Penny Allen Fries Profile - (12656742)

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Penny Allen Fries

Penny Allen Fries
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Member Since: Feb. 2011
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Garbanzo Bean and Quinoa Salad
I made this dish as written, but then decided that it needed "something" so I added about a cup of pomegranate arils and that helped with the dryness of it and added a bit more sweetness (which I usually want no matter what I'm making!). I'm fairly new at using Quinoa I'm not sure how a dish like this is supposed to taste. My husband decided it needed a bit of pineapple juice and agave syrup, so what do we know? I wanted something healthy for us to eat and I got that.

0 users found this review helpful
Reviewed On: Jan. 16, 2015
Sweet, Sticky and Spicy Chicken
My chicken was tender and juicy because I decided to bake 3 (large/thick) boneless breasts in a 11X7 baking dish with minced garlic and sprinkled with garlic salt and pepper. I covered it loosely with foil and baked it at 375 degrees for about 35-40 minutes (keeping the juices to add to the brown rice I had in the fridge). I let them set for about 10 minutes on a cutting board before cutting them in 1/4-1/2" strips and shredding the strips with my fingers into bite-size pieces. I didn't change the sauce much, but I did double the recipe. I used low-sodium soy sauce, Frank's Thick Hot Sauce and then added a tsp. of the Chili Garlic Sauce with the rooster on the bottle. I also added about 1/4 cup of orange juice. I cut a red pepper into slices and added some broccoli florets and I threw them into a large hot skillet that I had sprinkled sesame seed oil in (almost enough to cover the bottom). I tossed the veggies around the hot skillet for about 4 minutes or so til the broccoli florets were bright green. Then I added the chicken strips and the sauce and let it get bubbly hot. I then mixed about a tbsp. of cornstarch with a 1/3 cup of orange juice, stirred it until smooth and added it to the pan, stirring til the sauce thickened. Wow! Yummy! I added the juices from the chicken to the brown rice in the same baking dish and warmed it in the oven while I was making the sauce etc., and it was really delicious when we added the chicken & veggie combo over the top of it.

1 user found this review helpful
Reviewed On: Feb. 23, 2013
Apple and Brown Sugar Corned Beef
Very good! The corned beef was so tender. (I cooked it on low for about 8 hrs.) The only trouble I had was trying to fit everything into my slow cooker, which is a large, oblong cooker. I had to put several potatoes, part of an onion and half of the cabbage in a pan on the stove. I used a little water and some of the juices from the slow cooker, which almost reached the top rim of the cooker by then. I simmered the extras on low for the last hour or so. I'm actually glad I had to cook most of the cabbage on the stove because the cabbage that was in the slow cooker cooked down to practically nothing. The carrots were the biggest surprise! They were so incredibly sweet, I was wishing I'd added more! Everyone enjoyed the meal very much!

16 users found this review helpful
Reviewed On: Mar. 18, 2011

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