FINDBLANCOMEOW Profile - Allrecipes.com (18709364)

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FINDBLANCOMEOW


FINDBLANCOMEOW
 
Home Town: Arlington, Texas, USA
Living In: Dallas, Texas, USA
Member Since: Feb. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 11 reviews
Cranberry Chicken II
I have to say, I'm a little surprised by all the rave reviews here. This recipe was ok, and it smelled AMAZING and the chicken was very juicy and tender, but the sauce was very thin (almost more like juice!) and way too sweet. Maybe that is because I used leftover homemade cranberry sauce, rather than the canned variety, but I don't think that's it. I'm considering trying again with cream of onion or cream of mushroom soup in place of the onion soup mix, just because I have so much leftover cranberry sauce to play with. Final verdict- edible but disappointing.

1 user found this review helpful
Reviewed On: Dec. 8, 2010
Easy Sugar Cookies
the texture made me nervous at first, the dough seemed very crumbly and i was worried that it wasn't going to roll out well because i'd planned to use cookie cutters. but i added a few tablespoons of water to the finished dough, separated it into two balls, wrapped them in saran wrap and then put it in the fridge to chill for about 45 minutes. the final results were delicious. also, i pulled my cookies out at 7 minutes just to be on the safe side and they came out perfect. that my just be my old, finicky oven though!

0 users found this review helpful
Reviewed On: Sep. 19, 2010
Slammin' Salmon
i hate to say, this recipe is not slammin'. maybe i let it marinate too long (20ish hours? it was under 24), but even using low-sodium soy sauce this was wayyyy too salty. the rave reviews make me want to try again but i will not let the fish marinate as long and i will likely add some honey to temper the saltiness. two stars for being easy and smelling quite promising.

0 users found this review helpful
Reviewed On: Apr. 5, 2010
 
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