MNCOOK Recipe Reviews (Pg. 1) - (18382308)

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Sweet, Sticky and Spicy Chicken

Reviewed: May 21, 2012
We've made this recipe several times since we found it. We do coat the chicken with flour before frying and we actually triple the sauce. Serve it with steamed broccoli and rice...can't beat it!
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1 user found this review helpful

Rueben Loaf

Reviewed: Jul. 14, 2011
We made this according to the directions the first time. We liked the idea of the crust but it was a bit thicker and harder than we liked. In the interests of time, the next time, I thawed a loaf of bread dough during the day in the refrigerator. I let it rise a bit then rolled spread it out and added the corned beef, Swiss cheese and sauerkraut. I did the same type of braid, spread with beaten egg and then baked it at 350 degrees for 25 minutes. We used this recipe for a dip/sauce. 1/3 cup mayonnaise 1 1/2 Tbsp ketchup 1 1/2 teaspoons prepared horseradish 1/2 teaspoon Worcestershire sauce Salt, to taste Freshly ground black pepper, to taste Great concept NEHCTERG but we like these slight changes.
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8 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 16, 2011
I made this to take to a party -without every having it first. I figure that it must be good with a rating like it has. The recipe did not disappoint! I didn't bring anything except an empty bowl back home.
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3 users found this review helpful

Tangy Hot Dogs

Reviewed: Jul. 5, 2009
This lacked flavor. It tasted too much like the flour/water mixture and didn't have any "tang" to it. With some additional ingredients such as prepared mustard, vinegar and such, we did eat it but won't be making it again.
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14 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jan. 4, 2009
Yum-yum. I threw the tomatoes, tomatoe sauce and parsley in the blender to puree. After I combined all the ingredients I put in my crock pot on low for about 2 hours until it was time to serve. Everyone loved the taste -I loved that it could go together easily and was ready to go when it was time to eat.
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3 users found this review helpful

Always A Winner Grilled Chicken

Reviewed: Jun. 21, 2007
This is a keeper! As other readers suggested, we substituted fresh garlic and eliminated the cinnamon. After marinading for 8 hours, we thought they had the perfect amount of flavor. My husband competes in local barbeque contests so when he says "this is really" good, I know it's a winner. 1/4/2009...I've started to combine all of the spices and measure out 3 batches at once. I put each batch in a separate baggie. It is easy to put the spices in with the other marinade ingredients and let the chicken marinde during the day while we're at work. It's ready to grill for a quick dinner when we get home.
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22 users found this review helpful

White Chili I

Reviewed: Aug. 1, 2006
I made this and my family loved it! I used an entire can (2 cups) of chicken broth and also a can of cream of chicken soup. We're also taking advantage of our fresh herbs so I substituted 1 Tbsp fresh cilantro, 1 1/2 tsp fresh oregano and also used 2 cloves of fresh garlic. We will definately be making this again!
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2 users found this review helpful

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