Miss Andie Profile - Allrecipes.com (13286389)

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Miss Andie

Miss Andie
Home Town: Arlington, Texas, USA
Living In: Grand Prairie, Texas, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Bread Pudding II
I normally don't like bread pudding but my husband does so I searched for a recipe and found this one. Here's what I did: Used half a loaf of stale French bread from the deli which was maybe 10-12 slices. Omitted raisins, used 3 tablespoons butter instead of 2, 3 eggs instead of 4 (per several reviews), used half n half instead of milk. Then I added 1/4 tsp of salt and 1/4 tsp of nutmeg. I put the pan in the fridge for a couple hours since I wasn't ready to bake it. I think that was key because it really soaked up the liquid. I baked it for 55 minutes for a less custardy pudding. My husband and I both enjoyed this very much but I think next time I make it I will up the sugar to one cup. It just wasn't sweet enough and I'm not one to like overly sweet desserts. I will try 3/4 cup white sugar and 1/4 cup brown sugar. I'm also going to cut back on the nutmeg to 1/8 tsp and maybe sprinkle chopped pecans over the top before I bake it. I think I will also cut the baking time by 5 minutes since it was just on the verge of becoming dry. If I remember, I'll come back and do an update.

4 users found this review helpful
Reviewed On: Feb. 9, 2012
Mom's Sticky Chicken From 1972
This was fantastic! I used chicken tenders and prepared them according to the recipe. For the sauce I added an extra tablespoon of the hot sauce. I thought surely the amount of sugar would be too much! I almost reduced it but didn't. Since I was in a hurry, I kept the chicken on the stove to continue cooking and simmered the sauce on the stove in a separate pot till it got reduced and thick. I stirred it every couple of minutes then poured it over the chicken. My husband and I loved it!! Thanks for a wonderful recipe!!

6 users found this review helpful
Reviewed On: Feb. 22, 2011
Grill Master Chicken Wings
First off, let me say that I cooked the chicken too long. I used boneless, skinless chicken breasts and cut them into smallish tenders. Browned them in a hot skillet on the stove then added them along with the sauce to a baking dish, covered it with foil and kept warm in the oven at 200 degrees. Even with the marinade they were a tad dry and a bit tough. But that was my fault, I need to prepare them better next time. I really want to comment on the sauce. It was excellent! Both hubby and I really enjoyed the taste and as a matter of fact, this Texas girl just found a new favorite hot sauce in Frank's Red Hot from New Jersey!! Who knew? lol!!! Spicy and tasty but not burning hot. Thanks Grillmaster!

5 users found this review helpful
Reviewed On: Feb. 11, 2011

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