TexasLady Profile - Allrecipes.com (15076015)


Home Town: Dallas, Texas, USA
Living In: Near Davis, California, USA
Member Since: Nov. 2011
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Crispy Fried Chicken
I have been looking for a really good fried chicken recipe for years. Most of what I found has been good but not worth bothering with again. This one is the exception. It is very good. I followed the ingredients but added about 1/3 t. of Poultry Seasoning. (I didn't have buttermilk, so I used 3/4 c. full milk, 1/4 scant cup of cream, and 1 T. white vinegar as a replacement--a recipe I looked up online.) I fried the chicken to get it lightly browned, and then I put it in the oven at 175 degrees until I got back from church (about 1.5 hours). I then turned the oven up to about 325 degrees for about 20 minutes (fearing it might dry out--too many recipes produce dried out chicken). The chicken was tender and tasted great! This will be the recipe I use for many years to come. It turned out wonderfully well, and we all loved it. Thanks for sharing. (Next time, I'll have real buttermilk, and I bet it will be even better.) If you want a double thick, crunchy outside, dip your chicken in the flour first, then into the buttermilk, then back into the flour. (You will need extra buttermilk for this and maybe 3 cups of flour instead of two (adding extra salt, pepper and cayenne so as not to change this delicious recipe.) It turns out extra crispy.

3 users found this review helpful
Reviewed On: Jun. 20, 2014
Honey Mustard Pork Chops
It was pretty good, but I tried to oven idea, and it dried out the pork chops. I've done this, but I used mustard powder, and it really worked better in my view.

0 users found this review helpful
Reviewed On: Feb. 24, 2014
Baked Salmon II
The recipe is okay, but it just doesn't do it for me. I was very reluctant to pepper a salmon, but I did anyway. Pepper, for salmon (and for most fish) IMO, is just too strong. After adding all the herbs, I think they just killed the flavor. Salmon is wonderfully flavorful to me, and I thought about not adding all the herbs, but I did anyway. The recipe I learned from my teenage friends a long time ago after living on the West Coast was much simpler. For my long time recipe, I just put softened butter all over the salmon, use a heavy sprinkling of parsley all over the meat, lemon squeezed all over the salmon, and put it in foil, close it, bake it for 20-30 minutes (depending on the thickness). It turns out wonderfully flavorful and everyone is thrilled with it. No family compliments on this recipe. I will go back to my own recipe on salmon.

1 user found this review helpful
Reviewed On: Jan. 12, 2014

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