Judy Profile - Allrecipes.com (10011781)

cook's profile


Home Town: Ohio, USA
Living In: Ohio, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Reading Books
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Recipe Reviews 3 reviews
Chicken Noodle Soup
This was excellent! I used some chicken meat that was left over from a supermarket roasting chicken and a can of Tyson chicken meat. I seasoned it as the recipe said. I cut down the butter because thr chicken had a lot of flavoring injected into it. I will definitely use this recipe again.

0 users found this review helpful
Reviewed On: Oct. 22, 2014
Lemon Mustard Chicken
It turned out pretty good. Two things I'd do if I made it again: 1) use a lot less butter. Half of this amount would have been plenty. Thighs have a lot of fat, so it was a bit greasy. Actually 1.5 T of butter and 1.5 T of olive oil would have been good. 2) I baked these in my large cast iron skillet. I would have heated it more on top of the stove so that the chicken sizzled when I put it into the pan. The coating didn't get crispy. The lemon citrusy taste was really good though. 3) I didn't have curry powder so I substituted garlic powder and it was fine.

2 users found this review helpful
Reviewed On: Feb. 20, 2011
Italian Bread Using a Bread Machine
I was intrigued by all the positive feedback on this recipe. It WAS excellent. I took in some of the suggestions: I cut the salt to 1 tsp, I let the bread rise on my parchment covered stoneware sheet, I did brush the top with the egg wash and I did cut the bread lengthwise. I didn't have any cornmeal so I skipped that. The parchment prevented any sticking. I also put the pan of ice cubes in the bottom while baking. I used all bread flour and it was fine. I may try it in a loaf (in a loaf pan) and use the half bread flour/half AP flour option and see how that turns out. Has anyone ever tried this in a loaf pan? The crust is superb; nice and chewy and the middle was nice and soft. I did let the bread rise about ten minutes longer than the recipe called for, as it looked a bit on the skinny side at 40 minutes. I am a microbiologist by trade. Yeasts are living organisms. They respond to moisture and, more importantly, temperature. If it's cold, your yeast just isn't going to rise as fast as you'd like. There is an optimum temperature for all microorganisms. Since we work with human pathogens, and not commercial food organisms, I don't know the exact range that this would be. I do know that the extra ten minutes made all the difference in the rising for this bread.

397 users found this review helpful
Reviewed On: Jan. 10, 2007

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