Eric Meyer Recipe Reviews (Pg. 1) - (15657009)

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Eric Meyer



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Terry's Lemon Caper Chicken

Reviewed: Aug. 7, 2012
Made recipe exactly like offered with one change: Made a lemon caper cream sauce with heavy cream and drizzled it over the top. Awesome.
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Photo by Eric Meyer

Basil Chicken and Pasta

Reviewed: Jan. 19, 2012
Like always, I read a few dozen reviews and look for commonality for what works and doens't work. In this case it was "more sauce". Here are all the mods and it went over great: -A lil cajun to the dice chicken prior to pan fry -Olive oil/not butter -Microw/steam brocolli stems -Button mushrooms cut into small bits -Sauce consisted of part heavy cream, part sour cream, white wine and the heavy parm cheese. Also doubled the sauce like several people suggested. -More basil then the recipe called for (like others suggested). -A little valdalia onion and lots of garlic early on before chicken hits the skillet -Top it off with 3 pieces of bacon crumbled on top right before presenting -Serve w White Wine
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Bordelaise Sauce with Mushrooms

Reviewed: Jan. 17, 2012
Wow. All the review are spot on. Like usual, I read all the reviews and try to incorporate a little bit of truth from each of them. If I were to do this again, here is what I'd do differently: 1. I doubled the 4 servings for 4 people and made 8 for 4 people.......and we barely had any left. 2. Lots of Cabernet and heavy cream. 3. Baby port. mushrooms 4. No cornstarch. All of my friends are now sitting on the sofa with food coma. So...good.
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Chicken Kiev

Reviewed: Jan. 9, 2012
4.5 stars. First time with this particular recipe. Followed both the original recipe and several of the suggestions offered in the reviews. These included: adding more dill, more garlic and added cheese---babybel bonbel (those little wrapped round cheeses). I found making more butter mixture and cutting them into very small pieces made it much easy to roll the chicken---same for the cheese. Cooking string helped keeped things together better than toothpix. Try adding a little of the dill and parsley mixture inside the chicken before rolling it up. Served with seasoned broccoli rice florets.
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