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This is a great jumping off point for adding your own spices as well. I make this whenever I find a whole chicken on sale but use Santa Maria Seasoning which is Garlic, Parsley, Salt and Pepper. Tonight I decide to add some red potatoes, swirling them in the pan with some olive oil first and the same seasoning. I like to put pats of butter inside the skin (loosening it first with the blunt edge of a butter knife). I plan to return the potatoes to the pan after setting the chicken out and covering it w/foil. They should crisp up nicely. A simple easy staple in our house.

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Turkey Enchiladas

Reviewed: Jan. 28, 2009

I agree with reviewer Mclean - good starter, needs to be spiced up. I added about a cup of salsa to a rice that I cooked separately ( Rice a Roni variety). I also added a can of pinto beans adopted from another recipe I've done. I added about half of the enchilada sauce to a cup of sour cream and then mixed in 1/2 my cheese to the meat/bean rice mixture. The other half of the enchilada sauce on the bottom of the pan (with 12 lg. corn tortilas I use 2 pans) and over the top of course with remaining cheese.

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Candy-Coated Chocolates Cookie Mix In A Jar

Reviewed: Dec. 14, 2008

I found this was an amazingly simple recipe to assemble and even easier to execute. The trick is to take them out of the oven just as they begin to brown. I test baked a couple of different variations as follows, my favorite is the 1st using 1/2 cups of each type of each ingredient: 1.Cranberries, milk chocolate chips, white chocolate. 2) Using the original recipe 1/2 cup red/green/white m&m's, then milk chocolate and white chocolate also.

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Quick and Easy Vegetable Curry

Reviewed: Oct. 3, 2008

I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower, 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste, broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini, Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch . . .cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again.

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Apple Peanut Spinach Salad

Reviewed: Jul. 26, 2008

One of my new favorites, a light tangy dressing that you can mix and match with a lot of different combinations: Mandarin Oranges, Strawberries, Sliced Almonds and any kind of apples will do (to prepare ahead you can always sprinkle the apples with lemon juice and they won't brown). Today I'll try fresh peaches. Recently I brought it to a family reunion hosted by my Uncle and my mom turns to me and says . . you have to try this spinach one!

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Tender Pan-Fried Chicken Breasts

Reviewed: Jul. 14, 2008

Maybe it's that I'm not the biggest fan of fried food. Good not great. Family seemed to think it was o.k Even skipping the second breading it still was too much coating for my liking. Seemed a little bland actually but maybe I cut back too much on the salt & pepper though I would have thought all the other seasonings would have compensated for that.

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Beer Beef Stew II

Reviewed: Dec. 19, 2007

This was well recieved, and I will be making it again tonight with company coming. I substituted half a packet of a chile seasoning for the chile sauce and it had just a slight hint of spice. Instead of a slow cooker I let it simmer on the stovetop for an hour.

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