cn13 Recipe Reviews (Pg. 1) - (14702964)

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Pesto Chicken Penne Casserole

Reviewed: Aug. 31, 2012
This is the first five star I have ever given. And it deserves it. My family went wild, kids included. My wife couldn't stop talking about it. I did make a few changes. First, I cut the chicken, pasta, Italian cheese, pesto and spinach into a third of what the recipe called for so that it woud fit in a 12X12 casserole dish. Everything else I cut roughly in half. Be careful with too much pesto as it can overwhelm the dish. I also blackened the chicken breasts (2) on a cast iron skillet as it added great flavor. This is a great dish for company as it can be prepared ahead of time. Congrats to the cook who submitted this. A true winner, winner chicken dinner.
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10 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Sep. 12, 2012
This was another great recipe. I used pork tenderloin cut into medallions. I also used 1/4 low sodium soy sauce and 1/4 up water. 3 TBSP lemon juice. Don't forget to add sliced onion. It adds great flavor and is excellent with the meat. I marinated the meat and then put it all into a 12x12 cassarole dish. This is basically braised meat with all the juices but it made a great meal with potatoes.
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6 users found this review helpful

Teriyaki Chicken Cordon Bleu

Reviewed: Mar. 22, 2012
This is a very original and awesome recipe. I read the other recommendations and lowered the teriyaki marinating time to 6 hours. You could taste the flavor very well. I put the thighs in a gallon zipper bag and pounded them out with a wood roller. Then I used the same bag to marinate the meat. I put a full slice of ham over the thigh topped it with shredded mozzarella. A slightly stronger cheese would probably work better. After layering the thigh, I rolled from the larger side then used a few toothpicks, one on each end and one in the middle to lock in the cheese. Drizzle a little olive oil on the chicken, roll them in the breadcrumbs and then top again with another drizzle of oil to crisp the breadcrumbs. I used a rack to lift the chicken off the pan and then baked for 35 minutes at 350 degrees. This is a keeper.
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4 users found this review helpful

Mexican Potato Nachos

Reviewed: Oct. 5, 2012
Great recipe. My family loved it. Make sure to season the potatos and flip them half way through to crisp both sides. This is a keeper.
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2 users found this review helpful

Chicken Breasts Pierre

Reviewed: Aug. 29, 2012
Great recipe. My wife especially loved the flavors and my two young children also devoured it. Like similar reviews, I added sliced onions, substituted 1/4 cup white wine and 1/4 cup chicken broth for the 1/2 cup water. I also substituted 2 TBSP Balsamic vinegar instead of white vinegar. And cut the chili powder in half. I changed nothing else. Very easy and unique flavors. Served over rice.
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1 user found this review helpful

Classic Dinner Rolls

Reviewed: Jun. 28, 2013
I don't give many recipes five stars. This one deserves it. I have been trying to find the perfect dinner roll recipe. This one comes very close. Best of all, I made it in my bread machine. Put the wet ingredients on the bottom, the dry on top and turn it on. When the cycle was over, I rolled the dough into balls and tranferred then over to my cast iron skillet to let them rise. 30 minutes later, I brushed them with melted butter and tossed them in the oven until browned on top. These rolls are seriously delicious.
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0 users found this review helpful

Bacon Ranch Chicken Skewers

Reviewed: Oct. 11, 2012
We use this recipe all the time. It is great for kids and very easy. Watch the video to see how the skewer the chicken. It is short and very informative.
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0 users found this review helpful

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