norwich Recipe Reviews (Pg. 1) - Allrecipes.com (1696515)

Slow Cooker Chicken Parisienne

Reviewed: Jan. 23, 2012

This dish turned out great, but probably because of the changes I made. I added about four ounces of cream cheese and YUMMY, it was so creamy and delicious after I tasted it with the cream cheese than when I taste-tested it beforehand! I also added about 1/4 cup of Parmesan, a little garlic, some sun-dried tomatoes (mostly for color) and about 1 tablespoon of Orrington Farms chicken seasoning. I didn't add the entire amount of white wine ... more like 1/4th cup than 1/2 cup. I cut up the chicken into large chunks instead of putting the entire chicken breasts into the pot and served it over buttered noodles. It was a hit! The cream cheese made it go from good to WOW!!!

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3 users found this review helpful

Spaghetti Salad I

Reviewed: Sep. 16, 2006

It was not at all interesting and quite boring. I thought the unusual spices, like the poppy seeds, would give it a good flavor, but it didn't. All I could really taste was the Italian dressing on top of pasta.

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6 users found this review helpful

Apple Crisp II

Reviewed: Sep. 15, 2006

Please, make double the crust; you won't be dissapointed. And like many of the other reviews said, add either half of the water or none at all. I added just a bit of water and it turned out perfect. I added some nutmeg and more cinnamon than what's called for. I also wasn't too careful about the 10 cups of apples. I know I added alot more and it shouldn't make much difference if you don't measure the apples just so. Serve with ice cream ... Breyers light vanilla ice cream is great stuff!

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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 4, 2006

I'm sorry ... I know everyone loves this meatloaf, but I thought it was terrible. The brown sugar sauce was like goo and was sickening-sweet. The meatloaf itself fell apart. I will not make this again.

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1 user found this review helpful

Sauteed Apples

Reviewed: Apr. 9, 2006

My husband loved these apples! He especially liked them served warm over ice cream.

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0 users found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 9, 2006

Too much fat and sugar, way too unhealthy for us!

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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Sep. 15, 2005

Very good stuff! The first time I made this, I followed the recipe. The next time, however, I made some changes. I used egg noodles instead of the pasta, which was too sticky. Rice would be good too, but never again would I use pasta with this sauce which turned out like goo. I used my slow-cooker and doubled the sauce and used lots and lots of chicken ... enough leftovers for days, which warmed up well and kept me out of the kitchen. Don't bother buying cream cheese with chives. Just use regular cream cheese and add some chives.

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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 28, 2005

These cookies sure did look pretty, but they tasted odd, which I think came from the pudding, which gave them an imitation flavor. Also, they were too cake-like for us.

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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 2, 2004

Look no further! This recipe, and the Chocolate Chip Cheesecake I (listed here) are the best cheesecakes by far. I prefer the chocolate chip kind, but I make this one more often because it's the most requested. I'm getting to be known as the cheesecake lady! Open a can of canned pie filling, like cherries or blueberries, for individual slices, and it's really a hit! I don't keep the cheesecake in the oven after it's done as long as the recipe calls for. I find that the cake will split no matter what, but nobody knows because it's cut up anyway. An hour or so in the oven to cool will suffice and then to the refrigerator. I can't imagine a better cheesecake than this one!

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Chocolate Chip Cheesecake I

Reviewed: Feb. 27, 2004

Absolutely delicious and so easy too. The chocolate crust goes well with the miniature chocolate chips ... not overpowerlingly chocolate, like it should be. In my opinion, this is the best cheesecake I've ever had, including eating at a restaurant.

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1 user found this review helpful

Kisses Peanut Butter Pie

Reviewed: Dec. 9, 2003

If you like to eat raw peanut butter cookie dough while you're making cookies, then you'll love this pie! Instead of Cool Whip, I whipped up a carton of heavy whipping cream, added a little sugar, and guessed how much to add. Turned out great! But I don't know if I'd make it again. It's didn't have a "sophisticated" flare to it. Was more like something kids would like.

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1 user found this review helpful

Ruby Red Layered Salad

Reviewed: Dec. 9, 2003

I liked this recipe alot, but my husband and son thought it was like eating jelly from a jar. It's a pretty salad and makes a large portion.

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3 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Aug. 4, 2003

These cookies stay moist and chewy for days and days. The frosting bakes perfectly and looks pretty too. Just be sure to cover the entire cherry with the frosting.

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1 user found this review helpful

Blueberry Congealed Salad

Reviewed: Aug. 4, 2003

Absolutely delicious! The first time I made this, I tried to invert the salad and it was a mess. So now I use a pretty glass bowl and put the cream cheese mixture on top with the pecans. Also, instead of measuring the liquid from the can of blueberries and pineapple to equal one cup, I just add the blueberries and pineapple straight from their cans into the prepared jello. The amount of liquid in those cans equal one cup anyway, so why measure it out? Turns out perfect everytime.

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36 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jan. 28, 2003

Yummy! Be sure to make this salad ahead of time and refrigerate it for a couple of hours for the broccoli to soften and the tastes to come together. It's a taste sensation!

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2 users found this review helpful

Best Carrot Cake Ever

Reviewed: Jan. 28, 2003

Absolutely delicious! For all of you chocolate lovers out there, it's actually as good as or better than eating chocolate! This recipe works with two 9" pans as well as two 10" pans.

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2 users found this review helpful