Belle Recipe Reviews (Pg. 1) - Allrecipes.com (1928969)

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White Bean Chicken Chili

Reviewed: Dec. 24, 2002
I used a roasted chicken from the market and pretty much followed the recipe. It was a hit! I used the recommended toppings - sour cream, cilantro, avocado, sharp cheddar cheese, lime and tortilla chips. Yum, yum!
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Grandma's Pork Chops in Mushroom Gravy

Reviewed: Oct. 21, 2004
I'm not a big pork chop fan, but thought I'd give this recipe a try with boneless center cut chops. The store was out of plain beef broth, so I used Swanson's Onion Beef Broth. My husband and son loved it. The chops were tender (even though I overcooked them a bit) and the gravy was delicious. Next time I'll cut the cooking time down by at least 15 mts. And - by popular demand - there WILL be a next time!
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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 7, 2007
This was outstanding. I did not have celery salt, so I liberally sprinkled Old Bay Seasoning on the fish before I cooked it. Other than that, I followed the recipe as written. Even my 17 yr old self-proclaimed fish hater ate it! Will definitely be making this again.
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3 users found this review helpful

Beef Bourguignon II

Reviewed: May 16, 2007
The meat was amazingly tender and flavorful. I sauted fresh mushrooms with the onions and carrots. Didn't have the canned onions, so just left them out. I used 1 cup red wine, 1 can beef broth and cooked for 3 1/2 hours. This dish was one of the best I've made. My husband was very impressed!
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Italian Bread Using a Bread Machine

Reviewed: Jun. 26, 2007
This bread has a wonderful flavor. I, too let the bread rise on the baking sheet. Either parchment paper or cornmeal works. If you want your bread a little softer, add some gluten per instructions on the box. It is good either way. This does make a dense bread - all the better to dunk!
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Bread Machine Rolls

Reviewed: Jun. 26, 2007
These rolls are soft, light and tasty! I use the measurements for sugar and salt per the recipe. The only thing I change is skipping the egg wash and brushing them with melted butter/parmesan mixture when they are done. I, too, have had times when the dough sticks to my cloth. I found that I don't have this problem if I make sure the water is at 110 degrees (using a thermometer), only slightly dampen the cloth by sprinkling a little cold water on it and make sure that they don't get too warm during the final rise. I usually put in a cold oven to rise and it works fine. These are now my "famous rolls" and I get many special requests to make them :)
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Clark's Quiche

Reviewed: Jun. 26, 2007
I love this quiche! I do use less spinach so that my kids will eat it. I also only use either bacon or ham, doubling the amount as stated to compensate. I have no problem with the amounts of cheese, but do have to reduce the eggs to 6 if I am using a store bought crust. Whenever we go camping, I make these ahead of time, and we eat it for breakfast the next day. One of the best leftover recipes I know of!
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Scalloped Potatoes 'n' Franks

Reviewed: Jun. 26, 2007
I can't believe I am giving 5 stars to a recipe for potatoes and hot dogs, but this was delicious. I doubled the recipe in a 9x13 dish using a couple of bags of diced potatoes and onions I had in the fridge. My family devoured this! It seems like too much hot dog when you're assembling it, but it's the perfect amount. Thanks to this recipe, my son's 10 yr old friend thinks I'm a gourmet chef :)
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 16, 2012
I've been using this rub for several years. I have a rotisserie and rub this under the skin. I, too, thought it might be too spicy with the cayenne, but it isn't. It give the chicken a wonderful flavor. There's nothing like fresh rotisserie chicken.
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