PIEDRASPR Profile - Allrecipes.com (1232529)

cook's profile


Home Town: Caguas, Caguas, Puerto Rico
Living In: Kalamazoo, Michigan, USA
Member Since: May 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Healthy, Dessert
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Recipe Reviews 13 reviews
Spicy Rapid Roast Chicken
If you are not into spicy, and/or your meat is dry, I suggest a few things: First, lift the chicken skin and rub your spices into the actual meat as well as the skin. I suggest cutting a lemon into half, and squeezing and rubbing the lemon juice on the skin. I then use garlic, cracked pepper, and other spices on the chicken. I take lemons and limes and stuff the chicken with it. No stuffing to suck the juice out of the bird! It infuses the bird with excellent flavor, keeps it light for summer dishes, and helps preserve the juiciness. Last, but not least, I'm a white meat girl, and hate a lot of fat and calories. Cook your bird upside down - breast (with skin) at the bottom. The moistness from the dark meat and the rest of the bird sinks into the white meat. The breast skin is not as tempting, because the breast has soaked the flavor. All in all, great when having to whip together a quick, and healthy, meal!

4 users found this review helpful
Reviewed On: Mar. 8, 2009
Butter Chickpea Curry
Turned out incredible. I didn't have the garam masala, and just added curry and garlic, and still had a rich flavor. Served over brown rice and with a side of bread, it made for a cozy meal.

0 users found this review helpful
Reviewed On: Mar. 8, 2009
Baby Back Ribs
I agree with an earlier reviewer...I'm just as happy to have a recipe tell me the best WAY to cook a recipe and not just great ingredients. Putting the ribs under a broiler uncovered for the last 10 - 15 minutes after covering with another brushing of sauce gave them the great, sticky tang of restaurant style ribs. Use heavy duty foil or non-stick foil as a lighter foil will not make it! I've also had to shorten the time marinating and used a rub and refrigerated for just 4 hours, and still came out great. Thank you for this recipe!

2 users found this review helpful
Reviewed On: Nov. 20, 2008

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