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Italian Chicken Skillet

Reviewed: Apr. 15, 2015
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!
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Boiling Water Pastry

Reviewed: Jan. 25, 2015
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.
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Classic Meatloaf

Reviewed: Jan. 6, 2015
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.
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Soft, Moist and Gooey Cinnamon Buns

Reviewed: Dec. 22, 2014
This is one of the best cinnamon roll recipes I have ever tried and I have been trying them for more than 50 years!! But I have always had a problem with the fact that homemade yeast goods get stale so quickly! Twenty-four hours and that is it for any recipe I have ever tried. A catalog house I have ordered from over the years introduced me to Lecithin as a solution to this. Lecithin is a soy product that helps dough retain moisture. I bought their lecithin granules and liked the way all my yeast goods stayed fresh. But some recipes bake faster than others and the lecithin granules don't melt fast enough so I quit using them except for larger dough projects. The I found LIQUID LECITHIN! What a wonderful difference this makes! Even 3 days later, my cinnamon rolls as still soft and sweet. My advice is this: after you melt the 4 tbls. of butter, thoroughly mix 1 tabls. of liquid lecithin into it. Liquid Lecithin is very, very thick so give it some time to get out of the bottle. The rest of this recipe goes as posted. What a great treat you will serve your family! I but liquid lecithin at my local Vitamin Shoppe but I know there are sources on the internet. I hope you will try it!
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Bacon for the Family or a Crowd

Reviewed: Jul. 31, 2014
Even better - put a rack in your sheet pan & put the bacon on it. The bacon comes out very crispy and all that bacon grease can be poured into a jar or into the trash, your pick!
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Cream Cheese Squares

Reviewed: Mar. 8, 2014
I have used this recipe several times but I sometimes add a bit of lemon juice to the cream cheese and drop the vanilla for a different taste. Also, try skipping the cinnamon sugar in favor of a light dusting of confectioner sugar or even a light glaze of confectioner sugar & cream.
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Beer Bread I

Reviewed: Jan. 16, 2014
I took all the recommendations to heart and added 3 tsp of gluten powder to the flour and sugar and 2 tsp of lecithin to the beer before putting them all together. The gluten to combat the crumbling effect and the lecithin so it will keep til tomorrow. I bake a few loaves of bread several times per month so I keep these supplies on hand. They really worked great in this recipe. If you don't bake regularly but you want to try these, they will keep on your shelf. Wrap the gluten tightly in plastic; remove the label from the box & stick it into the bag. Lecithin is a natural ingredient that has the viscosity of molasses so I heat the jar in a bowl of hot water then pour what I need into a spoon. One jar will keep for many ages so don't worry about a shelf life on it. This is a recipe I will keep for when I want a quick bread and don't want to bake more than 1 loaf!
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Bacon Cheddar Patty Cakes

Reviewed: Sep. 20, 2013
Had to add some flour to get them to hold together and I just don't like cheddar cheese in everything so I used 1/2 cup pepper jack. That was just enough. But something seemed to missing, not sure what. But I will try it again with some other seasoning.
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Easy Apple Coleslaw

Reviewed: Sep. 7, 2013
I have made a similar coleslaw for many years but I always use apple cider vinegar in the dressing. I never use green peppers - they tend to overwhelm the apple taste. And I use red onion.
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Spiced Bacon Twists

Reviewed: May 25, 2013
I do like the taste but OH BOY! this stuff will burn in a heartbeat if you don't watch it carefully! That brown sugar will start smoking in no time at all!
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Barbie's Tuna Salad

Reviewed: Apr. 26, 2013
Now, a can of tuna is 5-1/2 oz.
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