Barecca Profile - (16253154)

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Recipe Reviews 9 reviews
Orange Mango Chicken
Disclaimer - I don't know how to follow a recipe without making changes - even the first time through. So I used chicken thighs instead of breasts - will try the breast next time and see if it is as good. Instead of seasoning the chicken with dried thyme, I dumped a few teaspoons of fresh thyme into the sauce just before taking it off the heat. I used grated frozen ginger - not sure how much. And I didn't have a fresh lemon, so I used about 1/4 cup of lemon juice. Oh, and for convenience I used Trader Joe's frozen mango - probably used more than the recipe calls for, but I cut the pieces smaller. The result was a bit more tart than I anticipated with all the mango, but it was bursting with flavor. Can't wait to eat the left-overs!

0 users found this review helpful
Reviewed On: Feb. 27, 2014
Okra Gumbo
Okay, so I understand the criticism that people don't like it when you don't follow a recipe exactly, and then you try to rate it... but the way I see it, making the recipe as written (especially after reading the reviews) would be a waste of a perfectly good meal. Okay, so I'm no gumbo expert by any means, I was just looking for a soup I could turn into a one pot meal, so I started with this recipe. The hubby doesn't like mushrooms so I subbed other veggies, then added some chicken and andouille sausage for some extra flavor and protein since when I looked at the nutritional profile, this looked like a great side, but not a full meal. The recipe as written is severely lacking in liquid (Like I said, I'm not gumbo expert, but I thought gumbo was supposed to be a soup!), so I added 4 cups of vegetable broth. After reading other reviews, I was a little afraid to follow the instructions as written with the file, and perhaps this is why I found the flavors lacking. I added some creole seasoning (Sorry I can't advise how much, I just kept adding and tasting till it had the flavor I was looking for) and only added the file to the bowl at the end. The result was delicious, but it wasn't the recipe as written. Still, I couldn't have made this without the recipe instructions plus reading several very helpful reviews!

0 users found this review helpful
Reviewed On: Nov. 3, 2013
German Baby
The first time I made this, I tried it in a 12" cast iron skillet I had put on my wedding registry. Not a good idea unless you are going to increase the amount of batter you use. That extra 2" adds nearly 50% more surface area to the pan, and the batter needs the edge of the pan in order to rise. After a little research, I found out that an old cast iron skillet is far better than anything you can find in a retail store, so my husband picked up a very lightly rusted 10" Griswold at an "antique fair" for $12 and I just finished restoring it. I didn't read the reviews, so I didn't change a thing about the batter, the only thing I did change was to use only approximately half of the butter. It turned out perfectly puffed and golden-brown. I took it out of the oven at 18 minutes because I was afraid it would get too well done, but that could just be my oven. I served it with some left-over lemon filling from my lemon tea cookies (don't think that recipe is on this site...) and it was amazing! Next time I'll try adding a bit of vanilla extract.

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Reviewed On: Dec. 23, 2012

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