Fit Mom of 2 Recipe Reviews (Pg. 1) - Allrecipes.com (18538858)

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Cheese and Bacon Potato Balls

Reviewed: Oct. 8, 2006
VERY tasty! However, I wish they would've remained round balls after baking, they spread out, but that may have been due to the sour cream I added. I would eliminate that next time. I also let them cook for a minute or two under the broiler to get them crispier on top.
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4 users found this review helpful

Baked Corn I

Reviewed: Oct. 9, 2006
I make this for Thanksgiving and it's always a hit! I opt to use fresh frozen corn instead of canned, it seems to add more sweetness. I've also topped it with a little shredded cheddar and let that bake until brown. Awesome!
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1 user found this review helpful

Abby's Chicken Rollatini

Reviewed: Nov. 7, 2006
Absolutely one of our favorites! Make sure to use REAL mozzarella...the flavor is so much smoother and nicer than when using shredded processed cheese. Will make again and again!
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3 users found this review helpful

Artichoke Chicken

Reviewed: Nov. 7, 2006
Very good and easy to make! I too chose to use part reduced fat mayo and part reduced fat sour cream. I also used a 4 cheese blend (asiago, fontina, parmesan, provolone) which really added flavor! For a nice twist I added a small amount of white wine into the bottom of the baking dish...this really kept the chicken moist and added flavor! Not just for adults..my 8yr old loved it! This one's a keeper!
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3 users found this review helpful

Baked Onion Rings

Reviewed: Nov. 7, 2006
I modified several steps of this recipe..I chose to not use the resealable bags, but instead used bowls. I did not soak the onions in ice water (didn't see the point). I dipped in egg mixture and then into flour and then finally into a bread crumb/corn flake crumbs mixture. It helped to dip twice to make the coating thicker. I drizzled a bit of olive oil into the baking dish and baked according to original recipe....VERY GOOD!! Next time I will try without the olive oil to see if they get as crispy. Sprinkled with parmesan/romano hot out of the oven! Yum!
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40 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Nov. 10, 2006
I chose to bake these instead of frying. I did drizzle a bit of olive oil onto the dish so they would get crispy and they turned out wonderful! I also added some tyme, basil and rosemary into the breadcrumbs. Not greasy and a lot of flavor! I also sprinkled with some parmesan/romano cheese hot out of the oven! Yum! Thanks for the recipe...will be making again!
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872 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Nov. 10, 2006
Oustanding! One of the best lasagnas I've ever made! I used fresh mozzarella instead of shredded, it made it very creamy! I made this for a dinner party and everyone loved it! A nice change to the traditional lasagna!! Thanks for the recipe...will make again and again!
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1 user found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Nov. 10, 2006
This is a WINNER! I opted to used romano, parmesan, and asiago...really adds more flavor! I serve with pita chips or toasted french bread...I'm asked time and time again to bring this to parties! Yum!!
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3 users found this review helpful

Homesteader Cornbread

Reviewed: Nov. 20, 2006
Great flavor and texture! I baked a bit longer than recipe called for so the center would get done and it turned out fine. Will make again!
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Jalapeno Poppers I

Reviewed: Nov. 20, 2006
This is a hit every time I make it and people can't believe it's homemade! I use reduced fat mayo, cream cheese, and cheddar/monterey jack cheeses. I also use corn flake bread crumbs instead of cereal, I find that it sticks better. Also it's wise to use latex gloves when handling the peppers.
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3 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 29, 2006
I rated this recipe years ago and had to submit an update. I am asked to make this every Thanksgiving and Christmas. Here are the revisions I've made...I add fresh ginger and cloves along with the cinnamon and nutmeg. I omit the dried fruit and salt because I don't think they're necessary. Also I use walnuts instead of pecans and only use about 3/4 cup of organic pure cane sugar. A hit every time I make this!! Also found if there ARE leftovers this tastes great spread on toast! :-)
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4 users found this review helpful

Crab Spread II

Reviewed: Jan. 4, 2007
Easy to make...however, I did add some dill weed, a bit of celery seed and also some Old Bay Seasoning. These extra ingredients really added some nice flavor! Will be making again!
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 4, 2007
Just like my mom used to make! Very easy and great tasting! I used walnuts instead and then once these cooled I dipped some in chocolate! Yum!!
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Chicken Valdostano

Reviewed: Jan. 10, 2007
Very good except you really need to saute the chicken longer than the 2 minutes per side that the recipe indicates. Other than that, this recipe is a definite keeper! I'm going to try making with fresh mozzarella instead of the fontina just for a change.
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Chicken Scarpariello

Reviewed: Jan. 10, 2007
I added Italian style bread crumbs in with the flour and it really gave it a nice coating and flavor. I also used low sodium chicken broth instead of bouillon. Turned out fantastic! A nice recipe to serve for a dinner party!
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Ricotta Stuffed Zucchini

Reviewed: Aug. 15, 2007
I used fat free ricotta and also added fresh garlic and sprinkled Italian breadcrumbs on top. I think the flavor was good, but next time I will add more seasonings and maybe some chopped tomatoes.
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30 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 15, 2007
One of the best I've ever had! I also added nutmeg and extra cinnamon..everyone loved it! Also, used Splenda and no one new the difference! Will make again and again! Thanks for the recipe!
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Baked Zucchini Chips

Reviewed: Sep. 20, 2007
THE BEST!I've always had the fried zucchini my whole life, but not after this! I did take the advice of others and increased the seasonings...I added a packet of dry Italian dressing to the breadcrumb mixture and some garlic powder as well. I also did not slice the zucchini as thick as the ones in the picture. When I baked them, I sprinkled with fresh parmesan and drizzled (slightly!) with olive oil and baked longer (20 min or so) then the recipe called for and they turned out perfect! My step daughter who doesn't like zucchini, loved these! Will definitely be making again! I would have to say the prep time is longer then the 5 min stated, but worth it. Thanks for the recipe!
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5 users found this review helpful

Easiest Mushroom Sauce

Reviewed: Feb. 11, 2008
After reading all the reviews I decided to modify the recipe. I first carmelized the onions and mushrooms along with 2 cloves minced garlic in butter, then added chicken broth instead of beef broth, about a 1/4 cup white wine and salt and pepper. In the end, I thickened with cornstarch instead of flour (based on other reviews, I don't like a floury taste). Turned out great! Served over baked chicken.
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Jul. 22, 2008
Very good flavor! Easy to make. I took the advice of another and made in a dutch oven instead of slow cooker...much quicker! Also, I only added about a 1/2 cup of water instead of the 2 cups it calls for. To me this is another rendition of a chili, I suppose if you added the water it would then be a soup. I also used lean ground beef as well as ground turkey. Served over tortilla chips with grated cheese, sour cream and chopped jalepenos. Very good!
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1 user found this review helpful

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