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Recipe Reviews 7 reviews
Almond Sauce Chicken Breasts
At first I gave this recipe a 3 because it was bland, overly rich and the nutmeg was too strong. But the next day the leftovers were so delicious that I had to change the rating to a 4. To sear the breasts so they are juicy, I used peanut oil with 2 tbspns butter to keep the flavor. I constantly nudged the pieces so the almond crumbs didn't fall off, and cooked on high for 2 minutes each side. The butter/oil mix from recipe will just burn on high heat. The egg wash was really watery, I used 1/4 cup water with 2 eggs, I added 3 or 4 big coves of garlic and some salt to the mushroom/onion mix. I highly recommend adding dry red wine or liquor to the cream sauce, as well as 1/4 tspn salt. The grit of the chopped almonds bothered me, so next time I'd try putting some almond extract in the egg wash, lightly flour the breasts, then top the dish with toasted almond slivers upon serving. I served with chopped cauliflower and carrots sauteed in olive oil and garlic. My husband gives this recipe a 5.

10 users found this review helpful
Reviewed On: Dec. 12, 2009
Chocolate Chocolate Chip Cookies I
My husband gave them a five, I a four but it is a very good recipe. I do not care for chocolate chips, so I used double the cocoa powder. Any high quality dark cocoa powder will do. I used Dutch brand Bensdorp. Next time I would use no Vanilla extract, triple the cocoa powder and add one extra egg to keep the moisture in, then I would have the perfect moist cookie. I feel Vanilla, especially of the artificial variety, would and did kill this recipe. I won't add it again, it fights the chocolate for attention.

0 users found this review helpful
Reviewed On: Dec. 9, 2009
Spicy Couscous with Dates
This has fast become one of my favorite delicious. I serve it with a roasted sweet potatoe. If you cannot tolerate very spicy foods, then lessen the dried pepper to what you feel you can handle. It comes out very spicy. I used crimini mushrooms, they are meatier then the white button. I'd give this 6 stars if I could.

17 users found this review helpful
Reviewed On: Feb. 2, 2007
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Cooking Level: Intermediate
About me: I started to cook when I was 8 years old, I mean… MORE

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