Kerimel Profile - (13314667)

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Member Since: Dec. 2008
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Recipe Reviews 5 reviews
London Broil II
I went with all of Josie's suggestions, add worcheshine, fish sauce and sub chili sauce. I also added a splash of orange juice and 2 tsp ginger. I upped the garlic to 2 heaping tsp.....about half a head bc we love garlic. Wonderful! Remember to sprinkle with tenderizer when u remove from the fride to settle to room temp, usually a half hour, optherwise the salt draws out the moisture. I adapted from another recipe a few splashed of tarrago vinegar...mmmmm! And I stole the blue cheese butter from this site (2oz blue cheese, b1/2 stick of butter, fresh chives....melt together and chill then add 1/4 cup sour cream and serve cool on top) mouthwater!!! Thanks!

3 users found this review helpful
Reviewed On: Jun. 4, 2011
Chicken Breasts with Balsamic Vinegar and Garlic
I did not care for this recipe. First off the browning made the "skin" hard and the chicken was very dry. The Blasamic was very overpowering & bland at the same time. The sauce never thickened. Will not be making this one again

0 users found this review helpful
Reviewed On: Jan. 28, 2009
Chicken with Chipotle
This recipe both introduced & made my fiance a fan of chipotle! Since we're both sick I wanted a bit of spice. Too avoid extra dished I baked this cassarole style. I used skinned chicken legs, added an onion, a few cloves of garlic, mushroom (they soaked up the flavor the most!), and subbed a few tsp of chipotle powder since I had no fresh ones on hand. Thank u for sharing!

0 users found this review helpful
Reviewed On: Jan. 17, 2009
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