Queen Bee Profile - Allrecipes.com (13578853)

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Queen Bee


Queen Bee
 
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Member Since: Jun. 2009
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Recipe Box 2 recipes
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Recipe Reviews 5 reviews
Baked Teriyaki Chicken
Perfect! I was going to give this 4 stars but I gave it 5 stars just because I'm glad Marian shared this, Thanks. This recipe wasn't flawless but with a little tweaking, it's great. The sauce would have been too salty with the 1/2 cup of soy sauce. No need to run buy low sodium soy, just cut the soy in half and replace the remaining liquid with water. This recipe will turn out tough via the cooking method recommended in this recipe. I personally did not want to stand over chicken and marinate every 10 minutes(this is why it takes so long and ends up tough) so I doubled the sauce to have enough to cover all of my chicken tenders (a WHOLE bag). I put them in a glass dish, covered with foil and baked for 40 minutes at 350 degrees. PERFECT! If you like to have thick glaze on top, save some of the glaze and after baking the chicken, increase oven temp to 425 and take the tenders out of the original dish and place them on a cookie sheet. Brush chicken with glaze and put them in for 5 minutes. Turn chicken and brush marinade on and cook for another 5 minutes. This way they turn out tender and saucy. This recipe is a keeper! My crew cleaned the entire dish!!

0 users found this review helpful
Reviewed On: Sep. 15, 2013
Slow Cooker Texas Pulled Pork
I made this and I didn't know what to think of it. It reminded me more of seasonings put on stew beef. It wasn't bad but the base flavor didn't truly remind me of a pulled pork BBQ sandwich. The sauce as others mentioned was very runny. It does reduce if left on low but it never thickens. The next issue is there has to be liquid smoke in there because although I added a tablespoon it still didn't have a BBQ flavor. Both issues are due to the ingredients however. The 5 1/2 lb shoulder fell off the bone at 5 hours on high. The meat was moist and tender so I'm giving the recipe 3 stars. A friend of mine made pulled pork at my house with the meat on low in the oven about 8 hours and used garlic powder instead of garlic cloves. He put salt, pepper and season salt to taste and I have to say, his was better. He made his sauce on the stove and added to the meat after he trimmed and shredded it. The sauce was thick and good. He did return the meat/ sauce mixture back to the oven so they could marinate but it was delicious right then. His sauce was not runny after marinating in the oven either. Just a thought.

1 user found this review helpful
Reviewed On: Sep. 3, 2013
Baked BBQ Baby Back Ribs
This recipe will give you good tender ribs. With that said, there is nothing special about the recipe itself. Like Chef John says, you can really season it with anything you want. All I had on hand was the white and brown sugars, plain chili powder and salt and pepper. I did add some bbq seasoning to it to add extra flavor sicne I did not have those other seasonings. The main thing to this recipe is the foil cooking method because I use this method with other meats (they always come out tender). Also, I used pork spare ribs instead and they still came out tender just had to cook an additional 30 minutes. By pork already being salty, I found that 1/4 cup salt was too much. Next time, I'll cut down to maybe 2 or 3 tablespoons. I'll also add more brown sugar... they weren't quiet sweet enough to me but still good.

19 users found this review helpful
Reviewed On: Jun. 4, 2012
 
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