andrea Profile - (180357052)

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Recipe Reviews 5 reviews
Simple Turkey Chili
Surprisingly delicious!! Even though I am definitely NOT a turkey fan, I enjoyed this dish.. Only used approximately half of the can of the crushed tomatoes; substituted pinto beans for kidney beans (don't like kidney beans), used only one cup of water - add more if needed.. added four large cloves of garlic along the other spices in the recipe, along with a bit of onion powder.. didn't measure just added what I thought would be appropriate.. served over elbow pasta with shredded cheddar cheese and onions.. Yummy on this cold snowy day... :)

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Reviewed On: Jan. 21, 2015
Oven Fried Parmesan Chicken
Delicious and very easy to prepare! My husband and 14 month old ate this up!!! I used four (4) Natures Own Boneless Chicken breasts. Coated the chicken breasts as directed (except I omitted parsley flakes - I'm not a huge fan) and then baked in the oven at 375 for approx. 35 minutes. I served with sautéed squash and steamed broccoli.

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Reviewed On: Nov. 13, 2014
Maple-Garlic Marinated Pork Tenderloin
I decided that this recipe looked tasty, so I took the plunge and it was so delicious!!! I'm usually wary about cooking pork because I always seem to overcook it and it usually turns out dry. For this recipe, I followed it to a tee, with the exception of adding five cloves of minced garlic, and three Tsp. of low sodium soy sauce to cut the sweetness of the maple syrup. I, like others substituted olive oil for sesame oil since I didn't have sesame oil on hand. Marinated the pork all night.. then baked in a glass dish in the oven at 375 degrees for 45 mins. It was sooo tender and juicy. I also used the leftover marinade to baste the pork while baking. After cooking, I used the basted marinade to make a scrumptious gravy. I served it with mashed potatoes and asparagus. My 8 year old and 13 1/2 month old loved it!!! It is a bit on the sweet side, even though I used soy sauce to try to cut the sweetness; so next time, I will use 1/2 cup of maple syrup.

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Reviewed On: Oct. 29, 2014

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