ClydesBonnie Profile - (10123977)

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Member Since: Aug. 2007
Cooking Level: Expert
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Recipe Reviews 12 reviews
Rosemary Chicken with Orange-Maple Glaze
Not as good as I had hoped. Chicken takes on a boiled texture. Cooking chicken in the maple glaze(??) gives the chicken a funny and unnatural color. I could not get sauce to thicken so ended up making a quick slurry with corn starch to help it along. Prepared the dish for myself, would have been really disappointed if I was preparing this for company. Besides the poor visual presentation the taste was noting special. If you love maple as I do and feel you must give it a try I would make the following suggestions. Keep in mind I have not tried this but based on my experience preparing this once, I would try this if I was to make it again. First reduce the amount of fat you saute the chicken in initially so you get a good brown burn on it and I would not cover it while you cooked it either. Consider cooking the chicken all the way then remove the chicken from the pan and try reducing the orange-maple concoction. Pour over chicken just before serving.

2 users found this review helpful
Reviewed On: Mar. 3, 2014
Red Lentil Curry
This was my first attempt at any type of curry dish. I found a recipe for curry powder and started by making my own curry powder first. With my curry powder in hand, I followed the published recipe almost exactly. I took another readers advice and cut the salt in 1/2 and used tomato paste. I cooked the lentils till they were "al dente" and avoided the "mush" other complained of. I was also gentle when folding the lentils into the curry base so as not to damage the lentils. I did not find the recipe too hot. I got more of a sweet taste initially followed by a little heat. I think this might be an unusual side to bring to barbecue in place of baked beans. I will definitely be making this again.

0 users found this review helpful
Reviewed On: Jan. 20, 2014
Slow Cooker Pulled Pork
I made this recipe today using a boneless mini pork sirloin roast (2.25 pounds). This cut is not as lean as a tenderloin and not as fatty as butt. After seasoning the roast with black pepper and garlic powder. I slice two medium size onions and placed them in the bottom of my crock pot. Having read reviews which suggested the root beer made the pork too sweet, I added one tablespoon of Korean red pepper powder on top of the onions, placed the roast on top then adding the root beer. I am sure any hot pepper powder, flake or sauce would suffice. On the low setting the pork cooked in 9 hours. The pork was tender and flavorful with just a little heat in the background. I have made a similar recipe with gingerale but prefer the root beer.

0 users found this review helpful
Reviewed On: Aug. 30, 2013

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