NanaG Recipe Reviews (Pg. 1) - (16266954)

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Lemon Cream Pasta with Chicken

Reviewed: Oct. 9, 2013
With all the rave reviews I was certain this would be a winner but we found it to be just so-so; very little flavor going for it. I followed the recipe except added some broccoli during the last 7-8 min. of cooking. Without the broccoli it would have been really bland.
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Bolognese Stuffed Bell Peppers

Reviewed: Nov. 3, 2011
I followed the recipe to the T with the exception of using 1 lb. ground turkey instead of beef and orzo instead of rice (to use up a pkg). I've tried lots of different ways of making bell peppers and this will now be my "go to" recipe. Delicious.
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Italian Breaded Pork Chops

Reviewed: Dec. 20, 2010
Pork isn't one of our favorite meats (except bacon) and pork chops are the least favorite. But I run out of ideas for dinner and when I saw this decided to give it a try. I didn't change a thing and it was delicious. DH asked "what kind of pork chops are these?" thinking it was a special cut (I did use boneless). He complimented them two or three times and eyeing the two leftovers said, "those will make a good sandwich." This is a winner and easy to prepare. Thanks for sharing.
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Drunken Collard Greens

Reviewed: Dec. 16, 2010
Like GAgirl I thought I made dang good "greens" but this gets the blue ribbon. I used it (minus the pork chop) for turnips and greens and it's now the "house recipe." Only thing I'll change next time is to reduce the amount of cayenne just a smidgen. I told my 91 year-old aunt about it and she (who taught me how to cook greens and still cooks for her son and his family) said "well, I'll just have to try that."
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Turkey Sausage Marinara Sauce

Reviewed: Dec. 5, 2010
Remove the sausage from the casing before putting it into the skillet.
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Pork Roast with Thyme

Reviewed: Nov. 22, 2010
Pork roast is not my favorite but using this recipe as a starting point it was delicious and is company-worthy. As a "seasoned" cook, I usually customize recipes to our taste or using ingredients on hand: I used additional seasonings of rosemary, crushed fennel seeds and lemon-pepper and placed it in a zip-lock in the fridge for about an hour. I pan seared it before placing it in the oven and used about 1/2 cup chicken broth. Because it was small (2 lbs) it was done in about 1-1/2 hours. The thickened broth made a wonderful gravy. I'll be using this recipe in the future.
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