ItBitKitty Recipe Reviews (Pg. 1) - Allrecipes.com (19041683)

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Green Goddess Salad Dressing

Reviewed: Aug. 18, 2011
I have been looking everywhere for this recipe! Just like my Great Grandmother Estelle Lechner used to make! Couldn't find it in restaurants for years but I have noticed lately it is making a come back! Yay!
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13 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 18, 2011
Great recipe for dressing, Thank you Danielle M. for sharing this! I have always preferred to make my own and cannot stand 'store bought' dressing. My one concession to time has been to use the packaged dressings (only vinaigrette type) that you mix in a carafe. This dressing blows them all away! I really love it on my mothers recipe for tomato salad, which consists of slices of tomato, cucumber, and red onion!
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5 users found this review helpful

Alice's Sour Cream Chicken Breasts

Reviewed: Aug. 3, 2011
All my family and friends loved this recipe! I made a few adjustments: My chicken breasts where HUGE, almost 16oz, so I doubled the sauce part of the recipe. I halved the amount of wine, and for my broth in the sauce I used the reserved broth from cooking the chicken. I browned the chicken seasoned with garlic, lemon pepper and fresh squeezed lemon in a cast iron skillet with garlic browned in a little bacon grease and butter. After browning I reduced the heat and simmered in it's own juice. I halved the amount of wine in the sauce, used juiced of 1/2 lemon, and 1 1/2 tsp pepper. I also added 1 cup frozen peas and 8 oz fresh diced mushrooms. I sliced the chicken length wise and served it over fettechini ladling the sauce over top. A small hint, though I did read that the sauce would thicken eventually but, mine did not, maybe because I cooked it separately from the chicken. Instead I took very fine metal strainer (or you could use a sifter) and slowly stirred in about 1 tbs flour, or until desired thickness. I like the sauce a little thick for angel hair, Spaghetti, or fettechini noodles or rice and a little thinner over any tubular noodles. For a low calorie alternative, you can use yogurt instead of sour cream with little to no difference in taste. Another plus I discovered the next day when I reheated it is that it does separate when reheated in the microwave like a lot of milk based cream sauces do. A winner all around and is definitely going into my recipe book!
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2 users found this review helpful

Spanish Chicken

Reviewed: Jul. 7, 2011
I cooked this for four people and everyone loved it! I did make a couple of changes, I used Rotel with garlic and lime instead of diced tomatoes, seasoned the breasts before cooking with one squeezed lime and a mexican spice for chicken called Pico De Gallo Con Limon that I found at my local grocer and had been wanting to try. I also added about two chopped green onion stalks, 3 cloves of garlic and a can of well drained and washed black beans! I did not use the cinnamon or olives and if I make it again I would recommend using Chihuahua cheese or a mix of chedder and chihuahua. It was FABULOUS, will definately be making this again!
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2 users found this review helpful

Garlic-Chive Mashed Potatoes

Reviewed: Aug. 3, 2011
Really great, only thing I added was some garlic salt.
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0 users found this review helpful

 
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