Cookin4Love Recipe Reviews (Pg. 1) - Allrecipes.com (18596403)

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Melt-in-Your-Mouth Broiled Salmon

Reviewed: Sep. 15, 2013
This is by far my favorite salmon recipe, after exchanging tarragon for dill. It is so moist and flavorful. My husband loves it too.
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Big Soft Ginger Cookies

Reviewed: Jan. 25, 2009
I made 12 dozen of these and everyone has raved about them! I used butter instead of margarine and OJ instead of water. As other reviewers recommended, chilling the dough an hour before shaping really helped. I coated the tops only with sugar and pressed the balls very flat using a drinking glass dipped in sugar (to prevent sticking). After they cooled I decorated them with white cookie decorating icing (the tube says "stackable," but don't stack unless you use wax paper - they'll stick to the icing below). I made snowflake designs and gave them away as gifts - beautiful and delicious! Will make again every Christmas.
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Tomato Chicken Parmesan

Reviewed: Jan. 7, 2009
The baked version of this recipe was a hit in our house. I wanted to try something lighter and went with the reviewer's recommendations to bake it the whole way. I pounded the chicken flat, double coated the chicken (added onion powder, garlic powder, and parsley to the coating), baked it 20 minutes, broiled it to get the coating crunchy, then put sauce on top and underneath and baked it for 10 more minutes. Added mozzarella and shaved parmesan on top during the last five minutes. Deeeelicious!
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jan. 5, 2009
Fantastic! This is our new favorite salmon dish. I would make this for company. My husband loved it too. I marinated the salmon in the honey mustard sauce (plus garlic) for 1 hour and used very finely chopped walnuts since I was out of pecans. I refrigerated the honey mustard sauce so it got thick as a reviewer recommended. Before baking I recoated the salmon with the honey mustard before adding the nut topping. It was scrumptious!
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Portuguese Chicken I

Reviewed: Aug. 14, 2006
This turned out great and was relatively easy! The chicken was SO moist and flavorful. I added tons of garlic and a little paprika too. My husband and young children loved it. We ate it with pasta instead of rice, and it was a huge hit. I would recommend using a pan just large enough for the chicken, since I needed more stock to bring the liquid level up to just halfway on the chicken in the large pan I used. And REALLY brown the chicken before you add the liquid (I had to broiled mine at the end to make it crispy). The sauce was thin, but delicious. I even added 1/2 T. flour mashed up well in 1 T. softened butter to try to thicken it. It probably needed more. I will definitely make again!
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Grain and Nut Whole Wheat Pancakes

Reviewed: Jun. 15, 2006
I didn't care for these, nor did my daughter, but my son (2) gobbled them up! I had to add an extra 1/3 c. of flour than the revised recipe because they were still too thin (and very hard to turn over). A bit dense and overwhelming for me. Next time I'd add a bit of white flour to tone it down a bit, and definitely some of the suggestions to add flavor. And don't try to make these super large - they fall apart if you try to turn them!
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