Cynsin2003 Profile - (1356293)

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Member Since: Jul. 2001
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Recipe Reviews 8 reviews
Baked Chicken and Onions
Excellent dish! I only made three changes, and I thought it turned out great! I used all white wine, versus white wine and lemon juice because I didn't have any lemons :o) I also rubbed the chicken well with salt, pepper and paprika prior to adding to the dish, and I covered the pan with tin foil. Also, I only used 4 very large garlic cloves, peeled and quartered. VERY moist and tasty chicken!

2 users found this review helpful
Reviewed On: Oct. 18, 2004
Baked Chicken with Peaches
For those of you who ended up with dry chicken, you might want to try adding some pineapple juice to the bottom of the pan, and covering it with tin foil before baking. Your chicken will come out moist and juicy. Also, for those of you who thought it bland, simply season the breasts first with some salt and pepper, then follow the directions - it's amazing what a little salt and pepper will do to a dish!!! Enjoy!

6 users found this review helpful
Reviewed On: Oct. 17, 2004
Bok Bok Popovers
I really love these and have made them for just about every get-together and people always ask me for the recipe. HOWEVER, with that said, my recipe has been a little bit “tweaked” if you will. First off, omit the sesame seeds and dried parsley. Instead of 1-8 oz pkg of cream cheese, put in half a container (small tub) of cream cheese w/ chives and chop ¼ of an onion finely. Season the chicken (you only need 2 breasts, not 6) with salt, pepper and garlic powder and cook it with the onions in a little of extra virgin olive oil. When it’s done (and cooled slightly), chop chicken into little pieces, or shred and add the chicken and onion mixture to the cream cheese and mix well. Then proceed with regular directions as far as stuffing and baking. One thing though, if you want bite sized appetizers, simply put a small amount in each triangle vs. combing two to make a square. Trust me, you and your guests will love it!

79 users found this review helpful
Reviewed On: Feb. 23, 2004

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