earth3rd Recipe Reviews (Pg. 1) - Allrecipes.com (11500748)

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Baked Teriyaki Chicken

Reviewed: Jun. 11, 2014
I made this exactly as the recipe called for. Everyone loved it and requested the recipe go in the keeper box.
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: May 27, 2014
Just made this recipe for the second time. Didn't change a thing. I love it. I'm not crazy about mayonnaise so this is the coleslaw for me.
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Baked Honey Mustard Chicken

Reviewed: Feb. 13, 2014
Made this one exactly as stated. Everyone liked it. My personal taste however prefers skin and bone! Nice flavour, easy to make, fast and the ingredients are usually in my kitchen.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 18, 2013
I divided everything in half, after 4.5 hrs.,checked temp...204!!! Next time will put thermometer in and just take it to 180. Also I will raise the chicken off the bottom of the pan and baste it every hour. The skin came out pretty tough but very tasty. Overall the taste was great, but I'd cook it in a more conventional way the next time but use the same spice's the night before.
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Best Baked French Fries

Reviewed: Aug. 15, 2013
I'm making them for the second time... exactly as specified... love them.
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Moroccan Lentil Soup

Reviewed: Feb. 15, 2011
Made this recipe exactly as stated... It was fantastic. I will be making this one again. One thing I added was salt. I used 1/2 tsp and it needed a little more, so 3/4 tsp salt would work for me. I looked up recipes for both Ras el Hanut and Garam Masala and found next to no difference what so ever. Also I looked up Moroccan Spices and found they use the same spice as in Indian cooking, hardly any difference at all. All the spices used in this dish are used in both Indian and Moroccan cuisine.
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Crusty French Bread

Reviewed: May 6, 2010
The only thing I changed was 1Tbs of oil instead of 2Tbs. I was reading about French bread from Julia Childs cookbook and she says in France the only ingrediants they can use in a French loaf is, salt and sugar, flour, yeast and water. Its some kind of old law. The bread seems to stay fresh longer with the addition of oil. My crust was a bit too soft but otherwise perfect.
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Kowloon's Chinese Chicken Wings

Reviewed: May 4, 2010
I didn't have the gin, used chinese cooking wine instead. Left out most of the salt, 1tbsp only. Next time I leave out all the salt. I added 1tsp. onion powder and 0.5tsp garlic powder. All chinese food has ginger, garlic and onion. I only had 4 hrs to marinade. Worked out great, a bit salty. I'd make it again for sure. My whole family gobbled them up. Took about 5 or 6 minutes to cook in the hot oil.
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Fabulous French Loaves

Reviewed: Apr. 26, 2010
I followed the instructions as carefully as I could. I lined a baking sheet with parchment paper and sprinkled cornmeal on the paper. I really didn't know how to seal the seam, and used the egg white to try and glue it. I found out later from reading Julia Child that is not exactley how you seal a seam. My bread turned out exactley like white bread, not really a french loaf. My crust was soft and the insides was soft like white bread. My cooking time was a lot less than 35 minutes. I baked it for 20 minutes and it was burning on the bottom. The top crust looked great though. I checked it with a thermometer and it came out to 198 F, so I took it out of the oven 15 minutes a head of time. During baking the cornmeal and parchment paper was starting to burn. The bottom of the loaf did burn as well and I had to cut off the burned bit, the rest was really good though. This was the first time I ever tried to bake bread. I will try it again. My family enjoyed the bread and it is getting all eaten. The bread cuts very nice and makes great sandwich type of bread. I believe I need to get rid of the bakeing sheets however and next time I'll bake it on stone or ceramic tiles instead of metal. According to Julia Child there should be a 9x12x2 pan with water on the bottom rack and insert into that pan a very hot rock or brick to make steam for the first 5 minutes of baking. She also suggest spritzing the loaf with a mist of water a few times in the beginning to make crust crunchier.
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