idnnyc Profile - Allrecipes.com (11770009)

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idnnyc


idnnyc
 
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Member Since: Sep. 2009
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Mama's Asian Chicken and Rice
This was pretty good. I read some reviewers say that the sauce was too loose (didn't get thick). Here's what I did. Well, I doubled the sauce, but here is what I did to make it thick. I combined 3 tbsps of cornstarch with 3 tbsps flour. I thencubed and season the chicken with salt and pepper. Next, I coated the chicken in the cornstarch and flour mixture. I fried up the chicken, drained the excess oil in the pan, poured the sauce over the chicken and then let it simmer for the 30-minutes. The cornstarch and flour coating from the chicken will help the sauce thicken as it simmers (saving you the 2 tbsp of water and 2 tsp of cornstarch step). I love Chinese five-spice seasoning and always keep a bottle in the fridge, but I did not use it though. I thought ground ginger would go best with the sauce, so that's what I used. It was very good.

4 users found this review helpful
Reviewed On: Jun. 15, 2011
Chewy Cinnamon Cookies
Just finished baking one batch of these cookies and I have another batch baking in the oven. I'm making these cookies while my family is sleeping. I've already eaten two cookies. I hope I don't eat them all before my family wakes up. They're very good. I'm going to top a few more of these cookies with the Roady Road ice cream I have in the fridge :)

1 user found this review helpful
Reviewed On: Dec. 17, 2009
Coconut Custard Pie I
I read the reviews before making this pie and was a little hesitant about making it. Everyone kept saying the pie was too sweet or too greasy. So, I altered the ingredients. I reduced the butter to 2 tbsps and reduced the sugar to 3/4 cup. I creamed the butter with the sugar before adding the eggs one at a time. I also added ground cinnamon and fresh nutmeg. It came out great! It was VERY good! This pie will be apart of my Thanksgiving dinner this year. Thanks!

6 users found this review helpful
Reviewed On: Sep. 15, 2009
 
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