Alpha Profile - Allrecipes.com (1984904)

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Alpha


Alpha
 
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Member Since: Nov. 2002
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Recipe Reviews 11 reviews
Irish Bacon And Cabbage Soup
I halved the recipe and used regular bacon. I did not use any salt, but I added dried basil, oregano and parsley. It was a great hit!

0 users found this review helpful
Reviewed On: Mar. 17, 2014
Rotisserie Chicken
I found an easier way to add the spices: just sprinkle the chicken with Hy's Seasoning Salt (no MSG) If you cannot find that brand, other seasoning salts may be used. Normally, I prepare a stuffing with onions and celery (sometimes I also add mushrooms) sauteed in butter with pepper and poultry seasoning (a bit difficult to find in the U.S. but readily available in Canada). After the onion and celery (and mushrooms) are softened, I add bread cubes (any bread that is getting a bit old and stale -- whole wheat and light rye bread are favourites). I then stuff and truss the chicken before I put it on the rotisserie. I usually cook a 3lb. chicken about 90 minutes. I cook it over a pan made with aluminum foil. The resulting drippings yield enough fat to make a delicious gravy (with home-made salt-free chicken stock).

0 users found this review helpful
Reviewed On: Sep. 4, 2013
Chicken Parmesan
Some time ago, I learned a useful trick: instead of steps 3-6 above, after the chicken breasts have been pounded and seasoned as in step 2, lightly brush both sides with heavy 33-35%MF whipping cream (use a pastry brush). Then transfer breasts to breadcrumb/Parmesan cheese mixture as made in step 4, pressing the crumbs into both sides. I now use this method for virtually all recipes which call for breading, including fish, pork, veal, etc. It is easier and less messy than using flour, eggs and milk to bind the breading to the meat and I have found that it works equally well.

5 users found this review helpful
Reviewed On: Sep. 3, 2013
 
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