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Delicious Chicken Casserole

Reviewed: Sep. 15, 2013
I just made this recipe yesterday for today's potluck. I cut up the chicken into chunks because I was serving it to a group and that works better than whole breasts. This is the third recipe very similar to this that I've tried. The first was way too bland and I've been stepping up the flavors on subsequent efforts. My changes: I used the 3 cups cooked rice that the original submitter said was really needed (later correction), added about 1/8 cup finely minced onion and 1/8 cup chopped red bell pepper, left out the onion powder, used one can celery and one can cream of chicken soup, and added about 2 ounces of green peas. My observations: The peas and bell pepper added to the attractiveness of the dish and I found it much tastier than previous versions. On the downside, I had half of it left and I think it was mostly because it still lacks pizzazz on a potluck table; also, it could have still had more flavor. I think it's worth sticking with, but future tries will include more green peas, slightly cooked carrots, about 1/2 cup finely chopped onion and more bell pepper. Also, my rice was a bit too sticky and I will try to find a rice that stays looser. All in all, I thought it was a good tasting dish and my leftovers won't go to waste, but I want to continue to refine it a bit. Many thanks to the person who submitted it.
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Hasty Chocolate Pudding

Reviewed: Apr. 8, 2013
I have made this twice, the first time exactly as written. It was very good if you like dark chocolate. I prefer milk chocolate. The second time I made it, I reduced the chocolate to 1/4 cup. It was perfect. After stirring in the vanilla I also stirred in a teaspoon or two of butter, just as I would do if I were making it on the stovetop. Yummy. Thanks for the recipe.
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Chocolate Oatmeal Cookies

Reviewed: Dec. 15, 2011
The only alteration I made was to add 1/2 tsp almond extract and used butter instead of margarine, and that was nice. When I first mixed the dough it was extremely stiff and I didn't have a lot of hope for it. I had to knead it to get the oats all incorporated. I must say, though, that it's a tasty cookie and not at all hard. They are crumbly and I might do something different if I make them again to get a more soft, tender texture. Adding 2T of milk or perhaps cutting back a little on the flour might help. The dryness is the only reason I'm giving them a four, though, because they taste very good.
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Sweet Dinner Rolls

Reviewed: Nov. 24, 2011
I've used this recipe twice, once as round dinner rolls and once as cinnamon rolls, using all-purpose flour and using the bread maker to mix it both times. When I made the round rolls I used exactly 2.25 tsp Fleischmann's Active Dry Yeast (I don't use packets). The rolls came out a little dense but very tasty. With the cinnamon rolls I used about 1/8 tsp more yeast, and I was probably more careful about letting them proof long enough (I wasn't in a hurry), and they came out light and wonderful - exactly the right texture. So for any who are thinking you need to use bread flour to get them lighter, you might try this method. Everyone thought they were just delicious in any case, and I'll be keeping this one as my go-to dough recipe. Thank you! *updated 12/29/11: I made this as a cloverleaf roll for Christmas and got raves. I used bread flour and exactly 2.25 tsp yeast and they were light and tender. Just made them again today (my husband loves them) and used AP flour with 2.5 tsp yeast and that worked really well too. One batch easily makes 18 cloverleaf rolls in muffin tins. Delicious!
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White Chili

Reviewed: Nov. 11, 2011
Made this last night. I followed the recipe exactly except I couldn't resist adding 1/2 tsp onion powder. Don't know whether it needed that, but it was delicious. The amount of white pepper makes it a bit spicy, but nice unless that bothers you (you could cut back on it). I'd say it made about 2 quarts of chili. Thanks for posting the recipe!
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Buttermilk Pancakes II

Reviewed: Sep. 21, 2011
I made the recipe, scaled for 4 pancakes, exactly as written with the exception that I used homemade kefir milk instead of buttermilk (a normal substitute for me, and since it's just soured milk it should not be considered a fundamental change). It came out exactly as advertised - light and fluffy and delicious. Using the 4-pancake recipe and adding 4 oz of fresh blueberries the batter, I got 8 pancakes, 5" wide and 1/2" or better thick. I don't understand why some cooks didn't have them rise enough, but I was using fairly new baking soda and that would help I guess. I could actually see them rise on the griddle as they cooked. I think the recipe might be even better with a tad of cinnamon, and I might try using spelt flour; but these would be for my own taste and I think the recipe is excellent as it is written. Thank you for posting it! Update: I made the recipe again with a mod. Using the recipe scaled to 4 pancake size, you would add 3/4 tsp ground cinnamon to the dry ingredients and 1 tsp vanilla extract to the wet ingredients before mixing them together. I must say, the extra flavoring took it from excellent to somewhere near outrageous.
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