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Recipe Reviews 5 reviews
Parmesan Chicken II
Made this for a 5-course meal for my mother and two sisters, which was my gift to my mother this last Christmas. I made this with 100%-off frozen drumsticks found behind a local grocery store ("my supplier" as we called it), and all three of them were pretty impressed. They asked about the recipe, and my mother even says she can't remember the last time she had such a tasty drumstick! === I followed the original recipe mostly except: *Like others, I par-boiled the drumsticks and let dry before coating to ensure the chicken would get crispier and save on oven-time (cheesecake was baking at the moment). *I used only 1/2 cup parmesan since I was worried about the coating being too salty (and there was still some breading mix left). *Like others, I added roughly 2 tsp some oregano. It didn't take away from the parmesan, but it sure added some flavour. // I would definitely make this again -- this is by far the EASIEST, TASTIEST WAY TO DO UP YOUR CHICKEN. It almost makes one feel guilty for taking compliments on how good it is, lol.

1 user found this review helpful
Reviewed On: Feb. 25, 2014
Erin's Cheesy Broccoli Soup
Made this for a 5-course meal for my mother and two sisters, which was my gift to my mother this last Christmas. All three of them were excited about broccoli soup, and they were impressed with this one. My sister said the soup was "very soothing" before asking for another bowl. I was going to bring some to my sick housemate, but he had fallen asleep. I followed the original recipe almost exactly (minus for exact measurements) except I used whipping cream instead of milk, and liquid veggie bouillon instead of meaty. All went well. The 1 cup of cheddar was fine, as the cream cheese was a nice, subtle cheesiness that tied together the cheddar with the cream nicely. I left the broccoli pretty chunky and it was good too -- though I can imagine this would be great as a blended chowder soup too!

0 users found this review helpful
Reviewed On: Feb. 25, 2014
Best No-Bake Cheesecake
I've made this recipe twice now, with great success each time. The only thing I changed in the recipe was that I used a container of frozen whipped topping from the store instead of the whipping cream, and I added extra cinnamon (my favorite spice) and 2 540ml cans of filling as I could hardly taste the 1 can of filling the first time I made it. I always use a 9x13 pan for this, and the crumb mixture is just the perfect amount. This easy and delicious recipe too me 28 minutes to make, and I plan to use this as a base for a recipe I've been concocting in my mind.

129 users found this review helpful
Reviewed On: Mar. 1, 2007

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