FlyingPen Recipe Reviews (Pg. 1) - Allrecipes.com (16377823)

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Tender Pan-Fried Chicken Breasts

Reviewed: May 17, 2011
3 stars because as BaysMommy commented, the chicken did get soggy on the bottom so next time I will try to overcome this by turning the chicken after 12 minutes. I love the method, but the herbs didn't hit the spot for me, however I will ALWAYS flour-egg-flour-rest my chicken from now on-- makes for a great crust that stays on!
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8 users found this review helpful

Caramel Popcorn

Reviewed: Dec. 26, 2010
Wonderful, simple recipe-- I took off one star because adding the caramel to WARM popcorn is key and not mentioned except by other reviewers. Luckily, I used a large turkey roaster and had enough left over for a 9 x 13 baking dish. The popcorn in the baking dish cooled quickly and was virtually unmixable-- while the turkey roaster held more heat and blended up like a charm. I find the result comparable to fresh fair or farmer's market caramel corn-- much better than anything store bought!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 27, 2010
Lovely cookie, much more full bodied than other recipes I've tried that taste like little more than sugar and flour. An extra egg yolk seems to do alot for this cookie. It's the richest in flavor I've found yet... almost bakery quality.
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French Pastry Pie Crust

Reviewed: Nov. 22, 2010
Wow, I'm a believer. This was a cinch. You know you've got something good when a man goes "the crust is perfectly flaky" and it cooked to a lovely golden brown even without the egg/milk wash that I forgot to do.
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Photo by FlyingPen

Caramel Apple Pie II

Reviewed: Nov. 22, 2010
"better than my mom's" Need I say more! As with many other reviewers, I cut the white sugar to 1/3 cup and upped the flour to 5T. I also baked at 425 for first 15 minutes, then 375 for 30 minutes. I used pink ladys which really hold their texture well. I only had a 10.5" pie dish and I think that eliminated the spill issue many others had. It was perfect fit and sweetness. See photo 15.The "French Pastry Pie Crust" was perfectly flaky and baked to a nice golden brown even without an egg/milk wash (which I forgot to do). Happy baking!
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Perfect Scrambled Eggs

Reviewed: Oct. 12, 2010
This was ok, better than plain but I wouldn't call it perfect-- depth of flavor wasn't what I expected.
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6 users found this review helpful

'Out of Salad Dressing' Salad Dressing

Reviewed: Oct. 4, 2010
I left out the parmesan and substituted equal parts cream to olive oil for mayo. Great taste.
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Juicy Steak

Reviewed: Sep. 27, 2010
It was definitely juicy. The flavor was not the right fit for me though-- perhaps the garlic was a bit much.
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2 users found this review helpful

Honey Chicken Stir-Fry

Reviewed: Sep. 23, 2010
Nice and simple with solid flavor in a jiff.
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Beth's Chocolate Chip Cookies

Reviewed: Sep. 20, 2010
A solid recipe which baked up beautifully. I agree that it has an airy, cake-like texture. For me, it tasted light like a scone rather than the rich, flavorful cookie I hoped for-- no cookie crunch and yet no cake density either. Solid punch for guests but I'll keep looking for a knockout.
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Homemade Crispy Seasoned French Fries

Reviewed: Sep. 15, 2010
Very nice-- a bit messy. As others have stated, more than 1/2 cup water is definitely required, but no biggie. I was surprised at the quick cook time-- 3 min at 325 degrees cast-iron pan fry. Rich, tasty flavor.
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Chicken Soup

Reviewed: Sep. 12, 2010
This is surprisingly good and basic. I added quite a few teaspoons of garlic powder after to taste and a few dashes of seasoning salt for richer flavor... but this is great start. Nice to be able to achieve the same soup without creating stock.
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2 users found this review helpful

 
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