lauren Recipe Reviews (Pg. 1) - Allrecipes.com (10394364)

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Yummy Chicken

Reviewed: Mar. 27, 2012
very good! served over buttered egg noodles.
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1 user found this review helpful

Roti de Porc Au Lait (Roast Pork with Milk) Recipe

Reviewed: Dec. 3, 2012
fantastic
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Chilaquiles II

Reviewed: Jan. 12, 2014
Fantastic. I added two shredded chicken breasts, some garlic and used a can of enchilada sauce and a jar of Goya pico de gallo. I also just used some trader joes tortilla chips. They are thick and substantial. Topped with Mexi cheese blend and cojita. I think I will cook the eggs separately and add at the end so they don't break up.
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Killer Shrimp Soup

Reviewed: May 27, 2008
Loved this soup!! Before I added the shrimp, I used my submersion blender to whizz it and make it homogeneous. Which really made it creamy, no oil floating on top. I used 3/4c up butter, and might use less next time. I used shell-on shrimp which definitely adds flavor but just made it messy to eat. Next time I will use peeled shrimp.
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Trinidad Stewed Chicken

Reviewed: Oct. 30, 2010
This recipe was awesome, took me back to T&T!! This will be a regular. I used 4lbs of bone-in thighs, skin removed. I doubled the rub ingredients and finely pureed them as someone mentioned. Marinated overnight as others have suggested. I also doubled the sauce recipe, using broth instead of the water and only half as much and at the end added some cornstarch in water to thicken it. Served over rice. Fantastic!!
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Chile Colorado

Reviewed: Aug. 3, 2011
This recipe rocks! It is extraordinary. I will never go back to chil"i" recipes. First, I used pork. Butt to be exact. Second, I browned the dredged pieces as I always do--on my two burner pancake griddle--they are well separated and truly brown, they do not release juices and steam. I do this for all stews. Works every time. Third, not having New Mexican chiles I sub'ed Guajillo chiles and some Anchos. Both hotter varieties but not crazy hot. I buy them from Penzeys and they were wonderful. A great heat that did not mask the depth of the pepper flavor. Fourth, I love beans so I added pintos at the end. Fifth, I added garlic but nothing else. I think oregano or cumin would ruin the straight up chile flavor. Note--I wrote chilE, not chili. There is a big difference there! And it is the essence of this recipe. Last, I saw a recipe like this one which added a TB of vinegar and a TB or two of sugar. I did this and it deepened all the flavors. This dish is extremely good and not much work. Make it the night before.
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The Original Donair From the East Coast of Canada

Reviewed: Oct. 22, 2011
i thought this was great. this sauce recipe looks better than dash's recipe on this site. i used this method--- Stir canned milk, sugar and garlic powder until sugar isdissolved. Add vinegar and continue mixing. The quicker you add thevinegar and the less you mix (I usually give the spoon 3 or 4 turnsaround the bowl), the thicker the sauce will be. Let sauce sit for atleast one hour in refrigerator before using. Eventually (hours to dayslater), the sauce may start to separate. DO NOT STIR IT. Simply skimthe thick sauce off the top.
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Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

Reviewed: Oct. 25, 2011
We liked this a lot! It is such an easy way to make puerco pibil. I saw another recipe that added 1.5 TB of cinnamon and bay leaves so I added those (8 bay leaves). I also took the advice of another poster and added 1/3 can OJ concentrate to the liquid and another 1/3 can to the juice of 5 limes (not 10 limes)in the salsa. I chopped the onions slices and added cilantro to the salsa, and it was GREAT. I can see using this citrus onion sauce on other dishes, it was really tasty. I served this piled on thick cheese arepas (thick central-american corn tortillas/pancakes)and we ate with a knife and fork. Next time--I don't really like the taste of achiote paste that much so I think next time I will halve that to 3.5 oz, it was just too strong. Thank you for posting this recipe!!
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Buttery Soft Pretzels

Reviewed: Sep. 20, 2011
I actually wanted to make pretzel ROLLS, I had had them once and loved them. So I divided the dough then made round buns. Boiled them in the soda water for 30secs then sprinkled with salt and baked until a rich pretzel brown. They were shiny and crusty and soft inside like a roll but tasted like a pretzel! I skipped the butter, not needed. Big hit!
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Ethiopian tibs wett

Reviewed: Dec. 5, 2011
this was very wet at the end, had to cook the sauce down a lot. next time I will use some tomato paste and only half or less of the tomatoes. the flank steak was a better choice than the skirt steak. the jalapenos at this ratio were not too hot.
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Chili I

Reviewed: Aug. 1, 2011
nice chili. very complex flavors. cooked the night before eating. i used more meat as someone suggested and less beans. i would skip the steak it was dry and maybe put in pork next time. we loved it.
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5 users found this review helpful

baked oatmeal with raspberries

Reviewed: Feb. 23, 2012
great!
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Chicken Paprikash from Cook's Country

Reviewed: Jan. 5, 2012
excellent recipe. i used 2 tb of bacon fat to brown chicken and used legs and thighs. used dbl the garlic.
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Traditional Chicken Keleguin

Reviewed: Oct. 23, 2011
this was great! whole foods sells dried, unsweetened coconut chipped, in a pinch that'll work. this was a great way to serve leftover roast chicken. thanks!!
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Roasted Squash with Maple Syrup and Sage Cream

Reviewed: Apr. 10, 2012
really liked this one.
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Holly's Chicken Cordon Bleu Casserole

Reviewed: Oct. 28, 2011
This was great! A real keeper. NOTE: I scaled it to 6 servings not 12. I followed the suggestions of other posts-- sauteed 8oz (not 4oz) mushrooms, added garlic, and a small onion and deglazed with 2/3c of wine. I skipped the scallions. I put paprika, onion powder, sage and mustard powder in plain bread crumbs and used extra butter in them for the crumb layer and I only put it on top. My scaled version called for 2c crumbs but I should have made only 1 cup+. I put peas in the mushroom layer. I used 16 oz of tyson grilled strips cut into chunks. I used only 2c swiss when my scaled version called for 3c, it was plenty of cheese. It was creamy and very flavorful due to the extra mushrooms,garlic, and the wine deglazing. Also my crumb layer was delish. Thanks for the recipe!
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Caribbean-Spiced Roast Chicken

Reviewed: Nov. 28, 2011
very good! I used tequila instead of rum.
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Lamb Tagine

Reviewed: Nov. 12, 2011
loved this. but next time i will skip the carrots, did not like the flavor they added. in the last half hour i threw in some chopped mango, pine nuts and currants. yum!
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Ethiopian Cabbage Dish

Reviewed: Dec. 5, 2011
this was excellent! i dbl'd the turmeric and dropped out the cumin. i also used sweet potatoes instead of white and skipped the carrots all together based on my menu. i suggest that combo--sweet pots and cabbage, yum!!
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Sweet Plantain Pie

Reviewed: Nov. 9, 2011
This was excellent! We had piononos in PR many years ago and loved them. This satisfied our craving and was so easy. I used Goya frozen prepared plantains (3 pkgs), just thawed them and laid them on the bottom, put the meat mix on top and put another layer. I covered the casserole with one egg beaten with water (1TB) before baking. I made a few changes to the meat mix--I sauteed a sm onion in with pork and used fresh garlic. I wanted more of a picadillo flavor so put in a cpl TBs of vinegar, a healthy pinch of cinnamon and 1/2 c of currants (didn't have raisins) into meat mix. I did not use the ham. I think I will try beef next time as that is more traditional. Will make again and again! DH had thirds!
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14 users found this review helpful

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