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Chicken Breasts in Caper Cream Sauce

Reviewed: May 30, 2014
The recipe was pretty good. I didn't have dill (thought I did) so I used thyme and I think it turned out well. I also pounded the chicken breasts before letting them soak in a little olive oil with salt, pepper, thyme, and freshly squeezed lemon juice which created an amazing flavor in the chicken once it was cooked. I dredged the breasts in flower sifted with salt, pepper, and thyme prior to cooking them and sauteed garlic prior to deglazing the pan. I used the left over lemon mixture from the marinade with just a few splashes of Reisling to deglaze before adding the cream and added a few sprinkles of lemon pepper before adding the capers. I doubled the cream mixture and added a bit more to make sure I had enough sauce to plate 5 chicken breasts on a bed of spaghetti tossed with olive oil. I served with sauteed yellow and green Italian squash with garlic.
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2 users found this review helpful

Rich and Delicious Banana Bread

Reviewed: Aug. 22, 2010
I used 4 bananas, one stick of butter, sugar-free sugar (because I didn't have regular sugar), didn't add milk. I did add 2 teaspoons of vanilla to the butter and sugar mixture. It came out better than I thought. I sprinkled walnuts to the top of the loaf before baking it and spread butter on the top when it first came out of the oven. It was pretty good...although I think I'll make it again with regular sugar : )
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8 users found this review helpful

Buttery Soft Pretzels

Reviewed: Jul. 24, 2007
After reading the other reviews, I started out with only 4 cups of flour and then slowly added the other cup while I was kneading it. I divided the dough into 12 pieces and then halved each piece after rolling them out. I dipped them in the soda bath and then placed them the pan that I liberally sprayed with cooking spray. I spread butter on each other the little pretzels and just sprinkled regular table salt. When they came out I put more butter and ate about 7 right there at the counter! The table salt added just enough saltiness and the bread was so soft and good. The next day they were still good, but more the consistency of a bagel. I'd say to eat them right away and they'd be great as dinner rolls with garlic butter.
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5 users found this review helpful

Mom's Good Cinnamon Rolls

Reviewed: Jul. 3, 2007
I made these 2 days ago and they're still moist! However, I did have to add a bit more water and oil (just a few drops) to the dough because it ended up being a bit dry. I put butter before putting the cinnamon mixture (I added nutmeg and brown sugar as well) and then rolled them and I also put butter and more of the mixture to the tops. I also took the advice of another baker's post about putting the cinnamon mixture on the bottom of the pan as well. They came out very nicely and am thinking about adding orange zest/juice for the next time and an orange flavored icing as well...although it is fine without the icing! Thanks for the recipe!
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1 user found this review helpful

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