EBREWER Recipe Reviews (Pg. 1) - Allrecipes.com (18785908)

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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Mar. 9, 2004
This is a good recipe if you really like chicken fried steak. It was still a little heavy for me and my husband and I cut the oil down to a 1/2 cup like was suggested. I can't imagine how greasy it would have been otherwise. Also if I make it again I will be sure that the steaks are really good and thin. The ones I got were too thick and I should have pounded them thinner.
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Baked Pork Chops I

Reviewed: Feb. 24, 2004
This was a real hit with my husband who seemed a little disappointed at first that I was baking the pork chops rather than frying them like I usually do. But he really loved these, coming back for seconds and mentioning that I could make these again.
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Chicken Cordon Bleu II

Reviewed: Feb. 17, 2004
This dish was good, but the chicken rolled up with pesto and proscuitto that I make has more flavor and was a bigger hit. Just layer a slice of proscuitto and 2 tablespoons of pesto onto a flattened chicken breast and bake. Yum!!
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Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Feb. 15, 2004
This is a fabulous recipe! I added mushrooms to the garlic and butter and sauted them until soft and continued the recipe as usual. My husband and I are not crazy about sundried tomatoes so I just replaced them with a chopped fresh tomato. It was perfect. There was no hint that this sauce was made with a can of soup. My husband kept saying how delicious it was. A definate keeper!
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Spinach Cheese Pie

Reviewed: Feb. 11, 2004
Way too rich!! My husband hated this. I doubled the amount of spinach because one small package just looked lost and it was still like just eating a bowl of melted cheese. If you decide to make this - and I stress if - halve the cheese mixture and double the spinach. I think it would still be too much.
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Wild Rice And Chicken Soup

Reviewed: Feb. 7, 2004
This is a great soup! However, I did add some things after reading previous reviews and my husband said he couldn't imagine it without the additions. I sauted mushrooms with the onions, and, because they produce liquid of their own, I was able to reduce the amount of butter. Also, I added some precooked white rice, which added some really nice body. Be sure that you wisk the flour roux into the cream really well.
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Baked Chicken and Stuffing

Reviewed: Feb. 6, 2004
This was very good and my husband enjoyed it, but the cheese is a bit much. I will be making it again, but I will leave out the cheese because it was just too rich.
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