DONNAWG Profile - (152691)

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Recipe Reviews 8 reviews
Baked Mushroom Thighs
Everyone enjoyed this dish and I will definitely make it again. I separated the soup mix into two separate containers as suggested by others. I also added a dollup of sour cream, some grated parmesan and some freeze dried chives to the soup mix. Maybe it was just me but it didn't work for me to dip the thighs in the soup mix and roll in bread crumbs. After one dip, the crumbs were clumped together and stuck to the plate. It worked better for me to dip the chicken with my left hand and then shake bread crumbs to cover over a plate with my right. I used both thighs with bone and skin and some boneless skinless. We decided that we prefer the boneless skinless though both were delicious.

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Reviewed On: Feb. 20, 2013
Chicken Thighs Surprise
I gave this 4 stars because when tweaked, it was delicious. The first time I made it, it was soupy and spilled over in the oven. The veggies were mushy and we had to search to find them in all of the soup/sauce. This time, I used 1 can cream of chicken and 1 can of cream of mushroom soup and omitted the chicken broth. I also sauted only the onion, garlic and mushrooms. I added more veggies - squash, zucchini,asparagus- and more spices - basil and thyme. It was wonderful this time. I will make it again for sure.

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Reviewed On: Jan. 3, 2013
New Years Black-Eyed Peas
Made this tonight and it was just OK. The proportions of the ingredients seem off to me and definitely NOT 1 tablespoon of garlic powder. Seasoned cooks would know this but novices would not. Hope someone will change that. IF I made it again, which I probably won't, I would use frozen peas, a bit more rice and cheese and definitely more liquid i.e. chicken broth with the water. Also the directions are not well written - do you cover or not? It is best to saute the onion, sausage and green peppers before adding the rest. Just not a well written recipe in my opinion.

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Reviewed On: Jan. 1, 2013

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