elp1 Profile - Allrecipes.com (12056895)

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Living In: California, USA
Member Since: Jan. 2011
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Raw Hummus
Love this recipe. I have made recipe several times. I have never had any problems with anything smelling moldy or bad. Perhaps those reviewers had bad/old garbanzo beans to begin with. I have to admit that I usually make hummus from canned garbanzo beans as it is faster and easier, but this recipe is by far my favorite when I have the time. I add different things to flavor it differently. Roasted red pepper is a favorite additive. Artichoke hearts and lots of garlic is another favorite of mine. I mix all the ingredients except for the water and add it last only as needed. If the texture still isn't right, I will add a little extra virgin olive oil. I also usually add some ground cumin for more flavor. As a garlic lover, I seldom only add 4 cloves of garlic - usually I add a lot more (about double that).

14 users found this review helpful
Reviewed On: Jan. 7, 2011
Baked Garlic Parmesan Chicken
As an Italian who hasn't made chicken parmesan for years because fried chicken isn't good for you, I was pleasantly surprised with this basic recipe. It did not have enough garlic for my taste (I used about 15 cloves - one half of a giant head of garlic - instead of one clove). I also grew up using Romano cheese which is stronger and has more bite than Parmesan which is more popular among most Americans. Needless to say, I substituted Romano instead of Parmesan cheese. I had Progresso bread crumbs on hand which I used for the bread crumbs. Even though the bread crumbs had basilico in it already, you can never have too much basilico in my opinion, so I added additional basilico like the recipe called for. When it was just about done I took it out of the oven, put pasta sauce and mozzarella cheese on it, and let it finish cooking until the cheese melted. It was a real hit with my seven year old who called it "chicken pizza".

3 users found this review helpful
Reviewed On: Jan. 7, 2011

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