Holly Reinhard Profile - Allrecipes.com (19589517)

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Holly Reinhard


Holly Reinhard
 
Home Town: Eugene, Oregon, USA
Living In:
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Dessert, Quick & Easy
Hobbies: Sewing, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 25 reviews
Sweet, Sticky and Spicy Chicken
I thought it was fine. I did shake the cut-up raw chicken pieces in a mixture of flour, salt, and pepper before cooking them. Maybe because my chicken breasts (though boneless skinless) were so huge, I should have doubled the sauce. I also found the sauce to need more salt. I *did* use low sodium soy sauce, but I pretty much always use this type of soy sauce, and don't usually notice recipes to need salt even when I use this soy sauce for the called-for regular soy sauce. I might try this again, but will check reviews to make some changes. I stir-fried some broccoli with it, so at least it will make a nice meal for the next few days!

1 user found this review helpful
Reviewed On: May 1, 2014
Slow-Cooker Chicken Tortilla Soup
I made a few modifications to this based on other reviews, and also used cooked chicken from a rotisserie chicken. Overall this is good! It is pretty spicy for my wimpy taste, but I like it. I cooked on high for about 4 hours and the onion was still crunchy, so I'm cooking it longer as we speak; also added 5 more torn-up corn tortillas just now, hoping to thicken it up a bit. - I added 5 or 6 chopped up corn tortillas when I started cooking. - I added some "better than bouillon" chicken flavoring - I used diced tomateos with chilies (instead of the whole diced tomatoes), but this might have been part of the reason that it turned out pretty spicy for me! - I did not use the can of chilies since I used the tomatoes with chilies - didn't use the corn as I'm not a fan of corn in recipes. I think I will probably make this again, but maybe use the can of mild chilies instead of the tomatoes with chilies, to lessen the spice a bit. I used a can of mild enchilada sauce so I don't think that's where the spice is coming from. By the way, I don't think it tastes like "liquid enchiladas" as other reviews have said. :)

1 user found this review helpful
Reviewed On: Apr. 1, 2014
Honey Baked Chicken II
I guess I should have known that since I'm not a huge curry fan, I should not try a recipe like this. I used two boneless-skinless chicken breasts, and then for the rest of the 3 pounds I needed, I used some tenders. (I had this frozen chicken on hand). I used brown mustard, and used about 1/3 cup butter. Also chopped up an onion and baked along with it. Really just okay, I wasn't super impressed.

1 user found this review helpful
Reviewed On: Apr. 1, 2014
 
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