BJD1979 Profile - (10610849)

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Living In: Alberta, Canada
Member Since: Oct. 2007
Cooking Level: Intermediate
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Recipe Reviews 23 reviews
Dijonnaise Chicken
Made it twice, turned out perfect. Only used 1/8 cup of olive oil, used regular pepper not lemon pepper, added rosemary, used honey Dijon mustard, omitted the bouillon cube.

1 user found this review helpful
Reviewed On: Jan. 28, 2013
Happy Shrimp
Good! Doubled the sauce. Used olive oil instead of butter, and half and half instead of heavy cream. Will make again.

0 users found this review helpful
Reviewed On: Jan. 20, 2013
Herb Roasted Pork
Excellent! I did make some changes. I brushed the roast with olive oil then rolled it in a pan filled with double the amount of seasoning (plus I added garlic salt and onion salt). I cut up two extra cloves of garlic and inserted pieces into slits I made in the roast. I then lined the roaster with foil and put in the roast, fat side up. I cooked it until it was 120 degrees F, then poured half of the sauce over it (I did not brush it on) and put it back in the oven until it was 155 degrees F. I then poured the rest of the sauce over top before serving. Like most reviewers, I had doubled the sauce - I also used balsamic vinegar instead of regular, and used brown sugar instead of white. I cooked the roast with the cover on for the full cooking time.

2 users found this review helpful
Reviewed On: Nov. 23, 2012

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