It's hard to believe this is already the 9th installment! I know at least one of these recipes has additional photos posted by other members, but I'm working as I go and I'm too lazy to change
the blog... :P
Let's get this party started!
Review: This was very good. The key is to liberally season the chicken with salt and pepper
before dipping in the egg. I dipped just the top of the chicken breast in egg, as that was the only part being dipped in the onions. I also crushed the fried onions to help them better cover the chicken. My chicken breasts were very large, so I added
extra cheese during the last step. The directions don't state whether to cover while baking. I did not at first, but noticed the onions became dark very quickly. I covered the baking dish with foil for about 20 minutes, then uncovered to crisp the onions during
the last 10 minutes. Because of the size of the chicken breasts, my cooking time was also longer.
Herbed Vegetable Bake
Review: I made this exactly as stated except I used regular margarine (all I had on hand). The taste was good, but these were really steamed vegetables. That small amount of water added before covering the dish causes
the veggies to steam. I think I will add mushrooms and red peppers the next time for more flavor.
Mango Pina Colada Smoothie
Review: Oh my goodness! This was one of the best smoothies I've ever had. It was like having a slice of the tropics in my Pennsylvania backyard. Thanks for sharing the recipe!
Stuffed Blueberry Toast
Review: I cut this down to one serving, but otherwise made this exactly as stated. This was absolutely delicious! It's not overly sweet. I served this with whipped cream and extra almonds and blueberries. Thanks
for a great recipe!
Review: These were delicious- fall-off-the-bone tender and full of flavor. I was afraid the flavor of the anise pods would be overpowering, (my whole house smelled of the spice after the boiling step), but the sauce
works well with the anise flavor. I doubled the amount of sauce and added more as they cooked in the oven. I found that the sauce that dripped from the ribs burned very quickly on the bottom of the baking dish and couldn't be used to spoon over as suggested.
Review: These were very tasty, but a little on the tough side. They actually marinated for over 36 hours. I halved the recipe, but only used a total of 3 cans of beer instead of six. I marinated the ribs in a Ziploc
freezer bag with two cans of beer and used one in the sauce. It was very runny at first, even after cooking for the prescribed time. I put the rest of the sauce in a foil-wrapped pan on my grill and allowed it to thicken up as the ribs cooked. By the time
the ribs were finished, the sauce was nice and thick. This sauce has a wonderful barbecue flavor.
Review: This is a good base recipe, but really needs some help in the flavor department. The cinnamon smelled good in the dough, but was undetectable in the finsihed product. You will need a large baking sheet for
this recipe. Since this is rolled out on the sheet, it's best to use one without sides to allow room for the rolling pin. I may try a savory version of these using parm and garlic.
Orange Cream Cheese Spread
Review: This is a good recipe, but needs a little extra flavor. After tasting, I doubled the orange zest and 1/4 teaspoon of orange extract. This was very tasty on
Oatmeal Crackers from Allrecipes.
Click on any of the recipe titles below to see the recipe.
Thanks for dropping by!