Mainerisms Profile - Allrecipes.com (187451987)

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Mainerisms


Mainerisms
 
Home Town: Paterson, New Jersey, USA
Living In: Augusta, Maine, USA
Member Since: Feb. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Italian
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Recipe Reviews 17 reviews
Baked Teriyaki Chicken
This recipe is excellent, but I made one change only for health reasons. There is a MASSIVE amount of sodium in 1/2 cup of soy sauce. Even the lower-sodium variety is still VERY high in sodium and not to be eaten in such quantities if you have high blood pressure, heart issues, etc. Instead of the 1/2 cup soy sauce the recipe called for, I used only 1/8th cup lower-sodium soy sauce & added sodium-free chicken broth (you could even use water) to bring the total amount to the 1/2 cup called for. Soy sauce is very strongly flavored and pungent, and you won't miss what's been omitted. Now I can eat this without fear of having a stroke, and it really is delicious!

1 user found this review helpful
Reviewed On: Feb. 7, 2015
Chicken Fettuccini Alfredo
This was the fattiest, saltiest (a TABLESPOON of salt???), most unusual alfredo recipe I've ever made, and it made WAY more than 8 servings. There was enough to feed 20 people! One 16 oz. box of pasta is 8 servings, but by the time you get done adding all the cheese, onion, chicken, sour cream, mushrooms, and tomatoes, it makes much more. In addition, I've never, ever seen a recipe for alfredo that includes tomatoes, let alone colby and monterey jack cheeses. I would never make this again, nor would I recommend it, particularly if you're watching calories, fat, sodium.

5 users found this review helpful
Reviewed On: Jan. 9, 2015
To Die For Fettuccine Alfredo
It's no WONDER there are so many comments indicating that the finished product is too salty, given that the pasta is cooked in SALTED water, there is 1 cup SALTED butter, garlic SALT, SALT to taste, and SALTY hard Italian cheeses like Parmesan & Romano. Do I see a salty pattern emerging here? Cooking the pasta without salt, using unsalted butter, garlic POWDER instead of garlic salt, and no additional salt from the shaker will help considerably.

5 users found this review helpful
Reviewed On: Jun. 8, 2014
 
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