Sweet*stuff Profile - Allrecipes.com (1891718)

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Sweet*stuff


Sweet*stuff
 
Home Town:
Living In: Westland, Michigan, USA
Member Since: Sep. 2000
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Gardening, Reading Books, Music
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Recipe Reviews 20 reviews
Sweet and Sour Chicken I
I made this tonight, but used leftover diced chicken breast because I didn't have any fresh chicken. Instead of battering it, I just sauteed it in a bit of vegetable oil and added granulated garlic and chopped frozen green peppers until it was warm. I made the sauce exactly as the recipe, but added it to the pan with the chicken and peppers so as not to dirty up another pan. I had a few leftover "boneless chicken wings" which I added to the kids' plates. I liked it and so did my younger son, but I think if I made it this way again, I'd add a vegetable for some texture, such as broccoli, water chestnuts and/or carrots. Also would use a bit less sugar, since I prefer it to be a bit tangier. Might try a Splenda/sugar mix next time. Just a tad too sweet, but still pretty good. I topped it with sliced green onions. I also need to tweak the color - red and yellow didn't make orange, more like a coral pink color, which reminded me of raw chicken.

0 users found this review helpful
Reviewed On: Apr. 20, 2015
Slow Cooker Barbeque Chicken
I didn't mix the ingredients together in a bowl (to save a dish), just poured them on top of the chicken breasts and mixed them around with the chicken breasts as they cooked. I used two enormous frozen chicken breasts and they were done in less than six hours, so I don't think the cooking time is accurate. As for the problem with the sauce being watery, I noticed that and solved it by cracking the lid on the crock pot (about 1" or so) for the last hr. they cooked, turning them once, so the sauce could reduce and carmelize a bit. They were delicious, but next time I think I'll add more chicken, because there was a lot of sauce. Served it with garlic butter rice and corn, and it was a big hit with the kids! I just hope my crock pot comes clean after soaking all day and night.

7 users found this review helpful
Reviewed On: May 30, 2014
Cream Cheese Penguins
I can only rate this recipe on the look and preparation, since I hate black olives, carrots and pimentos! I just have a couple of ideas for making them easier to assemble. I cut a skinny wedge out of the front, as others have suggested, rather than a slit. Make sure your olives are intact, with no weak spots or tears before using. Use a sharp paring knife to cut, making sure that you don't cut any further than one side. It was easiest for me to use my finger to stuff the cream cheese and clean up the outside. I just grabbed a glob of softened cream cheese on my fingertip and stuffed it in. Then ran my finger under warm water and used my wet finger to clean off any cream cheese on the olive. They look cuter if you slightly overstuff them, giving them a more rounded chest. And you can use your moistened finger to smooth it out. The biggest problem I had was trying to make scarves out of pimentos. My slices were all mushy and I had quite a time finding one long enough to use, or to make them stick.

1 user found this review helpful
Reviewed On: Dec. 25, 2013
 
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