BEBBIE Recipe Reviews (Pg. 1) - (1984118)

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Reviewed: Jul. 30, 2013
My sister and I have never made home made pesto before but we made this on Sunday for dinner and it was delicious. We only used 3 garlic cloves which was plenty, added some salt and black pepper, omitted the parsley because hers had gone bad and doubled the amount of Parmesan cheese because she misread the directions but it was wonderful and I would make it again just like that. Served it over linguini with some pan-fried chicken breast strips. Only thing I would do different next time, and there will be a next time, is to double the recipe so there are more left overs and save a little of the pasta cooking water to add into the pesto to make it a little creamier and coat the pasta better. Thanks for the great recipe. We thoroughly enjoyed it.
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Golden State Mushroom Soup

Reviewed: Feb. 4, 2013
Thank you, David, for creating and submitting this recipe. I would never have searched for a mushroom soup recipe except I once again bought way too many mushrooms when Aldi's had them on sale at .59 cents for 8 ounces. But I sure am glad I did. Your recipe was an inspriration for a delicious batch of soup I made yesterday following some of the suggestions of other reviewers. I sauteed the onions for quite a bit then added some minced garlic and sauteed some more before adding the mushrooms. I used beef broth and beef soup base instead of chicken broth and granules, added a few shakes of worchestershire sauce, some dried basil, oregano, parsley and a few shakes of cayenne, subbed part of the milk for heavy cream and used only half the amount of sour cream. Took this batch to my sister's yesterday and the two of us devoured it. She was very impressed and requested the recipe from me. We both thought it was as good as anything you could get in a restaurant and we would proudly serve this at a dinner party. It was so good that I made a double batch today and plan on making it many more times! So try the recipe as written or with your own tweaks and I doubt you will be disappointed. Thanks again, David, for such a scrumptious and versatile recipe.
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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Jan. 25, 2013
I came cross this recipe when searching for recipes using Italian sausage and am glad I did. It tastes great and is quick to cook. The recipe only serves 4 instead of 5 in my household but I only use 3 sausage links (hot ones, we like it spicy) instead of 5. It's also versatile enough that you can make substitutions based on what you have on hand. At times I've subbed dried basil for fresh, heavy cream for light cream, canned diced tomatoes for fresh, ground cayenne pepper for red pepper flakes and penne rigate for bowtie pasta and it always turns out good.
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Boiled Chicken

Reviewed: Dec. 18, 2012
I came across this recipe because I had two large bone-in chicken breasts that I wanted to poach but couldn't remember how long to simmer them. This is a great recipe. I also followed other reviewers suggestions and let the breasts cool in the liquid and the meat was tender, flavorful and juicy. After removing the breasts, I simmered the remains for almost 2 hours adding a little salt and now have a wonderful chicken broth to use for a pot of chicken and rice soup. So economica and easy. Thanks! and easy
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Country Apple Dumplings

Reviewed: Jul. 2, 2011
These are very good and were gobbled up quickly.
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Aug. 8, 2003
I'm sorry but I did not like this recipe at all. It's way too sweet and I even added some red pepper flakes to the sauce but that didn't help. It's candied salmon. Took one bite and put it in the fridge. Will let my 3 year old granddaughter try it and see what she says.
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