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Charlie's Cookin Chicken


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Replied to Roasted Prime Rib with Thyme and Marsala Recipe : Giada De Laurentiis : Food Network

Dec 16, 2014 on

Remove at 135� F Not 145. It will rise a bit while resting!
You sear your roast at 450 � F for (Recipe calls for 45 mins???(Too long in my opinion ?) At room temp I'd go 1s. at 500� F . for 15 minutes before lowering the oven to 350 � F and continue for an hour or so until the internal meat hits 135� F for Medium Rare centers.


Reviewed shrimp curry rice

Nov 29, 2014 on

Curried Rice (This is a great compliment to the Shrimp) It is necessary too!

From: Maestro Zubin Mehta

2 C. Jasmine or Basmati Rice
Oil for saut�ing
4 split pods of Cardamom
4+ cloves (whole)
2 sticks of whole quality cinnamon
� t. Ground Turmeric
� t. salt


Reviewed shrimp curry

Nov 29, 2014 on

(Part III)
I usually make 3 + lbs of shrimp in the shell and let them cool in the shell before peeling. The shell seems to impart a special shrimp flavor to the meat. I make 3 + lbs because while peeling at least a pound seems to disappear during the peeling process, before being added to the sauce. Even more if there is some Horseradish...

Reviewed Chile Relleno

Dec 1, 2012 in Food Network Community Toolbox on

My suggestion for the salsa is simply put below.


1 T. oil
1/2 c. Chopped onion
2 garlic cloves minced
3 1/2 c pureed tomatoes as per the online recipie.
1 c water
1 t. salt
1/4 c chopped cilantro

You can make the roux as seen on TV...

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