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Bourbon Pecan Chicken

Reviewed: Feb. 6, 2006
This recipe was awesome. I had family over and I'd never cooked for them before. Nor had I tried this recipe before. Needless to say it was spectaular. I did not bother with clarified butter at all. The only change I made was that I combined the bread crumbs and the pecans together in my food processor and hit grind. The result was a fine blended mixture of the two which was moist/damp. I then dredged the chicken in an egg & milk mixture. Not a simgle crumb fell off. I did however double the sauce. cant wait to have it again!
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12 users found this review helpful

Early American Eggnog

Reviewed: Jan. 19, 2010
My first time ever making egg nogg. Made it for my very first holiday party and will continue to make it for years to come. Used Captain Morgan's Spiced Rum. I got so many great comments and the batch was perfect for about 40 adults.
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11 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 26, 2012
It was good. But it wasn't great. I think too much lemon for my taste. Will make again but half the lemon
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3 users found this review helpful

Chicken In Basil Cream

Reviewed: Jan. 26, 2012
Delicious. I did not have fresh basil, as I thought I did. Used dried. Abt 2 Tsp. I'll use fresh for sure next time. I suspect it will be even better.
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2 users found this review helpful

Grilled Peanut Chicken

Reviewed: Sep. 21, 2014
I substituted ginger for the curry, and added some chicken broth to thin the sauce a bit. While ok it wasn't something we'll make again.
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Shrimp Scampi Bake

Reviewed: Aug. 27, 2012
Very easy to make & scrumptious. I did not have fresh parsley so I subbed w/ alf a tblespoon.
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