karenrain Profile - Allrecipes.com (13770867)

cook's profile


Home Town: Sacramento, California, USA
Living In: Riverside, California, USA
Member Since: Jun. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Asian, Mexican, Mediterranean
Hobbies: Walking, Photography, Reading Books, Music
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Recipe Reviews 5 reviews
Baked Teriyaki Chicken
Whenever I crave teriyaki chicken, I use this recipe. I agree with other reviewers that if you love sauce, you should double to portion listed in the recipe. I find that at 425 degrees, my chicken is done in 25 minutes (I use an older gas stove). You should definitely use a thermometer to check your chicken so it's not overcooked. The last time I made this, I added mushrooms in the last ten minutes of cooking (that's the way I grew up eating teriyaki chicken) and it was fantastic!

1 user found this review helpful
Reviewed On: Feb. 8, 2015
Cranberry Chutney II
I've made this recipe twice in the last five days--the first for Thanksgiving day, the second for the endless leftovers. The first time I made it, my pantry stocks forced me to make some alterations because I was unwilling to endure another trip to the grocery store the day before Thanksgiving. I ended up using nutmeg instead of clove and black raisins instead of golden. I must say, I loved this chutney! It had a spicy (not hot, mind, but spice-filled, if that makes sense) and rich flavor that screamed autumn. The second time I made it, I followed the recipe as stated. I wasn't certain I would like the second batch as much but I let it cool in the refrigerator over night and the flavors really developed. Indeed, I enjoyed the second batch as much the first. I did prefer the clove to the nutmeg but there was for me no demonstrable flavor difference between the different types of raisins; though, the golden raisins did provide a more visually pleasing contrast to the cranberries than the black. I choose this recipe over others because it was straight forward and there wasn't a lot of prep work involved (I loathe chopping). I'm glad I chose this recipe and I've no doubt I'll be making this chutney for years to come!

0 users found this review helpful
Reviewed On: Dec. 1, 2014
Spanish-Style Quinoa
I really enjoyed this recipe and I plan to make it again. Due to other reviews and personal preference, I did add more spice. The first night, I used it as a filling for a stuffed pepper. Yummy! I had a lot left over (cooking for one, here), so I decided to add some cooked frozen corn and rinsed black beans to create a burrito filling. I put about 1/4 cup of filling into 10" wheat tortillas. I just re-heated the first burrito last night (after being frozen for 1.5 weeks) on high for 45 seconds per side, served with Greek yogurt, and had a delicious dinner! This turned out to be a very economical recipe for me. Thanks!

2 users found this review helpful
Reviewed On: Jul. 14, 2013

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