sultrypoet Profile - (19803788)

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Member Since: May 2011
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Recipe Reviews 3 reviews
Mushroom Chicken Piccata
Very good after some tweaking. I guess we're not "lemon people", and the sauce was WAY too lemony when made following the recipe. We're trying to cut back on carbs so not serving with pasta or rice to "cut" it really brought the flavors to the forefront. I ended up adding about a cup of milk and a half a cup of light sour cream to cut the acid, and used a flour slurry when I discovered we were out of cornstarch. Wanted to add capers but found a whopping ten of them left in the bottom of the jar... sheesh. I also did not cook the chicken with the sauce since I wanted the coating to remain as crispy as possible. I just spooned the sauce over the chicken once plated, and then sprinkled chopped black olives over everything. Used chicken tenderloins instead of breasts, and used more onion since I didn't have as many mushrooms as called for. Also added two cloves of chopped fresh garlic. You most definitely want to double the sauce. Very, very tasty! Hubby loved it, too.

3 users found this review helpful
Reviewed On: Nov. 13, 2011
Chicken Fettuccini Alfredo
Really, really good. I think reviewers who ended up with grainy sauce may have not done enough stirring, added the cheese/milk slowly enough, and/or used too high a heat setting. I had to use a shredded 4-cheese mexican blend, garlic powder and penne pasta, but it still turned out fabulously. I also added (gulp) 12 strips of crumbled bacon. I should have looked at the "servings" field though..... for a family of three, this made dinner, lunch for the week, and a midnight snack : )

1 user found this review helpful
Reviewed On: Jun. 12, 2011
Crawfish Fettuccine I
Really, really good stuff. I had to make my own processed cheese (just heated about a cup of half-and-half and added 1.5 cups shredded 4 cheese mexican blend - all I had on hand) and it turned out wonderfully. I also halved the cayenne and substituted Stubbs Barbecue Seasoning when I discovered I'd run out of Cajun Seasoning. Also had to use garlic powder instead of fresh and ended up adding about a cup of milk toward the end as the sauce was really thick. Oh yeah, hubby hates celery so I used quartered artichoke hearts. No baking either. It would have probably rec'd five stars if I'd had all the original ingredients on hand, but was SO happy that this turned out so very, very well.

3 users found this review helpful
Reviewed On: May 30, 2011

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