SWAN22 Profile - Allrecipes.com (18042534)

cook's profile


Home Town: Middletown, New York, USA
Living In: Cape Cod, Massachusetts, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Hiking/Camping, Boating, Walking, Photography, Wine Tasting
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Recipe Reviews 8 reviews
Spicy Chinese Chicken Wings
I was looking for an Asian inspired recipe for wings, and chose this because I had all the ingredients on hand. I decided to change the preparation mainly because I think marinating provides a deeper flavor. I started with almost 3 pounds of wings(tips removed) and placed them in zip-lock bag. I mixed the sauce ingredients in the amounts stated (plenty) and mixed into the wings. Refrigerated overnite. Preheat oven to 425. Cover shallow baking pan with foil and coat with cooking spray. Drain marinade and pat wings dry. Arrange on baking sheets and place in hot oven for 20-25 min. turning half-way through. I then basted wings with 1/2 C. (or as needed)bottled BBQ sauce with 1-2 T. of chili-garlic sauce mixed in. Back into oven for 5 min or until brown and gooey. They were delicious and clean-up was effortless!

13 users found this review helpful
Reviewed On: Feb. 8, 2010
Asian Chicken Salad
We just finished enjoying this tasty salad which lends itself to many variations with on-hand ingredients. I finished off leftover 1/2 rotisserie chicken with a combo of all the greens in my fridge. Added mushrooms, an orange, chopped green onions, radishes and grated carrot. Also took the advice of others and cracked open a pkg of ramen noodles (raw) for the crunch, along with toasted almonds AND sesame seeds. The dressing adds the flavorful oriental essence that makes this a truly special "chicken salad".

3 users found this review helpful
Reviewed On: Aug. 7, 2009
Beef and Irish Stout Stew
Irish eyes were surely smiling last night after devouring this tasty stew at a family gathering. I took the reccomendation of a prvious poster (luv2eat)and used my crockpot after following all the directions for browning, deglazing, etc. A bit more work, but the flavors are truly more developed by this method. I needed to add very little extra broth and after 4 hrs. on high the meat was as tender as could be. I then added the carrots and continued cooking on low for another 2 hrs. Served over smashed garlic potatoes it was everything I had hoped for. Good thing I doubled the recipe!

1 user found this review helpful
Reviewed On: Mar. 17, 2009

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