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French Toast I

Reviewed: Feb. 11, 2010

Outstanding recipe. The cinnamon and nutmeg make this recipe so much better than versions that just call for vanilla. This will be a regular breakfast for us now. Thanks, Jan!

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I've made this a few times now. The first time I tried it with halibut, then another time with butter fish and red snapper. The halibut tastes the best. I didn't change anything in the recipe, but I will say that thick Greek yogurt does give the sauce better texture and richer taste. Excellent sauce, excellent batter...a winner recipe.

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Hummus III

Reviewed: Oct. 19, 2009

My new favorite...it took me awhile to figure out that there's water needed in the recipe. Other than that, the ingredient proportions couldn't be better.

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Chicken Marsala

Reviewed: Sep. 19, 2007

Chicken Marsala is one of my favorite restaurant entrees. This recipe made it easy for me to try at home. It's simple yet perfectly balanced.

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Nanny's Spaghetti Sauce

Reviewed: Sep. 27, 2005

Thanks for sharing this recipe. I use it over pasta, Italian meatballs, chicken parmesan, lasagna, and pizza. It's got the foundation of a classic sauce, and it doesn't need much of anything else.

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Almond Chicken Casserole II

Reviewed: Sep. 12, 2005

I should have done this a year ago! My first time using this receipe was after the Holidays using leftover turkey, rice pilaf, and slivered almonds. I've followed it to the letter, then I've varied it using Ritz crackers for topping, sometimes adding mushrooms and extra onions to the mix, doing half cream of mushroom and half cream of chicken, adding some fresh parsley to it sometimes. It's scrumptuous every time! Don't know what to tell you if it's coming out dry, except to save some of your chicken broth and try it again. Anyway, it works for me, and thank you K.T. for sharing!

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1 user found this review helpful