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Baked Teriyaki Chicken

Reviewed: Jan. 29, 2010

marinade

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CUT BACK ON THE SALT Only rating it five stars because I think most people will read the comments and notice that there is way too much salt in this recipe for most tastes. I used one teaspoon and the salt was still noticeable but not enough to interfere with the dish. And I even used a tomato paste (Contadina) that had much less salt than others (Hunts, store brand). I had top sirloin, so I used that and it turned out very tender and tasty. I only had a little over a pound of meat, but I left the liquids all the same and put some carrots (added with the liquids) and cauliflower (added near the end) in.

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Chewy Brownies

Reviewed: Apr. 5, 2009

Warm from the oven, neither I nor my fiancee liked them. The next day, though, we found they were much better. A great chewy brownie that's hard to match in texture. Like other reviewers noted, they need more chocolate. Good recipe as a starting point but not a keeper as written.

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Bou's Chicken

Reviewed: Apr. 5, 2009

Cooked a four drumsticks along with four large boneless skinless breasts. The drumsticks were definitely much better. Next time I'm only going to go with bone-in chicken.

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Chicken Piccata II

Reviewed: Apr. 5, 2009

Very good, though my fiancee preferred the chicken before it underwent the final sauce simmer.

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Irish Stew

Reviewed: Feb. 4, 2009

This is the first stew I've ever cooked and the recipe doesn't disappoint. From past experience, I went with the recommendations to add the parsnips later. I put them in about twenty minutes before the potatoes. I like my parsnips very soft but not mushy. The lamb was tender and flavorful, but if yours is gamey it may have more to do with the meat than the recipe. Rosemary is always the perfect companion to lamb in my book.

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Simple Beef Flavored Gravy

Reviewed: Feb. 4, 2009

Works like a charm, though "1 onion" is a bit vague. Unless you like a strong onion flavor in your gravy, try using quite a small onion your first time.

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Zucchini-Chocolate Chip Muffins

Reviewed: Feb. 4, 2009

This is an extremely easy recipe that turned out wonderfully. I pretty much followed the directions to a T. Differences: I was slightly short of a cup of zucchini once I shredded it (didn't seem to matter) and I had only full sized chips (I chopped them up with a knife). Threw a few chips on top. Half of the dozen are milk chocolate, half semi-sweet (I like the semi-sweet, she likes the milk chocolate). Next time I will make a double batch if I have the zucchini. Great use for zucchini you've left in the fridge too long.

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