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These are really delicious. I made a few modifications to the gravy, but basically followed the recipe. One thing, make sure you drain the potatoes after they are shredded. If not, they can be too watery and make the meatballs too wet.

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9 users found this review helpful

Chicken Stroganoff I

Reviewed: Feb. 6, 2008

This was excellent. I did change the method a little. I cubed the chicken, and browned it, then brwned the mushrooms and garlic with the chicken. Roatsing brings out a deeper, richer flavor. I then added the sauce mix ingredients, and about a tablespoon of sherry. I also took the suggestion of another reviewer and added paprika to the flour. Also, used cream of mushroom soup as I didn't have chicken, and low fat milk. Definite keeper.

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10 users found this review helpful

Chicken Lasagna IV

Reviewed: Jan. 15, 2008

Great recipe. I did saute the onions, with some muhrooms, and added a splash of sheery to the mushroom sauce. I didn't use cream of chicken because I didn't have any. Very good and a keeper.

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1 user found this review helpful

Creme Fraiche Chicken

Reviewed: Nov. 25, 2007

I thought this was great as is. The portions were a bit large, but I just made half a chicken breast per person. The sauce styed just as it is. Defintely a keeper. Oh and creme fraiche was in the dairy case, near the sour cream.

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1 user found this review helpful

Orange Sauce Chicken

Reviewed: Oct. 2, 2007

I reduced the sugar by half. Excellent!

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0 users found this review helpful

Easy Polenta with Tomato Sauce

Reviewed: Sep. 23, 2007

Just great! Easy and quick. Used my own sauce. Great with chciken.

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0 users found this review helpful

Asian Orange Chicken

Reviewed: Aug. 19, 2007

Very very good. I reducced the amount of sugar a bit, but A very good recipe.

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0 users found this review helpful

Neat Sloppy Joes

Reviewed: May 1, 2007

I love this recipe! The only thing I changed was the tomato soup. I know, I know. I'm the only person in world who hates tomato soup...lol I used a small can of tomato paste and some water. Otherwise, it was great.

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1 user found this review helpful

Chicken Fried Chicken

Reviewed: Nov. 8, 2006

Excellent. Tweak the spices,garlic, thyme, poultry seasoning, etc. and be sure to dip the chicken in flour first before the egg. I also lightly season the flour first. Fry until golden, a few minutes each side, then place in 350 degree oven for about 15 minutes. Lovely.

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4 users found this review helpful

Indian Chicken Curry II

Reviewed: Jan. 11, 2006

I loved this recipe! A wee bit spicy for me, so I think next time I might cut back on the cayenne, and maybe saute some apple chunks with it. A very good recipe, and one I'm defintely keeping.

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0 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Jul. 13, 2005

This recipe is just great. I use less butter in the sauce, about half, or I find it is too oily. Toasted almonds also work for the crust. To solve the problem of the chicken burning easily, I use a little butter and olive olive oil to increase the smoke point. When I brown both sides, about 2 minutes each, I use an old restaurant trick and finish the chicken in the oven at 350 degrees for about 15-20 minutes until done.

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72 users found this review helpful