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"This is a delicious and different soup, perfect for a cool autumn day. Made as directed except used Half & Half in place of cream and water, and used hot sausage. Garnished with crispy french fried onions from a bag, and served with garlic bread and apple slices (which defeated the Low Carb effort. I will definitely make it again."
Oct 15, 2011 on Food.com
"This was absolutely delicious!. Very easy to make and comes out of the pan beautifully. I used hot Italian sausage instead of the ground beef, and added a chopped green pepper and 2 stalks celery to the pan while browning the sausage. I also substituted fat-free half & half for the milk. I drained the sausage very well, even blotting it with pa..."
Oct 13, 2010 on Food.com
"This was outstanding! The Stir Fry and Sesame Ginger Sauces had complex flavors, and just the right amount of spicy heat. I substituted Perdue ground chicken for the chicken breasts and was careful to not overcook it and dry it out. The texture of the ground chicken more closely resembled that of PF Chang's Lettuce Wraps. Instead of iceburg let..."
Oct 13, 2010 on Food.com
"Absolutely delicious! Served it on Memorial Day 2010. It had to wait a little before serving while the steaks finished cooking and it stiffened up a bit, so thinned it with a bit of milk. Perfect! Didn't use the cayenne or parmesan, but may next time. Then, again, I may not want to "gild the lily"."
Jun 1, 2010 on Food.com
"I've never been able to get a good-tasting, crunchy crust on chicken-fried steak with the usual flour-only and egg wash preparation. This recipe has fixed that! I whirred all the dry ingredients in my food processer for easy cracker crushing and to incorporate the spices and baking powder evenly. The crackers and baking powder did the job. Good..."
May 8, 2010 on Food.com
"This is fabulous. The warming intensifies the taste of the tomatoes, and the seasoning was perfect. Our Kroger did not have cherry tomatoes, so used grape tomatoes. Was lovely! I served it at a ladies luncheon this week with Quiche Lorraine and Roasted Apricot-Glazed Asparagus. The colors on the plate were beautiful together. Thanks for a gr..."
Mar 31, 2010 on Food.com
"I make this frequently. It's real comfort food for us. As someone else suggested, I saute the garlic with the onions. I didn't have an egg once while making it, left it out, and the soup was still great. Easy, quick to make, delicious. Makes the house smell wonderful. Thanks, Claire"
Oct 12, 2009 on Food.com
"This recipe won the 1974 National Chicken Cooking Contest (Google it! with one small variation -- that recipe calls for tomatoes instead of pimientos. I've been making this for 30 years, and it's a "must- have" in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for -- flour just won't make the chicken cris..."
Oct 18, 2008 on Food.com
"This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender. I serve it with sauerkraut (rinsed and drained well, tossed with crispy baco..."
Sep 19, 2007 on Food.com
"Oustanding cake -- easy to make, moist, tall and regal on my crystal cake stand -- a real winner. However, I found that one recipe of the frosting was not nearly enough. I had to make a second batch. A friend who makes this same cake tells me she always doubles the frosting as well. Trust me -- you will be thankful after spending the time and ..."
Nov 25, 2006 on Food.com