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Recipe Reviews 4 reviews
Broccoli, Rice, Cheese, and Chicken Casserole
I made it with oven baked chicken instead of canned. (3 breasts). Onion powder instead of onions (1.5 tsp). And shredded cheese over velveeta. Only used 1/2 cup milk. Turned out really good! Will probably make again. Made 3 small bread pans worth, ate one with the kiddies and froze the other 2 for later.

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Reviewed On: Jan. 8, 2015
Mom's Zucchini Bread
I followed the review by MommyFromSeattle and replaced 1 cup of white sugar with brown sugar, used 3-4 cups zucchini, and baked under 60 mins. And I liked it. But I think I might keep tweaking this to make it perfect. I used a 8.5 X 4.5 loaf pan and the inside was quite wet inside after 50 minutes. I think it could've used the standard 60 mins. Also I would've used TWICE as much nuts, easily. But I like my nuts. If I choose to do the crumb topping (in other reviews) it might not need the extra nuts, but as is, it could use something. Finally, the comments that the cinnamon overpowers the zucchini.. that might be true if you do less zucchini, but with the 3-4 cups, you might want to up the cinnamon also.

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Reviewed On: Aug. 18, 2014
Roast Sticky Chicken-Rotisserie Style
Followed recipe for the spice blend to a T but used it on 6 boneless skinless chicken thighs. As Emeril likes to say "BAM!" -it was great! Just pan-fried them on high to get a nice spice crust. They've got a nice kick to them. Marinated half and cooked the other half immediately. No major difference between the two. I would cut back on the heat just a tad if serving to young kids (mine are 4 and 2 and it was on the edge of being too spicy). Otherwise no changes needed!

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Reviewed On: May 31, 2014

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