villajilla Recipe Reviews (Pg. 1) - Allrecipes.com (19084538)

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Savory Chicken Breasts

Reviewed: Feb. 19, 2015
I have made variations of this for years, also. The Stove Top stuffing really adds to it. I like wine in everything so have also added. I prefer cream of mushroom soup, too. I could even do without the cheese and I like the idea of the sour cream rather than the milk. Now I've changed the recipe completely...haha
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Baked Omelet Roll

Reviewed: Aug. 30, 2014
Looks good. Wouldn't it be great with a sauce over it...maybe bearnaise or hollindaise...or just a cheese sauce?
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My Mom's Parmesan Chicken

Reviewed: Aug. 13, 2014
I love this recipe. I made quite a few breast halves...12...so they were crowded in my large baking pan...meaning, I had to bake them a lot longer. They were perfect and my quests were amazed at how tender the chicken was. I love this recipe and will try it again on chicken and fish...maybe even boneless pork.
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Super-Delicious Zuppa Toscana

Reviewed: Feb. 17, 2014
This is a take on the Zuppa di Toscana at Olive Garden, which I love. I use sweet turkey or pork Italian sausage which I take out of the casings...some use spicy...and kale or swiss chard...I like chard the best.
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BLT Dip

Reviewed: Feb. 1, 2014
I have had this stuffed into cherry tomatoes and it is great. I agree with adding the finely chopped lettuce. A real BLT. Plus that would take up more of the bacon.
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Classic Minestrone

Reviewed: Sep. 16, 2012
Make sure to put Parmesean cheese on it!!! You can also add a bay leaf as the Italians do. Beef boullion works too.
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Romaine Caesar Salad

Reviewed: Aug. 12, 2012
I served this at a really nice dinner party and asked for a critique. They all said the lemon really was overpowering so I would use less the next time. Otherwise, I thought the hard cooked egg was fine to use instead of raw of coddled eggs. I will make this again with a little adjustment. Oh...and my friend is allergic to balsamic so I used wine vinegar...which is really more authentic to a Caesar dressing anyway. I didn't use a blender but my wonderful Tupperware QuickChef. I think a good whisk or hand blender would work fine, too. I hate cleaning a blender!!!
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The World's Best Turkey

Reviewed: Nov. 24, 2011
If you follow the bag instructions you should have no problem. Also, I usually oil the skin of the turkey and always have a beautifully browned bird everytime. I never take it out of the bag until it's done. Also, to get all of the juice out... have a strong person hold the bag by the tied end over the baking pan, snip one corner and the juice pours out easily. Then make your gravy either in the roasting pan or transfer to a pot to do it. I have used cooking bags for turkeys for years without one mishap. I always stuff mine using half purchased herbed cubes and my own cube dry bread, fresh sage and cubed apples, chopped celery, chicken broth and an egg or two to bind it. If you follow the bag instructions for a stuffed bird the dressing will always be piping hot. I make enough to have extra for a casserole. Also, I have found these great cheese cloth bags at at the dollar store. The stuffing pulls right out. Love it!
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