MrsWAW Recipe Reviews (Pg. 1) - Allrecipes.com (11428020)

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MrsWAW

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Chicken Parmigiana

Reviewed: Sep. 10, 2011
I washed and tenderized the chicken breast with the dull and flat sides of the meat cleaver. Then seasoned it up. Don't forget the salt. I use seasoned breadcrumbs and use a good handful of shredded cheese per chicken breast. I used mozzarella and 6 cheese italian combined. i also used a full jar of sauce so there was enough for the pasta. If serving with pasta, start boiling the water in the last 20 minutes of baking time so everything is ready at the same time.
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Fast and Friendly Meatballs

Reviewed: Feb. 13, 2011
This is an excellent base for an Italian meatball recipe. Little things I do differently: use ground beef (of course that is a matter of preference); add more dry seasoning, especially salt. I add in sauted onions and garlic with seasoning. (Idea courtesy of Chef Anne Burrell). I use 2 garlic cloves and about half a small onion, but that too is a matter of preference. When they cool I put the mixture through the food processor. (at first it did not want to cut them up, but I added in some water and then it chopped them off. I strained the water off and used just the solids in the meat mixture - much easier than it sounds). I also add in some grated parmesan or other hard dry cheese to the meat mixture. Last, after I am done mixing, I test by making a little meat patty and fry it. (Thanks again to Chef Burrell for that idea too!) If it tastes good, the seasoning is right. If it needs more of anything (usually salt), then I add more and test it again. Then I form all the meatballs and put them in the oven. I LOVE that these meatballs only need baking and you don't have to fry them all and then bake them.
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Migas II

Reviewed: Aug. 8, 2010
I added onions, garlic, red peppers and cheese. It was a very filling meal served with breakfast meat and whole wheat toast. All that egg and tortilla needs some extra seasoning so salt and a mixed seasoning/herb mixture was a great addition.
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Oatmeal Raisin Cookies I

Reviewed: Jun. 12, 2010
I had to make adjustments based on what was in the house. Thankfully, all of them resulted in a better cookie than I would have gotten if I had stuck to the given recipe! I only had one stick of butter, which turned out to be a good thing from the reviews of greasiness. I've learned to always use at least 1 tsp of cinnamon. I wondered if they were really serious with that 3/4 tsp.? I also added nutmeg. The only white sugar I had was powdered, so I used it and am glad I did. My butter wasn't soft and I think that was a good thing. I melted it down some on the warmer and then just cut up the rest of the cold butter into cubes. I also simmered the raisins in warm water and cinnamon so they would be plumper, which is good. I let the batter rest so it wasn't too runny before I put it on the cookie sheet. I usually make cookies bigger than the recipes and that avoids them being too crispy - a good call for this particular recipe! I fit about six on a cookie sheet. The baking time was off so I just baked until they didn't look raw in the middle. With these changes to the given recipe, the taste was great and so was the texture. They weren't too crispy and didn't stick to the cookie sheet. I ended up with yummy, chewy cookies that my family loved. Unfortunately, this recipe needs too many changes in order to have yummy chewy cookies. Next time I will just use the box top recipe. I'm not printing this one out or saving it.
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