RAWPAW Profile - Allrecipes.com (18163648)

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Living In: California, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
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Recipe Reviews 7 reviews
Easy Grilled Chicken Teriyaki
It seems that we only use the grill for steak & burgers, and for chicken & pork, I use the oven or stove top methods. So, after reading how simple this recipe was, I bravely moved out of my comfort zone. I used 6 boneless, skinless chicken thighs, 3/4 cup of teriyaki, 1/8 of a cup of lemon juice (fearful it would taste too lemony if I used more)and marinated the chicken for 7 hours. The chicken turned out delicious!! Almost like we knew what we were doing! Seved it with scalloped potatoes and cauliflower/olive salad. A terrific change up for us that will definitely be repeated in the future.

0 users found this review helpful
Reviewed On: Aug. 24, 2014
Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
I cut the recipe in half and we still have enough for leftovers (can't wait to heat those back up tonight). It was so easy and so good!! We will absolutely have this again from time to time. A nice change from the norm!

0 users found this review helpful
Reviewed On: Jun. 5, 2013
Slow Cooker Chicken Stroganoff
I tried this for the first time yesterday. The hub & I found it quite tasty, and it was so easy. I cut both chicken breasts and thighs into chunks (bigger than cubes) and placed them, along with some diced onion in the slow cooker. I melted the required amount of butter (instead of margarine) and mixed the dry italian dressing into it, then poured it over the chicken pieces. I also added 1/2 cup of white wine. I started cooking it on low, at 1:30 in the afternoon and then went about my day. At 7:00, I added the cream cheese and cream of chicken soup, and started cooking extra wide egg noodles. By, 7:30, everything was ready, so I mixed up the noodles & chicken sauce, heated up some garlic bread, and dinner was served. Next time, I might add some green chilies to give it a little zip!!

5 users found this review helpful
Reviewed On: Feb. 8, 2013

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