GLORIA BERNADETTE Recipe Reviews (Pg. 1) - Allrecipes.com (1994438)

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GLORIA BERNADETTE

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Candied Carrots

Reviewed: Jan. 4, 2005
EXCELLENT!!!
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2 users found this review helpful

Asiago Hash Browns

Reviewed: Jan. 4, 2005
Very dry. I highly recommend using much more butter and sour cream. The asiago cheese is very costly. This works just as well with romano and parmasen mixed. If altered, this can be a great recipe, just keep in mind to be a litlle "heavy" on the butter and sour cream. For a quick trick, use chicken stock to add a little more "juice" to this recipe. Its low in carbs, inexpensive, adds flavor, and most likley you have this in your cabinet already!
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17 users found this review helpful

Chicken Tetrazzini

Reviewed: Dec. 15, 2004
The chicken was very bland. I made the suace using no peppers (they tend to over power the other flavors). The sauce was excellent and I suggest just using this on any type of pasta. Forget the chicken, the sauce was great just over the pasta. I used a tri-colored rotini, not only was it delicious, but also very beautiful.
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7 users found this review helpful

Robust Garlic Baked Chicken

Reviewed: Jun. 12, 2003
I tried this with boneless chicken breasts and stuffed the garlic and rosemary inbetween the skin. I would cut down on the rosemary and omit the garlic cloves next time. I baked it for 40 minutes on 350 and then put in in the broiler for a few minutes to brown the tops giving it more color and a bit "crunchier" crust.
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22 users found this review helpful

London Broil Sauce

Reviewed: May 30, 2003
What a great, great marinade. But I cannot stress enough: over cooked London Briol is extremely tough. It is unlike other inexpensive cuts of meat that only get more tender and tasteful the longer they cook. London Broil will get tougher and tougher.Be very careful with your cooking time.
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136 users found this review helpful

Breaded Pork Tenderloin

Reviewed: Jan. 23, 2003
Extremly soggy, I recommend not lining pan with foil, do not cover, and bake a little higher with less time. Oil should be very hot when you fry it at first. This will seal in juices to keep the pork moist durning baking.
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49 users found this review helpful

 
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