Tallya Profile - Allrecipes.com (13483484)

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Tallya


Tallya
 
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Member Since: Aug. 2009
Cooking Level: Not Rated
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Recipe Reviews 18 reviews
Brookville Hotel Cream-Style Corn
I liked this. Blend a little with an emersion(sp?) blender if you want it a bit more creamy, that's my favorite way to do it. I use this in recipes which call for canned creamed corn and it makes everything taste better.

3 users found this review helpful
Reviewed On: May 6, 2012
Boneless Buffalo Wings
This recipe is awesome. I am an experienced cook and I can always tell by the ingredient list whether or not the recipe will be bland to my taste and add or subtract as I see fit. I used 2 chicken breasts, doubled the flour mix but had to throw some out at the end, probably should have done 1 1/2 recipe instead of doubling. That said, I loved this recipe and this is the second time I made it. I fried the chicken last time but since my brother was staying over and requested fries, which I deep fried, I decided to bake the chicken this time so it would be in the oven at the same time that the fries were cooking. It was still very good and everyone was happy. Try it! Oh and I did half the chicken with bbq sauce with a bit of melted butter mixed in, everyone liked those as well (I used sriracha hot sauce for the buffalo chicken so it was nice to have something not as spicy)

4 users found this review helpful
Reviewed On: Jan. 30, 2011
Quick Chicken Parmesan
Loved this! I had a spaghetti squash I've been waiting to use and had a lazy evening tonight and thought it would be perfect. Quickly defrosted 2 chicken breasts in the microwave and was looking for how to prepare them quickly and so they would work good with the spaghetti squash. This baked up unbelievably fast and breast was very juicy and no pink! I glanced at the time after I put them in but sort of spaced out and was a little confused as to when I actually put them in. So... I THINK i baked them 20- 25 mins and when I looked at them, they were nice and golden, and since my squash was not ready, I covered the chicken and it went back in for 5 mins or so. I was really surprised, I cook at home every day and would say I'm a pretty good cook, but I usually cut into chicken and its still pink inside. Today I cut into it just waiting to find pink in there and I was looking so hard that I broke off a big chunk and there was no pink! Also it really bothers me when someone says a recipe is too bland! Everyone has different preferances when it comes to salt, pepper, and spicyness level and it comes almost as a shock to me that someone wouldn't add more of any of those while cooking if they know they prefer more. I know I love all things salty and dont really like sweet, so I salt my food more and reduce the sweet if the recipe calls for it. And I know my husband puts hot sauce on everything, so I know that I put more hot pepper on his food.

38 users found this review helpful
Reviewed On: Nov. 11, 2010
 
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