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It appears that many others have beat me to rating this recipe, but nevertheless, I have to agree with most, it's the easiest and, simply put, it's just plain good! I was struggling to find a quick Thai peanut sauce, and Joan came right to the rescue. Many thanks Joan!!!!

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10 users found this review helpful

Chicken Delicious

Reviewed: Jan. 3, 2001

I was really psyched to do this recipe. It came out very tasty, but one thing I've learned from slow cooking is that chicken breasts just always tend to come out too dry and mealy. If this recipe is adapted to a conventional cooking method then I'll bet it'll be a real winner.

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Slow Cooker Macaroni and Cheese I

Reviewed: Jan. 3, 2001

Tasty, but came out pretty much like a macaroni and cheese omelet.

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2 users found this review helpful

Thai Chicken

Reviewed: Jan. 3, 2001

Excellent recipe! One caution though; Avoid doing like I did and don't marinate the chicken breasts overnight (I didn't have time to cook them last minute and let them marinate in the refrigerator). In doing so the ingredients really OVERPOWERED the chicken. Use the marinate time that Debora suggests. I'll try this one again, and it wont blow my socks off this time! (Thanks Debora) ________________ jm

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1 user found this review helpful

Fish and Things Teriyaki Marinade

Reviewed: Jan. 2, 2001

I'd really love to try this, if only I knew how much garlic to use. ____________ jm

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6 users found this review helpful

Famous Chicken Francaise

Reviewed: Jan. 2, 2001

I'm going to give this recipe a second try. On my first attempt I should have realized not to follow the instructions so closely and use a little more common sense, because when I poured the chicken stock/lemon juice mixture over the sauted chicked breasts and simmered it caused the coating to undo itself from the chicken. It would have been better to have kept the chicken separate and prepare the chicken stock/lemon juice mixture separately and pour over the chicken at the last minute. Also I found thickening the stock/juice slightly with a flour and water mixture improved it (clings to the chicken better) and also I added a little bit of lemon zest to both the egg batter and the stock/juice. The presentation of my first attempt was not attractive, but the taste was superb so I'll have to thank Paula for this recipe. My second attempt will most definitely be c'est magnifique! ____________________________________ Joe Marx

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189 users found this review helpful