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Showing 1-4 of 4
on November 26, 2003
I think this recipe is supburb. Iused dark rum which here in Australia is our Bundaberg Rum and it goes so well with anything citrus. I actually halved the recipe which worked out fine. Other than that I followed the recipe fully and there is nothing I can think to do that would actually improve this recipe. It is something I will do again and again.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Shakie
on September 20, 2006
We had my son over for dinner and served this dish he went on forever how the citrus, spices and flavors come together to create a wonderful and delightful dish. Not only to eat but easy to make. By the wat some son is a Professional Cook in an exclusive private country club. My wife and myself also enjoyed it very much. Thank you. Chef Shakiepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 09, 2004
on May 11, 2004
This recipe is great! I altered it somewhat though. I used the ingredients you listed and turned them into a marinade. I them marinated the pork for a few hours, then grilled it along with some oranges. Fabulous! Thanks for the ideas!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (545 g)
Servings Per Recipe: 4