WLS Recipe Reviews (Pg. 1) - Allrecipes.com (19419760)

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Beef Bourguignon II

Reviewed: Feb. 21, 2015
REALLY good! I used 1 C of wine and 1 Can of broth as suggested. NO jarred onions. Added some fresh Rosemary and Parsley from my herb garden. Cooked at 225 covered in the oven for 3 hours. Then added fresh mushrooms and an additional 1/2 C of wine. Cooked uncovered for additional 30 minutes. Used top round as it was the least expensive cut of meat available.......sigh. Made with homemade French onion soup and French bread. I will make this again!
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Boneless Buffalo Wings

Reviewed: Dec. 6, 2014
This was great. We used 1 pound of boneless strips. The only thing I did different was reduce the amount cayenne and added a bit of Splenda, as we like mild sweet and spicy. Will make again.
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Chicken Cordon Bleu II

Reviewed: Jul. 14, 2014
This is an OK recipe.
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Raspberry-Sour Cream Crumb Cake

Reviewed: Mar. 2, 2014
I really wanted to like this but it was a total miss for us. My son 12, who eats most anything didn't like it at all. I have been cooking for over 30 years and always follow a new recipe exactly as written to give respect to it where it is due, then tweak if I like it next time. We found this to be very heavy, mushy and far to dense. It didn't even have that yummy bakery smell while cooking. I suppose it is all a matter of taste but for us it was not good at all.
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Quick and Easy Pizza Crust

Reviewed: Feb. 5, 2014
I was really disappointed in this recipe. Made it exactly as written. It was not chewable, very glue like.
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Creamy Chicken and Wild Rice Soup

Reviewed: Feb. 1, 2014
Delicious!! The Best Cream of Chicken Rice I have made! The only thing I added was garlic and a bit of garlic powder as I put it in almost everything few baby peas added might be nice next time!! Thank you for sharing is a keeper!!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 17, 2013
One of the best new recipes I have tried in a long time. Thank you for sharing. I marinated in lemon juice then sprinkled with GP and Dill, seared chicken cutlets in butter and olive oil 3 min each side. Removed from pan over low heat added 2 heads fresh garlic and cream. Put chicken and capers back in pan and covered for about 5 minutes. The flavor is excellent and the chicken is juicy!
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Gyros Burgers

Reviewed: Aug. 6, 2012
I did not care for this recipe. I made this recipie exactly as written with no changes, baked in a loaf pan and sliced like others did. It was dry with limited flavor.
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The Best Parmesan Chicken Bake

Reviewed: Mar. 11, 2012
I thought is was OK, not great. If I have a real taste for Parmesan I'd rather take the few extra steps and make the real deal. It wasn't bad though!
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