Rocky Hill Gal Recipe Reviews (Pg. 1) - Allrecipes.com (18331465)

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Chicken Breasts in a Sour Cream and Wine Sauce

Reviewed: Aug. 28, 2013
I fried the chicken in bacon grease, doubled the sauce, used non-fat sour cream and 1 pound of fresh mushrooms instead of canned, putting it over brown rice. It was a hit!
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3 users found this review helpful

Eggplant Lasagna

Reviewed: Jun. 17, 2013
A decent, base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed, sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top, rather than in the breading mix, to increase the "baked," crusty, cheesy top.
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26 users found this review helpful

Oyster and Spinach Chowder

Reviewed: Apr. 16, 2012
A good recipe base that needs some extra touches to bring it from blah to great. Next time, I'll try bacon,Old Bay or something--anything--to give it a little more flavor.
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3 users found this review helpful

Classic Greek Spinach

Reviewed: Feb. 5, 2012
Reduced the olive oil significantly, to about 1/3 c. Omitted salt and sprinkled Feta cheese crumbles on top. A big hit!
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1 user found this review helpful

Herbed Cream Cheese-Stuffed Lamb Burgers

Reviewed: Sep. 4, 2010
Wonderful and mildly flavored. I prefer strong flavors, so may jazz it up next time with some garlic, thyme or Greek seasoning blend. My husband loved it!
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5 users found this review helpful

Pineapple Bacon Burgers

Reviewed: Aug. 15, 2010
Wonderful flavor! The salty bacon, contrasted with the sweet pineapple and BBQ sauce of your choice, is a winner! As others mentioned, preparing the pineapple and bacon separately removed a lot of headache. These burgers don't crumble, but they don't hold together easily either. Remedying it through bread crumbs or some other means is suggested.
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5 users found this review helpful

Barbie's Tuna Salad

Reviewed: Aug. 13, 2010
The flavor of this tuna salad is unparalleled. However, the amount of mayonnaise called for places it just at the border of "soupy." I suggest adding mayo slowly to the other ingredients, in order to obtain the texture you most like.
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6 users found this review helpful

Pimento Cheese Spread With Feta

Reviewed: Aug. 10, 2010
I added more mayonnaise to give it a more spreadable texture. I also think the cheddar/feta ratio needs adjusting to allow this recipe to enjoy the little kick that feta can provide.
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7 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Jul. 17, 2010
An excellent recipe, but only if you add some sort of seasoning to taste. My DH added lemon pepper to his portion and I added a garlic wine seasoning. It was wonderful, with seasoning but too bland alone.
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4 users found this review helpful

Carrot Rice

Reviewed: May 1, 2010
I made this with short-grain brown rice and it was wonderful!
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3 users found this review helpful

Grandma's Sweet Hubbard Squash Custard Pie

Reviewed: Jan. 26, 2010
A very lightly sweet, dense, nicely flavored pie. I used evaporated milk to reduce fat and topped it with a sugar free whipped topping. My husband, who isn't a fan of squash and tried it almost reluctantly, really liked it!
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12 users found this review helpful

Prime Rib Au Jus with Yorkshire Pudding

Reviewed: Dec. 31, 2009
I mixed the salt, pepper and some thyme in olive oil, covering the roast with the mixture. Then I sealed it with a light coating of flour. I roasted it at 450 for 30 minutes, reducing the temp to 325. I roasted it until the internal temperature reached 130. The meat was perfect! The au jus was great!
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9 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Dec. 11, 2009
Fan-freakin'-tastic! Reduce the egg to 1 and the bread crumbs to half. Double the sauce. Used fat free mozzarella and Italian bread crumbs and it was the bomb!
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2 users found this review helpful

Coffee and Doughnuts Ice Cream

Reviewed: Dec. 10, 2009
The flavor is great, but the doughnut pieces froze solid like ice cubes. I might try it next time without soaking the doughnuts in coffee.
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8 users found this review helpful

Bacon 'n' Egg Salad Sandwiches

Reviewed: Sep. 26, 2009
As far as egg salad goes this is a 5-star winner. I used uncured bacon, having half the sodium of traditional bacon, and reduced the salt to 1/2 tsp. Additionally, I used bacon salt instead of table salt. I took it to a picnic and it was the hit of the day! Even my husband, who isn't an egg salad fan, liked it and wants me to make it again.
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3 users found this review helpful

Baked Chicken-Fried Steak with Mushroom Gravy

Reviewed: Sep. 11, 2009
Yum! The process of baking the steaks in the oven makes the meat nicely tender. We love gravy, so I doubled it using a can of cream of chicken and a can of cream of mushroom soup. (The cream of chicken soup really does add a nice flavor.) We also adore mushrooms, so I sauteed a pound of fresh mushrooms to substitute for the canned mushrooms asked for in the recipe. I served this with greens and mashed potatoes and will make it again and again.
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20 users found this review helpful

Meatloaf with Italian Sausage

Reviewed: Aug. 9, 2009
It really needed something more flavorful than water, despite the fact that I used red cooking wine and added some Italian herb mix.
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0 users found this review helpful

Blueberry Spinach Salad

Reviewed: Aug. 4, 2009
This salad is wonderful! I made it without substitutions, merely ommitting the salt. The combination of the sweet, toasted pecans and vinagrette, offsets the bite of the blue cheese and tart blueberries. Using raspberry vinegar, instead of ubiquitous balsamic, gives this salad an innovative and unique flair. I think the combination of ingredients as written is what elevates this salad from being just another, run of the mill fruit, nut, balsamic salad interpretaion.
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4 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 3, 2009
Moist, chock full of blueberries and delicious! I used white whole wheat flour and a blend of Splenda and sugar. I needed to add more milk to give the batter the right texture. It came out perfectly. This is a winner!
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2 users found this review helpful

Buffalo Burgers

Reviewed: Jul. 31, 2009
I loved the concept, but the sauce was lacking. We love hot, vinegary Buffalo sauce. This bland sauce didn't resemble Buffalo sauce at all. We'll take the idea and next time get some bottled Buffalo sauce at the store.
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6 users found this review helpful

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