Katie Profile - Allrecipes.com (10167951)

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Katie


Katie
 
Home Town:
Living In: Foresthill, California, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
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Recipe Reviews 11 reviews
Portuguese Chicken I
This was a great recipe and yeilded moist and flavorful chicken. I had to make several changes though. My husband cannot do dairy so I did not use the cream. Instead I used another TBSP of butter and about 4 TBSP of flour a d reduced the broth/wine until it was of the right consistency. I used 6 bone in/skin on thighs. I added 2 bay leaves, plenty of salt and pepper, and a few shakes of lemon pepper. At the end I added a sprinkling of cayenne which wasn't enough to make it spicy but added good flavor. Drizzled over chicken and served with roasted potatoes. Try this potatoe recipe-delish and pairs great with this dish: cube enough potatoes to make a single layer in a 9x13. Add chicken broth until potatoes are nearly covered. Add splash of white wine. Season with lots of good quality lemon pepper and garlic salt. Put in oven at 500 and stir every 20 min until potatoes are tender and broth has mostly evaporated. About half way through try dotting with butter for added flavor and color. You will love it!

0 users found this review helpful
Reviewed On: Dec. 8, 2009
Burgundy Pork Tenderloin
I really liked this recipe but the taste is very strong and probably overpowering for some. I love strong flavors and my husband doesn't - I liked this dish by he didn't. The pork itself tasted good but the sauce is what was really strong. I did not have and dont usually use gravy mix so I just made a rue with about 3 tbs. each of flour and butter and added the sauce with about 1/2 cup of chicken broth and simmered that until it was a good thickness (which did not take long). I served it with mashed potatoes and green beens. I would make it again if my husband liked it and would recommend trying it at least. The pork was fork tender. Oh, and I used burgandy wine, not just red wine.

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Reviewed On: Jun. 10, 2009
Beer Lime Grilled Chicken
I used one bottle of Carona Light, 2 limes, about 2 tbs. honey, S&P, 4 large cloves of garlic (crushed), and 5 chicken drumsticks (which started out frozen and thawed in the marinade). They marinated for about 3 hours. The flavor was really good but the lime juice "cooked" the chicked partially and I dont like what that did to the texture. Next time I will marinate for only 2 hours. Oh, and the grill was not working well so I put it in the over at 375 for about 30 min then finished under the broiler for another 5. I service it will mashed potatoes, corn, and a garlic/lime sauce (olive oil, fresh garlic, lime juice, salt, and just a splash of chicken stock pureed in the blender - SO GOOD!)

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Reviewed On: Jun. 9, 2009
 
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