Cooking in Colorado Recipe Reviews (Pg. 1) - Allrecipes.com (10376583)

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Unbelievable Chicken

Reviewed: Jun. 6, 2014
This was a good base recipe for marinade. I was making chicken kabobs so I made double the recipe for the marinade in order to marinate the raw chicken separately from the vegetables. The marinade has a very good flavor but it is definitely too sweet for me. I think in the future I will replace the brown sugar with 1/4 c. - 1/3 c. of honey, add some hot pepper flakes and about 1/4 c. of Sriracha since I like sweet & hot. BTW, if you have a Food Saver vacuum system you can cut the marinating time down to about 2 hours.
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Baking Powder Biscuits I

Reviewed: Apr. 15, 2012
These are great! Simple, fast, light and tasty!
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1 user found this review helpful

Gerry's Chicken Enchiladas

Reviewed: Apr. 4, 2012
This is really good - my only complaint is that it takes a LOT of prep time.
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Sausage, Apple, and Cranberry Dressing

Reviewed: Apr. 4, 2012
This turned out great - I wouldn't change a thing. Served it last Thanksgiving but have had it again since then. Big hit!
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2 users found this review helpful

Marbled New York-Style Cheesecake

Reviewed: Apr. 4, 2012
This turned out awesome and is very good served with the Raspberry Sauce recipe (submitted by The Tattooed Chef).
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Raspberry Sauce

Reviewed: Apr. 4, 2012
This was awesome served over marbled New York Cheesecake.
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Boilermaker Tailgate Chili

Reviewed: Apr. 4, 2012
Ever since I found this recipe on allrecipes, I don't make any other chili recipe. The only thing I do different is add 3-4 unseeded, unveined serrano peppers and increase the chili powder, hot sauce, and cayenne pepper. Always gets rave reviews from people that don't mind the heat.
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Slow Cooker Ham

Reviewed: Feb. 13, 2012
Be sure to use a butt portion ham. Not shank, not smoked. It turns out great and practically falls apart. The juice it produces is great to pour over the ham also. Also good with pineapple added.
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Breaded Pork Chops with Bechamel (white) Sauce

Reviewed: Feb. 3, 2012
Sorry, the recipe should say to coat the pork liberally in bread crumb mixture, not cook liberally in bread crumb mixture.
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Fabulous Wet Burritos

Reviewed: Jan. 8, 2012
I know this recipe doesn't claim to be authentic but honestly, it isn't good at all. Very "canned" taste. The filling for the burrito is good but the only way to make this better would be to make a sauce from scratch without canned food. Prefer Taco Bell over this one. Sorry...one star.
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Ham and Potatoes Au Gratin

Reviewed: Nov. 30, 2011
Very good recipe. Like most I made some changes. First I doubled the recipe. I par boiled the potatoes based on the comments of some other reviewers and I left the skins on the potatoes (highly recommend this). I also increased the white pepper from a couple of pinches to a couple teaspoons. When it was all assembled and about to go in the oven, I covered the casserole with 8 oz. of Panko bread crumbs. Also, the ham I used was leftover from one I had made at Thanksgiving - bone-in butt that had slow cooked for eight hours so that really added a lot of flavor. The outcome was five-star but I'm giving it four stars based on the original recipe.
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Brown Family's Favorite Pumpkin Pie

Reviewed: Nov. 26, 2008
This has been a favorite of mine for years and is now a staple in our house during the holidays. The only difference with mine is I use fresh pumpkin rather than canned.
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Deep Dish Cherry Pie

Reviewed: Nov. 26, 2008
This recipe is obviously missing some ingredients. You don't need the water and you need corn starch to thicken it. If you're using canned cherries, you don't even need the liquid from the can.
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Jay's Signature Pizza Crust

Reviewed: Mar. 4, 2007
I've been playing around with different crusts for quite a while and have never found one that I've been thrilled with...until now. I don't use a pizza stone but instead use a 16" perforated pizza pan (I found mine at Kohl's) that works great as it allows hot air to circulate through the bottom. If you weren't using one of these or a stone, you'll probably need to precook the crust for about 10 minutes before adding toppings or it will most likely be doughy in the middle. If you have a stone or a perforated pan then no worries...add toppings to uncooked dough. If you're using a smaller pan, this is enough for two pizzas, if using a large pan, this is the perfect amount for a 16" pan-style pizza. The only change I made to this recipe was substituting the all-purpose flour with the same amount of bread flour (high gluten). I haven't made it with all-purpose flour but with bread flour, it's definitely soft and chewy with a crispy crust. Be sure to have some honey on hand to eat with the outer crust; if you live in Colorado and have ever been to Beau Jo's, you know what I'm talking about and this crust is extremely close to what they make. My wife and I had fun making a pizza today and definitely enjoyed the fruits of our labors with a great spicy Italian sausage and onion pizza. Enjoy!!!
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