Kim Recipe Reviews (Pg. 1) - Allrecipes.com (10321130)

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Chef John's Caramel Chicken

Reviewed: Jul. 18, 2013
Super good. The cilantro/jalapeno/scallions really go well with the sweet/salty chicken.
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Avocado Chicken Stir-Fry

Reviewed: Apr. 16, 2013
Honestly it might be a little too plain for the tastes of my family but for me it was OK. For veggies I just used mushrooms, green onions, and carrots. The veggies had great flavor. But the chicken didn't really absorb up any flavor so if you don't pair the chicken with the veggies at the same time it can be really bland. I think maybe next time I'll make a little extra sauce and cook it with the chicken as well as adding it at the end. The avocados are a great idea - they don't add too much taste (maybe a little earthy taste) but they make an interesting texture in each bite that you have.
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Honeyed Pork Chops

Reviewed: Nov. 28, 2012
A solid recipe that I would make often. I think the point is that these are simple and good - if you are expecting a fancy dish you might be very disappointed. I marinated the pork overnight (not sure what the difference in taste is). The sauce and drippings basically end up at the bottom of your dish when baking, so I think it's best to take those drippings and add it to a roux (1 tbsp butter & 1 tbsp flour) and add another tbsp or however much you want of honey to sweeten it up. Baking time is questionable. It probably depends on how thick your pork is, but definitely cover it with foil for at least 20 minutes and then check it frequently after it's uncovered.
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Vegetable Lo Mein

Reviewed: Oct. 30, 2012
Honestly I wasn't expecting much out of this since I was wary about the hoisin sauce...but I thought the end product was pretty tasty! It's sweet and spicy. Used barely any honey (maybe 1 tsp), added a pinch of pepper flakes, added chili sauce & sriracha, and omitted curry powder. Obviously this is named Vegetable lo mein, but I added poached chicken in chicken broth to the dish and after poaching the chicken, I used the broth in the lo mein. Adds good flavor and protein to this dish.
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Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 30, 2012
It smelled great, but this recipe was way too salty from the soy sauce (no salt needed at all either!) and not sweet enough. The backbone of the recipe is great but I would definitely adjust soy sauce (less) and sugar (more) amounts big time! Or at least use a low sodium soy sauce.
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Baked Honey Mustard Chicken

Reviewed: Sep. 10, 2012
Baked covered for half an hour to keep the chicken moist. Made a mental note to decrease the paprika by at least half but forgot to add it completely - still turned out great. For the flavors to penetrate through the chicken, I sliced up the chicken and covered it in the sauce after it was done cooking. It absorbed up the sauce and was much more flavorful.
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Mini Meatloaves

Reviewed: Sep. 8, 2012
Normally I hate meatloaf, but this has changed all my thoughts on meatloaf! It was really moist and flavorful, and the glaze was tangy/sweet. Adding the oats instead of bread or bread crumbs is such a great change. Things I did differently after reading comments: let the wet mixture sit for a while before adding the meat so that the oats can soak up the moisture, add a little bit of garlic pepper, use dijon mustard, add a splash of worcestershire sauce to the glaze. I made one loaf rather than mini loaves. After 45 min I dumped out the fatty liquid at the bottom of the pan and popped the loaf back in the oven for an extra 20 minutes. My brother came out just for a taste test, but thought it was delicious so he kept eating more!
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Photo by Kim

Marinated Baked Pork Chops

Reviewed: Sep. 6, 2012
I marinated it for about an hour. The pork chops were about 1-1.5 inches thick. I made 1.5x the sauce in the recipe for 4 chops. I covered the dish with foil and baked for 20 min, then uncovered, flipped the chops, spooned the remaining sauce on top, and baked for another ten minutes. The pork turned out very tender and the flavor permeated the entire pork chop so it wasn’t plain at all. Yum!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2010
This is my first time leaving a review, and I just had to because I had nothing but good compliments on this stuffing! We've never made stuffing before, nor have we ever made our own Thanksgiving meal. this year was our first time, and I am SO glad I chose this recipe. As of today there is no more stuffing leftover, and in fact I wish I still had some to eat... We kind of eyeballed the spices and adjusted other ingredients to our liking but the suggestions that turned out well were: Jimmy Dean turkey sausage, it's really yummy in the stuffing. More broth to make it more moist, especially if it's not going to be baked inside the turkey. We didn't use the liver since we were too lazy, but it still tasted great. We also used boxed stuffing as the bread since we were too busy cooking other things to make the bread, but it still tasted delicious!
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