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Kung Pao Chicken

Reviewed: Feb. 9, 2013
I just made this for a Chinese New Year celebration we are hosting. We "love" this recipe, but I could only give it 4 stars because it needed some changes to get it right. First off, do NOT use as much cornstarch as it calls for in the sauce. I had to add chicken broth to it because it was like paste rather than a nice thick sauce. Otherwise the ingredient ratio was perfect. I actually baked my chicken in the oven, just for ease and it's a little healthier. I just cut it into pieces, threw them on a cookie sheet and in the oven at 350 for 15 minutes. Perfect! I sauteed some diced green pepper, chopped carrot, diced onion and celery in my wok and then added the sauce mixture and cooked until the sauce thickened. I added the veggies because anytime I order this at a restaurant some or all of those veggies are in the dish. I put 3/4 of the peanuts in the sauce. I put the baked chicken into a serving dish, poured the sauce and veggie mixture over top, gave it a good stir and used the remaining peanuts (I crushed them) sprinkled over the top to garnish, along with the scallions. Overall this was a great recipe and I will definitely make it again. Even my kids loved it.
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Apple Crisp II

Reviewed: Nov. 19, 2011
Took this recipe to a church gathering. Everyone loved it and it was easy to make. I used a softer apple and decreased the baking time so they wouldn't get to mushy. I prefer the sweetness of a Jonagold, so that's what I used. I also added flax and oat-bran to the topping. So yummy!
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Chicken and Apple Curry

Reviewed: Sep. 26, 2011
This recipe is excellent! It has a great flavor and was easy to make. I cut my chicken into bite size chunks (just personal preference). I used my food processor to cut the apple and onion. Also, I increased the curry to 2 T because we love it! I served this to company and even the kids liked it. Then I made it again in the crock pot and took it to a potluck, and it was just as good as in the oven only a little more runny. Served it with Basmati rice and Naan bread both times.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Sep. 26, 2011
I made this tonight and didn't take note of the kosher salt, so needless to say it was very very salty...this was my mistake not the recipes, but I wanted to point it out so others wouldn't make the same mistake. It's hard to rate it because of that, but I'm pretty confident it would have been delicious otherwise because when we cut the edges off (the most "salty" parts) the center was delicious. You need to use a meat thermometer because my roast cooked a little less than 1 hour.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 19, 2011
I used this recipe for a Teachers Appreciation luncheon and everyone loved it. We had it for dinner the same night and my family loved it too. It's easy and very flavorful. There is a lime shown on the picture, I highly recommend serving with sliced lime even though the recipe does not call for any. One squeeze of the lime makes a very yummy difference in your bowl of soup!
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Curried Honey Mustard Chicken

Reviewed: Jul. 19, 2011
My whole family loves this recipe. I have used it many times for company and it gets rave reviews every time. It is so easy to make and delicious too. I up the curry on this to 2 Tbsp, but we love curry. I use Grey Poupon for the mustard. I always serve it with Basmati rice and Naan bread.
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Curried Coconut Chicken

Reviewed: Apr. 17, 2010
This recipe was so easy and delicious. My house still smells like it 24 hours later! I followed the recipe except I added some thinly sliced red pepper strips at the same time as the onion, increased the curry powder to 4 Tbsp and I also used a 28 oz can of diced tomatoes, and drained the tomatoes to keep the sauce thicker. It took about 1 1/2 hours of simmering to get it to the right thickness though, unless you like a runny sauce, but I don't. I served it with Jasmine Rice and Naan Bread and got rave reviews from all our dinner guests and my hubby. I will definitely make this again!
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