SIMPLYRAINAH Profile - (18189007)

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Member Since: May 2005
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Recipe Reviews 3 reviews
Apple Stuffed Chicken Breast
It's a good base recipe, but after reading the reviews, I knew it needed kicking up a notch. So I did the following: For the stuffing, I used red delicious apples, about 3/4 C, 3 T crumbs, and 1/4 C sharp cheddar, shredded. It smelled bland. So I added about 3-4 T brown sugar, and somewhere around 1 t cinnamon. Then, I added a few dashes of my personal spice blend (which is seasoned salt, garlic powder, onion powder, pepper, oregano, basil and a dash of thyme), and it STILL needed something. McCormick Curry Powder! A couple of dashes and it was exactly what I wanted. The smell can only be described as odd and complex. I browned them in olive oil instead of butter. Doubled liquids, I used herbed chicken bouillion in place of water, and the wine was Turning Leaf Chardonnay, 2003 Reserve. I had a handful of apple chunks and slices left over, so in the last 10 minutes of simmering, I threw these into the sauce to cook, and added a couple T of brown sugar. I removed the chicken to plates when it was done, placed the cooked apple slices on top, stirred the sauce over high heat, adding a bit more brown sugar, and the sugar began to carmelize, thickening it nicely without the need for flour. I served with baby carrots and garlic bread. The sauce was an EXCELLENT complement to the carrots, and the chicken was the perfect balance of sweet and savory. If you try this method, make SURE to use McCormick curry powder! I will definitely be making this again ... MY way!

595 users found this review helpful
Reviewed On: Jul. 2, 2005
French Baguettes
This bread is simply the best recipe I've ever tried. I agree that the name is a bit of a misnomer, because they're not true french baguettes ... however, it does make it easy for people to find the recipe. Now when I made it, I don't particularly like egg-washed crusts, so I brush butter on mine just before they're done baking. Fresh from the oven, this was amazing with strawberry preserves ... and the next day, it provided the best french toast I've ever eaten, as well as homemade garlic bread at dinner. When I cooked this bread those ways, the outter crust edge got so delightfully crispy and buttery it tasted almost deep-fried. (Not even a little bit healthy, but what an indulgent treat!) I would highly recommend this recipe to anyone, even a novice bread maker, for its ease. (Note, DO use bread flour, it makes a difference!)

8 users found this review helpful
Reviewed On: May 14, 2005

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