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"This recipe is just "okay". The first glaring issue I had with it was the direction to cook the pork to a temperature of 170 degrees. Way too overdone at that temp. Tenderloin should be pulled at a temp no higher than 135 and allowed to rest to 140. A lot of fussy work for an "okay" result. Probably won't be making this again."
"Although I didn't roast the chicken (and yes, 250 degrees for 5 hours is very safe) the spices are very tasty. I like to brine my poultry, so brined overnight, then seasoned and let set in the refrigerator overnight. I chose to put the chicken on the outdoor rotisserie. The smells wafting through the air were divine! Very tasty end result."
"Made this for Thanksgiving for 25 guests. Not a drop was left-over. I do think you need the full amount of oil so you can make a smushy paste of the garlic, oil and rosemary and spread liberally on the vegie and toast points.Thanks for a true winner!!"
"I can't think of the words to describe how FANTASTIC this dish is! I, too, used normal basil and reduced the amount of sugar (used Splenda). The flavors blend together so well that one flavor doesn't dominate the dish. DH and I will make this again and again. Serve over Jasmine rice. YUM! Thanks for working on the chef to give you the recipe!"
"The DH and I enjoyed this rice so much! I did add a touch more soy sauce and sesame oil. This would be delicious with grilled shrimp, too. Such an easy recipe, offering great flavors and it makes a ton! Thanks for posting, Sue."
"I can't give any stars because I didn't follow the recipe as written, however, with changes suggested by other reviewers, this recipe is delicious and easy! I added dill to the meat (half beef-half pork), and to the sauce, added a bit more parsley than was called for, and used broth to thin the final sauce. Be sure to scrape up the browned bits ..."
"Since I did not follow the recipe "to the letter", I cannot give a star rating. The changes I made were really pretty minor but I did change it. I used boneless, skinless thighs instead of breasts because we prefer dark meat. I doubled the marinade ingredients; used sake instead of wine, and 1 teaspoon sesame oil. The chicken marinated for abou..."