iLove2cook Profile - (11365452)

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Recipe Reviews 4 reviews
Garlic Chicken Fried Chicken
This is an awesome recipe! I did tweak it to make it my own and here's what I did: I didn't have bread crumbs at the time so I crushed up some garlic flavored croutons, and I used buttermilk. I doubled the recipe because I was using wings and I had to cook about 18 of them. The overall taste of the chicken was delicious! My oldest daughter the pickiest of all three of my girls asked me to make it again the next day. I am trying it today (9/3/10) for dinner with pork chops.

7 users found this review helpful
Reviewed On: Sep. 3, 2010
Tasty Collard Greens
This recipe superseded my expectations! I wish I could give it 100 stars; the flavor these greens pack is unimaginable. The ease of making these greens is a plus as well. I have looked through many recipes for greens and they usually call for things that the everyday mom does not have in the kitchen. I had all of the necessary ingredients to make these greens. The only thing I did differently was; I used bag greens by Glory. Make sure you still wash them although they say "prewashed" I love these because they take away two steps for me and that is the cutting and soaking. I have made these greens three times prior to today and now they will grace my family’s pallet once more and that is for Easter dinner...Happy Easter everyone!

1 user found this review helpful
Reviewed On: Apr. 4, 2010
Tater Tot Bake
I first made this recipe when it was made on Fox * News (Cleveland), by News Anchor Traci McCool's mom. I loved it then, and I love it now! I am actually making it tonight for dinner. I use hashbrowns in lieu of the tater tots; it makes easier layering in my opinion. In lieu of beef, I use turkey. Another thing I do to help with the flavor of the meat is...(and this is very important to me)...season your meat AFTER it's done cooking and you have drained it unless you plan on dumping the entire skillet of meat (grease and all) into your dish.. If you season meat during the cooking process you pour off the seasoning when you drain the grease. I serve this with texas garlic toast. Hey, if you're gonna splurge on this calorie infested dish, you might as well make it worth it! This is not a dish that I make often. I have made it twice since 2007, when it first aired. I hope that my review has helped you decide whether-or-not to make it, eat it, or steer clear of it. God Bless.

1 user found this review helpful
Reviewed On: Jan. 25, 2010

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