RANEYLORENE Profile - Allrecipes.com (18319519)

RANEYLORENE


RANEYLORENE
 
Home Town: Toronto, Ontario, Canada
Living In: Bergamo, Lombardia, Italy
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Hiking/Camping, Walking, Reading Books
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Recipe Reviews 10 reviews
Rusty Chicken Thighs
Chef John, although I made some slight modifications, your recipe was a hit!! I was doing roughly 15 pounds of skinned and deboned thighs. Followed your marinade recipe exactly but more obviously! Can't BBQ where I live so I cooked the thighs in the oven on a raised silicone mat, 30 minutes at 180 C. They came out GREAT! The next day I made up more of the marinade (minus the mayo this time), thickened it with corn starch and poured it over the chicken (just enough to coat the chicken not drown it) and put it all in crockpots on the "keep warm" setting. :) Drizzled it with lime juice just before serving! It was a huge hit with everyone. No leftovers to everyone's disappointment! Thanks, Chef John!!

0 users found this review helpful
Reviewed On: May 11, 2014
Tuna and Lemon Pasta
I enjoyed this! Added a teeney-tiny bit of olive oil...

1 user found this review helpful
Reviewed On: Apr. 16, 2014
Sweet Hot Mustard Chicken Thighs
Here's what I did to accommodate my circumstances - a meat dish for about 50 people. I chose to debone and skin the thighs and cut many of them in half. I marinated them as directed (can't get dry mustard powder here) and cooked the thighs all packed closely together in 3 large pans. I reduced the liquids as per the recipe and then put everything in a large slow cooker, in the fridge, for the next day. About 3 hours before eating I turned the crock pot on "keep warm" and they were steaming hot and beautifully infused with flavour by the time we ate. A HUGE hit with everyone here in Italy!! Thanks Chef John!

0 users found this review helpful
Reviewed On: Apr. 13, 2014
 
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