mcshulman Profile - Allrecipes.com (10420670)

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mcshulman


mcshulman
 
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Member Since: May 2008
Cooking Level: Expert
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Recipe Reviews 4 reviews
Baked Spiced Chicken
I used two packages (a total of twelve) boneless skinless chicken thighs with as much fat removed as possible. For that amount of chicken I multiplied all the other ingredients by 1 1/2 except the salt which I actually reduced to 1 teaspoon and the oil and pepper which I left as is. I combined all the spice ingredients except the parsely and put them into a wire strainer which I could shake all over the chicken to coat it very evenly. Then I sprinkled the parsley on top. Cooks in 20 minutes. VERY sucessful!

0 users found this review helpful
Reviewed On: Aug. 10, 2012
Red Chicken
This is an absolutely splendid recipe! I can't really see the purpose of the flour, so I may leave it off next time as an experiment, but there will definitely be a "next time." I did a double take on the quantities of some of the ingredients like vinegar, Worchestershire Sauce, and paprika, but I made it "as is" and it was fabulous.

3 users found this review helpful
Reviewed On: Feb. 9, 2012
Linda's Awesome Brownies
I found this recipe on this site and read all of the reviews, finding many of them very useful. I use 2 eggs, unsweetened butter, and 1 cup flour, and substitute Ghirardelli's semi-sweet chocolate chips for the nuts. I also use Ghirardelli's 70% cacao extra bittersweet chocolate instead of unsweetened. Rather than waiting for the brownies to pull away from the sides, I test the center to make sure a toothpick comes out clean. Anyone who can follow directions will end up with spectacular brownie. People go crazy about my brownies--I have probably given out my version to about 40 people. PS Don't worry if they seem wet when you cut them--they are not underdone as long as the toothpick comes out clean.

3 users found this review helpful
Reviewed On: Jun. 9, 2009
 
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