eappro Recipe Reviews (Pg. 1) - Allrecipes.com (16491619)

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Sweet and Sour Chicken I

Reviewed: Feb. 9, 2014
This is so good and so much better than your typical american chinese restaurant. It takes quite a long time so if you need it finished faster, cut the chicken into larger slices or "fingers". This is a ton of batter also so you may want to cut in half if you do the large pieces of chicken. Delicious!
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Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Reviewed: Feb. 9, 2014
Excellent combination! I might make just a bit more sauce next time as it does soak in rather quickly. Nonetheless, it was even very yummy the next day and I was home alone with the leftovers! A rare event with an 18 year old son in the house.
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To Die For Blueberry Muffins

Reviewed: Feb. 9, 2014
Amazing!
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Spinach Appetizers

Reviewed: Feb. 9, 2014
Very good. Best served warm is only difficulty for a large pot luck or party. Serve them when the gathering is at your house so you can make sure they are eaten when hot. Delicious!
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Italian Wedding Cookies III

Reviewed: Feb. 9, 2014
phenomenal!
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Creamy Parmesan Brussels Sprouts

Reviewed: Feb. 9, 2014
I think I followed this recipe exactly but mine were severely overcooked. I started with fresh ones. The sauce was totally evaporated except for some curds of it. I only cut the sprouts in half. I think a higher heat and a lot less time would work better. And lose the foil, I think it was like steaming them for an hour. But as I said, could have been operator error.
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Poblano Corn Chowder

Reviewed: Feb. 9, 2014
I make this all the time but have to admit that I have changed it considerably. I like it better with 32 oz. "box" of chicken broth plus a cup of cream or half n half. Two cans of creamed corn and a 16 oz. package of frozen corn, thawed first. There should be a sizable pile of chopped celery and onion, it looks like a lot but it's just right. I use jalapenos instead as my store doesn't have poblanos. I remove all the seeds and the whitish ribs and I've used as many as 5 peppers and it isn't that hot, it's the seeds that'll get you and stay with you. Also 1/2 t. cayenne and I put in a pound and a half of shrimp or as many as I can afford that week. I know, this is now a different recipe but what can I say, it evolved over time.
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Holiday Pumpkin Bread

Reviewed: Dec. 14, 2010
excellent pumpkin bread recipe, with no unusual ingredients so you can make it on impulse!
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Baked Italian Chicken and Pasta

Reviewed: Dec. 8, 2010
This was amazingly easy. Everyone in my family enjoyed it and agreed we should make it again another night.
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6 users found this review helpful

 
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