SHMONEY1 Profile - Allrecipes.com (18389008)

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SHMONEY1


SHMONEY1
 
Home Town: Kearney, Arizona, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Biking, Fishing, Photography, Music, Wine Tasting, Charity Work
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Recipe Reviews 103 reviews
Chicken Noodle Soup
This was excellent. I was pressed for time and didn't have the usual hours to cook my soup. I made several changes and they were great. I used 2 rotisserie chickens, about 2.5 lbs per, 12 cups of chicken stock plus 8 cups of water and 8 bullion. I had about 1.5 cup of celery and 1/2 of a medium onion. I added 3 cloves of garlic and probably 1 cup of carrots. I used 1 stick of butter and softened all veggies and garlic in it on medium low. I then added both chickens, whole, dissolved the bullion in water then added to pot, 2 bay leaves, 1tsp of oregano, 1tsp of poultry seasoning, 4tbs of fresh parsley, 1tbs of pepper, 1tsp of salt and 1tsp of basil. I added a small bag of frozen corn as well right here. I also used 16oz of egg noodles and with all that(which I added later), I probably could have used 1 more cup of chicken broth. I cooked on medium for 30 minutes to let it boil some then pulled the chicken out and turned the heat to medium high. Drop the egg noodles and then took all of the meat off of the bone. 8 minutes later I added the chicken and turned off the heat. PERFECT!! Thank you.

1 user found this review helpful
Reviewed On: Mar. 10, 2015
Baked Split Chicken Breast
I shouldn't even rate this because I only used the EVOO, S&P and garlic powder. I was looking for something quick and basic to bake the chicken for chicken salad. After 35 minutes I was at 165 with boneless. Thanks.

1 user found this review helpful
Reviewed On: Mar. 10, 2015
Strawberry Ice Cream
I really didn't like this. I guess I don't like egg based ice creams.

0 users found this review helpful
Reviewed On: Mar. 7, 2015
 
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