Pixing2222 Profile - Allrecipes.com (18165844)

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Pixing2222


Pixing2222
 
Home Town:
Living In:
Member Since: Jul. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Indian, Nouvelle, Middle Eastern, Mediterranean
Hobbies: Needlepoint, Gardening
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Recipe Reviews 5 reviews
Roast Sticky Chicken-Rotisserie Style
I started making this recipe when my kids were tiny and it is such a good recipe. I can't remember where I first saw it, 12 (?) years later I still make it several times a year. The leftovers are great and the spice mix is quite versatile for other applications. It's kind of a pain to remember to rub the chicken the night before but you are so rewarded when dinner is all ready and so delicious.

1 user found this review helpful
Reviewed On: Apr. 22, 2010
Baked Penne with Italian Sausage
Great family pleaser. I've made this three times now pretty much sticking to the original recipe. Every time, I've chopped one or two cloves of garlic and added it towards the end of the sausage/onion browning and also stirred in some chopped fresh basil to the sauce. It's not an elegant dish but it is simple to make and everyone likes it.

1 user found this review helpful
Reviewed On: Aug. 11, 2008
Italian Bread Baked on a Pizza Stone
I thought this bread was great. I was looking for a bread to make on a snowy afternoon and this looked fine. I do not have a bread maker, but mixed one batch in my kitchenaid. The method I used: combine the flour, sugar, yeast and salt in the mixer. Then combine the oil and warm water and add slowly while mixer is running. After the dough comes together (I needed to add an additional 1/2 cup of flour), let the dough hook knead it for 7 minutes. I turned it out onto a board then but the texture was lovely and did not need more kneading. Preheated your oven to 200 then turn it off. Let the dough rise in an oiled bowl covered with plastic wrap in the oven for 40 minutes. The dough was a little sticky to handle but using the parchment paper eliminated most of the handling. I let it rise for the additional 40 minutes but in the future would let it rise longer - it wasn't that tall when done - but a lovely taste and texture. The crust was perfect. I will definitely make this again.

6 users found this review helpful
Reviewed On: Jan. 2, 2008
 
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