Judi Profile - Allrecipes.com (18641627)


Home Town: Falls Church, Virginia, USA
Living In: Fairfax, Virginia, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Walking, Reading Books, Music, Charity Work
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  • Waffles I
  • Waffles I  
    By: OneShyOfABunch
  • Kitchen Approved
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Recipe Reviews 9 reviews
Easy Shake and Bake Chicken
This was terrific! Heeded some recommendations - put a little butter in the 9x13 pan melted it/preheated as the oven came to temp. Used boneless skinless breasts cut vertically into 4 or 5 pieces each. Used some flour, panko, parm/Asiago and regular crumbs. I seasoned things according suggestions, our tastes and what I had on hand. I noticed it getting a little too brown, too fast when I turned the pieces so I cut the temp to 425 and that worked. I think I'll start at 425 next time. I piled some extra crumb stuff on top when I turned the pieces. It took less than 20 min. per side and was tender and juicy. One caveat. If you're going to add Parmesan to your coating, watch your salt. You may not need more than 1/4-1/2 tsp. Thanks so much for sharing - everyone at our 3 generation dinner table loved it!

0 users found this review helpful
Reviewed On: May 7, 2015
Sausage Balls
I've made these for 30+ years and have made some minor changes. 1. Hot sausage 2. Bring sausage to room temp. 3. I break the sausage into smallish pieces and put them on a baking sheet which I place in the middle of a cold oven. 4. Turn the oven on to 225 degrees. 5. Let it heat until the fat in the sausage begins to render; remove the tray and drain the grease. The sausage won't be cooked but will be very warm and kinda' gooey-ish. You can press a paper towel on it to soak up more grease. I replace some of the "lost" grease with a spoon or 2 of low fat cream cheese. Otherwise I follow the directions. For us this makes them a bit less greasy or heavy. In our 4 generation household they're a hit! One additional note. Sub in hot or mild Italian sausage. Sub in mozz, provolone and shredded Parmesan cheese. Add a little extra biscuit mix and a Tbl of milk, plus a bit of garlic powder and Italian seasoning. Prepare as above. Serve with marinara or pizza sauce. My grand kids love this at snack time.

4 users found this review helpful
Reviewed On: May 11, 2014
Campfire Foil Packs
This is just like one of the recipes I recreated at home from my years of summer camp in the '60s. It's a great go-to when you have a house full of people or disjointed schedules. A few tricks. We often have veggie trays with dinner and make foil packs, using the leftovers, the next night. If it don't have leftovers to use, I cut up a variety of vegetables ahead of time and put them in individual plastic bags. Everyone makes their own. We just double heavy duty foil and do it envelope style. Potatoes cook best if they're on the bottom of the pack. Season to your individual tastes. Salt, pepper, taco seasoning, chili powder, chicken seasoning . . . Use chicken, ground pork, beef or chicken/turkey - whatever you like - but crumble it at the top of your pile and place a small ice cube on top. You can add ketchup, steak sauce, taco or enchilada sauce to the top before sealing and .cooking

14 users found this review helpful
Reviewed On: Aug. 17, 2013

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