mbraddock4 Profile - Allrecipes.com (13613589)

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mbraddock4


mbraddock4
 
Home Town:
Living In: Bettendorf, Iowa, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Fishing, Photography, Music
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Recipe Reviews 3 reviews
Chicken Piccata II
Made this last night for dinner and MAN O MAN was it delicious, I did pound my chicken breast very thin and doubled the sauce, other that that I followed it to a T and the breading was nice and moist not musshy and stayed on the chicken just fine! I served it over white rice and drizzled the delicious sauce all over, I think next time I will even tripple the sauce to cover all of the rice. YUMMY YUMMY YUMMY

1 user found this review helpful
Reviewed On: Jun. 25, 2010
Armenian Rice Pilaf
I didn’t know what to do with the half a bag of fine egg noodles I had sitting in my cupboard, typed "fine egg noodles into the ingredients search and this was the first thing that came up so I though I would give it a shot since I had all the ingredients on had and it came out Delicious! I cut the serving size down to two since I made this as a side dish for me and my fiancé, and man was there a lot! future hubby thought it was FANTASTIC and asked me if it was easy to make (I’m sure I will be getting request for "that rice noodle stuff you made that one time" pretty often!) Thanks for the great recipe!!!!

11 users found this review helpful
Reviewed On: Jun. 7, 2010
Cheese Fondue
WOW this was delicious! but man is Gruyere cheese pricey! I 1/4thed the recipe because it was just my fiancé and I eating it as an appetizer for regular fondue and it was still to much for us to finish! I barley had room for the steak and chicken we had prepared because we loved this cheese so much! The only thing we did different was to use sour dough and French bread, both were delicious and I did add a few drops of lemon juice to the wine when simmering to ensure the cheese did not have lumps. I will use this recipe every time we do fondue!

0 users found this review helpful
Reviewed On: Jun. 2, 2010
 
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