AMYLYN914 Recipe Reviews (Pg. 1) - (1445847)

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Famous Butter Chicken

Reviewed: Apr. 18, 2005
This recipe was great and has turned into my favorite. Instead of the Ritz crackers I use Chicken in a Biscuit crakers and garlic powder instead of garlic salt. This turns out so tender and juicy and full of flavor. I made a big batch of the coating mixture and keep it on hand in pantry. I just scoop out what I need and it makes it such a fast dish to prepare.
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Sausage Balls

Reviewed: Dec. 10, 2004
I learned how to make sausage cheese balls in high school and have used the same recipe for over 10 years. My family has requested these at every baby and bridal shower until I have gotten sick of making them and even eating them. The only difference in the way I make them and this is that I cook them longer. They really need to cook for up to 25 minutes. Otherwise you end up with raw sausage in the middle. I have tried different brands of sausage and it makes a difference. Some are greasier than others and some are drier. And I have found that Aberdeen sausage (spelling?) (it may be Aberdeen Farms) works the best. You can find it at walmart and it usually is the cheapest. If the ones on the edge of your pan end up dry just put all the sausage balls in a covered container and let them sit covered until they cool. The steam will help the dry ones become moist. I always cover mine to cool to hold in the flavor even if they don't dry out because it seems to make them taste even better if the flavors mingle.
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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Sep. 27, 2004
I used cooked chicken instead of canned, but followed the rest exactly. This wasn't as thick as I would have liked it to be but was still very good. I will make again but next time I will leave out the butter and use less milk so that the casserole is thicker.
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Cajun Deviled Eggs

Reviewed: Jan. 14, 2004
I did not like these at all. They were too salty for my tastes and bitter. It could have brand of dijon mustard since I have only had dijon mustard once that I actually liked and the kind I bought was terrible. If I find the mustard I like I may give these another chance and leave out the salt.
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2 users found this review helpful

Orange Honey Garlic Chicken

Reviewed: Jan. 14, 2004
I loved this recipe!!! I made very few changes. I had no fresh garlic so I used a teaspoon of garlic powder. I do not like oregano so I left it out. I also left the chicken whole. I injected the chicken with some of the marinade and then baked at 325 for 2 hours, basting every twenty minutes. I really had trouble distinguishing the taste of oranges in the chicken which was great since I didnt want an overpowering flavor of oranges. I will be making this again.
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