Rick Killian Recipe Reviews (Pg. 1) - Allrecipes.com (19878526)

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Rick Killian




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Baked Teriyaki Chicken

Reviewed: Aug. 26, 2013
Two things for sure, and I just made this. It is a 5 star receipt for both the Teriyaki Sauce and the chicken. I did not make this until I read some of the reviews, and I definatly agree that if the sauce volume is not doubled, it needs to be increased by about 50%. Kinda funny, out of coincedence a friend droped by my house and told me that he had the best "chicken" he had ever had for lunch, so I gave him a couple of peices (bone in), and he came ungluded shouting "how'ed you do that?!!". I explained that I found it on All Receipts. I am a 61 yr old male and was a Regional Manager for Faultless Starch/Bon-Ami, and I have loved to cook since around 1980. Wonder, can I freeze the leftover sauce? No more friends tasting this at this time, because what is left, is for me.
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Spicy Lemon Pork Saute

Reviewed: Nov. 10, 2012
I just trid this, and followed the recepi to the "T". My 1st bite, I wasn't sure, but the more I ate of it, the tastier it got, and I ended up eating the whole 1st one fairly quickly. Something new for the taste for sure! The pork I used was called "Pork Rib-eye". A little over 1/2 " thick,inexpensive($1.97/lb) and very tender, and moist. I came to my cmptr to rate this at 3 1/2 stars, but my taste-buds have me convinced to upgrade to a 4.
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