Debbie Profile - (13354957)

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Recipe Reviews 12 reviews
Simple Roasted Butternut Squash
I just want to let one of the reviewers how to peal an egg corn squash. Just get your carrot peeler out and just peel the whole thing and then cut in half and take the seeds out and then just start slicing and dicing. It works wonders. Enjoy your cooking. Debbie

0 users found this review helpful
Reviewed On: Apr. 6, 2014
Greek Avgolemono Chicken Soup
Hi, When I make my chicken stock, I always make the day before. I do take the chicken out of pot and then when the broth cools I put in the refrig. and the next day I skim the fat off the top and then make the soup. I do like my soup more brothie, then I do the rest, but make my rice on the side so it does not get so starchy also. I never cook the rice in broth. I always add at the end when I make the egg and lemon mixture in the broth, but that's me. I just love the broth, lemon and egg mixture and a little of rice. I love the broth of the soup and I always add more lemon. Love it.

0 users found this review helpful
Reviewed On: Jul. 29, 2013
Oven Fried Chicken III
DELISH, I had one 4 1/2lb whole chicken and cut up, I did not use thyme at all, I used all others and a little of chicken spice in my bread crumbs, but I seasoned my chicken first after I cut it up with that California garlic salt, but not much and let it sit. Then I took a little less then a cup of lite mayo, Oh I did take off the skin on the chicken except for the wings. I took the mayo and put in bowl with the chicken and rubbed it on the chicken, but not much, just to coat, then I did use a bowl for bread crumbs, not a zip lock bag, and pressed down on both sides, I did use the progresso Italian crumbs, then layered it in the pan, skin side down, but no skin of course. I baked 350 for 20 min, and looked under, but was not brown enough so I put to 400 and did about 10 min then turned and then I did for about another 20 min, cause my chicken was larger then the recipe calls for. I took out and let sit for a few minutes. VERY VERY moist and DELISH. I'm sorry, but I don't like thyme, to over powering for me. So try it, you will love it. I thank your all recipes for all your good recipes you have. This was DELISH, and I have been cooking for 50yrs. Thank you again.

1 user found this review helpful
Reviewed On: Jun. 16, 2013

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