BECCAWNC Profile - Allrecipes.com (1269692)

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BECCAWNC


BECCAWNC
 
Home Town: Enfield, Connecticut, USA
Member Since: Jun. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Walking, Photography, Reading Books, Music, Charity Work
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Recipe Reviews 6 reviews
Sweet Restaurant Slaw
I am a little bit of a coleslaw snob but I am always looking for something different or new. This is by far my favorite slaw recipe. I used apple cider vinegar instead of white and added 2 extra tablespoons. I also used extra virgin olive oil instead of regular vegetable oil. I like onion so I doubled the onion. Instead poppy seeds I used dill. I also added 2 tablespoons of lemon juice which I always do to my slaw recipes. It cuts the sweetness a little and made it just perfect for us. This is a recipe I will use from now on.

1 user found this review helpful
Reviewed On: Jun. 14, 2015
Better Than Best Fried Chicken
This recipe is FANTASTIC! I am so picky about my chicken, I buy the boneless tenderloins then strip the tendon out and take any fat off. I used 2 pounds of tenderloins instead of the breasts. I instead of salt, pepper, paprika and garlic powder, I used garlic salt and cayenne pepper. I also put a little cayenne pepper in the soup mixture. My family likes a little kick in their chicken. Anyway, this was my very first time making fried chicken. When my boyfriend walked into the kitchen, he was very skeptical and turned his nose up at the way I was making it. He thought the soup idea was ridiculous. Let me tell you, he could NOT stop eating it. He said, and I agree that it is the most juicy fried chicken he has ever had. I have made it twice and this last time, I let the chicken sit in the soup mixture for a full day. With the rest of the chicken I was going to freeze for our next meal, I prepared the soup mix and poured it into the freezer bag with the chicken and froze it all together. I also put all the dry ingredients together in a ziplock and stored in the pantry. When I go to make it again, all I have to do is thaw, batter and fry. Thanks for sharing such a great recipe!

4 users found this review helpful
Reviewed On: Jan. 28, 2012
Baked Corn
I have been making this recipe for about 5 years now every Thanksgiving. I substitute the regular corn muffin mix for a honey cornbread mix. Most of my family doesn't like corn bread and before I made this we never had it at meals. Now it is the most requested at our big family get togethers. The honey cornbread mix gives it that little bit of sweetness that makes it more of a treat!

45 users found this review helpful
Reviewed On: Dec. 16, 2010
 
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