ginabeana Recipe Reviews (Pg. 1) - Allrecipes.com (16357782)

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My Best Chicken Piccata

Reviewed: Apr. 7, 2014
I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs total) and ended up with 15 pieces after I pounded it and cut it up (I just use kitchen shears to cut up chicken, they make it super easy). I had to use 2 very large skillets to cook it all. Also, I dip my chicken pieces in egg first, then flour (both mixed with salt & pepper), then let them sit until the egg and flour have kind of mixed together into a paste before cooking them. Don't be afraid to turn up the heat a little... I melt the butter on a 6, add the chicken, let it brown about 5 minutes, turn it, brown it on the other side 5 minutes, then add the lemon juice and wine, turn down the heat to low and don't bother removing the chicken, but I do cover it at this point. I don't add the capers until the end, and I turn the chicken one more time to coat it in the beautiful brown sauce that has formed! It has taken me quite a few tries to perfect this but tonight I can honestly say it was better than my favorite restaurant!
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Pumpkin Roll I

Reviewed: Nov. 30, 2012
I have always bought pumpkin rolls because I thought they seemed difficult to make. This was better than any pumpkin roll I've ever bought and so easy to make! I accidentally used baking soda instead of baking powder once but it still came out fine! People are very impressed by them too!
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Beef Stew VI

Reviewed: Nov. 30, 2012
This is a delicious stew that can be adjusted any way you like. I add some more seasonings (sage, thyme, garlic, onion salt) and a little more corn starch to thicken it a bit. I make Johnny's Biscuits from this website to go with it... sooo good!
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Johnny's Biscuits

Reviewed: Nov. 30, 2012
These biscuits are fantastic! Adjust the servings to 12 for a 12-inch skillet. They go well with everything!
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Hummus III

Reviewed: Oct. 30, 2012
I will never buy hummus again! This recipe is so easy to make and delicious. I use about 5 cloves of garlic but everyone has their own taste! I also usually add a jar of roasted red peppers, which i like for 3 reasons: 1- the flavor, 2- the beautiful orange color it gives the hummus, and 3- if you put the red peppers at the bottom of the blender, they sort of liquefy and make blending the chick peas easier (I don't have a food processor). I also agree with other reviewers who said the recipe needs a little extra liquid; I add maybe a tablespoon or two from the peppers if I use them or from the chick peas if I don't. Thanks for a great recipe!
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Best Baked Chicken

Reviewed: Mar. 28, 2012
This is a fantastic recipe! Instead of using stuffing mix, I've been using breadcrumbs seasoned with parsley, sage, and thyme. The last time I used boneless skinless thighs, and actually made real stuffing out of bread cubes, not for breading but to stuff the chicken with. It's a little extra work but I think it's worth it! My boyfriend did comment on how salty the dish is, I think next time I will just use garlic powder instead of garlic salt. But at any rate, this is a keeper, thanks for a great recipe!
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Sage Pork Chops

Reviewed: Nov. 25, 2010
After reading other reviews, I decided to also make some gravy out of the juices left in the pan.... I thought it was a little too salty, next time I will just use 1 bouillon cube instead of 2, but other than that I would not make any changes to this recipe! Very easy and super tasty!
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