Erin Recipe Reviews (Pg. 1) - (13842486)

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Chicken Piccata III

Reviewed: Jan. 23, 2011
I made this recipe with a few changes to utilize the ingredients I already had in my kitchen: Olive oil, instead of vegetable; Dipped the chicken in an egg wash before flouring; Minced garlic, instead of garlic powder; Used a whole container of mushrooms; added 1 cup chopped sweet onion; 5 chopped sun-dried tomatoes; and 4 tablespoons of capers. Additionally, I saved some of the leftover flour mixture for after I cooked down the onions and mushrooms in order to thicken the sauce (I made a rue with the flour and butter). This was one of the best meals I have ever made, and there were no leftovers. But next time, I will just brown the chicken instead of flouring and pan frying to save on calories. :)
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 17, 2008
These were absolutely incredible. I didn't have any cloves on hand, so I omitted them. I added a little extra cinnamon, as well as a dash of both ginger and nutmeg. I used all butter. I boiled my raisins until they were plump prior to adding them to the mix. I forgot to dust them in flour to dry them a little, and therefore my cookies wouldn't stay together due to being too moist (No one seemed to mind, as they disappeared before my eyes!). I also used the cinnamon "glaze" (more like an icing, really) which totally topped it off. Note: They will NOT look done after 9-10 minutes. They'll be puffy and still light. Take them out, they will flatten and look like oatmeal raisin cookies once they're cool. :o) My boyfriend and I are making them again this weekend!
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Banana Sour Cream Bread

Reviewed: Oct. 10, 2008
Not too long ago, my boyfriend mentioned something about liking Banana Nut Bread. Seeing as food is the key to someone’s heart, I decided to go one an extensive search. I barreled though baking books, performed scientific experiments, graphed my findings from taste tests with chimpanzees, and even hunted down relatives of the late Betty Crocker. – Well, close.. I Googled “Banana Nut Bread“ and came across this very recipe. Shh. No one has to know. :o) My friend and her husband were having a large group of people over helping her move and unpack into their new home, so I decided that this was my chance to get my bake on and test my skills. I made a few changes. 1) I added a dash or two of both ginger and nutmeg. 2) I used 7 bananas because the first three weren’t from the same bunch and appeared a little smaller. 3) I used the crumb topping suggested by other reviewer. 4) I used both walnuts and pecans. 5) I first toasted the nuts on a baking sheet in the oven at 350 degrees for ten minutes, and then chopped them after they cooled. 6) I used more nuts than the recipe called for. 7) Since the recipe didn’t specify salted or unsalted butter, I went ahead and used salted, but only used ¼ teaspoon when adding my dry ingredients. 8) I used a standing mixer for this recipe, which resulted in a more cake-like consistency, which isn’t a bad thing. 9) I used two 11¾ x 5½ x 3¼ Hefty EZ Foil Loaf Pans, sprayed them with butter-flavored Pam and coated with the cinnamon-sugar mixtu
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