Vicki Mixon Profile - Allrecipes.com (18624719)

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Vicki Mixon


Vicki Mixon
 
Home Town: Auburndale, Florida, USA
Living In: Savannah, Georgia, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Italian, Southern, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Boating, Biking, Walking, Fishing, Reading Books
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Recipe Reviews 32 reviews
Smothered Bacon Chicken
This is a similar recipe that has been around for years and is a favorite in our family. I rate this recipe a 5 star with these changes. First, either cook the bacon almost completely done but still a little limp or use the pre-cooked new bacon on the market. Split the chicken breast, wrap a dried beef sliver on the top and bottom of the chicken and the wrap one piece of bacon around the chicken. The dried beef really adds to the dish. Combine the sour cream and the soup together with about 1/4 cup of white wine, top chicken with 1/2 the mixture and bake on 425 degrees for 15 minutes and then reduce to 325 degrees for 30 to 45 minutes depending on the thickness of your chicken. The top of the chicken should be brown. Heat the remaining sauce on the stove and serve as the side sauce for the chicken, rice, potatoes, pasta, etc. I also add garlic and mushrooms sometimes. Enjoy.

8 users found this review helpful
Reviewed On: Sep. 24, 2009
Honey Of An Oatmeal Bread
I have made this bread twice a week for 2 months now. I no longer buy store bought bread. Everyone loves my bread and my grandchildren all comment about how "great" their sandwiches taste. I always make the bread exactly as the receipe states, but I think I will begin trying with some whole wheat flour. I let the machine go thru the dough phase and then rise once. I then take it out and put in my pan to rise the second time. Thanks so much for the "best" bread..so easy.

0 users found this review helpful
Reviewed On: Aug. 26, 2009
Baked Pork Chops I
This is an easy and very good recipe for pork chops which could be adapted for chicken very easily. I've made several times and made a couple of changes the last few times to make it easier and quicker. First, I leave off the egg as it really isn't needed - the Italian bread crumbs adhere quite well to the meat as long as you've properly heated your olive oil. I used Golden Mushroom soup instead of regular as a personal preference and deleted the milk. I deglazed the pan with about 1/4 cup of wine and then added the soup and 1/3 cup of wine to the pan and finished cooking on the stove. This method takes less time and uses only one pan. Total cooking time is 45 minutes vs 1.5 hrs. No real difference in the taste. The consistency of the sauce is more conducive to using as gravy when prepared on the stove. Nice recipe. Thanks for the post.

1 user found this review helpful
Reviewed On: Mar. 12, 2008
 
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