Jules the Happy Cook Profile - Allrecipes.com (18472871)

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Jules the Happy Cook

Jules the Happy Cook
Home Town:
Living In: Cumming, Georgia, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Walking, Fishing, Reading Books, Music, Wine Tasting
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Recipe Reviews 16 reviews
MMMMM... Brownies
Why you'd want to buy another boxed brownie rather than making this your go-to recipe is beyond me! These ingredients are always on hand here and rather than experiencing a convenient way to make brownies at home with a boxed variety, you get to experience the satisfaction of a (quick and simple) recipe that has you heating, stirring, measuring, and enjoying brownies a la made-from-scratch, which is how I prefer it. Prior to giving this recipe a whirl, I had found Ghiradelli's boxed brownies to be our family's favorite, but this recipe is absolutely what makes the perfect brownie, in my book, hence the 5 stars. *I will say that I used a butter pat to grease my pan since it was already out and since it was salted butter, the outer brownies came with a bit more saltiness that I wasn't expecting, but that I loved! Sweet and salty, how could that go wrong?! So, just for those that may use the same method to prepare a pan but have salt sensitivity, try unsalted butter. I also do not like iced brownies, so these were naked and chocolatey all on their own. Next time, I'm going to experiment with adding chopped candy bars on top or toffee crunch. You can really expand on this recipe easily. Try it!

1 user found this review helpful
Reviewed On: Jun. 27, 2011
Yogurt Chicken
I thought for the first go at this with no tweaks, the recipe was great and can be built upon. I used greek yogurt and only 3 chicken breasts. It definitely needs a roasting rack of sorts if you want crispy chicken over all. The bottoms were soggy, but not a turn off. Next time, I'll do the ziploc bag idea from below and let the chicken hang out in there for some extra tangy flavor. I also would add some seasoning to the yogurt mixture like dill or lemon pepper. I'm sure chicken that is pounded to just under a half-inch thickness would make it have good flavor throughout the chicken, not just the outermost parts. I'm keeping this recipe and plan on playing around with it. Bet it would go great on a firm fish, too! Thanks for sharing!

4 users found this review helpful
Reviewed On: Mar. 7, 2011
Chicken Milano
We made this tonight when I typed in ingredients I had I wanted to use: chicken, fresh basil, sundried tomatoes, pasta. This is definitely a restaurant quality dish. We followed the directions to a T, only I had half-and-half and no heavy cream so I did a little thickening with flour when it called to heat up remaining chicken broth with the skillet drippings. (I added another pat of butter with some EVOO then the flour, stirred, and followed with the broth. I also used some reserved pasta water to adjust the sauce to our liking.) Easy dish, pleasing to the taste buds, and QUICK! We didn't have any hard cheese like parmesan, asiago, etc., but I did crumble some plain goat cheese over the chicken and sauce as garnish. That just knocked this recipe out of the park! A keeper, no doubt!

3 users found this review helpful
Reviewed On: Jul. 26, 2010

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