ReginaFitzhugh Recipe Reviews (Pg. 1) - Allrecipes.com (16754876)

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Easy Indian Butter Chicken

Reviewed: Oct. 5, 2011
This was fantastic! I, too, cut down on the number of dishes involved and on the fat. I added the chicken to the skillet after cooking the onions, then added the tomato sauce (actually, I found I had only one 8-oz can of tomato sauce, so I used that and a can of tomato paste), and the rest of the ingredients for the sauce. I added a little bit of brown sugar as some others suggested, and I let it simmer until the meat was cooked. Then I added some cauliflower and let it simmer again until that was cooked. To cut down on fat, I used only about 3.5 Tbsps. of butter initially to saute the onions, and I didn't add any more butter or oil after that. Also, instead of 3 cups of heavy cream, I used one cup of heavy cream and one cup of 2% milk.
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Pecan Breaded Chicken Breasts

Reviewed: Mar. 17, 2011
This is great! I added garlic powder, like some people recommended, and I think next time I'll add a little less because I think it overpowered the nuts and maple syrup a bit. I'll definitely make this again, though! Also, I used walnuts instead of pecans, because they were what I had on hand.
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Honey Cornbread

Reviewed: Feb. 18, 2011
This recipes was all right but definitely needs salt.
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Teriyaki Chicken Pizza

Reviewed: Feb. 12, 2011
This was great! I left out the pineapple because my husband doesn't like it on pizza, and I let the chicken and garlic marinate in the teriyaki sauce. I also used shredded cooked chicken, which I already had. I'll definitely make this again.
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Jan. 31, 2011
These are great! So fluffy! I, too, left out the vinegar and used 2 T of lemon juice. I also omitted the lemon zest, since I had to use lemon juice from concentrate and didn't have a lemon on hand. I also used whole wheat flour, as someone suggested here, to make them healthier.
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Creamed Chicken for Biscuits

Reviewed: Dec. 10, 2010
I was planning to use 2% milk instead of heavy cream in this recipe, but when I got started, I discovered that my husband had drunk all the milk. Neither of us felt like running out to get more, so I used about 3 1/2 cups of chicken broth and three big spoonfuls of yogurt. I doubled the garlic powder but kept the salt and pepper the same. I also added some canned corn. I omitted the almonds. It turned out fantastic. My husband said it was one of his favorite dishes I've made!
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Pasta Fagioli

Reviewed: Nov. 1, 2010
This was quite good but needed some adjustments. After letting the vegetables simmer and then letting the pasta cook, the soup was way too thick. So I ended up adding an extra cup of chicken broth and about a quarter cup of red wine. I also added some salt, sugar, and extra Italian seasoning. In addition, I had to substitute canned tomatoes for fresh, a bit of cayenne pepper pepper for red pepper flakes, and black-eyed peas for cannellini beans because those were what I had. Oh--and when I added the black-eyed peas, I threw in some broccoli florets, too, just because we needed to use them. As the soup turned out, my husband and I really liked it.
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