chope Recipe Reviews (Pg. 1) - (15942018)

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Actually Delicious Turkey Burgers

Reviewed: Apr. 20, 2013
The amount and size of diced onion is critical. If too much or especially-- too large, the patties crumble. should be diced on a scale similar to the ground meat. Up to 2 Tbl-spoons per pound meat works; which is a bit more than the recipe calls for. I'm also adding a cap full of liquid smoke per pound. I'm grinding boneless/skinless chicken breast for less fat. looking online what commercial meat producers add to compensate for low fat meat in burgers and sausage, I settled on adding 1/2 ounce (dry weight) textured soy protein per pound. I mix all my dry and vegetable components in a small bowl, (including bread crumbs and DRY parsley) add water a bit at a time till everything is nicely hydrated. with just barely a bit of standing water at the bottom of the bowl. Add egg white, mix and add this mixture to the meat as I'm grinding it. This minimizes excess kneading of the mix after it's ground.
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Stuffed Tomato Basil Chicken

Reviewed: Jun. 21, 2014
This recipe is now in our regular rotation. One thing we discovered is that the provolone tends to melt and dribble out of the assembled chicken during cooking. So now we add the slice on top at the end for just a few minutes in the oven; just long enough to melt. Also we use dried tomatoes ( that we grow our selves and dehydrate before storing in freezer bags) Fresh tomatoes tend to cook down a lot. With dried tomatoes you get more "tomato" in it.
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