CANDI MARIE Recipe Reviews (Pg. 1) - (1924264)

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Kielbasa with Brussels Sprouts

Reviewed: Oct. 27, 2014
This was outstanding, especially considering how easy it is to prepare - I cook for one and tend to throw things together rather haphazardly - I don't eat pork so I used a quarter of a turkey kielbasa and quartered about a cup-and-a-half of sprouts because they weren't very small - After adding the sprouts to the pan, I sprinkled lightly with granulated garlic and added small amounts of water a few times, letting it cook off between additions, to keep the sausage from burning and steam the sprouts a bit to help them cook - I sprinkled the whole affair with a tablespoon of parmesan cheese - Just totally delicious and very filling - Will use a little more onions next time and will try it with sweet apple chicken sausage as someone else suggested 'cause that sounds super good, as well - This will definitely be a regular around my kitchen - C
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Field Salad

Reviewed: Apr. 3, 2011
I had a very similar salad at a good Italian restaurant and have been making it for myself ever since--I make it to take to work for lunch in a 1.5 quart container thusly: a bunch of greens, 2 T gorgonzola cheese, 1T chopped walnuts, 1 T chopped dried cranberries, 3 oz. grilled or roasted chicken, 1/2 chopped Granny Smith apple and 1 oz. Newman's low-fat cranberry-walnut salad dressing, added just before eating and shaken well in the container--Delicious, nutritous, filling and less than 300 calories--Can't beat it!!
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Chicken Marinade

Reviewed: Apr. 4, 2010
Positively outstanding!--I pierce my chicken breasts thoroughly (I use a Jaccard for this.......saves time and helps to flatten the meat a bit, as well) and then seal in a Foodsaver marinading dish to speed-up the process so I only need to leave the chicken in the marinade for about two hours and then grill either outdoors or on a countertop grill in the kitchen-- The resulting chicken breasts are delicious on their own or cut into pieces and added to pasta or vegetable salads--This marinade has become an absolute staple in my kitchen--C
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