DianaGV Profile - Allrecipes.com (10211803)

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Recipe Reviews 4 reviews
Black Bean and Couscous Salad
SO FREAKIN' GOOD!!! I just finished making it, and I type as I eat a bowl of it! I couldn't resist! I actually made mine with Israeli (pearl) couscous which by the way is AWESOME and so pretty and I think works even better in this recipe!!! I just made two cups instead of 1 but with the same water ratio and let it stand for 10 minutes. Things I changed: only 1 can of beans (RINSE!) was plenty for me, apple cider vinegar instead of red wine v. because that's what I had, 4 green onions instead of 8 (they were big!) and NO CUMIN (we hate it at home :) ). The dressing amounts were perfect for the two cups (uncooked) of Israeli couscous...maybe more lime juice and vinegar. I also added the zest of the 1 lime I used, and I am sure my husband would say that a little bit of chopped jalapeno would work great! Also for those who were saying to add some protein to make it a whole meal, you certainly can do that, but just so you know, when you mix beans (legumes) and grains, that IS a whole protein equivalent to meat or fish or eggs...so as far as nutrition goes, you don't really need the meat, just if you want it. This is so good that I rather double the recipe and eat this until I am full!

4 users found this review helpful
Reviewed On: Oct. 7, 2010
Sweet and Sour Chicken III
It's hard to find a recipe that truly tastes like you would expect...My husband, son and I REALLY enjoyed this recipe. The reason I give it 4 stars instead of 5 is because i think it needs a few modifications. SEASON THE CHICKEN: If you don't, the chicken is a little bland even if the sauce is salty. I think it would better to season the chicken and cut down on the soy sauce if you don't like salty food...(I do though). I just used some sea salt and cracked black pepper before frying it and it was really good. MORE SAUCE: I doubled the sauce like other reviewers, and I am glad I did because it was perfect. I used almost all the juice of a 20oz can of pineapple, and about half the pineapple in the can (don't like things too sweet). The only thing I wouldn't double in the sauce is the ginger, unless you like a strong ginger flavor. I also added some Chinese Garlic Chili sauce (1 tsp) for a bit of spice in the sauce and some sesame seeds as I was frying the veggies. for the 1 pound of chicken, i used 1 whole green bell pepper and 1 whole red pepper, also added 1 onion (i think it's a must!) and 1 carrot. It's easier for me to measure veggies like that as opposed to in cups. I also added 1TBSP of ketchup like other reviewers did, and to make it easier, I combined ALL the ingredients of the sauce in a medium bowl and wisked, and then just poured all that into the skillet when the chicken and the veggies were done. I WILL MAKE IT OVER AND OVER AGAIN! THANK YOU VINEYIS!!

7 users found this review helpful
Reviewed On: Mar. 8, 2010
Roast Sticky Chicken-Rotisserie Style
I made the chickens last night. I followed the recipe exactly so i could give it a fair rating. My chickens were 4.60lb and 4.30lb. I prepared the rub as is, but added more garlic powder as other reviewers did and i didn't put white pepper. The rub was really good but i could have used more of it. Next time i will make a bigger batch. I also put half a lemon in the cavity. TRY IT it's delicious that way. Why 4 stars then? After 4 hrs. of cooking, there were a lot of drippings so i was going to baste the chickens. I checked the internal temperature and it read 200 degrees!!! I was very disappointed. Why don't i rate it one star then? The breasts were a little dry but actually not unedible, the thighs were good! If you take it out at 170 degrees like you should (NOT 180) they would probably be quite moist and delicious! Check the temp. after a couple of hours of cooking please. Also, basting made a difference with the color and texture of the skin. The gravy was absolutely the best one i've ever had. Make two chickens at once, pull the meat off the leftovers and use for chicken salad, tortilla soup...you can put it in a ziploc and freeze it. Use the bones and onions to make chicken broth! Easy and money saving recipe!

0 users found this review helpful
Reviewed On: Jul. 10, 2009

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