Maharet21 Profile - (16177799)

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Living In: Monroe, Michigan, USA
Member Since: Sep. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Restaurant-Style Buffalo Chicken Wings
Ok, we all know this isn't authentic buffalo wings. The Buffalo in the title just means the hot sauce it is tossed in. that's how the rest of the world sees it. I changed the recipe up just a little bit. I increased the portions to 15 because I ended up with 28 pieces of chicken. I also added pepper and garlic powder and onion powder to the breading mixture. I haven't actually finished this recipe yet cuz it's currently resting in the refrigerator in the flour mixture. I'm going to spray a couple of cookie sheets with Pam, put one layer on each of the chicken and spray the top of them before they go in the oven for 20 minutes at 400. Then I'm going to flip them and cook for an additional 20 minutes Per other reviews. I think I'm just going to put hot sauce on the side because we don't like soggy wings. **UPDATE** I did not care for this recipe. it turned out to be very dry I had to add oil to the pans so they would oven to fry. and they still tasted like you were biting into flour! The hot sauce was discussing it had chunks of butter solidified on top of it when it cool down I guess I'll keep looking for a recipe then. Even my husband didn't like them and he eats everything!

2 users found this review helpful
Reviewed On: Mar. 29, 2014
Cake Mixes from Scratch and Variations
My cake is cooking currently and it smells and looks amazing. The only problem is that I just realized that I misread the variations for the white cake and instead of using only 3 egg whites I used 3 egg whites and 2 whole eggs! I misread what she wrote. I hope this doesn't mess up my cake lol. I added extra milk an extra half teaspoon of vanilla. And I reduce the sugar to 1 and 1/4 cup. also I used oil instead of shortening. with all these changes I can only give 4 stars. *update*so I tried it today and it tastes exactly like a pound cake was a little bit less sugar so I just sprinkle some powdered sugar on top and it tastes great. Too bad I messed up the recipe I just wanted a plane in white cake.

0 users found this review helpful
Reviewed On: Mar. 26, 2014
Juicy Roasted Chicken
Currently reading through the comment section and it occurs to me that most people don't realize you're supposed to cook any poultry 20 minutes per pound so therefore if its under cooked or overcooked it because you did not look at the weight of your bird before you cooked it. so hopefully this helps people out. I'm making this chicken but I added garlic and onions into the cavity also. I still only used s&p on top. plus, I rub Evoo on top of the skin and I put only maybe 2 tablespoons of butter/margarine on the inside with the onions and garlic. normally I do my grandma's recipe which is just salt and pepper and some oil on top baked with potatoes and carrots along side the bird but I felt like doing something a little bit different . This time I'm actually roasting it vs baking it.

2 users found this review helpful
Reviewed On: Dec. 5, 2013
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