Cass Profile - Allrecipes.com (10870700)

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Cass


Cass
 
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Member Since: Oct. 2006
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Recipe Reviews 3 reviews
White Wine and Garlic Dream Cream
I prefer to pretty much stick to the recipe as written for the first time. I did so with this too, though I did put very little lemon in, as we don't like strong lemon in a dish like this. So, though I wondered about the amount of shallots called for, I went with it. They did cook down a lot, but the "sauce" was still more like shallots with a bit of cream over them. I had been looking for a garlic cream sauce, and this was horribly disappointing. That said, I think it might be good with far, far less shallots. And/or if you want a strong onion flavor. Oh, and I would at least chop the shallots, as opposed to just slicing.

0 users found this review helpful
Reviewed On: Jan. 27, 2014
Chicken with White Wine Sauce
So I did not have shallots or thyme--fresh or dried. I used Italian seasoning (ground in my palm) and garlic and onion powders instead. I only made two chicken breasts, but made the whole of the sauce. I only had maybe a third of the sauce left over, though I may have reduced it too much while waiting for my rice. I DID have the concentrated broth though, which I am sure added a TON of flavor! I did find it a bit salty, but I kind of like that sometimes. My husband was very pleased with this as well, and it is now in our book.

0 users found this review helpful
Reviewed On: Jul. 29, 2013
A Jerky Chicken
My husband and I liked this quite a bit. We both felt it needed more heat, so I will double the pepper next time. I adjusted the recipe for two people and there wasn't enough sauce to pour over at the end, so I will increase that next time too. I just cooked mine in a skillet and added the marinade towards the end, just long enough to cook it and get it a bit thick and gooey. It had a very teriyaki-like taste to me. I've never had jerk chicken before, so I don't know if that's normal, but I think it would be great for beef too.

2 users found this review helpful
Reviewed On: Aug. 4, 2009
 
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