Iwilltryitonce Profile - Allrecipes.com (13323943)

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Recipe Reviews 5 reviews
Sarah's Dry Rubbed Chicken
This was great. Didn't use all the rub and it was a 5.5 lb chick. Could only get 1/2 an onion in it. Definitely cook at least 12 min.a lb. Which is what I do for a free range turkey. You'd think a small chick. would be less. Anyhow I kept it in the refer over night. And served it to guests..serve experiments to the guests! LOL. I did the first 10 min at 450 and had the breast up and after the 10 min turned it over and turned the oven down to 350...so the breast was down. More moist that way. It was flavorful and moist! A very good recipe and I am picky! I will do it again and again and again!Well when I remember to do it the night before! I would recommend "soaking"it over night.

1 user found this review helpful
Reviewed On: Aug. 6, 2012
Mulligatawny Soup II
I live 40 miles round trip from a grocery store and a modest 1 at that...so I improvise a lot. This soup is excellent. I don't know if I have had real Mulli. soup of not..doesn't matter..this a good base soup. I have made it twice. Both with a lamb stock and added lamb meat. Don't have the fancy ingredients. 1st time no red lentils. Still great. This time lentils ( used the rest powdered, ginger cardomon etc) It was good but sill missing something..as tamarinds aren't something I have or get on short notice...I put 2 big spoonfuls of Major Grey Chutney in. Worked great. I love this recipe! So does my husband who likes mild things. Had chiles the first time( no seeds) and used cayanne as someone suggested this time. If something is missing from a recipe I can usually figure out what it needs...once again good stand alone or a base to create your own soup. Liked the chicken idea too. Might add that it is imparative to "fry" the spices. Plain Curry is best done that way to . Breaks loose the aroma and flavors.

5 users found this review helpful
Reviewed On: Jan. 2, 2012
Baked Honey Mustard Chicken
SO SO ..as another reviewer said it does have potential. I used the Dijon and cut the paprika...the problem is no flavor. It was moist...I even put it in the oven at 450 to sear it and left it there for 10 minutes at 450. ..then turned it to 350. Next time I'll remove the skin and marinate it for a couple days...there just was no flavor other than on the skin.

3 users found this review helpful
Reviewed On: Sep. 6, 2011

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