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Slow Cooker Lemon Garlic Chicken I

Reviewed: Jan. 10, 2004

FROZEN chicken is the tip. You would HAVE to use frozen chicken so the chicken is not to be so strong with the lemon and wine and the water from defrosting during cooking is released into the cooking liquid and reduces its strentgh. Reduce the wine to 1 cup and lemon to 1/2 cup. I thickened with a roux and it was fine.

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10 users found this review helpful

Tzatziki II

Reviewed: Dec. 28, 2003

The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.

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39 users found this review helpful

Orange Rosemary Chicken

Reviewed: Dec. 28, 2003

5 stars for being and easy and tasty recipe! I used boneless, skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade, added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum!

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195 users found this review helpful

Blue Cheese Beef Tenderloin

Reviewed: Dec. 24, 2003

The sauce is a good idea to accompany the meat. Use the marinade because the tang is a nice contrast to the rich sauce. I notice many reviewers said the meat was too weel done. I thought the time on this looked long. I heated to 400 degrees and turned it down as soon as the meat went in the oven cooking for only 30 minutes total - I used a meat thermometer and for rare you want 130 degrees farenheit.

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1 user found this review helpful

Curry-Coconut Shrimp

Reviewed: May 18, 2003

This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty taste). I used a combination of butter and oil (3 TBPS) and sauted the onions in that, then I added the spices and 2 TBPS of flour, eliminating the cornstarch. Cook for one minute then add the coconut milk. I used 2 TBSPS of curry.

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45 users found this review helpful

Stuffed Artichokes

Reviewed: Apr. 27, 2003

Step number two is missing. Scrape out the choke before stuffing and sprinkle with lemon juice. I added bay shrimp and more garlic. You can also wrap them in foil and pressure cook for 10 minutes at 15 lbs.

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4 users found this review helpful

Chinese Steamed Buns With BBQ Pork Filling

Reviewed: May 19, 2002

Add the first step which is grind or finely chop pork, then add other ingredients. This is very different from the Char Siu pork I have had but this is tasty. Kids will like the little buns and the sweet taste. I made this in my pressure cooker and put the buns on the rack and took the gasket out of the pressure cooker. It worked fine as a steamer.

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35 users found this review helpful