MoquinJe Recipe Reviews (Pg. 1) - Allrecipes.com (14122880)

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Baked Chicken Nuggets

Reviewed: Feb. 3, 2013
I make these all the time for the little man of the house - they freeze great! I don't use butter, instead I use egg to coat the chicken - using butter makes them less healthy and also VERY salty. I make up four-five breasts at a time, get about 30 nuggets out of that. I cook them for the whole time (then throw a few in my mouth!) and pop them in a freezer bag. Whenever we want a quick and easy lunch, we pop five of them in the oven at 400 degrees for around ten minutes, easy peezy!! Thanks for an awesome idea and awesome recipe!!
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Slow Cooker Chicken and Dumplings

Reviewed: Dec. 22, 2012
This recipe is amazing for freezing batches. I make this according to directions, but i put it in a crockpot and use frozen breasts. I just throw in the ingredients, plus about one cup of chicken broth instead of water (I like the soup to be very thick but because the breasts are frozen, they need some liquid to cook in), celery seed and oregano or whatever I have, then mix in whatever veggies sound good! My standby is carrots, celery, onion, corn, and peas. Sometimes I use the dumplings, sometimes I use egg noodles, sometimes I don't use either - but if I'm freezing it, I always leave the dumplings/noodles out until I defrost it so they don't get mushy. Cook for 4 hours on high or 8 on low, shred the chicken, let it soak in for a bit longer, and viola! I freeze ziplock baggies with enough for two!! Thank you Janiece for a recipe I have used many, many times!
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It's Chili by George!!

Reviewed: Dec. 22, 2012
This chili is so delicious. I like things a little less spicy, and this one is perfect for me - but I also make a spicier version for my boyfriend. I usually make a huge batch in the crockpot and then fill sandwich bags full and freeze them. They are so easy to heat up after a long day of work! This chili is also very easy to modify if you have fresh veggies you want to use up or want to play around with bean types.
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Buttery Soft Pretzels

Reviewed: Aug. 26, 2012
These pretzels are delicious! I have made a few other pretzel recipes that I've found online, and this one is my favorite. The dough is a little difficult to knead and also difficult to roll out, but not too bad as long as you are patient. I am having a birthday party for a 3 year old in two weeks, so I have been making freeze-ahead recipes to alleviate stress the day of the party - this recipe is perfect! Of course I ate a handful of these when they came out of the oven, but the rest, I threw in a freezer Ziploc to freeze until the party! These will reheat best at 375 for 5 minutes. Also, I prefer to make a long rope out of the dough and cut into 1-inch bites rather than standard pretzels - much better for tiny little hands! Thanks for the yummy recipe!
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Garlic Croutons

Reviewed: Jun. 19, 2012
I make these every time I have salad, especially for company. Everyone notices how great these are, and though such a simple thing, homemade croutons make such a big difference! One thing that I have found to work best is rather than putting the bread cubes into the saute pan to coat, I put them in a large bag to coat. This coats the croutons really well and makes them evenly buttery-delicious! Thanks for the great recipe.
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3 users found this review helpful

 
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