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Recipe Reviews 14 reviews
Chicken Fettuccini Alfredo
I was skeptical at first when I read the recipe. Monteray jack cheese? In an alfredo sauce? I changed this to what I had on hand. I did not have any mushrooms, forgot the garlic and only vine ripened tomatoes. I increased the sauce ingredients 1 1/2 times and used 1 1/2 lbs of spaghetti. This was wonderful!!!! Hubby could not believe how fast this came together. Everyone gave it two thumbs up! This will go into the regular rotation. Thanks for this.

0 users found this review helpful
Reviewed On: Feb. 28, 2010
Marinated Ranch Broiled Chicken
I made this for dinner tonight changing the recipe to feed 6 people. Everyone loved it. I did use boneless breast. Some of the pieces were thick, so I had to cook them for 20 minutes until they temped 165 degrees. I served this with dumplings and a green salad.

2 users found this review helpful
Reviewed On: Feb. 28, 2010
White Chocolate Raspberry Cheesecake
This was wonderful. I followed other peoples advice. 1) I used 2 cups of oreo crumbs for the crust. I used 18 oreos for this. When putting it on the bottom, I pressed it up the sides about 1/4 inch so it would come out of the pan easier. 2) I used seedless raspberry jam. Doing this saved a lot of time. ***note when pouring on the second layer of batter, the raspberry jelly gets lost into the batter. When you cut it you will not see the raspberry jam. However, you do see it on top of the cheesecake. It does make a very pretty presentation. 3) I used a water bath method. Cooked for 1 hour, left it in the oven for 1 hour, cooled it in the fridge (with plastic on the surface) overnight. The next day, I removed the rim and the plastic wrap as per instructions. Hubby and kids said to add it to the regular rotation. I did not serve this with more jam on the top, it is sweet enough.

3 users found this review helpful
Reviewed On: Feb. 7, 2010

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