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Smothered Chicken Breasts

Reviewed: Jan. 11, 2015
I think this is probably in the top 10 recipes I've ever made. Cooked sliced up bacon in advance then used the same pan to cook chicken. Poured out some of the grease then added onions, sugar, bacon and diced mushrooms back into the pan. Topped all with combo of jack and cheddar. O.M.G!!
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9 users found this review helpful

Slow-Cooked Green Beans

Reviewed: Jul. 13, 2014
To heck with the green beans. The sauce is excellent!! I used my home canned V6 juice instead of tomato juice and, instead of cayenne, used smoked paprika.
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5 users found this review helpful

Homemade Crispy Seasoned French Fries

Reviewed: Dec. 18, 2013
Just used this for onion rings. YUM!! Cooked in about an inch of canola oil in a cast iron pan. Worked very well. Make sure the entire onion ring is covered or the part that is not covered will cook too fast and burn a bit.
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0 users found this review helpful

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Reviewed: Nov. 16, 2013
Enjoyed this very much. It is one of the few dishes my DH said to put on my "A" list. (Makes me wonder which dishes are on my "b, c, and d" lists. Hmmmm) Anyway, I found that the dish was perfect until I baked it, then it seemed to lose some of it's aroma and taste. Don't know why that would have happened. But still delicious as is. Making for a second time this week, but adding a little spinach for color, and will be serving straight from the stovetop, with the addition of some mozzarella. Thanks for sharing!
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1 user found this review helpful

BBQ Country Style Ribs

Reviewed: Jan. 27, 2013
Awesome! I always boiled the ribs first, then baked with BBQ sauce but decided to try something different since I had time. I also covered the bottom of the baking pan with foil and a little water. Instead of lemon slices (had none), I rolled the ribs in lemon juice, then smothered with some minced garlic, pepper, and Montreal Steak seasoning. Baked @ 250 for 1-1/2 hours, then removed foil, slathered with Jack Daniels BBQ Sauce,and baked another 45 minutes at 250. Very tender and moist, too. I wonder two things about those who had problems: First, did your ribs have bones? I've always heard that boneless pork is very dry and sometimes tough. The second is that perhaps they were packed too tight in the pan. I spread my 4 ribs out so they weren't touching and they cooked just fine. Just a couple of thoughts.
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11 users found this review helpful

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