booch221 Recipe Reviews (Pg. 1) - (188778522)

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Healthier Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 3, 2014
I agree, flour isn't necessary. A little oil and a dry rub of spices is much more healthy. I bake them on a wire rack so they are not sitting in a pool of grease. I like mine crispy so I skip the butter. If you want them hotter add some Tabasco to the oil.
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Salisbury Steak with Mushrooms

Reviewed: Dec. 18, 2013
I like my mushrooms and onions caramelized, so I browned the mushrooms in a little butter first and removed them from the pan. Then I browned the onion and removed it. Then I added the patties. I found 3 tablespoons of cornstarch was too much, and made the gravy too thick, so I will cut that back to one next time. It was a little too salty (probably from the beef broth) so I'll cut back the amount of salt I add to the beef, next time. I added a teaspoon of soy sauce and Worcestershire sauce (which added even more salt), and a couple of tablespoons of red wine to the gravy, to boost flavor. It was very good, in spite of the saltiness.
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Quick Quiche

Reviewed: Aug. 17, 2013
I liked it. I used three links of Italian sausage, removed the casings, crumbled, and browned them. I sauteed the onion in the butter for five minutes. I cut back the salt to 1/2 teaspoon and that was plenty. I added a little fresh chopped parsley for color. I was worried that all that stuff wouldn't fit in a 9-inch pie pan, but it did. After 35 minutes of baking, I jiggled the pan and could see that the center was not set. So I baked it an extra 5 minutes. It was still a little loose in the center, so I probably could have gone an extra ten minutes. It would have browned more too. It needs to stand at least 20 minutes after it comes out of the oven, to set up.
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Best Baked French Fries

Reviewed: Jul. 21, 2013
The key here is the way you cut them. Cutting the potatoes in half and then cutting each half into 3 or 4 wedges makes them thin enough to become soft on the inside, while crisp on the outside. I left out the garlic powder and just used salt and pepper. Instead of a plastic bag, I mixed them in a large bowl.
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Chicken Marsala

Reviewed: May 11, 2013
Sometimes I make this dish with chicken tenders pounded thin. I saute my mushrooms first--sometimes days in advance. I buy those 1.5 pound boxes of 'shrooms at Costco, saute them, and they keep for weeks in the fridge. Then they're ready to add to sauces, omelettes, or any recipe that calls for mushrooms. I like to serve my Chicken Marsala with pasta, so I need lots of sauce. I add a can of chicken stock to the pan at the end, and lightly thicken it with just a little bit of flour.
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