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Recipe Reviews 14 reviews
Richard's Chicken Breasts
Added 1 cup ofchicken broth & 1/2 Tbsp of cornstarch plus extra marsala (1/2 cup). The dish was still lacking in sufficient sauce for thin spaghetti side.

0 users found this review helpful
Reviewed On: Nov. 4, 2014
Old Charleston Style Shrimp and Grits
Very tasty, rich, & filling. I would recommend 2 changes: First, I simmer (perk) my grit for 30-40 minutes to make them as fluffy as possible. Undercooked, grainy grit are not southern style & not worth eating in my estimation...usually prepared by a yankee. Last, I would make half the amount of roux in the future or be prepared to add additional chicken stock. My wife doesn't ordinarily eat grits, but thoroughly enjoyed these w/ sharp cheddar, cooked to death. Smoked sausage works well too; don't like andouille

1 user found this review helpful
Reviewed On: Sep. 14, 2014
Broccoli Hamburger Casserole
Added bottom layer of sliced russet potato, onion powder, & packaged fried onion rings. Substituted mozzarella & parmesan for Monterey Jack, & used fresh ( microwave-steamed) broccoli. Very tasty & filling; good use of ground chuck.

0 users found this review helpful
Reviewed On: Apr. 14, 2014

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