Chaibreak Profile - (15777149)

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Recipe Reviews 2 reviews
Juicy Roasted Chicken
The preparation instructions here are great, but the recipe seems to have a major flaw: if you actually cook it til the internal temp reaches 180, the bird becomes terribly overcooked and dry. Only after making it this way did I look around the web for what other respectable sites are recommending for internal temperature - and the USDA recommends 160. Many say they take it out at 150 or even sooner, b/c the poultry will keep cooking in residual heat. I will try it again and this time call it done sooner.

1 user found this review helpful
Reviewed On: Nov. 29, 2014
Red Enchilada Sauce
Great sauce. Agree with the other reviewers that the author probably intended to use tomato paste. I did, and the recipe turned out great.

1 user found this review helpful
Reviewed On: Mar. 11, 2013

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