FREYAUSA Profile - (18850960)

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Recipe Reviews 35 reviews
Cola Chops
I only had 4 chops, so I halved the sauce recipe and it worked perfectly! The kids really liked this. The pork chops were so tasty. Only thing I did differently was use 1/2 barbecue sauce like someone suggested then, when it was done, I poured most of the sauce into a microwaveable cup, added 1 tbsp cornstarch (first mixed with a little bit of water, tempered it, then mixed into the rest) and microwaved for a minute to thicken the sauce. Wasn't really necessary as the kids didn't want/need the extra sauce. Also, I threw in a few narrow sweet potatoes and regular potatoes into the oven and all were done at the same time. (Add a quick salad...) Nearly work free and very yummy dinner!

1 user found this review helpful
Reviewed On: Jul. 9, 2013
Asian Glazed Chicken Thighs
This is a wonderful recipe! I make it ALMOST as written, except, when I make it, I use half the sauce to marinade this meal (put all in a large ziploc bag) and save the other half for another meal. Then, I just put the chicken into a pan, pour in all the sauce with it, and bake as directed. The sauce is AMAZING on rice and this gives plenty, no need to double this recipe at all (in fact, imo, it can be halved.) Oh, I do use only about 1-2 teaspoons of the hot sauce (NEVER 3 tablespoons, this would kill some of my diners) and use half sesame oil and half peanut oil. Anyway, an absolutely delicious dinner!

0 users found this review helpful
Reviewed On: Jul. 8, 2013
Baked Mac and Cheese with Sour Cream and Cottage Cheese
This was really good stuff. Very very rich, however, so don't think you'll be able to eat a ton of this at one sitting. (Which is really good because as good as it is just from the oven, it's BETTER the next day.) Anyway, I made a half recipe, using GF pasta (Tinkyada penne since that's what I had). I subbed ricotta for the cottage cheese (what I had.) Used to much ricotta, but had already added half the sour cream. Used a whole egg (not half.) It worked fine! Then, for the cheese, I used a scale and started with 1/2 cup grated parmesan then added a mexican mix to the 16 oz mark (then removed about 1/2+ cup mexican mix for the topping.) I had to mix this with my hands, it was so thick! Then, putting the pasta in was difficult. However, SO WORTH IT. Very forgiving recipe, as you can see. I'll definitely make it again.

3 users found this review helpful
Reviewed On: Mar. 7, 2013

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