Laurie Gee Recipe Reviews (Pg. 1) - Allrecipes.com (1623684)

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Laurie Gee

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 9, 2003
These were a big hit at out 'finger food' dinner. My family loved them just as much reheated the next day. Rather than frying, I sprayed the floured wings with a fat free oil spray and baked them for 30 - 45 minutes in a 350 degee oven. I basted thm with the sauce as they cooked and turned them once. I'll make this again for sure!
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155 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Apr. 6, 2003
These were an incredible hit and change from our normal side of baked potatoes. I made extra for a family dinner and expected that my husband and I would have leftovers for our meal the following night. Little did I know... Even the most picky eater of my inlaws enjoyed these! I too used real bacon bits and used chives rather than the green onion (I had a lot of cooking/chopping for the rest of the meal). I added a dash of paprika to the top of each and a small dab of margerine which kept the top moist while browning.
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12 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Feb. 2, 2003
Very simple meal to prepare and yet the flavor was wonderful. We're so sick of the typical slow cooker "add cream of _____ soup" recipes and this was a nice change. I used chicken stock and fresh lemon juice, per other reviews. Will keep this recipe on hand and pass it along to other working couples!
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12 users found this review helpful

Aussie Chicken

Reviewed: Feb. 9, 2003
Very good recipe without too much work. I liked the different flavor as I'm always out to find a new way to serve chicken. I grilled the breasts instead and used chopped green onion in place of the minced, dried onion. I also added some mushrooms to the topping and enjoye the added flavor. My husband enjoyed it and I'm serving it again for guests tonight!
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5 users found this review helpful

Delicious Easy Chicken Francese

Reviewed: Jan. 12, 2002
This was a wonderful recipe that produced what I've only been accustomed to eating in restaurants. I pounded each chicken breasts to about 1/2 inch and then cut them in half. Also, I ended up adding more cornstarch to get a slightly thicker sauce. The overall flavor was delicious!
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4 users found this review helpful

French Bread

Reviewed: Apr. 6, 2003
This bread did not turn out for me despite following the directions very closely. It was okay to eat right away with a meal, but the leftovers were like little rocks. I've had better flavor before and will keep looking. The loaf made good bread crumbs when dried and chopped though.
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2 users found this review helpful

 
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