Laura Profile - (13936603)

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Member Since: May 2009
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Recipe Reviews 2 reviews
Pollo (Chicken) Fricassee from Puerto Rico
After reading all the positive reviews, I really thought this would be really good, BUT it wasn't! I only changed 1 thing out of the whole recipe, and that was using beer instead of wine(as suggested in other reviews), maybe that is the flavor I'm not liking? This took a lot of time preparing, and I was so excited to come home to puerto rican tasting chicken! Darn! Oh well, my boyfriend said it was "not too bad", so thanks for the recipe!

0 users found this review helpful
Reviewed On: Feb. 18, 2010
Amy's Delicious Turkey Burgers
I made some changes and this burger is SO good with either ground turkey or ground chicken! What I do is, saute an onion, some chopped green pepper,and a clove or 2 of chopped garlic in a pan and season with salt and pepper, cook until soft. Then add to you mixing bowl with, 1 egg (per lb. of meat), a little sprinkle of garlic powder, crushed cheese crackers( I used cheddar mac n cheese crackers), and some salt and pepper. Mix well, and form pattys, I fry them in extra virgin olive oil, until brown on both sides. Then I put my secret glaze, that I put on everything from veggies to burgers, which is Apricot(or peach) Jam, mixed with yellow mustard( I never measure it, I just use more jam them mustard, probably like 3 heaping Tb. jam to 1and a half Tb. yellow mustard), after the burgers are browned on both sides, I put a spoonfull of glaze on each burger, flip it around to coat both sides and leave it cook a couple mins, you can eat it now, or what I do is place burgers in the oven at 350 for 5-10 mins just to make sure the burgers are cooked in the middle, and also you can add some cheese before placing in the over, SUPER good! My sisters both begged me for this recipe, my one sis said "this burger would make a guy fall in love with me"! haha I think the crackers are the secret here, they give a great flavor! Thanks a lot Amy!

1 user found this review helpful
Reviewed On: Jun. 10, 2009
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