gaelicque Recipe Reviews (Pg. 1) - (13506946)

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Kalua Pig in a Slow Cooker

Reviewed: Mar. 28, 2011
Super , simple recipe. Some cooks ended up with dried out Pork, which is terrible. Since different models of cookers can provide different low/high temps the best way to judge doneness is with an internal temp. Pork is ready to shred at @200 deg, going to 210 will not dry it out, and a little easier to shred!!!!
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7 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 18, 2011
Good roast chicken recipe. I roasted it at 450 for about 30 mins in order to crisp the skin and then reduced to 250. However there is not an exact set time, more important is the internal temperature. Roast @250 until the internal temp. of the Thigh reads 165. Dont roast to 180, it is not necessary and results in drying out the chicken!
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4 users found this review helpful

Brazilian White Rice

Reviewed: Aug. 5, 2010
Thank You for a wonderful recipe. I have made this many times but never got to the stage of the rice browning. I usually sautee for about 5 mins...?
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2 users found this review helpful

Fish Fillets Italiano

Reviewed: Sep. 25, 2009
EXCELLENT-The Missus is not a fish lover, so more for me,yum.Did add the extra garlic as mentioned. Instead of wine ( didn't have any on hand)I used 1 cup of Clam juice and the juice of 1 lemon.Now in Recipe Box.Thanks
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0 users found this review helpful

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