gryhndlvr2 Profile - Allrecipes.com (11799528)

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gryhndlvr2


gryhndlvr2
 
Home Town: Seattle, Washington, USA
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Member Since: Oct. 2009
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Chicken Cordon Bleu II
I made this tonight, paired it with roasted red potatoes and maple dill carrots from this site. I made it exactly as written, which is unusual for me. I usually tweek recipes as I go, lol. It tasted really good, but Im not exactly a pro cook, so I had a couple problems. I had a little trouble rolling the breasts around the ham and cheese, but I evenyually got 3 that looked pretty good. The sauce was yummy, but I had to make a second batch. The first one looked like it separated, was lumpy. Maybe I cooked it too long? The second batch was perfect. I did as others suggested and finished the cooking in the oven, adding the sauce at the end. I also cut the breast into 1" rounds, then drizzled the sauce over the top, then garnished the whole thing with fresh parsley. Ive always felt that if food looks good, it will taste good, and I think my presentation was outstanding! I will definately make this again. Maybe next time I will have an easier time rolling them, lol...

1 user found this review helpful
Reviewed On: Mar. 4, 2013
The Best Chicken Fried Steak
I made this tonite for dinner, and it turned out great! I followed the recipe exactly, well except I used regular milk instead of buttermilk, because I didnt have any. The coating turned out perfect, nice and crisp and golden brown. And I didnt have any problems with it falling off of the steak. The gravy turned out great too, and Im the worlds worst gravy maker, lol. The only reason I gave this 4 stars instead of 5 was that I thought it was a little bland. I will definately make this again, but next time I will spice it up a little more.

1 user found this review helpful
Reviewed On: Mar. 11, 2010
Tartar Sauce I
This is a good basic recipe. I made it as directed, but added my own touches; a dash of garlic powder and a pinch of dried dill weed (sorry, I dont usually measure, I just go by what looks good). I let the flavours meld in the fridge for a couple hours, and it was really good! 100 times better than any store bought sauce!

3 users found this review helpful
Reviewed On: Feb. 15, 2010
 
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