Reb&Rob Profile - (18257970)

cook's profile


Home Town:
Living In: Williamson, New York, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Fishing, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 12 reviews
Candied Chicken Breasts
I am quite sure I reviewed this about 8-10 years ago, but cannot find it to revise. SO- -I will write a new one. I have been making this for some time and from the beginning decided that pan frying it before baking was an unnecessary step. Recently, I decided breading the chicken and baking was as well. What it has evolved to in my house is more of an american chinese dish. I cut the chicken breasts into chunks, dredge in seasoned flour and pan fry till brown. I remove the chicken from the pan and mix in the ingredients for the sauce, reducing the sugar, mustard, and ketchup quantities, replacing water with pineapple juice, and adding an overflowing teaspoon of Tiger sauce and pinch of Five Spice powder. When that is blended and boiling, I add just under a bag of broccoli stirfry veggie mix, heat through and return chicken to pan. When chicken is cooked through, I serve over brown rice. Works for us!

1 user found this review helpful
Reviewed On: Apr. 14, 2011
White BBQ Sauce
Good stuff! I replace the white vinegar with equal amount of Chiavetta's marinade (Upstate NY staple) and it is pure awesome.

1 user found this review helpful
Reviewed On: Apr. 1, 2010
Classic Cuban Midnight (Medianoche) Sandwich
I had left over center cut pork chops that I thinly sliced, and added a thin spread of italian dressing to the bread before mayo and mustard. We used portuguese rolls, which are denser and crustier. What a great sandwich. The pickles make it, don't leave the pickles out!! Not like the real thing but as close as we'll get in upstate NY.

1 user found this review helpful
Reviewed On: Aug. 25, 2008

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