CindyH Profile - (16485977)

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Member Since: Nov. 2010
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Recipe Reviews 3 reviews
Swiss Chicken
This is a great start. I made a few changes after reading the other comments. We like allot of gravy so I used 1 can cream of chicken soup and 1 can of cream of mushroom soup. Used 1/2 cup of white wine instead of water, cut the Italian Bread Crumbs to 3/4 cup, 1/4 cup melted butter. I started with 2 TBS Olive Oil. Sauteed 3/4 TBS minced Garlic and 1 small sliced sweet onion. Removed the Onion & garlic. Added 1 more TBS Olive oil to skillet. Seasoned the chicken breast with garlic salt, pepper & paprika & browned both sides of the chicken breast. Chicken should not be done through. Place Chicken in casserole dish and place a piece of swiss cheese on each piece, add soups & wine to the skillet along with the onion & garlic and heat. Pour over chicken, sprinkle bread crumbs on top and melted butter. I baked for 45 - 50 minutes in 350 oven. Next itme I will use less bread crumbs & butter.

4 users found this review helpful
Reviewed On: Jul. 15, 2011
Cabbage Rolls II
I made these last night and they were a hit, even with the little one that doesnt care much for cabbage. I took the advice of some of the other commentators and added 1 tsp mustard powder & 1 tsp onion powder. (Could have used more as I doubled the recipe). I aslo doubled the sauce at first and added 1 can of petite cut tomatoes for the 1st 12, then I also added to the remaining sauce 1 can of rotel tomatoes,(for some spiciness) 1 tbsp brown sugar, 2 tsp worchestershire & 1 tbsp lemon juice for the 2nd 12. I also cored and steamed both heads of cabbage for easier handling and to save time. Both were absolutely delicious. Will definately make these a part of our dinner rotation!

9 users found this review helpful
Reviewed On: Jul. 10, 2011
Quick and Easy 20-Minute Chicken Posole
I love the recipes on this site! I take the recipe & then read the comments and add the things I like. I used the Green enchilada sauce, cut up 1 full jalapeno (no can of green chiles), added red, green & yellow bell peppers. (just what I had left over in my fridge). It was kind of thick so I added two 14.5 oz cans of chicken broth and 1 cup long grain white rice. Cooked covered until the rice was done, about 25 minutes. Served with crushed up tortilla chips, cheese & a dollop of sour cream on top! Excellent!!!!!

8 users found this review helpful
Reviewed On: Mar. 19, 2011

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