ApronFan Recipe Reviews (Pg. 1) - Allrecipes.com (16925791)

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Southern Fried Chicken Strips

Reviewed: Feb. 27, 2015
This recipe exceeded my expectations. Thanks to those who clarified what temperature to cook the chicken. I did not have saltines so I used a sleeve of Ritz crackers instead. For seasoned salt I used Lowry's. Per the recommendations of other reviewers, I added a dash of garlic powder as well and dredged in flour and egg twice before coating in crackers. I used two eggs in order to do so, but did not need to increase the flour. I left the crackers in the resealable bag and added the other ingredients to the bag, then added the chicken pieces and shook to coat. Much easier and cleaner. I think the 15-20 min cooking time indicates how long it takes to cook all the chicken, not per piece. It only took me 6ish minutes per batch of strips to cook through using about 1/2 cup peanut oil in my cast iron skillet. The coating was perfectly crisp and didn't get greasy or soggy like a batter-fried or oven-baked strip. If needed, here are some substitutions for the potato flakes: crushed corn flakes, crushed rice crispies, seasoned bread crumbs, corn meal, or a second kind of crushed cracker. I served the chicken with a honey mustard, sweet and sour, and garlic lemon dipping sauces left over from a fondue dinner.
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Butternut Squash Bake

Reviewed: Jan. 30, 2015
It was pretty good but I think it's better as a side than a main dish. I couldn't find a 4 lb squash so I got two 2 lb squashes and I ended up with waaay to much squash for a single baking dish. I ended up using about 2/3 of it which filled a 9x13 pan and eyeball reduced the other ingredients proportionately. I liked how the the flavors worked together and it smelled so good while it was baking. Oh and I did have to cook it longer than 35 min (about 45ish min), and even when I finally took it out to keep the top from burning, most of the middle was still crispy but tasted OK. I cut the squash into 1/2-3/4 in cubes. Next time I think I will parboil the chunks before combining with the other ingredients and baking.
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Spicy Garlic Lime Chicken

Reviewed: Jul. 31, 2014
I've made this recipe several times now. Very simple and if your meat isn't frozen, can be ready in about 10 minutes. It's one of my go-to meals when I want a good meal after work but don't want to spend a lot of time. My husband loves it as is, but sometimes I reduce the red pepper, black pepper, and paprika because I don't like as much heat. I've used chicken tenders instead of breasts and the only difference is cook time. There always ends up several tablespoons of "sauce" in the pan after the chicken is cooked, so we like to pair the dish with mashed potatoes and use the sauce as gravy.
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Famous Butter Chicken

Reviewed: Jan. 5, 2013
My husband works nights and this has become my go-to chicken recipe when I want to make something tasty but easy for him to eat when he gets home. I've made it as written, and also made variations based on what I have on hand. One favorite version is to pound the chicken flat and cut it into strips to make chicken fingers. They don't take as long to cook as full breasts. My husband is lactose intolerant, so I try to go easy on the butter. Instead of placing it all around the chicken, I cut butter into small chunks and place a couple chunks on each piece of chicken which melt and coat the chicken, keeping it moist. One time I substituted bread crumbs for crackers and it turned out just as good. Another time I substituted coating the chicken in mayonnaise instead of egg before breading and it gave a slightly different flavor. It's hard to screw this recipe up.
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Sarah's Applesauce

Reviewed: Dec. 1, 2012
This fall a friend with an apple tree was begging people to come take what they wanted, so I helped myself. I peeled and chopped up all the apples then froze them for later use. I used one of the frozen bags of apples to make the applesauce. Of course it took extra time to heat up and simmer, but the results turned out fantastically. We used our food processor to "mash" the cooked apples because we don't have a potato masher. The consistency was perfect and it took a lot less time than doing it by hand with a fork. I'll definitely use this recipe again.
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Baked Yam Fries with Dip

Reviewed: Nov. 9, 2012
Toss the fries in the oil before baking! I made this recipe as-is twice and they all turned out shriveled and rubbery and none of the seasoning stuck to the fries. This last time I tossed the fries around in the oil on the pan so they were all coated before seasoning and cooking. Viola! Finally turned out like they should. Somehow everyone managed to leave out that this is an important step.
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