bhollytba Profile - (12928825)

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Member Since: Mar. 2011
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Recipe Reviews 3 reviews
Peking Duck
I followed the hint about roasting it at 375 degrees for two hours instead of steaming because I could not fit it in my steamer or wok (roast for two hours, then jump to the basting and 5 minute skin crisping). I made a large foil tent and placed it over the duck the entire time it was roasting and I think that really helped crisp the skin. I was skeptical that the skin would crisp at all but was pleasantly surprised. It was not crisped to the extent of real peking duck, but it was very satisfactory. I was out of cloves and nutmeg, so I added extra cinnamon to cover for it and I had no green onions, so I left those out. Oh, and instead of the plum sauce mixture I used Hoisin Sauce, which is what my chinese friend does. Still turned out marvelous, can't wait to try it with all the ingredients!

3 users found this review helpful
Reviewed On: Oct. 12, 2012
Green Tea Layer Cake
This cake was fantastic! It's very moist and has a definite green tea flavor. The icing supports the flavors nicely. I love taking this one to dinner parties and potlucks because there is no fear that I might be bringing a duplicate of something!

1 user found this review helpful
Reviewed On: Sep. 5, 2012
Marinade for Steak I
I like to use this when I make steak fajitas, my husband loves it! I usually leave out the onion (out of laziness, not flavor) and I halve the recipe because it makes so much

2 users found this review helpful
Reviewed On: Aug. 3, 2011

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