JanNoel Profile - Allrecipes.com (10513406)

cook's profile


Home Town: Los Angeles, California, USA
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Healthy, Quick & Easy
Hobbies: Gardening, Boating, Biking, Walking, Reading Books
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Recipe Reviews 15 reviews
Chicken Marsala
Last night I made this for the 4th time. And now it's a 5+ star for our family! Here's what I do. I cook the chicken (clean) in 1 T each of butter and olive oil first. (I did the whole flour thing but decided it doesn't add to it at all). Cook until the chicken is still pink in the middle. (That's important!) Then take out and set aside. Then I cook 1 to 2 cups fresh sliced mushrooms (2 cups if you love mushrooms like we do) in 2 T butter and 2 to 3 cloves fresh minced garlic. (not more or you'll smell like garlic all night). Then add in 1 cup wine, no sherry. Add 1 can cream of chicken soup. (I tried cream of mushroom but don't like the fake mushrooms in the soup mixed with the fresh ones! ugh). Then I add 2 to 3 T heavy whipping cream. Then add a mixture of 1 T melted butter with 1 T flour, mixed smooth. This really adds thickness to the sauce. Stir well under medium heat until hot. Add the chicken back to this and simmer covered for 10 to 15 minutes. This makes the chicken ultra moist and not overcooked and dry. So take it out while it's still pink in the middle. It's tough to do but necessary. I serve with either rice or fettuccine and petite peas with pearl onions. As an afterthought, next time I'm going to add in a few fresh basil leaves, slivered, to the mushroom sauce. Yum! Thanks for the great starter recipe Lisa.

70 users found this review helpful
Reviewed On: Oct. 22, 2010
Beautiful Salad
OMG! De-lish! It’s hard for me to get worked up about a salad recipe but this one was fantastic! I used the advice of ALGOMA and bought Brianna’s dressing but this one was called The New American Dressing. It’s a creamy balsamic dressing. That and Sun-Maids Cape Cod cranberries. They were sun dried yet very moist. I also used a low fat feta crumbled cheese and I swear you could not tell. It had great flavor and tasted like the fat version. All in all this was a huge hit with everyone. Thanks sooo much.

2 users found this review helpful
Reviewed On: Aug. 27, 2010
Beth's Spicy Oatmeal Raisin Cookies
I hate to say this but no one who tried these liked them. To me they tasted like plain dry oatmeal. There was nothing sweet or dessert-y about them like you'd expect from a cookie. Even my mother-in-lay who LOVES oatmeal didn't care for them. I'd love to know what I did wrong because I can't get over all the great reviews here. I guess I'll just have to keep buying the ready made dough available at the grocery stores to satisfy my oatmeal cookie craving.

1 user found this review helpful
Reviewed On: Jan. 28, 2010

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