MOMMY DEAR Recipe Reviews (Pg. 1) - Allrecipes.com (1955631)

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Grandma's Chicken Chardon

Reviewed: Dec. 10, 2010
Agreed! This is delicious. My husband called it "gourmet." Sooo easy for such wonderful flavor. The mushrooms really do absorb all the yumminess. I substituted lemon pepper for lemon juice because I didn't have any and it was still so good. Next time real lemon juice. Oh yeah I put quartered red potatoes along side and made for a great meal. Thanks!!
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 19, 2008
Great comfort food. The whole family enjoyed this one! Added a few extra spices. Will definitely make again.
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1 user found this review helpful

Monterey Chicken with Potatoes

Reviewed: Jun. 8, 2005
I loved this recipe. If your chicken is thick like mine was you should definitely pound it until it is thinner. Also I wish I had made more of the cheese/salsa/cilantro mixture to put over the top. It's the best part. Would have given five stars, but daughters didn't finish. Husband and son had two servings each.
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2 users found this review helpful

Chicken Danielle

Reviewed: May 18, 2005
This recipe is NOT worth the time it takes to prepare, the price of the chicken or the fat content. It tastes like canned soup over noodles! Yuck. My husband said, "don't make this again."
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2 users found this review helpful

Santa Fe Chicken Salad

Reviewed: Mar. 31, 2005
I confess I did not make the salad. I only used the chicken suggestion. I marinated the chicken in the mayo/dressing mixture overnight and broiled it the next day. Wow. Who would have thought mayo and Italian dressing would be so delicious together. I'll definitely make the chicken again and even try the salad.
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17 users found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Sep. 1, 2004
I loved this recipe! I would have given this recipe 5 stars, but I only give 5 stars to recipes the whole family likes. My 6-year-old wouldn't eat it. I wonder if the person who said it was bland used the unmarinated artichokes by mistake. I almost did. The marinade and wine add all the flavor. To serve over pasta I would definitely thicken the sauce. Otherwise perfect as is.
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5 users found this review helpful

Chicken Enchiladas V

Reviewed: Feb. 5, 2004
I made this last night and my husband who "wasn't very hungry" had two servings. My 8 yeard old loved it and said it is now his second facorite meal after pizza. The only thing I did differently is top the enchiladas with about one cup of green enchilada sauce before putting on the cheese. It mixed very well with the soup/sour cream mixture.
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2 users found this review helpful

Abby's Chicken Rollatini

Reviewed: Sep. 24, 2003
I think this recipe has potential. I didn't like the raw garlic in the middle of the breast I think it needed to be cooked first or maybe add a little garlic salt to the parmesan before you roll. Another thing I didn't like was when I removed the chicken from the oven, the oil and wine separated and it wasn't appealing to see your dinner sitting in a puddle of oil. Oh yeah, I think the chicken definitely needs to be browned before you put in the oven.
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30 users found this review helpful

Rigatoni Florentine

Reviewed: Sep. 24, 2003
I made this last night and I thought it was pretty good. The sauce tasted like tomato soup until I added more spices. Husband ate the whole thing, the kids didn't finish theirs. Ok for a midweek meal - nothing I would serve to company.
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3 users found this review helpful

Best Beef Dip Ever

Reviewed: Aug. 23, 2003
If I was to review this recipe right after the initial ten hours of cooking, I would have given it 4 stars. But after everyone ate I took the leftovers shredded it, removed all visible fat, returned with juice to refrigerator. The next afternoon I made a sandwich which my 8 year old son could not get enough of. I think it needed that time in the fridge to completely blend the flavors. I think the next time I make this, I will cook overnight, in the morning shred and put in fridge and then reheat for dinner. Delicious Just wanted to add that the au jus makes a great base for French Onion soup
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235 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Aug. 18, 2003
I made this last night for guests and it was very good. I thought the sauce had a strong vinegar taste. Maybe I put too much in. I also agree that you don't need all that butter I tasted the sauce after each tablespoon added and adding more butter was not improving the taste. I also doubled the sauce as others suggested and ended up with a lot left over. I don't think you need to add that much sauce to the halibut it drowns out the delicate halibut taste. I refrigerated the leftover sauce and reheated it with some extra halibut and it was still very good. If I make this again, I'll make the sauce in advance which would really speed things up in the kitchen if I have guests
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8 users found this review helpful

Oh So Tender Brisket

Reviewed: Jun. 2, 2003
Well my oh so tender brisket has been cooking for6 hours and the meat is no where near tender and my house just smells like liquid smoke. What did I do wrong? The only liquid smoke my store had was hickory flavored. Is there a regular flavor? Let's see how much longer this takes.
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3 users found this review helpful

 
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