much2busy Profile - (1009630)

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Home Town:
Living In: Dallas, Texas, USA
Member Since: Dec. 2000
Cooking Level: Expert
Cooking Interests:
Hobbies: Scrapbooking, Walking, Photography, Reading Books, Music
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Recipe Reviews 5 reviews
Roast Sticky Chicken-Rotisserie Style
Fabulous! A definite keeper. While one of the keys to this recipe is the slow roasting, the last time I made this, I ran into a time conflict. Due to necessity, I took a tip from America's Test Kitchen and roasted this at 500 degrees for 15 minutes on 1 side (1 wing side up), then turned the chicken over to the other wing side up for 15 more minutes, then put it breast side up for the additional cooking time. I then turned the oven down to 350 for about 30 minutes. The higher up-front temp browned my bird giving it nice color and a boost on cooking time. I then turned down the temp to the 250 called for in the recipe for an additional 2 hours. It was wonderful. Not as fall-apart fabulous as when cooked for 5 hours according to the directions here but an excellent option if you run short on time.

0 users found this review helpful
Reviewed On: Dec. 3, 2009
We have an abundance of squash and my son, because of the movie wanted to make this so I took the basic recipe and included both zucchini and yellow squash along with the eggplant. I sliced them on a mandolin and layered it up like they do in the movie which made a nice presentation. I also followed another reviewer's suggestion and sauteed some turkey sausage and my onions and put that in with the tomato sauce. I have made this with crushed tomatoes that I seasoned up with some Italian seasonings- simpler. Add a salad and crusty bread and you have a complete, simple meal. My 7 & 17-yr-olds both LOVED it and my husband, who is not a big squash or eggplant fan gave this a thumbs up.

0 users found this review helpful
Reviewed On: Jul. 6, 2009
Terry's Texas Pinto Beans
I've searched and searched for a basic, reliable bean recipe like my grandmother used to make and I finally found it here! I wasn't sure about the green salsa but had some on hand (not too hard to find in Texas) and decided to give this a shot. The green salsa is very subtle and you don't really notice it specifically, but it adds a depth of flavor that really works. I did add a few pieces of bacon which I thought added a nice little boost of flavor that I'll keep.

4 users found this review helpful
Reviewed On: Jul. 6, 2009

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