CYNDILYNN32 Recipe Reviews (Pg. 1) - Allrecipes.com (1993343)

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Bacon Wrapped Chicken

Reviewed: Jun. 24, 2004
This was very, very good. Make sure that you don't skimp on the quality of bacon; this is the only failure I made. However, because of this, I wasn't able to wrap all of the chicken breast (I doubled the recipe) which allowed me to sample the recipe with that omisson and it was still terrific. My only side note is that I had to cook it for an additional 15 minutes to remove "all ofthe pink". Flavorful meal! A keeper... Thanks, Anna!
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Carrots Au Gratin

Reviewed: Jun. 24, 2004
ABSOLUTELY WONDERFUL!! I use this site ALL the time to help me when I am in a pinch and have no plan. The only recipe that has come out better than this is that of Amy Miagaza "Amy's Garlic Egg Chicken" on this site. (For those of you who haven't tried that one--it, too, is FABULOUS!) This was the BEST cassarole! It was easy and different and wonderful! I will be adding this to my "holiday staples" even though I will be forced to have a few times more (at least) during the year, too. ;) Not only did I learn how to make this particular scrumptious dish, the instructions were so clear that, for the first time, I understand the basics of making a "milk gravy" AND a "cheese sauce"! YeeeeeHawww, Sharon! You should consider writing a recipe tutorial book. You explained the process succinctly and perfectly. Kuddos to you! And thanks so much...
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Clark Gable Pancakes

Reviewed: Aug. 11, 2003
A premix could'nt be easier! I have made homemade pancakes before but it was such an arduous process that it hardly seemed worth it. Slapped this together in no time. Easy to remember, too! The next time I get a hankering for flapjacks this will be the recipe I use. My husband said they tasted better than the premix! He was off to work the Saturday I made these and only had time for a couple. Sunday, he insisted that I do it again! The whole family was happy (including MOM who was not haggard and worn out from the cooking process) Isn't that what cooking should be about, afterall? Thanks, Betty! A follow up: I believe it was in the early 2000's when I first had the good fortune of finding this little gem and could not count the times I have made them since-- always with excellent results-- barring the one occasion that I did not check the expiration on the baking powder. So that cooking fail is all on me. Love this still.
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Amy's Garlic Egg Chicken

Reviewed: Aug. 11, 2003
I have to say that this is a fabulous recipe, even though mine did not come out perfect! The garlic and egg marinade was incredible. I took the advice of many other reviewers and added only about a teaspoon of garlic to the breadcrumb mixture along with a 1/4 lid of cayenne. Once I made up the marinade and could tell how pungent it was I also put the chicken in a ziplock bag to marinate to save my fridge from remembering this meal for days to come. Everyone seemed to be right about addition of egg yolk and cutting the breadcrumb coating in half! There was way more than needed. It did not turn out exactly perfect but I know that this was due to my having used split breasts (bone in)because I attempted to debone one breast and tore it up so badly that I decided to try the others just as they were. The one filet was perfect, the rest not quite. I intend to work out the kinks and will definitely be making this again (with breast fillets, of course) and I will be using this egg based marinade in many other ways. Great work, Amy!!
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Beer Battered Fried Vegetables

Reviewed: Aug. 11, 2003
Try this recipe once and you will NEVER try it again. What a nightmare! I followed the recipe to the "T" because I had 1)never used a beer batter and 2) I had never attempted to fry vegetables in this manner. It was a ridiculous mess. The batter came out too hard when finished, that is, the part of the batter that stayed on. It took nearly 1 1/2 hours to fry less than 2 lbs of vegetables. I will admit that the taste was not terrible once done but who wants to go through that much trouble for an appetizer or side dish? Really? I was so frustrated at the end that it could have tasted like ambrosia from the Heavens and I would not have appreciated it. I will definitely NOT be making this again. Sorry D.J., Two thumbs down!
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Rolled Dumplings

Reviewed: Aug. 9, 2003
What a truly EXCELLENT recipe! Simple, few ingredients and steps, and delectable!! This is coming from someone who cannot stand dumplings--swore them off years ago having been forced one too many times to stomache my mother's "refridgerated buscuit" version of chicken and dumplings-- I wouldn't eat them muchless make them. To my dismay, it is a favorite comfort food of the man of my house. When I found my icebox empty of almost everything barring 5 chicken thighs yesterday and a family of five ravenous people in the house, I decided to give this a shot. What wonderful luck! Not only were they easy to make, they tasted fabulous! It is now a family favorite. The only thing I will do different next time is roll them out very thin. They tend to puff up quite a bit when cooking. I think maybe a little less than 1/8 of an inch in thickness would be perfect. Kuddos on this one!!
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