sassypriscilla Profile - (10006250)

cook's profile


Home Town: Mukwonago, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Dessert
Hobbies: Sewing, Gardening, Walking, Photography, Reading Books, Music
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Playdough Cookies with Primary Colors
Too Much Chocolate Cake
About this Cook
I have a blog where I review recipes and crafts that I have tried.
Recipe Reviews 10 reviews
Garlic Croutons
The recipe was very good - I didn't make any changes and the croutons turned out great! Took about 12 minutes in my oven. Thank you for a great tip for using leftover bread.

2 users found this review helpful
Reviewed On: Jul. 1, 2010
Blackened Chicken
I used this recipe as a guideline on how to blacken chicken as I was looking for a way to use some Penzey's Cajun Seasoning. I oiled the chicken breasts with cooking oil, sprinkled on the cajun season and and rubbed it in. I then seared the breasts for about a minute on each side and placed in a parchment lined pan in the oven at the recommended 350 degrees. I'm not sure how thin Karena's chicken breasts were but it took 25 minutes for my chicken to bake as opposed to the recommended 5 minutes. The chicken was moist, tender and delicious. I served it with brown rice and glazed carrots.

5 users found this review helpful
Reviewed On: Feb. 15, 2010
Orange Glazed Carrots
I was trying to make the recipe from memory so used 1/4 orange juice, 2 TEASPOONS brown sugar, pinch of salt and 1 TABLESPOON olive oil, 2 teaspoons cornstarch. Tasted plenty sweet so I don't think the omission of brown sugar was bad at all. Probably would have had a nutty taste with the butter but I was trying to be a little healthier. I cooked the carrots until a little tender to the fork. Then put them in a colander to drain. I bought the saucepan back on the burner, put in the pre-mixed glazed ingredients and brought to a boil. When it started to thicken a little, I added the carrots and then let the glaze coat them and boil down.

14 users found this review helpful
Reviewed On: Feb. 15, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I have a blog where I review recipes and crafts… MORE

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