Marcy Recipe Reviews (Pg. 1) - (10034802)

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Apple Stuffed Chicken

Reviewed: Sep. 5, 2007
Has potential. Since my family does not like dark meat, I made this with boneless, skinless chicken breasts. I made the stuffing according to the directions and made 6 mounds on a sheet pan that I had lined with parchment. I topped the stuffing with 6 b/s chicken breasts (brushed with a little oil & seasoned with salt & pepper) & baked at 375 for 15 minutes (until chicken was 80% cooked). I brushed 1/2 the glaze over the chicken & let it go a few more minutes. Then, I brushed the remaining glaze over the chicken & stuck it under the broiler for 3 minutes or until the chicken browned. The chicken needed more seasoning & the stuffing needed more flavor. I will add some boullion powder to the water when I make this again. Also, the stuffing needed more nuts & they need to be toasted. I'll give this another try.
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9 users found this review helpful

Chicken Marinade

Reviewed: Jul. 20, 2007
We found this to be very boring. Not enough seasonings to accent the soy/oil.
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10 users found this review helpful

Beef Noodle Shepherd's Pie

Reviewed: Jul. 10, 2007
We found the noodles & potatoes to be redundant so I used 1 10 oz box of frozen mixed veggies instead (I partially thawed them 1st). Also, we found this to be too bland for our tastes so I added worcestershire sauce, onion powder, pepper & a couple shakes of Tabasco for more flavor. 6 servings of potatoes left a thin frosting on top. I will use 8 servings the next time.
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32 users found this review helpful

Key West Chicken

Reviewed: Jan. 7, 2007
This is fantastic-not too sweet, not too tart. I suggest using low sodium soy sauce if marinating for more than 30-45 minutes.
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1 user found this review helpful

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