Brittany Kline Profile - Allrecipes.com (15752953)

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Brittany Kline


Brittany Kline
 
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Member Since: Nov. 2011
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Recipe Reviews 15 reviews
Chicken Cordon Bleu Bites
These are so easy to make, flavor comes with time. Take some time to add some other flavors to it, definately some salt and pepper, garlic powder, onion powder, etc. I didn't have ham to cube but I had some lunch meat. so i wrapped that around cubes of swiss cheese. my balls were bitter than bite size but 2 or 3 were the average serving size. I think if I dind't have the sauce they would have been bland. simple sauce, 1/4 c. dry sherry wine (i only had white zin, and it worked fine) w/ 1/2 tsp chicken bouillon, 1/2 cup of cream 1/2 Tbsp of corn starch. mix the chicken bouillon with the wine in a pan. seperately mix cornstarch with cream. add that mixture to pan and cook until thickened. salt and pepper to taste. super easy and definatley helps with flavor and moisture. I like make ahead meals and this will be one I do again! thank you for the recipe!

2 users found this review helpful
Reviewed On: Apr. 17, 2012
Stuffed Shells
We had to add a LOT more sauce to prevent the shells from getting hard. (pic posted) I made 2 batches. I am not a fan of cooked spinach, but thought we could give this a try, see if the flavor is hidden enough. there was waaaay too much (which is why I made 2 batches) With my 2nd batch I ran out of spaghetti sauce and had to get a can of mushroom spaghetti sauce ::bleh:: which is all we had in the house. My fiance would prefer meat in his shells. I thought they were pretty good though. DEFINATELY had to add garlic. I took the advice and sauteed them with the spinach.

4 users found this review helpful
Reviewed On: Apr. 13, 2012
Creamed Chipped Beef On Toast
definately soak the beef first! as everyone else said, you can always add more salt. can't take it away! I normally don't eat SOS because of how salty it is, btu this was fantastic! Thoroughly enjoyed by both us! This will be made again!

1 user found this review helpful
Reviewed On: Apr. 13, 2012
 
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