John Sea Profile - Allrecipes.com (18908799)

cook's profile

John Sea


John Sea
 
Home Town: El Centro, California, USA
Living In: Santee, California, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Low Carb, Healthy, Quick & Easy
Hobbies: Walking
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Recipe Reviews 6 reviews
Rosemary Chicken with Orange-Maple Glaze
Excellant recipe!!The only thing I did difference was that I used Pam instead of the oils. I also tried it without the wine; suggested by some users. Next time, I will try it with white wine. I do like to cook with wine. Any suggestions on the type of white wine. By the way, real maple-syrup is the only way to go.

1 user found this review helpful
Reviewed On: Oct. 10, 2012
Braised Balsamic Chicken
Wow!! I was really surprised on how good this dish was. I like balsamic vinegar in salads so I decided to check it out. At first I was going to cut back on the vinegar has some reviewers mentioned. However, I usually follow a recipes exactly the first time I make it. Then I make changes as needed. The only thing I did differently was that I added some chicken broth. About 1/2 cup. My wife boiled some chicken earlier that day and I wanted to use the broth instead of throwing it away. This recipe is definite a keeper.

0 users found this review helpful
Reviewed On: Aug. 22, 2007
Mexican Rice II
Although I have not tried this recipe, it is very similar to my own with the following differences. I don't use garlic salt. I never use garlic salt in any of my recipes. I like to control the salt a garlic flavors. Instead, I use 1 tsp of salt and 1/4 tsp garlic powder. I also add 1/4 tsp of pepper. I only use cumin if my wife is not in the kitchen. When she makes the rice, she doesn't add cumin. I believe cumin does make this recipe taste better. I also use one 8oz can of tomatoe sauce which is 1 cup instead of the 1/2 cup mentioned in this recipe. 1/4 cup onions...well I probably use more maybe 1/2 cup. I usually use one small onion or 1/2 of a large onion. Cooking time is about right.

1 user found this review helpful
Reviewed On: Jul. 28, 2006
 
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