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"Five stars for how easy it was and flavorful, especially considering how few ingredients were used! I used one large chicken breast, cut in half, then butterflied and pounded thin. I mixed the flour and salt/pepper in a plastic bag and tossed the chicken pieces till they were lightly coated. I used only 4 tsp (as called for) of canola oil to br..."
"It was very good! I added some nonfat milk and a little light sour cream to make it creamier, then I used an immersion blender to make it smooth. We might have used a little too much garlic--maybe next time I'll use a little less (we love garlic so probably used a little more than called for!). It tasted fresh and healthy!"
"I have made stuffed zucchini in the past and thought I'd try a new recipe, especially since it had so many good reviews. The only thing I did differently is use fresh herbs (increased to equal the dry amount). I thought the dish was rather plain, despite adding even more mozzarella cheese than listed. I might have been better with spaghetti sau..."
"Excellent! So easy and fresh tasting. My flounder (summer flounder--Fluke, caught in Cape Cod) was fairly thin, so I also decided to reduce the oven temperature to 400 (although it was still at 450 when I put it in). It fell apart a little bit, upon turning it, but was still delicious. Used fresh parsley, fresh lemon and real butter. It couldn'..."
"Best corned beef recipe ever! The secret is adding the vegetables at the end, as written. Most recipes (including crock pot recipes) have the vegetables going in at the beginning and they always look dark and taste overcooked. These are cooked to perfection! Additionally, the garlic in the bowl, potatoes, and butter make the best potatoes I ha..."
"I found a two pound cross rib roast in the freezer that I decided I should finally defrost and find a recipe for (never having made a cross rib roast before). I followed the recipe very closely, using two large cloves of garlic and fresh rosemary (instead of dried) and everything else exactly the same. I cooked it for 40 minutes (at 350) after ha..."
"Great recipe! Followed the suggestion of several reviewers tossed them with the olive oil and seasonings in a plastic bag first and then baked them at 425 degrees for about 35 minutes on parchment paper. Used the seasoning recommended (may have cut back a bit) which resulted in crispy, flavorful potatoes. I did peel them first, but they probab..."
"Excellent! We had fresh-caught lake trout fillets and were looking for a recipe that would keep the fresh flavor. Tried this recipe and I must say that it was the best trout I ever ate! Easy to prepare--only wish I had cooked more!"
"Delicious! I used one medium scallion (green onion) instead of the red onion (since I didn't have one) along with a very large heirloom tomato and both my husband and I thought it was a great side dish. Next time, I will serve it on a bed of lettuce to enjoy some of the dressing."
"This was FABULOUS! I changed the servings to two (for one 3/4 lb. grouper fillet) and followed the recipe except for using a can of baby shrimp instead of crabmeat. Accidently, I didn't halve the amount of shrimp so there was a lot of shrimp filling (too much to fit in the fish to roll), so after I smooshed in as much as I could and rolled it up..."