Nadine Profile - (11178129)

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Member Since: Jan. 2010
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Recipe Reviews 3 reviews
Peanut Butter Chip Cookies III
Crispy.. chewy.. delicious! I substituted m&ms for chips.

1 user found this review helpful
Reviewed On: Jun. 28, 2014
Crispy Fried Chicken
This recipe reminded me of how Hooter's makes their chicken and I love that style, so I gave it a shot. If you read the directions, you know to season to taste (unless "bland" is the taste you want). We soaked the chicken in milk with a splash of lemon juice (homemade buttermilk) and some hot sauce. I used the paprika, some salt and some pepper, but added garlic and onion powder, some greek seasoning, some cayenne and some rosemary. (you can always taste the flour with the tip of your finger to check seasonings) We let the chicken get to its desired wet look and then fried it up as directed. This was so incredibly juicy and honest to goodness, straight out of the refrigerator, cold... then microwaved... still crunchy!!! I'm going to make pork chops with this as my 'starter' recipe and see how the family loves crunchy pork! Yummy!!

2 users found this review helpful
Reviewed On: Jul. 29, 2012
Egg Foo Yung II
The recipe gave me a good base to start with, however it needed a few tweaks. The omelets were VERY thin, so I mixed up about 1/2 cup of pancake mix and stirred it into the egg mixture. This thickened the omelets to a perfect 1/2 to 3/4 inch. The sauce was nothing like any restaurant I've ever tried. It was so overpoweringly salty and the soy was all you tasted. I threw out the sauce and just warmed up a jar of beef gravy. I think regular brown gravy would be perfect, truly to match the restaurant taste. As far as the ingredients in the omelet... go crazy with it. I used burger, shrimp, mushrooms and chicken... they were VERY tasty. As far as the amount of really don't need much at all.. just enough in the bottom of the pan to prevent sticking. If you have a really great nonstick pan, you can omit the oil all together.

4 users found this review helpful
Reviewed On: Jul. 18, 2010

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