-free plain Greek yogurt in place of sour cream...tastes EXACTLY the same! ...and use PAM rather than butter. Will make again and again...
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Roasted Brussels Sprouts

Reviewed: Dec. 25, 2012
Everyone always cringes at the sound of the word "brussels sprouts!" So, I had to try them! I decided to try several new recipes for our Christmas dinner...and these were a BIG HIT with everyone! ...even my 8 and 11 year olds loved them and had seconds! I added parmesan cheese to them (after baking), and ended up only turning them 1 time, during the 35 min that they baked. I followed the advice of an on-line chef - after you cut them in half, put a slit (1/4inch or so) in the stem. This helps the stem cook more evenly, since it's thicker than the rest of the little cabbage). Bon Appetite!
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Vegetarian Reubens

Reviewed: Dec. 1, 2012
We all love this! I substituted and used smoked swiss and fat free thousand island. As I was mixing the dressing with the kraut, it seemed very saucy. I ended up using 3/4c. dressing, and next time will use even less. I can't imagine using an entire 1c.! I served them with tomato soup and it made a great pairing!
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Slow Cooker Stuffing

Reviewed: Dec. 2, 2011
I CANNOT tell you how wonderful this recipe is! I tweaked it just a bit...used 14 cups of DRY bread cubes (let them sit out overnight), and I added craisins and some chopped pecans...oh, and crimini mushrooms rather than regular. I only put in about 1-1/4 c. broth to moisten it, and it was perfect. It was in the crockpot from 10:30-5:30. I did, however, have to leave the lid off from 1:00 on, because I was afraid it was too wet. The lid holds the moisture in... I'll make this again and again. Everyone raved about it!
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Artichoke Salsa

Reviewed: May 30, 2009
This was one of the best appetizers I've ever eaten! I followed the recipe to a tee and it is wonderful! Rave reviews from all my friends! I served it with whole wheat crackers & melba toast...
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