Alison Profile - Allrecipes.com (16715070)

cook's profile

Alison


Alison
 
Home Town: California, USA
Living In: Bay Area, California, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
My favorite things to cook
Love to oven roast meats. I esp love to do NY Strip and Prime Rib.
My cooking tragedies
cheescake....grrr....didn't set up and when i took it out of the springform pan, it went all over the place!
Recipe Reviews 4 reviews
Pesto Chicken
I used bacon because that's what I had in the house. It definitely kept the chicken nice and moist. I was really pleased with how moist the chicken came out being boneless and skinless. Salty, but full of flavor! I sliced up the breasts and put them in a big salad. The crispy bacon and chicken really made our salad a yummy & flavorful meal.

2 users found this review helpful
Reviewed On: Jan. 19, 2011
Baked Apricot Chicken
Very, very yummy and super easy! Probably won't make it too often because of the sodium issue with the dry onion mix and dressing, however, it really was tasty! I served it over organic whole wheat pasta and a green salad. The pasta, which normally isn't the yummiest compared to normal pasta, really soaked up the sweet sauce beautifully, and my twin toddler boys ate it all up! Will definitely make again! ****NOTE: If you have little ones, make sure you don't make this recipe with skinless chicken as it will brown the outer layer of the meat and, though it's yummy, the tough outer layer is hard to chew for the little guys. Could be a choking hazard. However, when cooking with the skin on, there isn't any problem because the skin gets browned and breaks down easy as you chew it. Make the adult ones without skin for less calories, however, keep the skin on, at least while cooking, for the kiddos.

3 users found this review helpful
Reviewed On: Dec. 22, 2010
Dutch Babies II
Fantastic! My toddler twin boys couldn't eat these fast enough! I've made several variations of this and this recipe is the one we like the best. We added powered sugar and lemon-LOVED it! Thank you! I don't have a cast iron skillet (well, I do but it's still in the box), so I just used a regular cermamic baking dish and it came out great.

3 users found this review helpful
Reviewed On: Sep. 11, 2010
 
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