MaryV Recipe Reviews (Pg. 1) - Allrecipes.com (12500718)

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Pear and Almond French Toast Casserole

Reviewed: Nov. 27, 2011
Great. Easy to adjust proportions as you like. I used 1 carton of egg beaters and 2 large eggs.
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Mama's Asian Chicken and Rice

Reviewed: Jul. 18, 2011
The sauce for this recipe is very good, and the picture accurately reflects the amount of sauce you will get from it. To prevent the chicken from becoming tough, I'd suggest reducing the cook time. Cook the chicken no more than five minutes or when all pink is gone. Add the cornstarch slurry (but only a tablespoon cornstarch) to the sauce immediately in the skillet to quicken the thickening. It should take another five minutes or so to thicken and the chicken should be cooked through by then.
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0 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jul. 18, 2011
The sauce for this recipe is very good, and the picture accurately reflects the amount of sauce you will get from it. To prevent the chicken from becoming tough, I'd suggest reducing the cook time. Cook the chicken no more than five minutes or when all pink is gone. Add the cornstarch slurry (but only a tablespoon cornstarch) to the sauce immediately in the skillet to quicken the thickening. It should take another five minutes or so to thicken and the chicken should be cooked through by then.
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3 users found this review helpful

Creamed Onions with Wine

Reviewed: Nov. 25, 2010
I have made this recipe for the last three years now, and with each version, I think I've got the cream sauce just right now. The wine by itself is too strong. This year I added a can of chicken broth, and then filled out with about one third to a half bottle of Chardonnay. This provided enough liquid and the chicken broth tempered the tang of the wine. I also had no thyme and did fine substituting marjoram. Like other reviewers, I had difficulty getting the sauce to thicken. I would suggesting simmering for 15 minutes, and if it is still too runny, then add 2 tsp. of cornstarch (pre-mixed with water) and then it will be fine. I've hung in with this recipe because it really is a unique version of creamed onions, and my guests said this year's version was the best. I would strongly suggest working with fresh pearl onions; they're just much better than frozen. Blanch them for 30 seconds in boiling water, and the peeling is not so bad. Takes about 30 minutes to peel 20 ounces.
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Creamed Onions with Wine

Reviewed: Nov. 29, 2008
I have made this recipe for the last three years now, and with each version, I think I've got the cream sauce just right now. The wine by itself is too strong. This year I added a can of chicken broth, and then filled out with about one third to a half bottle of Chardonnay. This provided enough liquid and the chicken broth tempered the tang of the wine. I also had no thyme and did fine substituting marjoram. Like other reviewers, I had difficulty getting the sauce to thicken. I would suggesting simmering for 15 minutes, and if it is still too runny, then add 2 tsp. of cornstarch (pre-mixed with water) and then it will be fine. I've hung in with this recipe because it really is a unique version of creamed onions, and my guests said this year's version was the best. I would strongly suggest working with fresh pearl onions; they're just much better than frozen. Blanch them for 30 seconds in boiling water, and the peeling is not so bad. Takes about 30 minutes to peel 20 ounces.
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1 user found this review helpful

 
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