FLICKAC Profile - Allrecipes.com (18380573)

cook's profile


Home Town: Saint Charles, Missouri, USA
Living In: Westbrook, Connecticut, USA
Member Since: Jan. 2005
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Italian, Quick & Easy
Hobbies: Hiking/Camping, Boating, Photography, Wine Tasting
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Recipe Reviews 10 reviews
Peanut Butter and Pumpkin Dog Treats
An easy-to-prepare treat which puppy loves. when i knead the dough, i use my bare hands to give the treats a little flavor of "me", which helps develop the connection way more than store-bought treats. Excellent for training. Recipe doesn't say, but about 1/4 cup of water added slowly while mixing the ingredients helps form the dough-like consistency during preparation.

3 users found this review helpful
Reviewed On: Jan. 29, 2012
Mozzarella Chicken
The four-star rating is given for the quality of cooking instructions, not the actual recipe. As far as the recipe is concerned, we modified things a bit. 1. We rinsed off the thawed chicken with water, then greased three skinless breasts with Country Crock butter. We used the waxed paper to simply place the breasts on to soak up any more butter while we prepared three plates-- one containing the flour, one containing one egg (next time we'll use two eggs), and the last containing bread crumbs. 2. We then sequentially rolled each buttered chicken breast in the flour, then the egg, then the bread crumbs. The evenly breaded chicken breasts were then placed in a 9" x 13" pyrex baking dish (which was lightly greased with Pam). Once all three breasts were placed into the baking dish, the top surfaces of each breast were covered with a deli-slice of Boar's Head mozarella cheese. 3. In a separate small pan, we poured 1 cup of wine (chilled chardonnay) and 1/4 cup of butter (country crock). To this mixture was added the minced garlic, about 1/2 teaspoon of oregano and 1/2 teaspoon of garlic salt. This pan was covered and simmered for about 5 mins until all of the butter had melted and the mixture could be easily stirred. 4. The wine sauce was then poured over the cheese-covered chicken breasts and any large garlic cloves were pushed off of the cheese surface into the sauce. The pan was placed into the oven (preheated to 350) and baked uncovered for 45 mins. 5. The chicken

0 users found this review helpful
Reviewed On: Jun. 21, 2009
Beer and Brown Sugar Steak Marinade
this tasty, easy-to-prepare, marinade was very effective on our sirloin steaks. 15-20 minutes of soaking the thawed steaks in this marinade produced a robust and slightly spicy flavor. We chose Guinness for the dark beer (highly recommend this choice for this recipe), which we believe is responsible for our favorable results. Liquids seem to soak into the steak faster than any other solid ingredient, and if you can get your other flavors to dissolve into the liquid, it should carry into the meat. The preparation of this marinade is very enjoyable to the senses, filling the room with a smell of barley and garlic and spices. Wonderful to experience this marinade while enjoying a beer too. We did NOT barbecue our steaks either. We fried them in a Foreman grill, pouring the marinade over the grilled steak occasionally. The steak turned out delicious.

1 user found this review helpful
Reviewed On: Dec. 14, 2008

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