DELTAKILO Recipe Reviews (Pg. 1) - Allrecipes.com (1463680)

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Chicken Cordon Bleu II

Reviewed: Oct. 14, 2005
Its true. This really is as good as everyone says and not that difficult to make. Ours were so fat there was no way toothpicks were going to hold so we tied them up with string and that worked perfectly. Next time I'll use a really good dry white wine instead of the cheap stuff. Its worth it. Also, on one of them I inadvertently rolled it up with the inner, rough side of the chicken on the outside. That one was the best one because it held the most coating.
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Basil Chicken over Angel Hair

Reviewed: Dec. 14, 2005
This was good! I used canned tomatoes. I haven't read the other reviews... this has probably already been mentioned...But don't cook your angel hair for 8-9 minutes. Four to five minutes is more like it.
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3 users found this review helpful

Apple Sheet Cake

Reviewed: Jan. 24, 2010
I don't know what I did wrong but my dough was only enough for about a 10 inch square pan. So it turned out to be 2 inches thick but it was just so good I didn't care. Everyone loved it. I'll try again and make 1 1/2 or 2 times the dough.
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Pork Chops 'n' Pierogies

Reviewed: Jan. 24, 2010
This was really, really good. I didn't change a thing. Thank you.
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Grandma's Green Bean Casserole

Reviewed: Nov. 27, 2010
We made a gluten free version by substituting rice flour for the all purpose flour and for the topping you use FunYums which are gluten free. We mixed the cheese in instead of putting it on top but also put a little bit extra on the top. Everyone said they liked it better then the mushroom soup version and we liked the Funyums even better then the standard french fried onions. We'll stick to this version from now on.
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Most Amazing Challah

Reviewed: Dec. 6, 2011
It is the best. I tried braiding the loaves then rising and baking them in a loaf pan instead of a cookie sheet. That made a taller, standard size slice of bread for sandwiches and toasting. I also tried freezing one braid before rising. I took it out of the freezer a week later and while it didn't rise quite as much as the original it was still enough and was delicious. Next time I'll use parchment paper on the bottom of the pan if freezing because some of the finish came off the pan in the freezer and I had to slice off the bottom of the loaf off before serving. (Maybe I need new pans?)
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Fluffy Biscuits

Reviewed: Jan. 15, 2012
My 7 year old grandson made these (with a little help of course) but basically he did everything. He'd rolled the dough a little thin so after cutting them out he made little stacks of two and baked them that way. They were out of this world. The best biscuits any of us had ever had. We used butter for the shortening.
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Momma's Pasta and Shrimp Salad

Reviewed: Jul. 4, 2013
This is just like my shrimp salad except for the italian dressing. I tried this and it was good! I don't think I added quite a full cup (going easy at first) but it definitely added an interesting zing to my old recipe.
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