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Mustard Chicken

Reviewed: Aug. 9, 2011
Yum! I used spicy (dijon) mustard and these chicken breasts turned out fantastic!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 9, 2011
Vanilla pudding mix is the way to go! I've never had such fluffy and soft cookies before! They mysteriously retained a circular shape as well (normally, my cookies turn into monstrous blobs). Dark chocolate chips are an excellent and tasty substitute!
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Kae's Turkey Pot Pie

Reviewed: Aug. 9, 2011
I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients), however I had to make a bit more than the recipe called for in order for it to cover the whole pan. I used butter instead of shortening (mostly because shortening reminds me of some sort of callus cream) and left out the sage because I didn't have any. SCRUMPTIOUS!
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Chicken In Sour Cream

Reviewed: Oct. 1, 2011
Fantastic! I used skinless/boneless chicken breast and skipped the lemon juice and dill weed because I didn't have any. I took another reviewer's advice and used onion powder instead of the soup mix. I added a little garlic powder as well and it turned out great! The chicken was extremely tender and juicy and the sauce was incredibly flavorful. Boyfriend requested this be made again so it gets five stars!
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Potato Crunchy Tenders

Reviewed: Oct. 1, 2011
Excellent! Best breaded chicken ever! I wound up with extra potatoes and milk/egg, but it was just a great excuse to thaw a few more tenders. This is a must have!
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Fancy Potatoes

Reviewed: Oct. 1, 2011
This dish was bizarre. It tasted pretty good, but it seemed like it was missing something. If I make it again, I'll try adding more garlic salt or something to make it a little less bland. I suggest broiling it for a minute or so at the end to make the top a little crispy.
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Spicy Chicken Breasts

Reviewed: Oct. 1, 2011
I used cajun powder instead of cayenne pepper and skipped the thyme because I didn't have any. If I make it again, I'll be sure to have the ingredients that the recipe calls for. While gritty isn't the right word, it comes to mind simply because my spices didn't seem to absorb to well into the chicken. Overall it was good, but not exactly what I was looking for.
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Simple Ranchy Breaded Fish Fillets

Reviewed: Oct. 1, 2011
I baked the fish at 375 for about 30 minutes (I prefer baking over frying). I also listened to other reviewers' advice and cut out some of the dressing mix. I don't what happened, but my fish turned out to be a little too breaded- and somehow I still had a lot of the breading mix left over. Because I realized I was going to have a breading issue after the fish were already in the oven, so I whipped up a little sauce in hopes of covering up some of the breading taste. I used a little butter, lime juice, white wine, and minced garlic and let it boil down. While the fish was pretty tasty (sans my breading error) on its own, the sauce made it so much tastier!
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