CLAIROL215 Recipe Reviews (Pg. 1) - Allrecipes.com (1479666)

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Chicken Piccata I

Reviewed: Dec. 28, 2006
OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe -
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Chicken-Fried Steak Strips

Reviewed: Dec. 19, 2006
My husband and his friend loved these - i dipped the meat in the egg/milk mixture, then into the spices then into crushed saltine crackers then in the egg/milk mixture again. I usually have problems with the coating coming off when frying, but it stayed on good, I think that dipping again in the egg/milk makes all the difference - I used cube steak and served with mashed potatoes, white gravy, corn and salad. The guys ate it up, and even the leftovers were great the next day -- I will definitely be making this again. It's easy and good!!!
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Hot Milk Sponge Cake I

Reviewed: Jul. 11, 2005
this was sooo good, and easy too !!!! my neighbor and i ate almost the whole thing. I added more coconut and brown sugar on top than the recipe called for but didnt change anything else. This is definitely a keeper and i will be making it again !!! thanks sandra for a great recipe ~~
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Crawfish Fettuccine II

Reviewed: Jan. 29, 2005
OMG This was soooo good - everyone in the family loved it. there was none left, this recipe is def. a keeper thants jessica !!!!!
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4 users found this review helpful

Beef Nacho Casserole

Reviewed: Nov. 3, 2004
this was so good - i used a pack of taco seasoning rather than the chili powder,sour cream instead of the mayo and a can of drained mexi-corn. I made it for dinner tonight and had to try some as soon as it came out of the oven !!! will def. make again - thank you lunch lady !!!! what a great and easy dinner idea, this would also make a great hot dip too !!!!
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Best Ziti Ever

Reviewed: Nov. 2, 2004
this was so good, i agree with the other reviewer that it makes alot - i made a 9x13 pan and an 8x8 pan, i gave that one to my neighbor and they loved it too !! even the kids ate it up - very easy to make and very filling. will defnitely make this again.
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Seven Layer Taco Dip

Reviewed: Oct. 31, 2004
OMG this was so good, i made it for a halloween party last night and it was devoured - none was left !!!! i made it in my 9x13 glass pan and everyone loved it - a definite keeper !!!
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Marinated Cheese

Reviewed: Oct. 23, 2004
this was soooo good - i have made it several times and each time it was gone in about 5 minutes. I agree with some of the other reviewers that the crean cheese is difficult to slice, but once it's on crackers or tiny toast no one cares - they just want to eat it !!! a definite keeper.
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Delicious Easy Chicken Francese

Reviewed: Oct. 23, 2004
OMG this was so good - i had this in an italian rest. and had been wanting to make it for so long - i added drained,rinsed capers to the sauce and it came out perfect!!! very easy and very good. Will definitely make again. thanks elaina for sharing your recipe -
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Beef Tips

Reviewed: Oct. 23, 2004
this was awesome, and even better the next day for lunch - very easy to make and good. I browned the stew meat in a little flour first, and this helped to thicken up the sauce a little. Will definitely make again -
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Slow Cooker Roast Beef

Reviewed: Oct. 23, 2004
OMG this was so good - and easy too !!!! i served it over brown rice and with steamed broccoli - everyone loved it, even the picky kids. I cooked it overnight, but i had to add more water than the recipe called for- this is definitely a keeper and will make again. Thanks tracey
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Chicken Casserole Mississippi

Reviewed: Oct. 11, 2004
this was really good, i added cooked broccoli florets and salt/pepper to taste and it was a complete meal !!! we all liked it, will def. make again.
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Beef Parmesan with Garlic Angel Hair Pasta

Reviewed: Oct. 9, 2004
OMG this was so good !!!! everyone loved it, i used two 26- oz cans of sauce though, and added lots more mozzarella - we had none left. The recipe does not specify to remove the garlic from the pan before adding the meat but i did so it would not burn and give the recipe a burned taste - i will definitely make this again. thanks lorrie !!!
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King Ranch Chicken Casserole I

Reviewed: Oct. 8, 2004
This was so good !!!! i used torn-up flour tortillas rather than chips and added a can of mexicorn too - and used much more cheese. I used boiled chicken breasts, and baked it for about 45 minutes. The kids loved it too. This is definitely a keeper!! thanks susan
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Beth's Scalloped Cabbage

Reviewed: Jan. 1, 2004
This was incredible!!!! i added a few things though - i sauteed 1/2 of a white onion and about 3 chopped cloves of garlic in butter/olive oil and then let that drain along with the cabbage in a colander - i think it is important to let the cabbage drain THOROUGHLY (about 10-15 mins. in the colander) otherwise the recipe will be watery , like some other reviewers said and i also added more cheese than the original recipe called for and some black pepper to taste- there was none left. Even my husband and kids who are not fans of cabbage tried it (for new Year's day) and they loved it !!!! I will definitely make it again.
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Chicken Savoy

Reviewed: Oct. 18, 2003
This was great !! i used 3 lbs. bonless chicken breasts cut in half, and used extra garlic and rosemary too - the sauce was great on linguine and we used some french bread to soak up tie rest of it !!! We loved it, definitely a keeper !!! thanks Joe for submitting it -
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Sweet and Crunchy Salad

Reviewed: Oct. 18, 2003
this was fantastic !!! everytime i make it people rave about it - i dont soak the noodles because i like them crunchy, but i do mix the salad up and refrigerate it for 3-4 hours before serving - it is also good the next day, it any is left over, which is very rare. I dont use cashews, i use sliced almonds and sesame seeds and toast them for about 10 mins. in 325 degree oven before i add to the coleslaw. Last time i made it i added some plain, boiled shredded chicken and the oranges just before serving, there were no leftovers !!! everyone always raves about it and i am frequently asked to bring it to functions we go to. It really is a good, basic recipe - most definetely a keeper!!!! thank you Louise for sumitting it -
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