Dforbes Recipe Reviews (Pg. 1) - Allrecipes.com (10311086)

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Cajun Chicken

Reviewed: Mar. 15, 2012
Wow! I did alter it just a little. First, I used thighs instead of breasts. I like the moistness and flavor of thighs vs. breasts. Plus there is no need to pound them to thin them out. I used a combination of olive oil and canola oil using mostly Olive oil. I cut down the amount of oil as well. Added some onion powder. Marinated it for about 2 hours. I than grilled the meat indirectly. I preheated the whole grill on high, than turned off half of the grill. Lowered the other half to medium. I put the chicken on the half that was off. I turned them over in about 15 minutes, basted it with remaining marinade and grilled about about 10 to 15 minutes longer. I served with angel hair pasta that I sauted with butter, fresh garlic, dried rosemary and a roma tomato. Oh...because I like it heat, I threw some dried chili peppers in the saute. Yummy!!
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Easy Meatloaf

Reviewed: May 7, 2011
I give this 4 stars only because I altered the ingredients based on other reviewers and my own likes. I make my hamburgers very similar but wanted something that differs. So I did what I normally do with hamburgers which is add the eggs, milk, sauted onion with garlic, worcestershire sauce. Except this was meatloaf and I desired it to be different. Sooo, with this meatloaf I made my own seasoned bread crumbs. Simply by using "thin whiches" and grinding them with "Italian Herb" grinder from McCormick. Who knew? they came up with a great blend. Anyway it worked great. I did cut down on the mustard in the sauce. Only because I'm more a ketchup person; Great Meatloaf thank you to the reviewers it means so much!
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Mom's Chicken Cacciatore

Reviewed: Dec. 23, 2009
Very good recipe. I used suggestions from others. Plus one or two of my own ideas. I used olive oil. I did not use any coating to brown the chicken. The best move I made was using Cento San Marzano D.O.P. Certified Italian Peeled Tomatoes 28 oz. added a 2 tablespoons of tom. paste. One cup of red wine, 6 cloves of garlic lots of oregano and some basil. The trick with the garlic and other spices is to add them near the end . I simmered for a long time. The sauce was nice and thick , chicken was falling of the bone. Oh yea I added cilantro when I served it. It was great! Next time I will do half the chicken skinless.
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