~RacHeL*LyNN~ Profile - Allrecipes.com (10532135)

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~RacHeL*LyNN~


~RacHeL*LyNN~
 
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Member Since: Mar. 2008
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Recipe Reviews 6 reviews
Kai Kang Dang (Chicken Curry with Coconut Milk)
I just made this tonight & it's very fragrant and tasty. Next time I make it I will probably brown the chx pieces first, by themselves. I didn't use 2 cups of coconut milk, only about 1 1/2 cups total (light & regular). If you use all light c. milk it will be more on the runny side. Also, I didn't use mixed veggies- just frozen broccoli florets. I also used 2 tblspns of brown sugar, rather than 1. Overall, worth making & will make again!

0 users found this review helpful
Reviewed On: Feb. 15, 2009
Best Chicken Ever
I thought this was ok, but do not make it if anyone you're serving dislikes sour cream. My husband hates it, but sometimes I can sneak it in the recipe, knowing it'll be disguised. Not so with this recipe. You can totally taste the SC. I liked the fact that it was different than any chx I've made, but I found that it did not do well for seconds the next day. The cornflakes are all soggy and it just didn't have the same overall taste. Was my family fed for a night? Yes, absolutely. So thank you for that :)

1 user found this review helpful
Reviewed On: Mar. 1, 2008
Glazed Meatloaf II
This meatloaf was an absolute dream for me, being the ONLY meatloaf I've ever made that I was proud to serve. It was moist, satisfying and very easy to make. I think, however, I added too much garlic. I don't think the recipe called for it, but I added about 1 and 1/2 tsp of fresh minced garlic to the mix before baking...it was a bit strong. Next time I'll cut that in half. I'm sure it would still be wonderful w/out the garlic alltogether. Thank you for a meatloaf recipe that I will continue to make, and one that stands out from the rest :)

0 users found this review helpful
Reviewed On: Mar. 1, 2008
 
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