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Recipe Reviews 11 reviews
Italian Chicken Skillet
I always cook a new recipe exactly as written the first time. Sorry I did that with this one. In my mind I know that cooking chicken a long time in basically water, toughens it up. In my mind I know that un-seasoned chicken is very bland. Very few sauces can overcome that blandness. I figured, ah the wine! that will tenderize the chicken and add a lot of flavoring! But not enough for my palate! It is an easy dish to amend so in my personal cookbook I put these notes for this recipe: Season cubed chicken before sauteing lightly. (I use Penzeys Old World Seasoning, a good combination seasoning.)Remove only sauteed chicken to a covered dish,to keep hot, leaving the garlic. Pour wine and tomatoes into skillet, bring to a boil and add pasta. Cook 9-10 minutes. If sauce is thin, mix 2 tbs corn starch in 1/4 cup cool water. Make a well in the center of the pan and, stirring all the while, pour mix into skillet. Add chicken back to skillet with any juices on the plate. Add spinach over the top and cover and cook for 5-7 minutes. Add layer of cheese over spinach and cook, covered for about 3-5 minutes. That is how I cooked it the SECOND time!

0 users found this review helpful
Reviewed On: Apr. 15, 2015
Boiling Water Pastry
I saw a reference to this recipe on a British baking show and did a search for it. All the participants (8) on the show used this recipe. I will use my food processor and keep extra flour on hand, just in case. BTW, the Brits used 'strong' flour! Does that mean bread flour, perhaps? It would develop extra gluten.

0 users found this review helpful
Reviewed On: Jan. 25, 2015
Classic Meatloaf
This is a good basic recipe but my method is slightly different. Process the first 6 ingredients to small chunky state. Then the 7 ingredients after the ground beef, go into a bowl & get mixed. Then I put in the processed veggies, all the seasonings & eggs, etc & the ground beef and carefully & loosely mix it all together. I want all the veggies and seasonings to be thoroughly mixed BEFORE I add in my meat. Also, I use 1 egg/pound of beef. For 2-1/2 pounds, I would use 3 medium eggs. For a glaze, I only use ketchup & Dijon mustard.

3 users found this review helpful
Reviewed On: Jan. 6, 2015

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