Holly Profile - Allrecipes.com (13973811)

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Holly


Holly
 
Home Town:
Living In: New Berlin, Wisconsin, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Camping, Biking, Reading Books
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Recipe Reviews 137 reviews
Sweet, Sticky and Spicy Chicken
This either deserves more than 5 stars, or I need to go back to other recipes and only give them 4! I've made this twice in the past week which is something I just don't do! It's the absolute perfect blend of flavors without being "bad" for you. It tastes like a restaurant dish. I've been making with 20 oz chicken thigh meat and sprinkling a small amt of flour like others suggested - not sure if it's necessary, but I did it both times I made it. I don't like having a garlic after-taste, so I've only used 1 tsp, and I've omitted salt, pepper, and oil. My first go was too salty tasting and I identified our soy sauce as the culprit - I recommend using a low sodium version and it will be much better (ours was). My next way to make this will be to add some orange zest to the sauce for an orange chicken. We had over rice & stir-fry veggies. AMAZING!!

1 user found this review helpful
Reviewed On: Jan. 7, 2015
Bourbon Chicken
I wasn't impressed with this. It was good, but nothing I'd choose to make again over trying a new recipe. Perhaps it was that I didn't marinate it, but honestly, I don't read recipes ahead of time. I look at ingredients to see what needs chopping/dicing and determine how long it will take based on that and when I went to make this at dinnertime, I wasn't going to wait a full day for what I planned tonight. I used chicken thighs and they were perfectly tender baking at 35 minutes at 375 degrees.

0 users found this review helpful
Reviewed On: Oct. 2, 2014
Raspberry Chocolate Supremes
These are fantastic and taste like a raspberry cordial! I used a 11x7 pan which was perfect. Sugar-free jam & low-fat cream cheese were my only changes which still allowed for a decadent dessert.

0 users found this review helpful
Reviewed On: Sep. 16, 2014
 
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