Cindy Spalding Profile - (16885612)

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Cindy Spalding

Cindy Spalding
Home Town:
Living In: Atlanta, Georgia, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy
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Company Couscous
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Recipe Reviews 23 reviews
Tender Italian Baked Chicken
I've been cooking chicken with your recipe for at least a year. It's perfect everytime. My family prefers the thinner chicken as if it's been pounded. I prefer pounded, but pounding is loud and messy. Instead, I use a super sharp long meat knife. I turn the breast so that the "pretty" side is up. I begin my slice through the meat on the thick side, holding the meat down on the cutting board an precisely slicing through the meat following my hand's pressure. I've never been cut. As long as you have a very sharp knife there would be no reason for the knife to accidentally come through the top and slice your hand, unless of course, you're not watching. I usually slice an average chicken breast into 3 long cutlets. Because they're thinner, you can add less of the "crust". I bake at 425 as directed, for 17-20 minutes depending on if I'm cooking for tonight's meal or to be warmed in the toaster oven on another day. If I'm baking them for another day, I be sure to completely cool the crispy chicken on a cooling rack and then since I don't have a cooling rack small enough for a covered dish, I just put a paper towel down, setting the chicken on it. It's a little gummy on the bottom when you take it out, but it will crisp up nicely if you're careful not to scrape off the crust when removing it from the paper towel. Thanks for the great recipe. My family & I enjoy it. I like it particularly for the fact I can make a family size chicken breast package and use extra chicken for leftovers

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Reviewed On: Apr. 18, 2015
Smoked Salmon Sushi Roll
Loved it and substituted just about everything. Had only arborio rice, but prepped and cooked it as per these directions including a 4-5 hour soak and a few drains. I had about 4oz of leftover grilled salmon (not enough to feed our family of 4) so I tried this recipe. Glad I did. I spread the rice as thinly as possible, yet covering most of the nori surface except the top 1/2", then sprinkled some ground ginger over the rice. On half of the rolls, I used about 1T guacamole and some wasabi. On the other half I used wasabi & capers that I squished between my fingers before dotting onto the rice, about 10 capers per sheet. Added the salmon, wet the top of the nori and rolled them up with a bamboo sushi roller. The sharp meat knife I used, sliced through them perfectly! Delicious. THanks for the recipe.

0 users found this review helpful
Reviewed On: Mar. 1, 2015
Stuffed Peppers with Turkey and Vegetables
Fantastic and pretty, all with NO CHEESE! Baking time needs to increase to 25 minutes before filling and then 20-25 minutes after filling. Followed the recipe very close to how it was written. Didn't use spinach or the canned tomatoes. I used about 2/3 C MID's italian sausage flavored meat sauce + about 3T Pizza Sauce (sub'ing what I had in the fridge for the tomatoes I didn't have). I also used 3 green peppers and 20 multi-colored mini-peppers. We all loved the mini peppers. They were nearly bite sized and were great for appetizers. I cooked them with the tops cut off and seeded. Then after cooking, they slice very nicely through the middle, making beautiful little appetizers. Thanks for the aesthetically pleasing, non-cheesy stuffed pepper recipe. It's a keeper.

1 user found this review helpful
Reviewed On: Jul. 23, 2014
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