CKG Profile - Allrecipes.com (11001539)

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CKG


CKG
 
Home Town: Memphis, Tennessee, USA
Living In: Tampa, Florida, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Walking, Reading Books, Music, Wine Tasting
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Addictive Little Things!
delicious chicken in caper sauce
great baked beans
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Recipe Reviews 8 reviews
Black Bottom Cupcakes I
Yummy cupcakes! Recipe made about 14 large cupcakes. Baked for 25 min, but could have taken them out at 23 min- they cooked a lil hard on the top, but nothing major. The center was soft and moist and the cream cheese filling came out perfect! The only changes I made were to sub coffee for water and omit the 1/8 tsp of salt from the cream cheese filling. One warning: These little numbers are addictive- you can't eat just one!!

5 users found this review helpful
Reviewed On: Aug. 22, 2011
Authentic and Easy Shrimp Curry
I will definitely make this again! With the understanding that curry leaves and curry powder are not the same thing, I still substituted ½ tsp of curry powder for the curry leaves. This cook is on a budget, so I always do what’s most economical, especially if I believe I can still get a good flavor. And a good flavor I did get! I also used 1tbsp of minced garlic and 1 tsp of ginger for the garlic paste as other reviewers did. I used ¼ cup of coconut milk instead of water. Used a can of diced tomatoes that I mostly drained instead of fresh tomato. I’m glad I did not drain the can well, because I needed the liquid to make more of the sauce…which tasted great over rice. Added some celery and red bell pepper in with the onion. I served this over plain white rice and it was delish. One thing to note: this dish is not spicy as written. Anyone can enjoy it! It was perfect to me because I didn’t want it spicy, but if you are looking for a spicier dish, just adjust the chili powder.

6 users found this review helpful
Reviewed On: Aug. 5, 2011
Chicken Breasts in Caper Cream Sauce
Oh wee..this was so good!! Better than I expected. And it was quick to make and mostly required ingredients that I keep on hand. Here and there I will try a recipe that turns out to be a gem, and this is definitely one of those! I followed the suggestions of some other reviews and it came out perfect. However, the adjustments were minor enough that I could tell the base recipe alone would also be 5 star. I did add 1tsp of minced garlic to the butter before adding the chicken. I also used chicken tenders and pounded those with my rolling pin to tenderize and thin then out a bit. Then, after seasooning exactly as the recipe states, I lightly dredged the chicken in flour. After removing the chicken, I deglazed the pan with some white zinfandel I had in the fridge. I used 1 cup of heavy cream, instead of 1/2 a cup. Really glad I did this because I had JUST enough sauce for about 8 chicken tenders. Lastly, I added just a splash of lemon juice to the sauce. This dish smelled good and gives a fantastic presentation. Great for a dinner party or romantic dinner at home! It looks, smells, and taste restaurant quality. I would suggest cutting the salt to 1/2 tsp or even omitting it all together because the capers provide enough of a salty taste, even after draining and rinsing them. So for those that claim it is too salty, omit the salt and be sure to drain/rinse those capers really well, and don't miss out on a wonderful dish!!

3 users found this review helpful
Reviewed On: Jul. 22, 2011
 
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