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"Update: Barenaked, I make this again and again. I now leave out the chicken because I prefer to bake chicken separately. Even without the chicken put on top, it's still marvelous. I usually add sauteed onions and mix in before baking (when I don't have the French's onions in the pantry which is an excellent option. So easy when you need a side..."
May 1, 2011 on Food.com
"I baked the thick batter in a 9 inch square mirro alum pan at 350* for 35-40 min so this was a Blueberry Quick Bread instead of muffins. I usually end up with cakes being burnt when cooking at such high temps and decided to bake at 350* instead of 400*. The end result was a light and unexpected biscuity texture which was nice. Next time I will a..."
Jan 17, 2011 on Food.com
"tbearmom, a big thanks for this recipe! I just made it and like AzMama, they were done in 40 min. So simple, why couldn't I have thought of this years ago. I usually just bake whole potatoes in the oven wrapped in foil and always alongside a roast or casserole. Doing it your way on the stovetop saves so much energy. Now I can enjoy this often..."
Oct 27, 2010 on Food.com
"A true classic, TasteTester! Thanks for your post! In this weather, this pie is absolutely so refreshing and so easy to make. It's just the waiting time from fridge to table, but other than that, not a problem. I've used so many flavors of jello and my other favorites flavors are raspberry, cherry, orange, lemon and lime. You cannot go wrong ..."
Jul 6, 2010 on Food.com
"Excellent! I don't usually make the foil pack but just measure out half the ingredient amounts. It's enough to season meat loaf, pot roast, burgers. . . the choices are endless. You can add different seasonings in this mix if you like. I sometimes add in 1/2 tsp of garlic powder. No more instant dry soup mixes!"
Jul 1, 2010 on Food.com
"I also had same problem as Sherri35 because I did not notice that the water ever stopped boiling. However, the 2nd time I tried your recipe, I waited for the broth to boil (using 1 qt plus 1 cup of broth made with chicken bouillon powder. I used 2 skin on and bone in chicken breasts. When the broth was boiling, I put in the breasts and flipped ..."
Jun 16, 2010 on Food.com
"In response to Josh, maybe using unsalted butter would make a huge difference. And yes, the parmesan cheese is salty already. Just a constructive critque, one must measure the ingredients in order to achieve best results when using the recipe for the first time since it could be hit or miss. I did not try out this recipe yet, but if I did I def..."
Jun 12, 2010 on Food.com
"Lvs2Cook, thanks for sharing this great recipe. In the past, I took the lazy way out and boiled the chicken breasts whenever I needed the meat for use in casseroles or salads. But I never tasted the flavor of the chicken with this method. If you want great tasting chicken, (and not chicken soup take a tip from Lvs2Cook and do it this way from ..."
May 25, 2010 on Food.com
"Delicious, Sylvie ! I prefer dark meat chicken so I baked the pieces. I seasoned with Goya Adobo Lemon and Pepper, garlic and onion powder, (watching my salt, juice of half a lime and olive oil. Since I did not have another lime for the glaze, I substituted half a lemon. Baked at 350* for 15 minutes in glass pan skin side down and basted with..."
May 3, 2010 on Food.com
"Baked in glass pan 2 lbs of thighs and drums at 350 degrees for 1 hr. Used a bottle of Ken's French dressing, about a 1/4 cup raspberry jam and 1/2 pkg dried veg soup (saving me a trip to the market Skimmed the grease from the sauce and voila, a delicious dish served with white rice. Thanks for the post, Sheila !!"
Feb 28, 2010 on Food.com