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SSC368
 
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Member Since: May 2003
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Recipe Reviews 22 reviews
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Baked Bar-be-que Chicken
The bar-be-que flavor does not penetrate into the chicken. Taste was very bland even though chicken was sprinkled w/salt, pepper, and barbecue seasonings before baking. Pretty much tasted like boiled chicken with bar-b-q sauce on the top. Will not be making this again, sorry

0 users found this review helpful
Reviewed On: Sep. 25, 2011
Kung Pao Chicken
This is a pretty authentic recipe. I've made this couple of times. First, with Shaoshing wine and the last with white wine. Believe it or not, the white wine tasted much more authentic in this recipe. I used the siracha chile paste and it was perfect. I used thighs instead of breast since it's less dry in stir-fry. Didn't use peanuts since kids are not fans. Added a green and red pepper with fresh water chestnuts and tripled the recipe, except for the heat and corn starch.

3 users found this review helpful
Reviewed On: Feb. 13, 2011
Crab Legs with Garlic Butter Sauce
It was alright, wasn't as garlicky as I would have liked. It was a little on the salty side after doubling the sauce recipe for 2 lbs of crab legs. I used dungeness crab, don't know if that made a difference. In my opinion, I think the snow crab legs would have been saltier. Thanks, anyways. I don't think I will make again.

1 user found this review helpful
Reviewed On: Mar. 22, 2009
 
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