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Grilled Chicken with Rosemary and Bacon

Reviewed: Jul. 12, 2011
I just made this today with "farmland thick cut bacon"( 1 pack has 12 slices) and 12 slices of chicken tenders/fillet. Did everything like the recipe stated but went easy on salt as I expect the bacon to be salty. As chicken tenders are quite slim compared with the entire breast, i could wrap/ encase the entire tender with one piece of bacon and secure ends with a toothpick.I also tuck in the ends of the tenders to ensure these do not dry out. I had no grill and after consulting other recipes that bake chicken tenders, I Baked in oven on a baking tray oiled with butter for 8 mins each side at 425F( at the end it was internal temp of 185F!!) and broil for about 4 mins. Very Yummy and delicious when just out from oven! Easy to prepare. Next time I will try adding a slice of cheese like the other review suggested.
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Hot Water Pie Crust II

Reviewed: Jun. 29, 2010
Living in a tropical and humid Singapore, I really could not imagine how I can successfully pull off the traditional " cold "pie crust method being a novice baker. I decided to choose this recipe out of the 2 "hot " pie crust since it seem to have additional vinegar which might make it work- pure gut feeling. I love it! except a tad salty so i have to half it subsequantly for my apple pie filling from Rose Levy Beranbaum. I did faithfully refrigerate after every step- dough formation, rolling out, fill pie pan, cover with 2nd pie crust before popping into the oven at 425 for 15min and 375 for 35min
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4 users found this review helpful

 
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