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"I found this recipe 12 years ago in a magazine. I'm making my "post holiday" cookies now and I couldn't find where I put my recipe! Thanks, Loveleesmile, for posting it here! Now I'll always have it. These cookies are fantastic. I find the bottoms to be a little too soft for gifting so I cut the Rollo candies in half. Then I form the dough a..."
Jan 9, 2010 on Food.com
"Very nice recipe. I like the idea of using dill inside the filling. In our family (Polish we also use farmer's cheese with a little sugar to make sweet cheese Perogi. One thing we have started doing to cut down on the dough handling is to roll the dough into a long snake and then cut pieces to number to amount of small filling balls. Then eac..."
Oct 4, 2009 on Food.com
"Like the other three reviewers I, too, increased the seasonings. I used 5 lbs. of meat to make freezer batches and I multiplied the seasonings by 7. Next time I will go higher, I think. The seasonings seemed like they were more of an "aroma in my mouth" than actual flavor. Also, my filling came out very, very dry. Perhaps it's because I groun..."
Aug 23, 2009 on Food.com
"I made this and it was fantastic! Used B/S chicken breasts to cut down on the fat. I made two batches and put one in the freezer. Used it about a month later and it was great. Would love to know how much longer I can freeze it. For those of you who do OAMC or freeze this to cook later HELP ME please! : How long can you keep this in the fre..."
Aug 21, 2009 on Food.com
"The no-mush way to do this with added flavor: I made an already great foundation into a fantastic dish using the ingredients listed (along with some diced onion sauteed in EVOO. Here's how I did it. Great for OAMC this way! I par-cooked some chicken breasts on low in the crockpot and then diced the meat. While I let the meat cool I sauteed ab..."
Aug 14, 2009 on Food.com
"I have a little trick I use when I'm supposed to cook onions and then brown meat with the onions. I use a little tiny bit of butter in place of some of the EVOO and I turn the burner on just a little lower than 'Med-Lo' heat. I let the onions sit and leave them untouched for about 15 minutes. Then I stir and let them sit again for another 10 mi ..."
Aug 5, 2009 on FoodNetwork.com
"I expected to have dry chicken based on the use of chicken breasts and the 4 hr cook time. I, however, am very familiar with how chicken cooks in my crockpot (overnight for thighs and legs, less than 2 hours for breasts so I altered the cook time accordingly. Something else I do is to put a backing dish inside my crockpot to move the food up of..."
Aug 5, 2009 on Food.com
"As my weight has been edging up up up over the past year I had resigned myself to following a meal plan that I know works best for me. Light colored poultry, seafood, and a little bit of pork loin now and again for proteins. 2 servings of bread/grains each day. Lots of veggies and about 3 servings of fruit. 3 servings of dairy. Whenever I hav ..."
Jul 20, 2009 on FoodNetwork.com
"Being near the home of the original Buffalo Chicken Wings from the Anchor Bar in Buffalo, NY - I, of course, made this using 1 bottle of Anchor Bar wing sauce instead of hot sauce. Tastes exactly like the Buffalo Wings we get there! A note: I skip the shredded cheese. I use shredded chicken breasts, 1 bottle Anchor Bar wing sauce, 2 pkg cream c..."
Jul 20, 2009 on Food.com
"Originally rated on 9/25/09. Four stars instead of five because it was posted without testing.Recipe was a very nice starting point. The cheese was not nearly enough. I added almost three tablespoons of flour and boiled for a couple of minutes to activate the thickening properties of the flour. Then I added the stock and cream. I reduced th..."
Jun 24, 2009 on Food.com