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Very good! I have also used yogurt in place of buttermilk and it turned out fine. From Mastercook II, a CD-rom.
I haven't tried this one yet, but it sounds good. From Doctor's Review magazine.
A very simple recipe with ingredients you probably have on hand already. Good! From Chef Bobo's Good Food Cookbook.
I tried this a few days ago and thought it was quite good. I hope you think so too!
Good and easy to put together. From Chatelaine magazine.
Most any combination of vegetables can be used. It's a terrific way to use leftovers, too. From Campbell's Cooking in Minutes.
Good! From Chatelaine magazine.
Very good and chocolatey! I've included notes for buttermilk substitution and for high altitude baking. From Pillsbury.
Herbs, capers and a touch of cinnamon highlight the tomato sauce in which these chicken breasts simmer. Serve with a short pasta such as fusilli or conchiglie to catch the sauce. From Ontario Chicken Lover magazine.
I made this once several years ago and thought it was very good. I clipped it from the local newspaper.
Very good! From Southern Living's Our Best Easy Weeknight Favorites.
Very good! The beer adds a nice flavor to this dish. From Chatelaine magazine.
Good! I used maple baked beans instead of regular because it was all I had on hand. I also omitted the brown sugar because I was afraid it would be too sweet. From Mr. Food's Easy Cooking magazine.
Very good and easy to make!
These make a good, comforting snack! I hope you'll think so too. From Chatelaine magazine.
Not sure where I got this from but these are good!
This is my favorite chicken recipe! Easy and very good. From First magazine.
My aunt made these for Christmas dinner four years ago and I thought they were so good that I asked her for the recipe. Enjoy!
Very good! My mom really enjoys this whenever I make it and I do too! From Essence magazine.
Very good! I got this off the label of a can of tomatoes.
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Tartar Sauce - Way Kicked Up!
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