Katie Jenks Profile - Allrecipes.com (16974756)

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Katie Jenks


Katie Jenks
 
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Member Since: Nov. 2010
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Recipe Reviews 9 reviews
French Baguettes
Easy and delicious. I followed some of the tips and used egg white brushed on the loaves before baking, and put a bowl of water in the oven while it baked for steam. My bread wasn't rising very well (maybe my house was too cold?), so I used a tip I found online - put a heating pad under the bowl or pan. Works great. The loaf looked really pretty once baked and had the perfect taste and texture. I look forward to enjoying the second loaf tomorrow with leftover lasagna!

3 users found this review helpful
Reviewed On: Mar. 6, 2012
Whole Wheat Honey Bread
Mmmm, tasty! And so easy! I think this will become a weekly staple at our house. I did not substitute any ingredients, but did add in a small handful of cracked wheat to the mix. I added the salt into the warm water - not sure that made a difference or not for rising, but my loaf rose perfectly and had a perfect crust. I set my machine on the standard white loaf 2 lb cycle. The only trouble I ran across was trying to get the loaf out after it had cooked. The bottom was a little stuck, but it eventually released.

1 user found this review helpful
Reviewed On: Feb. 23, 2012
Korean Marinade
This was one of six marinades I made several months ago to prep and freeze 40lbs of chicken breasts. I made the recipe as written - minus the flour because I wasn't sure how well that mixture would freeze. I just cooked it tonight as a Stir Fry. The chicken was marinated and frozen as half breasts. Before stir frying the (defrosted) chicken, I sliced it (about 1 - 1.5 lbs) into thin strips, then added to a hot pan with 1-2T vegetable oil, reserving the remainder of the marinade. After the chicken was throughly cooked, I removed it from the pan, heated up the skillet, and added about 1 cup of sliced carrot rounds, 1 cup of broccoli florets, and 1 whole red pepper cut into strips. After the veggies had cooked down quite a bit, I added the remaining marinade, and cooked it throughly for several minutes, then added the reserved chicken back in and cooked for a few more minutes. We served it over white rice and loved the flavor! Thank you for a delicious recipe.

1 user found this review helpful
Reviewed On: Jan. 24, 2012
 
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