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Showing 1-3 of 3
on April 07, 2009
This didn't really do it for dh & I although the kids liked it. I served it over tofu sticks instead of chicken. It was waaaayyyyyy too sweet. I used close to 1TB chipotke sauce & added extra garlic & onion powder & it was still waaayyy too sweet. I think Susie D. has a great idea to use some molasses & fresh garlic. It needs more depth. I brought it to a boil stovetop for just a minute vs. using the microwave. That worked well. Made for PAC 4/09.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
By Susie D
on October 02, 2008
I hesitate to rate this with stars as I did things quite differently, but it was so good I am going to. I didn't have brown sugar corn syrup so (after looking at recipes here) I used white and added molasses. I replaced the garlic powder with 3 cloves of minced garlic & added more chipolte pepper sauce. After following your instructions on making the glaze I poured this over breaded boneless chicken strips, slid into the oven in a foil lined pan, and baked. I turned them once while baking. They came out in a thickened dark, spicy glaze. Just yum! Thank you for sharing your idea & the inspiration. Made for Fall 08 Pick A Chef.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
on May 01, 2008
WhoooooWeeee! Some kind of hot, Amyk4. But so delicious! Easy, peasy to make. I had never used brown sugar corn syrup, but guess what, there was a recipe on Recipezaar! Will make this again, definetly! Adopted for Spring 2008 PAC.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 (108 g)
Servings Per Recipe: 2