imallie

This recipe was pretty good but I think it calls for way too much oil. I only used about 2-3 TBSP per pan (had to use two 9X13 pans, due to so much chicken). I find that the chicken itself creates lots of grease as it cooks, so I don't need all that extra fat. As some other reviewers suggested, I used a gallon size ziplock bag to shake the flour on, then let the chicken sit for about 15 minutes before dipping in the egg wash (with hot sauce), and then the bread crumbs. I even made some country gravy with the pan drippings. Yum!

I love this salad! With the sweet/tartness of the lemon, the bright clean freshness of the parsley, and the cool smoothness of the extra-virgin olive oil, this is a winner in my house every time. I always always always use fresh ingredients for this recipe, and I add the zest of a whole lemon into the dressing; I think it really brings out that sunny lemon-y essence. I only cook the lentils until they are tender/firm and I use red or yellow onions rather than green. This dish has a real Lebanese or Greek flavor to me, and I serve it with grilled chicken or falafel.

I will never, ever tell my family that there's mayo in these biscuits, but YUM! Bonus points just for simplicity, and the taste/texture is very good.

Very good! I did add some cinnamon, and microwaved for 5 minutes before roasting. I would roast for the whole time if it were winter, if only in an effort to help heat this apartment up; however, it's been in the upper 90's here, and 20 minutes of 350 degrees was quite enough.