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Basic Ham and Bean Soup

Reviewed: Mar. 25, 2013
I always add a little tomato juice and some ketchup. I use half water and half chicken broth. I also add just a little cajun seasoning. Never add salt until done and then add if you need to. It always takes almost 2 hours to get it really tender. If you add some potato, it's the Senate version. I usually just add some instant potato flakes which also thickens it up.
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Chicken Breasts Pierre

Reviewed: Mar. 25, 2012
Very good. Only suggestion- I always use half butter/half olive oil when sauteeing. Let's you saute at high temperature.
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3 users found this review helpful

Creamy Asparagus Pasta

Reviewed: Mar. 13, 2012
Use half butter/half olive oil for sauteeing. I don't boil the asparagus first. I either add cooked chicken at the end, or diced (1" cut) seasoned chicken with the garlic. Use two cloves garlic and a little seasoned salt or perhaps cajun seasoning. With the cream I sometimes add a little cream cheese. I like lots of sauce so I never reduce the amount of cream. Everyone loves this dish. Always use a fresh lemon.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 4, 2011
The same recipe I use, but I add shredded basil leaves if I have them. And I add salt and pepper at the table. Make sure the onion and garlic are very tender. Also, I only use the Hunts "fire roasted' tomatoes lately. They taste much better than the standard dices tomatoes. I used two of the 15 oz cans.
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Oven Fried Chicken III

Reviewed: Jan. 8, 2011
I make mine mostly the same, but not this much mayonnaise. And, instead of all bread crumbs, I use equal parts bread crumbs and panko breadcrumbs and add in a few tablespoons of cornstarch. And start on 400' and then reduce after about 15 minutes.
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Chocolate Crinkles II

Reviewed: Dec. 8, 2010
My tips- don't skimp on the confectioners sugar. And roll them around good to make the sugar stick. The dough is very sticky; I ended up sticking my hands in ice water, drying them quickly and then rolling about 5 cookies at a time. Make sure you dry them, otherwise the outside is too damp and the sugar ended up looking like icing. Otherwise the dough stuck to my hands a lot. I did one sheet at a time, on the top shelf and used the convection setting on my oven. Very good, like eating cooked fudge.
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Bacon Wrapped Chicken

Reviewed: Feb. 21, 2009
I made this last night for a small dinner party.I did pre-cook the bacon, but not enough: at 325 the bacon will never crisp up, especially covered with sauce. Next time I will cook the bacon till it is almost crisp and wrap the ckicken. Also, I did cook the breasts for 25 minutes first without the sauce, then put the sauce around and over the chicken, but leaving the bacon part of the breast uncovered. I used Golden Mushroom soup, wwhich helped the sauce get a nice golden color. Didn't have chives so I used a combo of cream cheese, fresh mozzaerrlella cheese and some green onion. And added some garlic salt. Served with Giada's Pasta Primavera from Food Network. Very good
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Spaghetti Carbonara II

Reviewed: Mar. 21, 2008
As a good way to use up easter leftovers, I turn this into pasta primavera- I use leftover ham instead of bacon. While the pasta cooks, I steam some veggies in the microwave, usually julliened carrots, broccoli and asparagus. Or use leftover veggies. I add frozen peas after the veggies are cooked. Then I add the veggies at the end when you throw it all together. Also, it helps to get the serving dish warmed up in a warm (200*) oven and even put the plates in there if possible. Fill at the last minute Really helps keep the whole thing from gumming up.
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Garlicky Appetizer Shrimp Scampi

Reviewed: Mar. 9, 2007
Great, although I served this as an "tapas" appetizer, since I was looking for the spanish "gambas al ajillo". I marinated the shrimp with about 4 TB of good butter and the oil. Then I heated another 1/3 cup olive oil to very hot and dumped in the shrimp. After about 2 minutes, I mixed the shrimp up, added salt, fresh ground pepper, and about 1 tsp. cajun seasoning ( Slap Yo Momma). I served it with french bread. Of course, the shrimp was very fresh, bought off the boat near Apalachacola Florida. I think next time I'll reduce the oil, add some chopped green onions at the last minute and thicken with some cream and maybe flour. I'll serve in a toasted bread bowl and bet it's just like a very popular recipe at an Italian restaurant in Baltimore!!
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Pork Dumplings

Reviewed: Feb. 13, 2005
I didn't actually make this, because the ingredients are almost the same as I already make. However, a few tips: -I used no cabbage, just a little finally chopped celery and opnion -while making them, put them on a lighly floured piece of waxed paper - never let the uncooked dumplings touch each other, either in storing or in steamimg - I fry these lightly after steaming and so I only steam the dumplings for about 5 minutes. If you steam over boiling water, they will be cooked in no time. -just fry for a few minutes in hot peanut oil -dipping sauce: soy sauce add some finally chopped fresh ginger few drops of sesame oil little rice wine vinegar if you have it I'm hungry. Have to go to the store to make this tommorroq
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