Beckyh8177 Profile - Allrecipes.com (10382437)

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Beckyh8177


Beckyh8177
 
Home Town: Barrie, Ontario, Canada
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Member Since: Mar. 2007
Cooking Level: Beginning
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Recipe Reviews 12 reviews
Chicken Breasts with Balsamic Vinegar and Garlic
This was such an easy, yummy recipe! I always like to try the recipe as written first, but I only had 1/8th cup of balsamic vinegar and not enough fresh mushrooms, so I used one can in addition to the few fresh that I had. I'm definatley going to make this again, but with the full amount of vinegar and lot's of fresh mushrooms next time. The only thing I found I had to do was add a little flour to the sauce to thicken it slightly. I forgot the butter at the end, but it was still great without it. This is a keeper for sure! I noticed that many people were saying the flour on the chicken made it goopy - you literally just *dust* the chicken...pick it up in your hands and pat the excess flour off - you aren't supposed to thickly coat it or it will end up that way. Try this recipe...you won't be disappointed!

0 users found this review helpful
Reviewed On: Feb. 28, 2009
Crown Roast of Pork with Sausage Stuffing
This was the first time I'd ever made a crown roast and it turned out pretty good. I made my own bread cubes and I'm glad I did - I think it would have been really mushy using bread crumbs! I omitted the chestnuts due to a nut allergy and think, after tasting it, it would have been better with white wine instead of vermouth. It was very tasty, but I felt that the roast should have been seasoned with something prior to cooking...I will make this again but with the few changes I've listed. Thanks for sharing!

3 users found this review helpful
Reviewed On: Jan. 25, 2009
Upside Down Pumpkin Cake
WOW. That's all there is to say...WOW!!! If I could give this more than 5 stars, I would! I did not have a cake mix with the pudding in it, but it turned out just fine. I do have one question though...does this need to be refridgerated when it's done??

4 users found this review helpful
Reviewed On: Oct. 27, 2008
 
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