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The Best Ever Chicken Nuggets

Reviewed: Mar. 16, 2013
Using tips from other reviewers, I got good results with this recipe. What I did differently from the recipe was I scaled back to two chicken breasts and, in addition to the seasonings here, added a little paprika, onion powder, basil, and oregano, while also scaling back on the salt. Coating the chicken in flour first helps the egg to stick (so flour, egg, then a second time in flour) and produces a better batter. The second round of flour coating needs to be thorough (but not thick) to produce a good crust (not too thin or hard). This is the first time my son liked my attempt at chicken nuggets, so it was a win-win lunch for us!
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Dark Chocolate Brownies

Reviewed: Jul. 22, 2011
I've been using a nearly identical recipe (also from Toll House, using baking bars) for years and it is great. In fact, I just made them twice for parties this week and they were the first to disappear from the dessert table. As a chocoholic, I like to also fold in large chunks of white and milk chocolate (or dark chocolate, depending upon your preference) just before pouring into the pan. About 2.5 oz of each. If the mixture isn't too hot, they'll stay solid enough so that the brownies have pockets of solid chocolate that add to both the flavor and the presentation. You can never have too much chocolate, in my opinion. :) A few prep ideas: (1) It is also possible to melt the sugar and butter with a few tablespoons of water in the microwave (using a large microwave safe bowl of course). It is easier, faster, works just as well and it is plenty hot enough to melt the chocolate when mixed in after the sugar is melted. (2) In addition to buttering the pan, I like to line the bottom of the pan with a piece of baking paper to make it easier to get the brownies out and avoid breaking. (3) Remove the pan from the oven just before it is fully done for even moister and denser brownies (it will keep cooking/setting anyway due to the absorbed heat). BTW, this has become one of my favorite web sites, I just feel a little guilty that my cookbook collection gets so little attention these days.
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World's Best Lasagna

Reviewed: Nov. 22, 2010
I found this to be a good recipe, but not an outstanding recipe. For full disclosure, I could not get Italian sausage where I live and had to improvise with a different pork sausage, adding fennel, oregano, and chili flakes. Back to the topic: Given the reviews, I had higher expectations. I really liked the way the sauce turned out, but to get the result of the best pictures here, you really need to make about five layers, whereas this recipe only has two. I think with more layers it might have had more of the look and flavor I was expecting. A very respectable recipe, in my opinion, by not the world's best. I'm still searching. Good eating everyone!
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