Meagan Kellermann Recipe Reviews (Pg. 1) - (183993287)

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Meagan Kellermann



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Baked Teriyaki Chicken

Reviewed: Dec. 11, 2014
I didn't change anything about this recipe except that I used chicken breasts and low sodium soy sauce. I used a digital meat thermometer to monitor the temperature until perfect. I made sure to baste it every ten minutes and it took about 40 minutes to bring it to temperature. With brown rice and sesami seed oil roasted veggies, it was a good healthy dinner.
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Toads in the Hole I

Reviewed: Oct. 25, 2014
This recipe added a lot of room for creativity, it's inexpensive and easy. Because I have no idea where I could get a high quality sausage without some kind of Italian or breakfast flavoringz--I certainly didn't want it to taste like either of those things, I chose a bratwurst. I added some cheddar cheese and a teaspoon of salt theb let it sit out for 20 minutes while I browned the sausage in the oven, 450F, ten minutes each side. I then poured the batter over the sausages and turned the oven down to 400F, baking it for 25 minutes. The flavor was really good; my three year old loved it. I served it like a summer brat with mustard and katchup. I would totally try this again in a smaller pan and if I could find another kind of sausage, with gravy, etc.
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Tasty Baked Mac n Cheese

Reviewed: Jun. 16, 2014
I liked this recipe and will make it again, but I will not put in the cayenne next time. My three year old didn't enjoy it as much as he would have otherwise. He agreed that he liked it enough to do it again, but said "Next time don't put pepperoni (pepper). Only for Pizza." So yeah, out of the mouth of babes, no cayenne.
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