sassygramma Recipe Reviews (Pg. 1) - Allrecipes.com (15178011)

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Easy Chicken Marsala

Reviewed: Apr. 18, 2014
This was delicious. I followed the advice of one reviewer who dredged the chicken with flour, and pounded it in a plastic bag to tenderize it before cooking. I also removed the chicken from the sauté pan while cooking the mushrooms and making the sauce so as not to over-cook the chicken. The sauce was delicious, and you won't be sorry if you double (or triple!) the amount.
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Easter Eggs

Reviewed: Apr. 18, 2014
Two days before Easter I misplaced my recipe for chocolate covered eggs, and searched my "go to" site for a another recipe. Of course, as soon as I found Joan's recipe, I located mine, which was very similar, and I had a decision to make...The reviews were so glowing that I decided to use the "new-found" recipe, and am I glad I did! The consistency of the filling is much easier to work with than my recipe which called for LESS confectioners sugar. The balance of sweetness is perfect, and the filling less sticky to handle. Freezing the egg shapes with the toothpicks inserted, (suggested by one reviewer), made dipping them in the chocolate so much easier. Also, on the advice of another reviewer, I used Wilton (I chose dark chocolate candy discs with just a few bittersweet chocolate chips) instead of the chocolate chips and shortening written in the recipe. The eggs set up beautifully when discs were melted in a small crockpot which kept the temperature constant throughout the process. I agree with some others who needed more chocolate to coat the number of eggs this made. I used almost double the amount of chocolate to coat the eggs. Mine were formed about the size of a rounded teaspoon, which were a perfect size after adding the chocolate coating. This also makes them easier to dip than a larger egg. I have just a small amount of chocolate left over, which I will use to dip fresh strawberries tomorrow. Thank you so much for this terrific recipe, Joan.
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Baked Ziti I

Reviewed: Apr. 18, 2014
I made this tonight, and thought it was the best ziti I have ever eaten! It was not dry, as baked ziti so often is... the creamy consistency I attribute to the substitution of sour cream for ricotta. Since I had bought the ricotta, I added a few tablespoons with the sour cream, but otherwise used the ingredients as written in the recipe. I took the advice of one reviewer who mixed the pasta sauce with the pasta before layering, and found it to be wonderful. Thank you, Colleen, for a wonderful rendition, which I will make often. Next time I will substitute sausage for the ground beef. Delicious!
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Sweet Restaurant Slaw

Reviewed: May 11, 2012
With the exception of the sweetness, this is very close to the coleslaw I make to duplicate the way my mom made coleslaw when I was a kid. Her method was to put your sugar in a measuring cup, then pour apple cider vinegar over the sugar until it is saturated. This, in my opinion, creates the best balance of sweet & sour. One additional thing I do to get better crunch is to soak your grated cabbage in ice water for about 30-60 minutes, then drain well before mixing in your dressing. I also add grated carrot (as the picture shows) for color. The creaminess increases as the mixture sits. A tad of sour cream can be added to adjust the sweetness if needed.
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Chicken and Biscuit Casserole

Reviewed: Dec. 20, 2011
I was looking for a way to use left-over roast beef, and this one hit is out of the park. I used the drippings from the roast and beer in place of the chicken broth, added mushrooms to the veggie saute, and also doubled the biscuit quantity. I dropped the biscuits on top, as others had. It got rave reviews at the pot-luck.
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