Michelle000 Recipe Reviews (Pg. 1) - Allrecipes.com (18055871)

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Chicken Scarpariello

Reviewed: Feb. 23, 2009
Well this is by far one of my favorite All Recipe dishes! We have made it 3 times; first as authored and did find the sauce too thin but with beautifully balanced flavor, 2nd time we skipped dredging the chicken and instead browned them with part butter & part oil for more brown color and then added cornstarch water mix at the end and it worked out to a fabulous consistacy we also used Swansons Chicken stock in place of water and bouillon. The third time we did the same as the 2nd round but added a splash of lemon. Yummy!! We have served it with Lindberg Risotto, Ore-Ida oven roasted potatos or plain pasta and all are great. Especially the potatos because they are nice and crisp and soak up the sauce! We are going to try it out with a nice white flesh fish next time. This recipes is so wonderful, thank you so very much Jill M!
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Pork Chops with Blue Cheese Gravy

Reviewed: Mar. 6, 2006
Great recipe! Perfect flavor for blue cheese lovers. I have also made the gravy to use on grilled pork chops. You don't even miss the pork flavor in the gravy, although the color of the gravy is brighter without the pork and grease from the pan. Thanks again for a great easy recipe.
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Veal Stew

Reviewed: Jan. 13, 2006
Awesome recipe! Few changes as suggested by earlier reviews - 1 can white beans and 1/2 TLBS chopped fresh rosemary, both added in the last 30 minutes of simmering, Plus no onions only onion salt and lastly 1/4 tsp white truffle oil for a rich flavor. Great serve with suggestion other than rice or noodles...Ore Ida Roasted Potatoes(frozen - I used garlic parmesan flavor)...so easy to cook in the oven & they turn out nicely browned and crispy and are great to soak up the yummy sauce. Thanks for an awesome recipe!
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Make-Ahead Cinnamon French Toast

Reviewed: Dec. 29, 2004
Taste and consistancy great, especially with cinnamon chips - definitely 5 star taste. I only gave it three stars because of the preparation and baking problems I had. It was very difficult to stuff the bread slices with the chips (especially as indicated with the heaping tablespoons) also I had refrigerated overnight and put it in the oven for specified time and it burned so that we had to scrape off bottom layer of bread. Maybe someone has some tips, I would love to hear them. I would love to make it again because it tasted so good! I added extra real vanilla and some nutmeg and cloves too!
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