TheFrenchKitchen
Recipes I've Posted (all 109)
My Most Recent Ratings
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French's Peanut Butter SquaresSimple and delicious!
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The Omelette, reconsideredReally simple, yet sophisticated and scrumptious. Prettier than a skillet or a scramble.
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Mediterranean SlidersSuch a nice treat from my wife. She knows the way to her man's heart- Richly seasoned juicy MEAT!
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Spiced Pumpkin Pancakes with Honey Cream CheeseThis is great to serve at a holiday brunch.
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Irish Skillet BreakfastVery filling and savory. Easy on the budget meal. Can always add meat or any other additions.
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Spiced Pumpkin Pancakes with Honey Cream CheeseRich warm flavors of autumn. Makes the kitchen smell like you've baked all day and its only breakfast time.
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Buckeyes Anyone Can Root ForI always get my peanut butter chocolate fix with these. Even more so than those famous cups or pieces.
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Fried Green TomatoesAbsolutely amazing, you have the complex flavor of the balsamic reduction mixed with the creamy sweet of green tomato and cream cheese.
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Hollandaise SauceAbsolutely dreadful!! I have made hollandaise several times, but have never had it taste like cooked mayo, like this recipes makes. Poor quality. Take down this recipe and call it a day. You think you are a pro? Bleh!!
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Chicken Peanut NoodlesIt's a great alternative to take out! The peanut butter really brings a depth to the dish and does an amazing enhancement to the cabbage and broccoli. So yummy!!
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Jicama-Potato Skillet Cakes with Sour Cream SalsaWhile this recipe gave it a good try, I would have to say that it did lack a bit. We added 3 Green Onions chopped to the mixture and should have added garlic... But if i was going to all that I would just make Zucchini Fritters "185170"
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Linguine with Fresh HerbsThere was not anything too terrible about this recipe. The mint was too strong for it. we added bacon to try and ad some flavor but i think it was a lost cause unfortunately.
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Grilled AsparagusThese were very good. We had some Asparagus about to go bad in the fridge so we tried this, we love grilled vegetables, so we grilled up onion and red pepper as well chopped it and tossed it with butter, fettuccine and olive oil. AMAZING!!
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Checkmate Chess BarsQuick and easy to make. Some thought it was a little sweet.
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Sherice's Orzo with ChickenLet us start with the good, The flavor of the asiago cheese added a nice flavor to this dish, and the sauce was nice and smooth. That being said, without some additions this recipe would have been very bland. #1 Don't be afraid of butter. (added about 3 T. while the rice and chicken are cooking.) #2 There is no reason not to add all seasonings at the beginning to let the flavors mix better (especially rosemary, as it can have a very piny flavor. #3 A little spice can really make things POP ( I added about 1/8t cayenne pepper to the recipe and it makes a big difference) On a side note: If you were to rub the chicken breast with the rosemary, Salt & Pepper 15 min before you start and then add 1 T butter to the pan on med high heat sear the chicken for 5 min each side remove from pan and set aside add 2T butter add your Orzo and fry till med brown, add the seasonings broth and water, Dice the chicken and add to pan, and continue as posted it would take this from 3 to 5 stars
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Sweet Fluffy Cornbread (5)I agree, it is really hard to find a cornbread better than jiffy with some sugar, but this wins that race!
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Susan's Slow Cooker Salsa ChickenWe put the leftovers inside of flour tortillas to make chicken soft tacos - super yummy!
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Susan's Slow Cooker Salsa ChickenThis tasted wonderful! It would be good put inside of tortillas too!
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Susan's Slow Cooker Salsa ChickenThis looks easy and delicious! I'm always looking for crock-pot recipes, I can't wait to try this one out!
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Chicken Alfredo Pizza[I posted this recipe.]
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on Friday, March 22, 2013
on Saturday, May 12, 2012
on Thursday, August 04, 2011
on Monday, May 30, 2011
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If you ever need an amazing dish to serve a crowd that EVERYONE will love; Here it is!
1 years, 11 months, 2 weeks, 3 days, 1 hours, 29 minutes ago
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I am enjoying your recipes so much, but your enthusiam really shows up in your profile pic (as well as your recipes). Its people like you who make Big Oven great! Im on here daily and looking up recipes from great cooks across the world. Thats enough to get excited about!
1 years, 11 months, 3 weeks, 5 days, 3 hours, 51 minutes ago
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Hi Holly! Thanks for your many great contributions to BigOven.com over the years. We appreciate your involvement, posting great recipes and great photos! Hey, just one small request -- would you mind posting recipe titles in Mixed Case format rather than "ALL UPPERCASE FORMAT"? This helps keep the recipes consistent across the site. Thanks!
2 years, 1 months, 1 weeks, 2 days, 15 hours, 16 minutes ago
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Thank you for the medal on my multicolored pasta. I had a lot of fun making these. But since it was my first try at them, after cooking them, I noticed that the colored faded a bit. Really, I think that is normal. I've bought some colored pasta before and they too fade after cooking. I think next time I will use beet juice instead of the powder. I will probably increase the amounts of colors in the other stripes. Anyway, Thanks for the really nice comments, I greatly appreciate them.
3 years, 8 months, 4 days, 11 hours, 56 minutes ago
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I have a project in front of me. I bought their software and i have over 700 recipes that me and my wife have compiled, that i need to get into the BigOven software.
3 years, 8 months, 2 weeks, 6 hours, 16 minutes ago
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