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Easy Grilled Chicken Teriyaki

Reviewed: Apr. 5, 2014
Delicious! Was only able to marinate for an hour since I found this recipe last minute, but that was plenty of time (and we prefer lots of flavor). Based on other reviews, I reduced my teriyaki sauce to 2/3 cup. Next time I will use a thicker teriyaki that I've had in the past instead of the runny kind I used tonight. It was definitely salty but still very good. I saved a half cup of the marinade to baste with (only used two chicken breasts), then boiled the leftover marinade so we could use it for sauce. To this sauce I added about a half cup of chicken broth to decrease the saltiness, and some brown sugar for sweetness. Cornstarch thickened it up and we enjoyed it immensely. Will make again, probably with some pineapple as suggested by other reviewers. Thanks, Prissycat!
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Angela's Awesome Enchiladas

Reviewed: Apr. 4, 2014
Wow!! Yes, you DO want to try this recipe! It is amazingly good and easily adaptable to your family's tastes. I omitted the onion because my husband doesn't care for them. Although I love onions, I couldn't tell that they were missing. I grilled the chicken and sprinkled it with the seasonings included in this recipe, plus a bit of cumin and some onion salt. Next time I won't add additional salt because the taco seasoning has plenty. I may try this in the slow cooker as another reviewer did, as it does take some time to prepare....but it's definitely worth the work. :)
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Delectable Marinated Chicken

Reviewed: May 24, 2013
Clearly, this recipe is not in need of another glowing review, and yet, after making this chicken marinade, I can't help but praise it! I followed the recipe the first time, aside from using chicken breasts instead of thighs, and we nearly inhaled the grilled chicken! I cooked the remaining marinade at a gentle boil for 15 minutes so that we could use it as a sauce on the grilled chicken. I am now making this marinade for the second time and I increased the brown sugar, just for personal preference. I also doubled the marinade because we scraped the pot clean last time. Highly recommended, and so glad it's been shared with us!
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Breaded Parmesan Ranch Chicken

Reviewed: Mar. 18, 2013
TASTY! I was making ranch chicken wraps for dinner and wanted a way to boost the flavor, more than my ranch dressing would add. This was perfect. I used the entire packet of ranch, the full amount of grated Parmesan, and crushed Fritos, since that was the only crunchy item I had on hand. Since I only used 2 boneless, skinless chicken breasts, I reduced the butter to 1/4 cup. I cut the chicken into small strips and then coated the strips in the butter and dry mix and baked at 375 for 25 minutes. I wrapped a few strips of the baked chicken in a whole grain tortilla with some bacon, tomato, shredded cheddar, and ranch dressing. While delicious, it was quite salty, which is entirely my fault (Fritos!). I will make sure to use corn flakes next time, and either grate my own fresh Parmesan or reduce the ranch mix by half. Thank you for sharing, Aurah... I'll be recommending this one to others!
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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Feb. 23, 2013
Excellent! The only changes I made were to use regular shortening, not butter-flavored, because that's all I had, and I added much more milk to the frosting because mine was extra powdery. It's so nice to find a cookie and frosting recipe that's easy AND tasty! I'm looking forward to making them many more times, and hopefully I'll have the butter-flavored shortening on hand. A must-try recipe!
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Lite Italian Salad Dressing

Reviewed: Jan. 8, 2013
WOW! This is fantastic. Light and tasty; perfect on my pasta salad (cooked whole grain rotini, grape tomatoes, carrots, cucumbers, fresh grated parmesan, etc.). I made two batches and reduced the amount of vinegar in the second batch (it was a tad tangy for me). I also added a few shakes of grated parmesan... YUM! So grateful to Lillian for sharing her recipe. :)
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Mozzarella-Stuffed Pesto Turkey Meatballs

Reviewed: Dec. 18, 2012
BEST meatball recipe I have tried, and I've tried many! I think the pesto gives the meatballs a great punch of flavor. And when has cheese-stuffed anything ever been a bad idea? :) I cheat a little bit: I use mozzarella string cheese because it's so easy to chop & stuff, and dried parsley because I always have it on hand. I use ground beef instead of ground turkey, also. We eat these on meatball subs (using a loaf of Pepperidge Farm cheese garlic bread, slices of Provolone cheese, and marinara) and with spaghetti, of course. You MUST try these meatballs! They will not disappoint.
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Buffalo Chicken and Roasted Potato Casserole

Reviewed: Dec. 7, 2012
Devoured by both myself and my husband! I knew he would love it, but I was surprised at how much I did, too. I followed the author's shortcut except that I used Frank's Buffalo Wing Sauce. I used red potatoes and left the skin on. Instead of putting raw chicken in with the roasted potatoes, I sprinkled it with the paprika, garlic powder, and seasoning salt, then sauteed the chicken in olive oil until cooked. I added about a half cup of wing sauce and 3 tbsp unsalted butter to the cooked chicken (this was for a half-recipe) and simmered for about 10 minutes before adding to the roasted potatoes. Chives are a no-no for my hubby, unfortunately, but this was DELICIOUS anyway! I should have made the full amount! I'll be making it again in 2 days when friends come over to watch a football game, and will keep it warm in the slow cooker. Thank you so much for sharing this recipe, MammaK! :)
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