Katie Recipe Reviews (Pg. 1) - Allrecipes.com (10167951)

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Portuguese Chicken I

Reviewed: Dec. 8, 2009
This was a great recipe and yeilded moist and flavorful chicken. I had to make several changes though. My husband cannot do dairy so I did not use the cream. Instead I used another TBSP of butter and about 4 TBSP of flour a d reduced the broth/wine until it was of the right consistency. I used 6 bone in/skin on thighs. I added 2 bay leaves, plenty of salt and pepper, and a few shakes of lemon pepper. At the end I added a sprinkling of cayenne which wasn't enough to make it spicy but added good flavor. Drizzled over chicken and served with roasted potatoes. Try this potatoe recipe-delish and pairs great with this dish: cube enough potatoes to make a single layer in a 9x13. Add chicken broth until potatoes are nearly covered. Add splash of white wine. Season with lots of good quality lemon pepper and garlic salt. Put in oven at 500 and stir every 20 min until potatoes are tender and broth has mostly evaporated. About half way through try dotting with butter for added flavor and color. You will love it!
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Burgundy Pork Tenderloin

Reviewed: Jun. 10, 2009
I really liked this recipe but the taste is very strong and probably overpowering for some. I love strong flavors and my husband doesn't - I liked this dish by he didn't. The pork itself tasted good but the sauce is what was really strong. I did not have and dont usually use gravy mix so I just made a rue with about 3 tbs. each of flour and butter and added the sauce with about 1/2 cup of chicken broth and simmered that until it was a good thickness (which did not take long). I served it with mashed potatoes and green beens. I would make it again if my husband liked it and would recommend trying it at least. The pork was fork tender. Oh, and I used burgandy wine, not just red wine.
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Beer Lime Grilled Chicken

Reviewed: Jun. 9, 2009
I used one bottle of Carona Light, 2 limes, about 2 tbs. honey, S&P, 4 large cloves of garlic (crushed), and 5 chicken drumsticks (which started out frozen and thawed in the marinade). They marinated for about 3 hours. The flavor was really good but the lime juice "cooked" the chicked partially and I dont like what that did to the texture. Next time I will marinate for only 2 hours. Oh, and the grill was not working well so I put it in the over at 375 for about 30 min then finished under the broiler for another 5. I service it will mashed potatoes, corn, and a garlic/lime sauce (olive oil, fresh garlic, lime juice, salt, and just a splash of chicken stock pureed in the blender - SO GOOD!)
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Marinade for Chicken

Reviewed: May 12, 2009
I ommited the salt and used dried parsely. I mixed the marinade with 6 chicken legs and 2 thighs (bone-in, skin on) and it sat in our cooler until Saturday night. We were camping and cooked it on the grill. It had great color - very rich and golden. The flavor was good, but I think that it lacked garlic. I will add several cloves of crushed garlic cloves next time. It was overall a very good recipe and the chicken was moist and packed with flavor.
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Chicken Marsala

Reviewed: Apr. 28, 2009
This was good and will make again. The sauce was a little sweet for me, so I think a pinch of cayenne may be good to balance it out. I browned the chicken well, then set it aside and started the sauce. I let the mushrooms cook in just a splash of chicken broth and the fond from the chicken. After about 8 min, I added the wine/sherry and let that cook for a few more min. Then I added about a half cup of chicken stock with a few tablespoons of non-dairy sourcream (toffuti is the best brand on earth, my husband can not have regular). When the sauce was nearly reduced to the preferred consistency, I added the chicken for a few more min to warm up. I served with fettucine tossed with a butter/lemon/garlic/sherry sauce (basically what you would use for shrimp scampi).
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Pleasant Pork Chops

Reviewed: Apr. 21, 2009
I love this recipe but love it more with a few tweaks:saute one onion until soft in olive oil, not butter, and a little saltbrown pork loin medallions or pork chops on both sides with s & premove pork to plateadd a few cloves of minced garlic for a minute or twosplash of white wine, cajun seasoning instead of paprika, and rosemary. cook wine down. Add sourcream, bay leaves, chicken broth and bring to a boil. turn down to low and add pork. Simmer until pork is cooked. I poor it over rice and its super good!
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Juicy Roasted Chicken

Reviewed: Apr. 17, 2009
This was really tender and juicy and had a simple but good flavor. I cleaned the chicken well, covered in lemon pepper, salt, then onion powder, cut 3 stalks of celery and put in cavity along with 3 tbs. of butter, put remaining pads of butter under skin throughout. Roasted at 350 for 1.5 hrs and covered with foil for another 30 min. Came out great!
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Honey Baked Chicken II

Reviewed: Feb. 10, 2009
I did not like this recipe. I used bone in, skin on chicken thighs. It really lacked flavory. I would at least recommend not leaving the skin on.
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Roast Chicken with Rosemary

Reviewed: Feb. 10, 2009
I stuffed the chicken with one lemon (halved), 1 med. onion (quartered), 3 or 4 garlic cloves, about 1 TBSP dried rosemary, salt & pepper. Then I covered the chicken in olive oil, salt & pepper, dried rosemary and a little lemon juice. I cooked it on a rack with a few chopped carrots in the bottom. Next time I will not use carrots because it made the broth too sweet. I do not think I will add the lemon next time either.
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Mushroom Stuffed Chicken Rollups

Reviewed: Aug. 25, 2008
Very good. Added 2 garlic cloves, deglazed pan with wine, omitted nutmeg, mixed with mozerella cheese when done. Delicious! Cooked for 30-35 min at 375 Degrees.
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Authentic Enchiladas Verdes

Reviewed: Jan. 15, 2008
My husband's favorite food is chicken enchiladas. I used this recipe to make enchiladas. Turned out great! This is his new favorite. I am going to eat them for lunch in a few. I used 3 sarrano peppers in a DOUBLED batch of salsa. Next time I will remove the seeds because my husband doesn't like things overly spicy and I think this was just a bit. AWESOME RECIPE! Thank you so much.
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