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Fried Chicken with Creamy Gravy

Reviewed: Aug. 9, 2012
And now I finally know what I have been doing wrong all of these years - not enough oil. Gina, fantastic chicken. I'll never buy it out again, that's for sure. This is a winning recipe. I did use one reviewer's note, and used some Lawry's Seasoning Salt in the flour mixture, but the technique here is perfect. Absolutely excellent! On the gravy - I use a totally different technique, so I didn't try this way. Thanks for saving me from KFC!
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Eggplant Parmesan II

Reviewed: Aug. 9, 2012
Wonderful recipe, that I have now cooked about 8 times in 3 weeks. I do have to say, definitely soak your eggplant for a half an hour in salted water first, slice it very thinly too - that's my preference for it. I used more cheese and more sauce than this called for, but that's just preference as well! Also, it really depends on how big the eggplant is on how many you need. 3 can end up being way too many, and if that's the case? Eat them up, LOL, they're yummy, right out of the oven. I definitely love this recipe, it's fantastic! Oh, yet another tip. This stuff refrigerates as an extra casserole BEAUTIFULLY - great for taking somewhere and reheating. It's just as good the next day as the first. Great job, Doery!
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