Kelle Profile - Allrecipes.com (13526617)

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Kelle


Kelle
 
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Member Since: Jul. 2009
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Recipe Reviews 5 reviews
Buffalo Chicken Fingers
These are great - as good as a restaurant! I followed the advice of some others: I did not use cayenne pepper (kids were eating them); used 1 T hot sauce in eggs instead of water; used panko bread crumbs instead of regular. Baked chicken on wire racks to keep the bottom crispy. When about 5 mintes left to bake, coated chicken in hot sauce mixture (1/2c franks hot sauce & 1/4c butter), then put back in oven for remaining 5 min. They are delicious! I've made as chicken tenders as well as bonesless breasts (thin cut). Both ways are great! My kids have already asked to have them again! *Note: I also make one breast with BBQ (for 7 yr old) instead of the hot sauce (coat chicken w/ BBQ sauce last 5 min instead of hot sauce) Good this way too!

2 users found this review helpful
Reviewed On: Mar. 12, 2010
Easy Garlic Chicken
Loved it! The hubby love it! The kids loved it! Only change I made was to use panko instead of regular bread crumbs. Will definitely make again!

1 user found this review helpful
Reviewed On: Mar. 12, 2010
Chicken Scampi I
I made this recipe the other night & it was really good. I made a few adjustments as suggested by some others, as follows: I double the sauce to serve over angel hair pasta (did not marinade chicken); added green pepper, onion and mushrooms – all sliced; For the Worcestershire sauce I used 2 T of soy sauce (didn’t have W sauce); For white wine I used 1/3 C chicken broth & 1/4 C cooking sherry; I cut the chicken into bite sized pieces and sautéed on stove-until almost cooked thru, then added onion, green pepper & mushroom. Cooked a few minutes then added the ingredients for the sauce and covered on med low for about 15 min. Made pasta and tossed with about 3 T butter. Served scampi w/ sauce over noodles. Chicken was really tender, and my girls (ages 7 & 11) liked it too! Will definitely make again! Thanks for the recipe.

6 users found this review helpful
Reviewed On: Mar. 12, 2010
 
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