jaybee chef

"My main comment is that this is pretty sweet as written, so I adjust for that.. I use frozen tenderloins (1 side of a 2-pack, and the day before I partially thaw trim and slice them about 1-1/2" thick. I sprinkle Tone's No salt herb and garlic seasoning on both sides and flatten with the toothed side of the meat mallet. Then refrigerat..."

Apr 23, 2013 on Food.com

"this is NOT Kitchen Bouquet, which includes many spices and flavors. Kitchen Bouquet adds robustness and flavor to stews, sauces and gravies. This may have it's uses but do not think it can replace Kitchen Bouquet in recipes!"

Feb 9, 2013 on Food.com

"This was excellent! The only change I made was I used boneless skinless chicken thighs. I didn't pound them so they were fairly thick but uniform. I compensated for the thickness by putting them in the oven directly from the skillet for 10 minutes. Then I removed them and finished topping them with the avocado and cheese. I used a Mexican 4 c..."

Jan 12, 2013 on Food.com

"Excellent as written. I've reviewed this before but now I want to include these notations for my own later use. I use boneless, skinless thighs, chunked and not flattened, or chicken breasts as directed, but I have also used pork tenderloin medallions and they are excellent also (my husband's favorite!. I put this together differently because ..."

Aug 19, 2012 on Food.com

"Another winner! I used 5 boneless skinless chicken thighs (so I left off the last 2 T of flour and cornstarch, and followed the recipe with the exception of substitutuing the seasoned salt, which I was out of, with a cumin blend mixture I always keeep on hand (chili powder, cumin, a little cayenne, granulated garlic and onion, a salt-parsley ble..."

Jul 6, 2012 on Food.com

"What a fun dessert! I made the meringue the night before and cooled it overnight in the oven. I had never had this before and was surprised by the brittleness, and feared it would crumble badly with slicing but it actually sliced up quite cleanly. I did reduce the sugar by about 1/8 C and I think it could do well with another slight reduction, j..."

Jun 25, 2012 on Food.com

"I tried this cautiously because I find basil overwhelming. So I put less than half the pesto called for and increased the mayonnaise to 1/2 C, but the general consensus was that there was no flavor beyond that of basil, so sadly I tossed the remainder of the salad, knowing that no one wanted another meal with it included. I do admit though, that ..."

Jun 15, 2012 on Food.com

"I remember this salad from 40 or more years ago when my Mom made it frequently, except she added thinly sliced red onion. I've made it many times but I'd never seen a recipe for it. I was so happy to see the dressing ingredients! I didn't have white wine vinegar so in a double recipe I added about 2 tsp of lemon juice and maybe squeezed in 1 ts..."

Jun 10, 2012 on Food.com

"I give this 5 stars for ease and versitility, but I made some changes in the ingredients for what I had on hand and incorporated some of my tried and true techniques. Here is a trick to always have tender beef: slice very thinly (while semi-frozen is easiest then for each pound of beef massage into it 1 tsp. baking soda and let sit anywhere fro..."

Jun 1, 2012 on Food.com

"I haven't tried this and can't review it,because I've felt the sodium content was way too high, so I was really glad to see the review that said 1 seasoning packet made it too salty. I had thought perhaps I could omit the seasoning packet and come up with a lower sodium version, but that would take away from the simplicity, so now I'm going to tr..."

Jun 1, 2012 on Food.com