Allrecipes Home > The Buzz > Cooks > euclidus

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

This recipe is so awesome! Like the other reviewers, I cut the milk down from 6 cups to 4. I also sauteed some yellow onion and celery until it was soft, then added the chicken with some Buffalo flavor Frank's. I sauteed it all together for about five minutes so the flavors would infuse the chicken. I then dumped everything in a saucepan and just simmered all of the ingredients for about 20 minutes. It turned out nice and thick, it was an excellent texture. I used light sour cream and the 98% fat free condensed soups, so this recipe was pretty healthy and low fat. Yum!

Was this review helpful? [ YES ]
2 users found this review helpful

Shortbread Cookies IV

Reviewed: Mar. 22, 2007

This is THE BEST shortbread recipe, ever. I baked a batch for St. Patty's Day and they were gone so fast I had to bake a second batch. People will ooh and ahh.

Was this review helpful? [ YES ]
17 users found this review helpful

General Tsao's Chicken

Reviewed: Jun. 30, 2006

This is a really tasty recipe. I followed the suggestions to cut down on the cornstarch, and the texture and consistency of the chicken was wonderful. I have to admit that I was skeptical at first because the chicken looks like a big glob of goo before it's fried! The sauce was rather thick at first, but it's easy to get to your desired consistency by adding water or pineapple juice, etc. I'm watching my sugar intake, so I substituted the white sugar for splenda, and nobody could tell! The one thing I'll change the next time I make it is to cut way back on the amount of soy sauce that the chicken is mixed with... the chicken was too salty for my tastes. This recipe is definitely a keeper and will be pulled out on comfort food nights!

Was this review helpful? [ YES ]
3 users found this review helpful