REJJP Profile - (1584521)

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Member Since: Apr. 2003
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Recipe Reviews 13 reviews
Roasted Duck
This is a great base for roasting your first duck. I used 1 tsp of seasoned salt, 1/2 tsp of accent, 1/2 tsp of meat tenderizer. It needs 2 teaspoons of salt as stated. I thought a 5lb duck would not need so much salt. My mistake. But I still had flavor. I gave a four star rating because the instructions did not state whether to cover the duck while roasting. I used a frozen duck and the package said bake uncovered. So after an hour, I put 1/4 cup butter on the duck and it began to fry the duck in the oven so I covered the duck for the last hour so my duck would not burn. I did not apply anymore butter. It was done to perfection. It looked absolutely beautiful. Thank you for the recipe.

4 users found this review helpful
Reviewed On: Jan. 2, 2009
Southern Style Thanksgiving Green Beans
I used smoked turkey instead of ham hock. I think that is why I did not prefer this too much. I think the vinegar did not like the smoked turkey. I may try again with ham hock.

0 users found this review helpful
Reviewed On: Jan. 1, 2008
Roast Sticky Chicken-Rotisserie Style
I used two whole chickens cut up. Instead of mixing all of the ingredients, I put each ingredient on the chicken individually. That eliminated the chicken from being so salty. I did use season salt instead of just regular salt. I used meat tenderizer, accent, and mccormicks salt free all purpose seasoning as well. I marinated for 1day and a half due to circumstances. I put the temperature at 300 degrees gas stove equivalent to 275 electric stove. I added an onion. I baked for one hour on one side, turned over and baked for one hour on the other side. It seemed like too much pepper once I tasted it out of the oven. The next day all the flavors took and it was delicious. Not Rotisserie. But great flavor. Very tender.

0 users found this review helpful
Reviewed On: Jan. 1, 2008

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