Love my Doxie Profile - Allrecipes.com (10663323)

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Love my Doxie


Love my Doxie
 
Home Town: St. Paul, Minnesota, USA
Living In: Woodbury, Minnesota, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Asian, Mexican, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music
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Duke
Cheesy Onion Focaccia with tomatoes and basil
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Recipe Reviews 31 reviews
Sweet, Sticky and Spicy Chicken
This is a really good recipe but like others, I did make some changes. I did dredge the chicken in flour before I put it in the pan. Before I did the chicken, I browned one large onion in the oil and then removed it from the pan. I would recommend using more oil to brown the chicken if you dredge it in flour. I doubled the sauce and would triple it next time. I used more garlic and fresh ginger than it calls for. I cooked some frozen edamame and some frozen stir fry veggies and then tossed it all in with the onion to the cooked chicken. It is spicy so if you don't like it too hot, cut back on the sriracha.

0 users found this review helpful
Reviewed On: Dec. 31, 2013
Hot Pizza Dip
Very tasty and quick to put together. I added garlic powder to the cream cheese mixture. I did not use green peppers and I did use turkey pepperoni mini's which I microwaved briefly to get any extra grease out. Also topped it with a bit more mozzarella. I will make this again.

1 user found this review helpful
Reviewed On: Apr. 27, 2013
Navy Bean Soup I
Very good flavorful soup. I used a ham bone and cooked everything together. Removed the bone and fat at the end of 2 hours. Used chicken stock in place of the water and also added carrots, more fresh garlic(didn't use the powder) and onions. I used fresh parsley too. Also added liquid smoke and 4 T. of cider vinegar at the end. I didn't add anymore ham as there was quite a bit on the bone and I also did not add 3 more cups of water - probably just added another cup of chicken stock.

6 users found this review helpful
Reviewed On: Apr. 15, 2013
 
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