sugi Profile - Allrecipes.com (11967258)

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sugi


sugi
 
Home Town: Chicago, Illinois, USA
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Member Since: Apr. 2010
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Family Favorite Chicken Lo Mein
This was delicious. My family loved it and it was easy to make. I pretty much followed the recipe but did add fresh ginger to the recipe and used fettucine instead of angel hair pasta. I will definitely make again.

0 users found this review helpful
Reviewed On: May 22, 2012
Authentic Louisiana Red Beans and Rice
OMG! This recipe is delicious. I made some minor changes based on many of the reviews. I reduced the liquid to 6 cups and used a mixture of chicken and beef broth. I also used two small hamhocks and 1 tbsp of the creole seasoning. Because of time, I simmered in a stock pot with lid on for first 3 hours and then tilted the lid for the last 3 -4 hours to reduce the liquid. It was nice and creamy, creating a nice rue. Next time I will try the crock pot overnight. I served this at a New Orleans "theme" party and it was a big hit. Definitely will make again. The dish was bursting with flavor and was not salty. I did use the andouille sausage, which is a must to add to the "kick".

2 users found this review helpful
Reviewed On: Apr. 1, 2012
Baked French Toast
I made this for our Easter Brunch and it was a hit with the family. I read the reviews and used 7 eggs and reduced the amount of milk and half and half(3/4 cups each). I did use the exact amount of vanila and cinnamon. Instead of pouring the mixture over the bread, I dipped the bread in the mixture and poured the remaining mixture in between the bread slices and spooned over the bread. I then sprinkled additional cinnamon on the bread. I let it sit overnight in refrigerator. The next morning I placed in the oven and let it bake for approx. 15 minutes, then poured the sauce over the bread and in between. Baked for approximately 30 minutes and flipped the bread over. Then poured the remaining sauce over the turned over pieces and baked for another 30-45 minutes. I noticed this seemed to prevent the bread from getting soggy. The sauce helped to form a delicious caramel crust. I continued to flip until I felt the bread was firm to my liking. This also eliminated the mess others mention. It was perfect. Will definitely make again. Oh, I used fresh French Loaf(bagette).

3 users found this review helpful
Reviewed On: Apr. 4, 2010
 
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