Sue Recipe Reviews (Pg. 1) - Allrecipes.com (18673484)

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Chicken Tetrazzini IV

Reviewed: Feb. 7, 2013
This is AWESOME! I used salt free Chicken Bouillon so added some extra powder to the mix for added flavour and fried up about 4 cloves of garlic because we love garlic. It was great! One for tonight and one for the freezer...will definetly make again.
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1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Mar. 24, 2009
Wow! Very Delicious, I've been having a hard time to find just the right marinade and have tried quite a few. This one is the best so far, my husband and I loved it. Just in time for BBQ season :) PS I've made this twice now, the first time I just wisked it all together and the second I liquified it in my blender..the blender was better seemed to thinker it up into a pastier consistancy. Thanks for the great recipe!
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3 users found this review helpful

Chicken Breasts Pierre

Reviewed: Mar. 24, 2009
Wow! This was really tasty, just enough tang to make it truly unique. I just did a couple of things differently, my husband and I are not fans of tomato chunks so I liquified the canned tomatoes in the blender (there was no need to add the water that was called for as this made it liquidy enough). I also added a splash of white wine. The Chicken was soooo tender in here, oh and I added Mushroom. I will definitely make this one again i'm just trying to think how I might be able to thiken it up a little. I'm even considering adding this with my reg sauce next time I make a lasagna just to give it a different taste. Thanks for the Recipe!
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Parmesan Scallops

Reviewed: Mar. 18, 2009
I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter.
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51 users found this review helpful

Sour Cream Pork Chops

Reviewed: Jan. 8, 2009
Sorry to say I did not like this at all. Not worth the trouble. The only good thing about it was that the meat was very tender.
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2 users found this review helpful

Dash's Donair

Reviewed: Nov. 12, 2008
I'm planning on making this for supper...can't wait :) I'm in Nova Scotia and could order it out but i'm interested in trying it on my own. Our local Pizza joint, Recardo's, which is run by a Lebanese guy makes these deliciously. For those of you having trouble with the sauce, you could make what's called a Kafta with the same meat but spread Miracle Whip over the Pita instead. It turns out best if you heat the whole thing up in the over a bit before serving, makes it a little crispy and warms up the Miracle Whip and gives it a different taste...oh and don't forget to add Mozzarella :) Enjoy!
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Lebanese Donair

Reviewed: Nov. 12, 2008
I'm planning on making this for supper...can't wait :) I'm in Nova Scotia and could order it out but i'm interested in trying it on my own. Our local Pizza joint, Recardo's, which is run by a Lebanese guy makes these deliciously. For those of you having trouble with the sauce, you could make what's called a Kafta with the same meat but spread Miracle Whip over the Pita instead. It turns out best if you heat the whole thing up in the over a bit before serving, makes it a little crispy and warms up the Miracle Whip and gives it a different taste... Enjoy!
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1 user found this review helpful

Thai Green Curry Chicken

Reviewed: Sep. 28, 2008
Could someone tell me if fish sauce is the same thing as oyster sauce? And for Dark Soya Sauce, will plain old regular soya sauce be the same thing? Thanks
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