LaFinDuJour Profile - Allrecipes.com (10057068)

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LaFinDuJour


LaFinDuJour
 
Home Town: Warren, Ohio, USA
Living In: Orlando, Florida, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Broiled Scallops
I sauteed fresh garlic and shallots in the butter, then seared the scallops instead of broiling them. Turned out great! Just a quick tip for those complaining of sandy scallops, soak them in milk between 30 minutes and overnight. It will help get out any sand left in.

3 users found this review helpful
Reviewed On: Jan. 5, 2009
Balsamic Chicken Breasts
This basic recipe ends up too vinegary and rubbery. I took the base ingredients and tweaked the steps to make a better dish. - Marinate Chicken in 1/2 cup balsamic vinegar and 1 T low sodium soy sauce, salt, pepper. Grill, pan fry, or bake - however you prefer your chicken. - Make a sweet potato mash with salt and pepper, and 1 t of brown sugar. - Make a balsamic reduction of 1/2 cup vinegar (or more if you want to batch). I like to add 1 T of butter and 1 t of brown sugar to my reduction. - Lay your cooked chicken on top of the sweet potato mash, and lightly drizzle with your reduction. Tasty!

73 users found this review helpful
Reviewed On: Dec. 22, 2008
Slow Cooker London Broil
Great, easy recipe! I made just a few alterations: I like to brown my meat before I set it in the crock pot, but only slightly. Then I peeled and halved four cloves of garlic and lay them directly on the heavily peppered cut - I'm a HUGE garlic fan, some may prefer less. Instead of dirtying an extra bowl, I simply layered on first the worchestershire and red wine vinegar as suggested by other reviewers, poured on the packet of onion soup, then the mushroom soup and tomato paste (instead of soup). No need to mix first; it will all come together in the end. I set it on low for six hours, and four hours in I added baby portabellas, which kept them from becoming incorporated mush. Absolutely awesome over boiled potatoes.

2 users found this review helpful
Reviewed On: Nov. 3, 2008
 
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