rainstripe Profile - Allrecipes.com (18559931)

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Recipe Reviews 11 reviews
Lemon-Orange Orange Roughy
This recipe was pretty good but not really memorable in my book. I used wild whitefish fillets instead of orange roughy and followed the recipe as written, although I found I had so much juice that it was more like pour the juice over rather than drizzle. I turned my fillets partway through and they cooked very nicely in the citrus. I think next time I will remove the fish and then reduce the pan juices, hoping for more of a syrup. I'll also add cilantro like someone else mentioned. Nice and healthy, that's for sure!

3 users found this review helpful
Reviewed On: Jun. 21, 2006
Fig and Lemon Chicken
I LOVE this recipe. I'm not so sure that my husband and son like the actual figs (though I do!), but the sauce and the tart lemon and beautiful glaze are winners. I made a few changes from the quantities given. First, I used a whole free range chicken, cut into 8 pieces. The package of dried figs that I had was only 6 ounces, quite a difference from the 1 1/2 lbs listed in the recipe, but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon, peeled, and cut into thin slices. For the liquid, I used another very large lemon's worth of juice, and then, because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen, I misremembered the amount and types of sugar and put in not only a quarter cup of brown sugar, but a quarter cup of white sugar as well. Yeah, very sweet. However, since my lemon was huge I just added another 1/8 cup water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the color I wanted, and I did spoon juices over it, as well as spin the pieces up and over with tongs to re-cover with sauce, several times during the cooking. I served it with brown rice and collard greens. Thanks for the recipe. It's a nice change, easy and healthy (except maybe for the extra sugar I put in!)

76 users found this review helpful
Reviewed On: Jun. 11, 2006
Marinated Grilled Shrimp
This was a fantastic marinade. I doubled the recipe and added extra garlic. I didn't have tomato sauce so I used crushed canned tomatoes and I used dried basil instead of fresh. I marinated three pounds of xtra large shrimp and then grilled them about two minutes per side. Everyone raved. The shrimp were a beautiful color from the tomato marinade. I served them over a curry type brown basmati rice with chickpeas. Yum!

2 users found this review helpful
Reviewed On: May 26, 2006

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