HYPATIA1219 Profile - Allrecipes.com (1173082)

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Recipe Reviews 40 reviews
Honey Mustard Grilled Chicken
The secret here is in the sauce... DOUBLE it, it's good on a lot of things. And PLEASE don't cook skinless boneless chicken breasts for 30 freaking minutes unless you like dry, tasteless chicken. Even THIS recipe can't rescue that! It works great on chicken tenderloins, but cook only about 4-5 min per side... less if they are small.

1 user found this review helpful
Reviewed On: Jul. 24, 2014
Stuffed Zucchini
While I agree with MyVintageMommy about needing to adjust the seasoning I don't agree that the zucchini should be started baking while the filling is prepared. I DO recommend salting it and turning it cutside down over a rack or in a colander in the sink while you prepare everything else, to draw out some of the moisture. We don't like our zucchini mushy, and zucchini mush is what you will get if you cook it too long. It should still hold its shape and still be rather firm when the filling is done. Gret recipe for summer when the zukes are prolific! Italian sausage for the filling works well too!

0 users found this review helpful
Reviewed On: Jul. 22, 2014
Chef John's Salt Roasted Chicken
To debbiemaltais, if you don't make the recipe as stated (with COARSE KOSHER SALT, not sea salt which is much, much stronger!) don't give it a mediocre rating, that is not fair to the recipe, even if you plan to come back later and change it. And to user mk -- Who are you, the salt police? Don't low rate a recipe just because it doesn't meet your idea of what is 'healthy'. The rest of us can read, same as you, and decide for ourselves. And seriously, the nutritional information is based on the total amount of salt used in the recipe, not allowing for the amount you are going to wipe out of the pan before roasting, so you don't eat that. And yes, for those who thought this was too 'salty', be aware that coarsely ground kosher salt will give good results, regular "table" salt, finely ground kosher salt, or sea salt will make the chicken inedible if used as a substitute. All that said, this is a great and simple recipe with consistently good results. Do be SURE to wipe out the pan well, even unto lifting out the chicken to be sure you get what was under it, before putting it in the pan. I didn't season mine in the pan the second time I made it, I seasoned it on a plate and THEN put it in the pan -- extra plate to was, I realize, but you have to wash the dishes anyway!

3 users found this review helpful
Reviewed On: Jun. 8, 2014

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