Janelle Cotton Recipe Reviews (Pg. 1) - Allrecipes.com (16143564)

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Janelle Cotton



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Eggplant Parmesan II

Reviewed: Sep. 25, 2013
I just tried this delicious recipe last night. It was a hit in our eight person household. Our six kids, ages 18 months to nine years old, devoured their food and asked for seconds. I too followed the advice of previous reviewers and salted the 1/4" slices of eggplant beforehand, rinsing with cool water after thirty minutes and then patting dry. I added Parmesan to my Italian breadcrumbs and some red pepper for an added "kick". I used one large eggplant and one medium sized one and still had slices leftover. This recipe is an absolute winner and will be added to our regular meal rotation. Happy Cooking!
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Pizza Dough I

Reviewed: Aug. 23, 2012
LOVE, LOVE, LOVE this recipe. This is an excellent starter recipe, perfect for family pizza night. I did, as others before me, make some minor variations. I used 2 1/2 cups of flour instead of 3 and olive oil instead of vegetable oil. I added 1 tsp each of basil, garlic powder and oregano. I kneeded the dough for 2 minutes before covering it with a damp paper towel and allowing it to sit/rise for an hour. I then rolled out the dough and created a crust using a pinch/roll method. I brushed the dough and crust liberally with an olive oil/salt mixture and baked it for five minutes. Lastly, I added my toppings and baked for twenty minutes. I made two pizzas; I did not double the recipe but made each dough independently: 1. Red sauce, yellow/white cheese mix, pepperoni, sausage, green bell pepper, onion, black olives, grated Parmesan (topping). 2. White (ranch) dressing, white Italian cheese mix, spinach, red onion, chopped grilled chicken, fresh chopped tomatoes, grated Parmesan (topping). The dough/crust was thick and "doughy" just the way I like it!
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Chicken Marsala

Reviewed: Oct. 12, 2010
This dish is sensational! It's easy enough for a beginner yet at the same time a classic and easily customizable dish for the more experienced cook. Chicken Marsala is definitely a dish one will want to keep in their repertoire and this recipe makes it quick and simple. I doubled the marsala wine in lieu of using the sherry. After the chicken was fully cooked (10 minutes), I removed it from the pan and set it aside in a covered dish. I added more marsala wine, heavy cream, a little chicken stock and a sprinkle of flour to the pan and simmered it for another five minutes. The end result was a lovely marsala sauce to toss my pasta with. I filled each dish with the pasta then topped it with the chicken. It came out better than The Olive Garden's!
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4 users found this review helpful

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