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"FANTASTIC!! I used fresh sauteed mushrooms in place of the canned and mozzarella cheese. Couldn't get any better. I used the leftovers on a flatbread and made pizza and will plan on doing that always (spread a thin layer of pesto sauce on the flatbread and add cut-up chicken pesto leftovers. MMMMM!!"
Jul 3, 2009 on Food.com
"I used to love going to CPK for this soup and was disappointed when they stopped serving it. I'm not a fan of Thyme but followed the recipe. As it cooked I was thinking I would regret it. No regrets! Flavor was just like CPK's but this soup was too thin. Might try adding more potatoes next time or playing with other ways to thicken it. A lit..."
Mar 26, 2009 on Food.com
"I've made these every week for a month now and love them. This is my daughter's new favorite potato recipe. Giving them only 4 stars and 5 with some modifications. I wedge the potatoes and then saute them longer (15 mins until golden brown on all three sides. My husband said, "how do you get them crispy on the outside and smooshy good on the ..."
Mar 20, 2009 on Food.com
"This is a winner! I have started cooking split chicken breasts this way as my family really only eats white meat. I cook about 10 pounds and then freeze the leftover meat for soups. The chicken just melts in your mouth and has great homey, comfy flavor. Thanks Helping Hands!"
Jan 3, 2009 on Food.com
"EXCELLENT! I love rosemary and don't care much for oregano but they're both only in the background on these potatoes. The herbs complement each other nicely. My husband reminds me constantly when I buy dijon mustard that he doesn't like mustard. Well, he LOVED these - just don't tell him they were cooked with mustard!"
Apr 29, 2008 on Food.com
"Yes, the glaze it good but it overpowers the flavor of the meat. I made 1/4 of the amount called for and spread it on half of the brisket just in case and it was hard to tell it was corned beef. I do like how the meat turned out from finishing it in the oven - that I will do again. It added to the texture of the meat. Thanks for the variation!"
Mar 15, 2008 on Food.com
"The taste was different and quite yummy, however it overpowered the sweetness of the lobster. melted plain butter with a splash of lemon juice for the lobster and kept the brown butter to use in another dish."
Feb 15, 2008 on Food.com
"After tasting the soup to see how the seasoning was I added a few shakes of poultry seasoning which then turned it from yum to yummy! I liked the addition. I recently discovered frozen chopped herbs (www.daregalgourmet.com so used frozen parsley instead of dried. No more wasted fresh herbs and food looks "fresher" than when using dried herbs. ..."
Jan 28, 2008 on Food.com
"YUMMM! I have tried so many chai tea mixes from the store and they were good, but this is so comforting and tasty and PERFECT. I could not find instant tea without lemon so I made a cup of tea and added the mix. How easy! I did add the nutmeg and white pepper. It's not as sweet as Starbucks which I prefer as theirs makes my teeth hurt its so sweet..."
Jan 2, 2008 on Food.com
"These are so rich and tasty. I made them a month ago and have tried a couple other quiche and egg recipes trying to find the right one. I'm back to this as the best of the bunch. I scrambled the eggs with salt and pepper and used light cream. They work well in ramekins and look nice served that way. Thanks Jellyko!"
Jan 2, 2008 on Food.com