Vane` Profile - (11870074)

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Recipe Reviews 4 reviews
Crispy Fried Chicken
Really great and it works! I put lemon in whole milk for my buttermilk and made a gluten-free flour mix using cornmeal, all purpose GF flour and instant mashed potatoes. And I also made a sort of chicken fried chicken using boneless skinless breasts. I was afraid that with the GF flour it would get too soggy but it didn't. I actually waited around for it to get "paste-like" but it never did, just parts of it did. Well that was good enough for me so I fried those puppies and they came out good and super crunchy still! With some garlicky mashed taters and collard greens I had a down home southern meal. This is my new go-to whenever I want southern fried chicken.

1 user found this review helpful
Reviewed On: Jan. 11, 2010
The Best Unbaked Cherry Cheesecake Ever
Pretty good recipe though I used it more as a reference for making a gluten-free low-sugar version that my diabetic pal & I could both eat. I was able to reduce the sugar by making my own cherry pie filling and making a nut crust but the biggest way I reduced sugar was by adding it a little at a time and tasting it. I also used real butter, melted for the crust and neufchatel cheese for less fat. I also found that it didn't hold its form very well until I found a tip in an old Martha Stewart mag that says you have to freeze it for an hour before cutting with dental floss and keep it frozen until one hour before you serve it. But it's a great recipe that opened up my cheesecake loving world! Come summer I will make this all the time.

0 users found this review helpful
Reviewed On: Jan. 11, 2010
Broiled Tilapia Parmesan
This is surprisingly good, my family liked it so much I made it twice! I eye balled the amounts, used fat free sour cream one time & plain yogurt the other time and about the same spices plus paprika and it came out well both times. I only did 5 min one side, flipped and spread the topping and broiled another 5. I disagree with the person who said it was too pungent. I think the creamyness of the spread compliments the buttery tilapia and the aged parmesan. I'm going to try this with other whitefish.

1 user found this review helpful
Reviewed On: Jan. 11, 2010

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