GypsyRoseDee Recipe Reviews (Pg. 1) - Allrecipes.com (10659035)

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Garlic Chicken

Reviewed: Jan. 19, 2009
I have made chicken every way imaginable over the years I believe, and on a whim, I tried this one. We couldn't stop eating it, it was that good! I followed the recipe exactly as was recorded. I esp like the idea of using the olive oil, rather than egg or butter, and it's a whole lot healthier because of the oil. I tried this a couple of days later with fish and oh my, it was super! I also tried the Panko as someone had suggested. It was ok... but I prefer the bread crumbs. Thanks for a super site and for all who share. I can't share yet, as I am slowly becoming a better cook! = )
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Parmesan Chicken I

Reviewed: Nov. 20, 2008
While I haven't tried this particular approach yet, I have, over the years made this same recipe in the oven. One of the single most important factors in having this dish come out well is not to let your moisture escape, either by lifting the lid of your crock, or lifting the foil in the oven. Often times, it interferes with the absorbency of the rice but also altering the heat factor. I found that warming the liquids made a big difference, but also the slower cooking time on low. I can't wait to try this in the crock!
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Noisemaker Appetizers

Reviewed: Nov. 29, 2007
I bet this might work better if you took the wonton wrappers and inserted them into mini muffin tins after you have brushed them with a tad of oil. Bake for 10-15 minutes till slightly tan and formed. Leave them in the pan but remove from oven, and fill with your mixture, returning to oven. I make a similar recipe using this method and it is foolproof! This reminds me of Crab Rangoon at the local Chinese Restaurant. Naturally you might want to change the name of the recipe as well. We call them stars!
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31 users found this review helpful

 
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