hzajc Profile - Allrecipes.com (10407658)

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Home Town: Utah, USA
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Member Since: Apr. 2008
Cooking Level: Expert
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Recipe Reviews 19 reviews
Pan Fried Brussels Sprouts
My husband and I have been preparing brussels sprouts like this for years. It's our favorite! We leave out the garlic powder at the end and sometimes lightly steam them before frying since they can get a little dark before becoming tender. If they're smaller sprouts, it's not an issue though. A well seasoned cast iron pan does wonders for the flavor, too!

66 users found this review helpful
Reviewed On: Feb. 25, 2011
Restaurant-Style Buffalo Chicken Wings
My rating is for the sauce ONLY since I made some changes to the methodology. First off, I used chicken tenders, second I baked them. This is the second time I've tried to bake a deep-fry recipe and this is the second time it's failed miserably! I read several other reviews, all of which stated the end result was great, so I don't know how I messed up. I ended up with a hard crust (not the same as crunchy!) that didn't soak up the sauce at all. It was pretty gross, to be honest, and the exact problem I had the last time I tried to bake breaded shrimp. Anyway, from now on I'm just going to suck it up and deep fry when the recipe says to deep fry. If it's only once in a while it's ok, and there really is no other substitute for that crispy golden crust. The sauce was very good, btw.

11 users found this review helpful
Reviewed On: Feb. 25, 2011
Greek Style Potatoes
These were pretty good, but the lemon needs to be toned down a little. It wasn't bad, just overpowering enough that I didn't love the final product.

3 users found this review helpful
Reviewed On: Feb. 22, 2011

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