Frenchy Profile - Allrecipes.com (13719611)

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Frenchy


Frenchy
 
Home Town: Hull, Quebec, Canada
Living In: Monterey, California, USA
Member Since: Jul. 2008
Cooking Level: Expert
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Recipe Reviews 4 reviews
Quick and Easy Chicken
We liked the taste and my 6 year old granddaughter loved it too. I sautéed 1 chopped garlic clove with the chopped onion, and added 1 chopped red bell pepper. As suggested I tripled the sauce except for the sugar and pepper and we liked it that way. We like sauce so I was glad I read the reviews first. As suggested I reduced the sugar to 3 TBS and used 1/4 TSP of ground pepper. It was perfect for us. I cooked the broccoli separately and added to the cooked onions and red pepper to serve. I prepared a Jasmine Asian Rice because we like a slightly sticky rice and this one is perfect. I thought 6 TBS of soy sauce was too much and would be too salty so for the triple recipe sauce, I used 3 TBS soy sauce and 3 TBS worcestershire sauce. My family loved it. My husband said it was "excellent" that way. My granddaughter loves chicken and she thought it was the best tasting chicken.

2 users found this review helpful
Reviewed On: Jan. 8, 2014
J.P.'s Big Daddy Biscuits
I didn't have any luck with these.

0 users found this review helpful
Reviewed On: Jul. 2, 2012
Guy Approved Meatloaf
This is a very good recipe and a favorite. Great meat loaf is moist and dense, tender yet firm. Other readers have mentioned that their meatloaf was greasy. I found tips in Better Homes Cookbook a long time ago: * Key Point: Don't handle the mixture too much. Use your hands to aerate the meat. Excess handling will compress the meat, making the meatloaf tough. * For a nice crusty exterior and moist interior, don't use a loaf pan to hold the meat during baking. Use broiler pan or rack greased and lined with foil, top and bottom to cut on the mess. Cut slits through the top of pan to allow the fat to drain away as it bakes. Form the loaf first in a large round mold that your meat will fit in, flip it over and place on rack. When meatloaves are placed in a loaf pan, they tend to steam instead of bake. * Use an instant read thermometer! (You know why!) Cook beef and pork loaves to an internal temperature of 160 degrees F; ground chicken and turkey to 175 degrees F. * Cook chopped and diced vegetables before adding to the ground meat. The internal temperature of a meatloaf, while safe to eat, doesn't get hot enough to cook vegetables so you'll get a strong taste of raw onions, garlic, and carrots unless they're cooked first. * For best texture, don't use more than 3/4 cup of filler ingredients per pound of meat. Filler ingredients include chopped vegetables, bread crumbs, crushed cereal, oatmeal, etc. Good Luck! I hope this helps. Meatload doesn't last at our house.

3 users found this review helpful
Reviewed On: Apr. 30, 2010
 
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