Aimee Profile - Allrecipes.com (10111442)

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Aimee


Aimee
 
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Member Since: Aug. 2007
Cooking Level: Expert
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Recipe Reviews 16 reviews
Bread and Butter Pickles II
Oh my. I made these pickles last year and honestly sort of forgot about them as they got pushed to the back of the pantry. I found them this summer when I was organizing my canning jars but I wasn't in a hurry to open them since I figured they'd be mushy after waiting a year. I'm starting to run out of canning jars as we go through the summer gardening season, so I thought I'd try them and if they were soft I'd just dump them and free up the jars. Nope... they were fabulous. Still very crispy and the flavor is excellent. This is a great recipe, and I followed it almost to the letter. I'm not a big clove fan, so I just added one clover per pint jar that I made and it added a nice subtle hint of clove, which was plenty for me. I love the cider vinegar and turmeric flavors together. Definitely a keeper, and as berserk as my cucumbers are growing this year, I'm sure I'll be making more of them and NOT waiting a year to eat them.

2 users found this review helpful
Reviewed On: Jul. 20, 2014
Chicken Hobo
This is really good. I made only a few changes for personal tastes. My husband and I are both trying to watch our calories, so I omitted the bacon and butter. I have no doubt that adding those would have made it even better (sigh). Like many others, I boiled the red potato cubes for about 5 minutes to make sure they would get done. Also, since the weather was bad, I put all the ingredients in a baking pan coated lightly with olive oil and covered it with foil, baking for about 30 minutes at 350 degrees, rather than grilling it. I used chicken breast tenderloins (marinated a short while), so larger breast halves might take longer. This was just very easy and we all liked it.

3 users found this review helpful
Reviewed On: Jul. 2, 2014
Crispy Barbequed Tofu Slices
I'm not a vegetarian (my daughters are), and I liked this a lot. My daughters really liked it. Like some others, I baked the tofu first, then dipped in egg and dredged in flour before frying it. I did not broil it afterward, and it was still perfect. One thing... I should have read a little more carefully about heating the olive oil over *medium* heat, because olive oil has a low smoking point and it can overheat easily. If you want to cook over a hotter fire to really assure a crispy crust, then use vegetable oil, but if you prefer olive oil take serious note of that medium heat! Very tasty recipe.

0 users found this review helpful
Reviewed On: Oct. 11, 2013
 
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