beesknees Profile - (16362414)

cook's profile


Home Town:
Living In:
Member Since: Sep. 2010
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Tender Pork Spare Ribs
This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.

102 users found this review helpful
Reviewed On: Mar. 25, 2011
Vintage Lemonade
This is so good I won't even bother trying any other recipes. I knew it would be wonderful after seeing the rind was used for the oil (I always score the rind of the lemon that goes in my tea for the extra flavor). To avoid any bitterness just use a vegetable peeler to peel the rind so you don't get any of the pith. I couldn't resist trying some of the sugar as it soaked and it was luscious! Would probably taste great in tea. Also the water has a lovely yellow color after steeping. I followed the recipe exactly for the sugar and water but used 6 large lemons (1 3/4 cups of juice) and it was the perfect balance of sweet and tart. I love the store bought Simply Lemonade but honestly, this is better!

6 users found this review helpful
Reviewed On: Mar. 21, 2011
Chicken David
The sauce in this recipe was VERY good. Not at all bland like another reviewer stated. Followed recipe exactly, just doubled the sauce because I needed 5 breasts. The prosciutto and salami add incredible flavor. The sherry is not overpowering as long as you follow directions and reduce by half. I do suggest using thinner chicken breasts. Mine were quite thick and took extra time to cook through and since they basically stew in the sauce for a bit they came out a little dry. Will definitely be making this again!

6 users found this review helpful
Reviewed On: Sep. 10, 2010

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States