Lollypaul Profile - (16906879)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 13 reviews
Happy Roast Chicken
I made this tonight with a 6 lb chicken, and it was so moist! I followed all the instructions, except increased the wine, butter, and Dijon, and only used half a lemon, since it was all I had. Yummy and very fast prep! My answer to rotisserie chicken. Used the cast iron skillet, too. Not worried about the acid of the wine, as the juices from the chicken and the evaporation would take care of it, I think. I did preheat the skillet. We used the broth over potatoes. Doesn't need any extra salt with the Dijon. A keeper!

0 users found this review helpful
Reviewed On: Mar. 2, 2013
Spicy Beef Vegetable Stew
This is definitely a soup and not a stew, but very good! I took the advice of some other reviewers and added cayenne pepper, plus some garlic powder. I used one beef bouillon cube instead of granules, since that's what I had, and used carrots instead of celery (same reason). I cut the carrots finely and cooked them with the ground beef and onions. I used about 1 1/4 lbs. of meat, as that's the size of the pkg. My husband loved it! I'll be making it again!

0 users found this review helpful
Reviewed On: Oct. 7, 2012
Baked Slow Cooker Chicken
This was what I thought it would be: a great way to stew chicken. I used carrots and potatoes instead of foil for the bottom, and added 3/4 cup chicken broth only because I had it on hand to use up. I put a half onion cut up into four pieces and some celery in the cavity. I loosened the skin and put spices underneath. I cooked it 8 hours on low. It was good, but bland. Next time? Even more spices, and lower the cooking time to 7 hours on low. This would be a great way to make chicken soup, or just cook a chicken to use the meat in different recipes.

8 users found this review helpful
Reviewed On: Jul. 9, 2012

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States