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Schenectady, New York

Member since Sep 2004

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Reviewed Grilled Chicken Cordon Bleu

May 28, 2012 in Food Network Community Toolbox on

Outstanding!! I just changed the cheese to Gruyere because I did not have the other cheese and it was a huge hit at a party! Definite keeper. I sliced the breast into individual smaller portions so I could serve it as a warm appetizer. It was flavorful and delicious. The arugula was KEY with adding just the right final touch. Without it, the "

Reviewed Italian Baked Chicken and Pastina

Dec 18, 2011 in Food Network Community Toolbox on

Awesome!! I just tweaked it based on the other reviews and it was perfect! I used diced breast from a rotisserie chicken. I added oregano, red hot pepper flakes and some tomato sauce so it wouldn't be dry. Also, I used a box of elbow. It was delicious! Thanks everyone for the tips!""

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