CornDawg Recipe Reviews (Pg. 1) - (16315188)

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Sweet Potato Casserole I

Reviewed: Nov. 27, 2010
This thanksgiving, mom was recovering from knee replacement surgery, so our family of 14 made supper pot-luck style. I made this recipe, double, except for the sugar which I cut back to 1-1/2 cups, and I only made a single sized batch of the topping to cover a 9x13 pan. Baked it 40 minutes. My family gobbled it up and want it for Christmas supper now. Also, looks like pot-luck T-Day supper is the new tradition! Mom loved being served for a change! ;^)
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Creole Okra

Reviewed: Sep. 25, 2010
This is a wonderful recipe for okra. Followed it exactly, except I used 2 fresh medium tomatoes with a 3rd one squeezed for its juice. The okra, tomatoes, pepper and parsley all came from my garden. Nice heat from the cayenne pepper and tangy from using fresh tomatoes. Will definitely make this one again.
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Spinach Stuffed Chicken Breast

Reviewed: Sep. 24, 2010
Most of the 4-5 star reviews seem to have modified the recipe. I followed it exactly and found it lacking. First, after microwaving the fresh spinach, adding the sour cream and pepperjack cheese while still hot turned it to liquid. Spooning the mixture onto the chicken left most of the liquid in the bottom of the bowl. The flavor, which has a nice kick from the pepperjack, is in the liquid. Also, the list of ingredients mentions pepper, but the directions do not specify where it is used. It seems redundant to add pepper to the spinach mixture what with the pepper jack cheese, so I sprinkled it over chicken/bacon wrap. Finally, cooking at 375 for 35 minutes, plus 5-10 at 500 to brown the bacon left the chicken dry. Following this recipe exactly produced a fairly bland dish as all the pepperjack flavor remained in the liquid at the bottom of the bowl. Were I to make it again, I'd let the spinach cool completely before adding the garlic, sour cream and pepperjack. Also, I'd reduce cooking time to 30 minutes and broil until browned rather than bake at 500 for 5-10, to leave the chicken more moist. I'm the husband of a HS Home Ec / Foods teacher, and do the cooking 5 nights a week. This recipe is a keeper and I will try it again but it needs a little more finesse than my man's literal approach to cooking. ;^)
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