Rebekah Recipe Reviews (Pg. 1) - (1588536)

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Southwestern Egg Rolls

Reviewed: Mar. 17, 2007
Fantastic! We'd been buying a frozen version of this, and I love the fact that I can make them (and more of them at once)! I tripled the recipe (doubled the chicken), making 2/3 with chicken and 1/3 without. I boiled the chicken, then shredded it. I followed the recipe as written, except I didn't add the chicken to the mixture until I'd separated 1/3 of it into another saucepan. I then added the chicken to one saucepan and some of the leftover beans to the "veggie" version. I used soft-taco-sized tortillas and toothpicks to hold. I baked 4 right away for dinner and saved the rest by freezing them. I brushed 2 with olive oil and the other 2 I sprayed with butter-flavored cookie spray. I baked them on a cookie sheet (left toothpicks in) at 425 for 15 minutes, and they came out just right. I couldn't tell any difference between the olive oil and cooking spray...both turned out crispy and yummy.
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Mock Champagne

Reviewed: Dec. 7, 2006
Very good, but makes a LOT. My punch bowl holds about 1/3 of the total if I have an ice ring. Suggest mixing ingredients in a huge bowl first, then pouring what you need in and refrigerating the rest. Every time I've made this, it's been gone by the end of the night, it's very good. I personally prefer more fizz, so sometimes I substitute 2 bottles sparkling grape juice for the 1 larger bottle plain juice.
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Best Bruschetta Ever

Reviewed: Dec. 7, 2006
I made this for a shower I threw, and it was a big hit. I had other toppings for the bread, so I just put the mixture on the side and broiled slices of italian bread. I bet it would be yummy on the bread when toasted and topped with more cheese.
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1 user found this review helpful

Tomato Vodka Sauce

Reviewed: Sep. 8, 2006
I made this last night, and it has become our new favorite pasta sauce! We had it over Campanelli pasta (a tubular pasta). The only change I made was to add 1/2 teaspoon of the canned minced garlic (about 1 clove) when I added the onions. Next time I may mash the tomatoes a little bit or buy canned crushed tomatoes. Served it with garlic bread on the side. Thanks for an awesome recipe! *Edit* I found I like the consistancy the best when I use petite diced tomatoes.
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Chicken Pot Pie I

Reviewed: Sep. 7, 2006
I followed the recipe closely, and it was so easy and yummy! Both my husband and I loved it. Leftovers are also good. :-) Crust: I bought a package of two frozen deep dish pie crusts. I left one in the foil "pan" and took the other one out of its container (after letting it thaw a bit). I poured all the ingredients in the one I left in the pan, then I kind of flattened the other crust and tore it as needed to cover the top. I crimped and cut slits as suggested. EDIT: I've since made this recipe again, and I now use the Walmart brand or Pillsbury brand refrigerated dough that's by the canned biscuits and cinnamon rolls. Chicken: I used two boneless skinless chicken breasts. I used a skillet and boiled the chicken in water with 1 chicken bouillion cube, turning as needed to cook both sides. EDIT: I've also used leftover grilled chicken, which was equally as good.
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Broiled Tilapia Parmesan

Reviewed: Sep. 5, 2006
Yummy recipe! Neither my husband nor I are huge fish lovers. In fact, we tried Salmon a few weeks ago and didn't like it all, so I was really hesitant to try another fish. However, we both really enjoyed it, and I know we'll make it again. I love how I have most everything on hand, and it's especially fast and easy if you have frozen tilapia on hand as well. I didn't have onion powder, and I only had celery seed, so I used garlic salt as a still was yummy. I quartered the recipe and just make 2 fillets, and they turned out fine. We served it with honey glazed carrots and crescent rolls.
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