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Easy Italian Chicken

Reviewed: Jul. 28, 2014
Well, I loved it after providing more flavor. Instead of just garlic, I put in a few tablespoons of checca sauce (raw garlic, grape tomatoes, basil, all chopped) along with a quarter cup of moscato (muscat wine). I usually don't cook with sweet wine, but boy did that make this turn out juicy and tender and flavorful!
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Rigatoni with Italian Chicken

Reviewed: Oct. 24, 2011
I made this recipe on a whim, but had to change it because I was not about to go out to the store. I had some frozen Foster Farms chicken thighs from Costco, not breasts. Had some canned diced tomatoes. I didn't have Italian dressing, but I did have great extra-virgin olive oil, balsamic vinegar, basil, oregano, Paul Prudhomme's Poultry Magic, Emeril's Essence, and sea salt flakes with rosemary. Plus black peppercorns which I toasted in a skillet and then ground with a mortar and pestle. And some garlic. Defrosted the chicken using the defrost setting on the microwave. I then marinated the chicken in the mixture above (minus the pepper and garlic). Maybe 20 minutes? Sauteed the garlic for a minute, then threw in the chicken, but without cutting it up. Was making the rigatoni on the side (don't ever forget....LOTS of salt for the boiling pasta water!). Close to when I thought the chicken was done, I took it out and THEN rough-chopped it. Then back in the skillet. Drained the pasta and tossed it with the freshly ground toasted black pepper. Then tossed it all with the chicken and some parmesan cheese (I'd rather do something like pecorino romano, but for a quickie the parm did the trick). It came out tender as heck, and SUPER-flavorful. Spouse loved it and was raving. So was I.
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Baked Pork Chops I

Reviewed: Apr. 3, 2011
A good recipe. I used half and half instead of milk, only because I had some, and I added a bit more wine. The sauce was a little too thick at the end, and if I do this recipe again, I'll create some extra sauce in a sauce pan to douse the chops at the end. I used Emeril's Essence instead of plain seasoned salt. Gave a tiny tiny bit of spiciness which was appreciated even by the scared-of-spicy people. Be careful and make sure you shake the excess flour and breadcrumbs, or the breading will be a bit thick (albeit tasty). I used more oil than indicated. Using a 2-3 times as much oil browns the chops a lot better with more golden color. Very pleased with the recipe.
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Wild Rice Casserole I

Reviewed: Dec. 1, 2004
I made this for Thanksgiving dinner. My only mistake was that I also had stuffing. This came out to the same consistency as a stuffing, and tasted much better! I made only two changes. I *hate* American cheese with a passion, so I made this with some leftover Mexican Cheese Blend (cheddar, jack, queso mexicano). And I cut back on the seasoning pack in the instant long grain and wild rice by 25%, so it wouldn't be TOO salty. Everyone loved this dish.
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24 users found this review helpful

Basic Brine for Smoking Meat

Reviewed: Nov. 23, 2001
It did its job! I added rosemary and cajun spices to it, and the turkey (applewood-smoked free-range) was phenomenal. Use the recipe on this site that includes cola. It was the best. This brine was very easy to prepare. Although I had to prepare the equivalent of 45 servings to cover a 12 lb turkey. And it was still difficult to cover. But I used an oven bag, which added in the process.
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98 users found this review helpful

Turkey in a Smoker

Reviewed: Nov. 23, 2001
I sing praises here. I used applewood instead of hickory. And I used an LP water smoker instead of charcoal. Much easier and quicker (5 hours instead of 10 for a 12 lb free-range turkey). I knew I had a winner on my hands with the YELPS of joy from people who tasted the first slices of the bird. INTENSE smoky flavor (the applewood was a good choice). And the Pepsi-Cola and butter and apple and onion and garlic inside hit the spot giving it incredible sweetness. I brined this turkey first using a brine recipe I got on this site (with salt and brown sugar and rosemary (which I added)). This was one of the best turkeys I've ever prepared. The skin was very dark with smoke, with when you pricked it, it snapped. Inside the turkey was surprisingly moist. A definite hit. Almost sinister and alien it was so intensely flavored.
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303 users found this review helpful

Baked Macaroni and Cheese I

Reviewed: Nov. 23, 2001
An excellent recipe, although I had concerns about people saying that they tasted the flour. So I used less flour, and doubled up on the cheese. With less flour, the milk didn't sufficiently thicken for a while, but the extra added cheese made up for that. What resulted was a very very cheesy Macaroni and Cheese that pleased all. The bacon was a real nice touch.
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Giblet Gravy I

Reviewed: Nov. 23, 2001
Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a basting sauce that included Pepsi-Cola of all things), it was one of the best gravies I've ever made.
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41 users found this review helpful

 
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