CHELIM Recipe Reviews (Pg. 1) - (18163501)

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Chocolate Chip Banana Muffins

Reviewed: Nov. 2, 2008
I use this recipe almost weekly. My husband loves these muffins in the morning, and it's a great use for those bananas that are too mushy to eat alone. I usually use a mixture of brown and white sugar and a few extra chocolate chips.
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Party Chicken I

Reviewed: Aug. 31, 2008
I made this because I had the ingredients on hand, minus the beef. I was pleasantly surprised. It was so easy (10 min. prep. then forget about it for 2 hours) and tasty. I followed the advice of another by cooking at 300 degrees for 2 hours. Mostly because I had household chores to do and this way I didn't have to sit over the oven and wait. I didn't have bacon in the house, but had Pancetta, and it was yummy, and cooked through with no problem (no pre-cooking). I served this over brown rice and received the ultimate compliment from my husband.... "Mom use to make chicken and rice like this". Comfort food for sure. I especially like that it's so easy to change out ingredients to your taste, like cream of mushroom instead of Chicken etc.
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Broccoli with Poppy Seed Butter and Parmesan Cheese

Reviewed: Aug. 31, 2008
This was so easy and uber yummy! It's a quick way to add a vegetable to the meal, and who doesn't love something with butter and cheese! 6 minutes of steaming was perfect on my gas stove. The broccoli was al dente and not soggy. This will be a staple in my household.
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11 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Dec. 30, 2006
This was pretty good. I used a pyrex baking dish and sprayed it with non-stick spray in anticipation of difficulty in cleaning as reported by a previous review. I used only chx drumsticks as that's all I had on hand, 6 of them to be exact so maybe less meat than a whole chicken. I did not scale back on the BBQ sauce as I love sauce! I just eyeballed it so I think I may have used more like 2 cups......There was actually a good deal of liquid in the dish after 60 min. (I turned the chicken over at 30 min) so I had no problem with clean up. I poured off most the liquid before brushing with the sauce then continued for another 30 min. as the recipe calls for. The meat was already pulling back from the bone after the 1st hour so I turned the oven down to 245 degrees for the 30 min. with sauce. I was afraid it would be too dry but since I was cooking for myself and left overs I went ahead with the recipe's cooking time to test it out. The meat was juicy and flavorful and not the least bit dry. I did end up pulling the skin off before eating so I think I'd just do away with it in the beginning next time. Other than that, I'd happily cook this for a crowd any night!
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85 users found this review helpful

Yummy Artichoke Dip

Reviewed: Dec. 17, 2006
I didn't have Parmesean on hand so I used Pecorino Romano. I was afraid it might be too salty but I STILL added a couple dashes of Wocestershire-heck, I love salt. This was made on a stay in, casual, sunday night football night for just my husband and me. We gobbled it up! Well, not quite all of it but only because we felt guilty eating it all between only 2 of us. A definite keeper, and honestly I don't think it needs any revision.
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Nacho Cheese Sauce

Reviewed: Nov. 25, 2006
Terrific starter! With no spices this is a great cheese sauce for mac and cheese. Add jalapenos for nachos. I doubled the sauce and added 1 tablespoon of sriracha hot chili sauce (Huy Fong Foods, Inc brand) and tossed it with a mixture of cooked penne and elbow macaroni (what I had on hand) and WOW it made for a nice cheesy, spicy pasta dish. Very rich, so serve with a nice cold salad and crusty bread, but very filling and easy to do with items usually in the fridge and pantry. On a second trial (again, a pasta dish) I added some crushed tomatoes for color and flavor. It's a mild flavor and the color is nice, usable on nachos as well as pasta. Another success.
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Pan Sauce Chicken

Reviewed: Jan. 31, 2006
my husband loved this recipe. It was just the tiniest bit bland for me (I LOVE spicy) and I could taste the raw flour. I will definitely make it again but next time will prepare a roux to add to the sauce rather than the flour/water combo. I know it adds some fat, but they say "fat is flavor"! Thanks for the terrific recipe!
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