Auntnett Recipe Reviews (Pg. 1) - (18637966)

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Baked Garlic Parmesan Chicken

Reviewed: Jul. 29, 2009
Gave it four stars instead of five because it's unnecessarily greasy with the olive oil. I've made basically the same thing for the past 25 years using fat free Italian dressing to dip it in. It's delicious and a lot lower fat that way.
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11 users found this review helpful

Garlic Chicken

Reviewed: May 10, 2007
We've made basically the same recipe for years using low or no-fat italian dressing instead of the olive oil. Just as tasty and a LOT less fat. No real recipe required - just dip chicken in dressing then dredge in a mixture of equal parts crumbs and parmesan, seasoned with additional garlic and herbs if you'd like. To me, this was just much too greasy.
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784 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Nov. 15, 2006
I am 50 years old and my family has made basically this same casserole all my life - it's very common in the South. A TIP: it's much more flavorful if you use baked sweet potatoes - baked for at least 1.5 to 2 hours to bring out their full flavor - than if you boil them. It's also a lot easier - just cut the cooked potatoes in half and scoop out their goodness - no peeling! And do not substitute other nuts for pecans. It's just not the same without the true southern nut meant for sweet potatoes!
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2933 users found this review helpful

Fettuccine Alfredo V

Reviewed: Sep. 6, 2006
If you're concerned about the healthfulness of this dish, try using low-carb or whole grain pasta, Smart Balance instead of butter (no transfats and quite a good taste), Evaporated skim milk (straight, not diluted) instead of the heavy cream, and less cheese. Many reviewers seem to think this is too much cheese anyway - just use a good quality parmesan, NOT that pre-grated pap! I have not actually tried these changes with this particular recipe yet, but have with similar recipes with good results.
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2 users found this review helpful

Mushroom Crusted Ham and Cheese Pie

Reviewed: Jul. 6, 2006
Used Egg Beaters, reduced fat cheeses, and butter flavored Pam, and it was fine and greatly reduced the fat content.
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11 users found this review helpful

The Best Corn Bread You'll Ever Eat

Reviewed: Oct. 12, 2005
Real cornbread isn't supposed to be sweet! This is how my mother has made cornbread for years, except I don't recall hers having milk in it. I think it has another egg and maybe more sour cream. As with traditional southern-style cornbread - before she found this recipe with sour cream and corn, we heat the oven to 450, not 425, and first heat the empty skillet up really hot on the stove top, add a couple of tablespoons of oil, swish it around to coat the pan, toss in a big pinch of cornmeal, swish it around and let brown a little - won't take but a moment, pour the batter in the pan THEN put it in the hot oven and bake until real good and brown. Nothing better!
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72 users found this review helpful

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