darlingjen7 Recipe Reviews (Pg. 1) - Allrecipes.com (18947296)

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Sweet, Sticky and Spicy Chicken

Reviewed: Aug. 27, 2013
Made this for dinner tonight, and my family LOVED it (even the 3 year old)! Since the kids were eating this, I only used 1 Tbsp. of sriracha (hubby and I added more to our bowls). I took the advice of other reviewers and dredged bite-size pieces of chicken in flour before cooking. Prior to cooking the chicken, I sauteed some red and green peppers and onions in the oil and then removed. Then I added the chicken to the same pan with a little more oil, cooked and removed. I added the sauce to the pan until thickened and garlic was cooked, and then mixed in the veggies and chicken. Served this with homemade fried rice. DELICIOUS! Thanks Kate!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 23, 2012
I was in a slump and needed something different and something that would satisfy my 2 picky young boys, 2 and 5. This was perfect! They even ate without a fight! I'm not a sausage fan at all, but I used Johnsonville sweet Italian sausage and it was delicious. I used canned Italian diced tomatoes and added fresh chopped spinach to sneak some veggies in. Per other reviews, I didn't add the olive oil, and it turned out perfect - not greasy at all. Added about 6 cloves of garlic and more onion since we enjoy those flavors but cut back on the red pepper for the kids. I'm enjoying the leftovers right now, and they're delicious as well! Thank you for this wonderful, easy recipe that will def go into the rotation!
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 15, 2010
I made this yesterday, and this is the best pot roast I've ever had! I've tried several recipes, and this is by far the best one! The only thing I did differently was substituted beef broth for the water. I used a chuck roast. We usually end up throwing some of the leftovers away because we don't eat it, but the leftovers are already gone (between my hubby, 3 year old and me). Look no further- this is the best pot roast recipe to use!
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Anniversary Chicken I

Reviewed: Oct. 6, 2008
Wow, what a great new way to fix chicken! I thought the combination of teriyaki and ranch sounded disgusting but was pleasantly surprised at how well it mixed with the cheese, bacon and onions. I cut the chicken breasts in bite-size chunks before browning in oil and then drained them on a paper towel. Next, I mixed the ranch and teriyaki baste together and then dunked each piece of chicken in the mixture before placing in the 9x13 pan. I spooned the remaining mixture over the chicken and baked for 10 minutes. I used real crumbled bacon and mixed it with the cheese and onions after the bacon had cooled. Topped the chicken with this and baked for 10-15 minutes more. Served over brown rice mixed with shredded carrots and broccoli florets. The only thing I'll do differently next time is make more sauce to go over the rice and maybe grill the chicken. Delicious!
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Chicken Cordon Bleu II

Reviewed: Jan. 21, 2008
This recipe is excellent! It deserves closer to 5 stars than 4, but I did make some tweaks along with other reviewers' suggestions. I only used 3 chicken breasts because they were large (pounded thin) but didn't change the amounts of anything else. Used no water added Black Forest ham found in the deli and used premium baby Swiss cheese. Ask the deli to taste the ham and cheese to find what you prefer. Rather than use all butter, I used half extra virgin olive oil and half real butter. Followed the cooking directions exactly, and the chicken was so moist and tender, it melted in our mouths! I added a little garlic salt to mine once plated; just my preference. Served with fresh steamed asparagus and orzo. he sauce was great over the orzo! Yum! Thanks for sharing this excellent recipe!
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Sausage Casserole

Reviewed: Aug. 13, 2007
Delicious! Excellent, although I changed things a bit. I don't like sausage so I used bacon and didn't have cottage cheese so I used some sour cream. Used frozen shredded potatoes and fried them for awhile before adding to the butter and allowed it to bake a little while in the oven. This made for a crunchier crust. Mixed onions in with the potato layer and added them and diced chilis in the potatoe mixture. Used a cheddar/monterey mix. Served with sour cream and salsa; wonderful! Hubby and I almost ate the whole dish but we decided to save some today for breakfast. Will definitely make again!
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