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"I was afraid that after an hour the chicken would become dry so I took them out of the oven... but to be honest, they could have gotten another 20 minutes or so. They were great but the sauce wasn't thick enough (My son didn't complain though :. Next time I'll pay more attention to the instructions the chef wrote... ;"
Feb 13, 2011 on Food.com
"Very nice indeed! My fan oven needed a bit more time on the second 20 minutes... I think 25~30 minutes with the foil should have done the trick (then another 20 without the foil. I didn't have fresh ginger but used a teaspoon dried and that worked good. For the chili sauce I used the Rooster sauce, worked perfect also. I wasn't sure the scallions..."
Jan 1, 2011 on Food.com
"First time cooking ribs in an oven and it came out perfect! Thanks Beth! 5 stars from me. I didn't have the smoked salt and used smoked paprika powder instead, works great (although there wasn't much of a smokey flavor."
Oct 10, 2010 on Food.com
"I didn't change a thing, just made it the way you described and I love it! I thinks it's 95% like the Chinese restaurants make it in the Netherlands, the 5% is probably because the restaurant use cheaper ingredients (something else then ketchup I guess. Thanks for sharing! :"
Jun 13, 2010 on Food.com
"I'm not used to eat ketchup like perhaps some people from the USA do. (Perhaps it's an acquired taste and has something to do with that we are from the Netherlands I'm sorry to say but my son and I were not very impressed by this sauce. Still 4 stars from me because of the simplicity of the recipe and sharing this one with the world!! ;"
Jun 12, 2010 on Food.com
"This was great! I will double the cardamom pods, peppercorns and cloves next time (and use fresh ginger, I used half a teaspoon dried ginger and it works as well but not as good I imagine."
Mar 14, 2010 on Food.com
"Hi Chelle_N,I tried your Big Mac sauce recipe and after some while I managed to get all ingredients except the French dressing. (I?m from the NetherlandsCould you explain to me what this French dressing is exactly? What brand or something that might be similar?Regards"
Feb 4, 2005 on Food.com