PRINCESSBING Profile - Allrecipes.com (1431906)

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PRINCESSBING


PRINCESSBING
 
Home Town: The Finger Lakes, New York, USA
Living In: Upstate, New York, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Gardening, Fishing, Hunting, Photography, Reading Books, Music
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Recipe Reviews 4 reviews
Bill's Sausage Gravy
This is the easiest sausage gravy recipe I've ever made! I use bulk sausage (sometimes breakfast or sometimes Italian Sweet) in my recipe and my husband loves it. I also make up some drop biscuits to place the gravy over. This is simple, fast and very filling on a chilly night. It is also good with fried or scrambled eggs on the side. Thank you very much for this wonderful recipe!

0 users found this review helpful
Reviewed On: Sep. 22, 2008
On the Go Casserole
I was stuck for something different to make, and came across this recipe. It was absolutely delicious! It is a comfort food and my family needs it with our cold winters. My husband had two huge servings and took the leftovers to his parents, who gobbled it all up in one sitting. I followed the recipe exactly and it turned out wonderful. This is a keeper in our house. Thank you so much for such an easy recipe that has so much flavor.

3 users found this review helpful
Reviewed On: Jan. 18, 2005
Chicken Cordon Bleu I
This is a very easy and delightful recipe. I read some of the other reviews and spun off from there. I used Dutch Country Ham and it gave the chicken a wonderful flavor. After rolling my chicken, I dipped it in an egg wash and then rolled in seasoned bread crumbs and placed in a baking dish sprayed with cooking spray. I then used a can of cream of chicken soup and added 1/3 cup water to it, mixed and poured over the chicken and I added a few more bread crumbs over the top. I placed in a 375 degree oven, covered for the first 30 minutes, uncovered and baked for 30-40 mintues longer (as my breasts were quite large), added the chesse to the top, baked for 5 minutes more. My family and I were very pleased with the taste, they were not bland and they were very moist. This is a keeper at our house. Thank you for such an easy and elegant recipe. :)

2 users found this review helpful
Reviewed On: Aug. 25, 2004
 
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