Vanessa Recipe Reviews (Pg. 1) - Allrecipes.com (13990042)

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Cajun Chicken Pasta

Reviewed: Mar. 12, 2014
One of my favorite recipes on this site!!! I made it pretty much as written but added extra spices. Thank you for such a wonderful recipe.
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Breaded Parmesan Ranch Chicken

Reviewed: Dec. 3, 2013
I really enjoyed this recipe. I made it exactly a written. I made sure I crushed the cornflakes really good. I did have thin cutlets so I wasn't sure about the cooking time so I inserted a digital thermometer into one of the breasts. They were ready after 12 minutes!! The breading did not look crisp enough so I stuck it under the broiler for a few minutes and that did the trick. May use a thicker breast next time.
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Chicken Stir-Fry

Reviewed: Jun. 3, 2009
OMG!!! Okay, I have been using allrecipes for years and this is the best recipe I have ever tried. This is also my first time writing a review. I followed the recipe almost exact except I used 2 cloves of fresh garlic and fresh ginger. I added an extra tbsp of cornstarch and 2 extra tbsp of reduced sodium soy sauce. I cooked the veggies a little longer too. Viola!! Awesome.
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Mitzie's Beef Stroganoff

Reviewed: May 28, 2014
This really went beyond my expectations!! I did double the sauce. And I'm glad I did. I cut down on the flour-4 tbsp so it would not be too thick as some other reviewers commented. It did have a gravy-like consistency immediately but I continued to let it simmer on low for the full hour. This did not loose creaminess at all and actually I think intensified the flavor. I also added extra Worcestershire and garlic. I used Dijon mustard and added a bay leaf and 8 oz of mushrooms. Wonderful!!! Thank you Jarrie for a fantastic recipe!
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 3, 2013
MOST AWESOME PUMPKIN CHEESECAKE I HAVE EVER HAD!!!! My guests absolutely loved it. They said it was as good as The Cheesecake Factory cheesecake.
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Barbeque Chicken

Reviewed: Aug. 18, 2012
I just loved this recipe. I have baked bbq thighs in the oven before and it never came out as tender as this did. The sauce is wonderful too. The only change I made to the recipe was adding 2 tbsp of cornstarch mixed w/cold water to the sauce at the very end to thicken it up. Easy fix to the runny sauce problem. I will definately be making this again!
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Baked Ziti I

Reviewed: Jul. 6, 2012
I have been making this recipe for years and ALWAYS get rave reviews. You have to use a good sauce. I am stuck on Emeril's homestyle marinara. I use 3 jars and about 1.5 lbs of ground meat. I let it simmer for about 2 hours so that the meat gets nice and soft. Everything else I follow exactly. The key is to make sure you have plenty of sauce then it will not dry out. And no...you do not need to cover it.
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