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Cuban Black Beans II

Reviewed: Feb. 2, 2009
With all the back and forth over the addition of water to the recipe I honestly wasn't very comfortable with it. Most reviews seemed to indicate the water should be left out and that it was possibly only meant for soaking the beans and left in the recipe by mistake. Others said there was no need for the water, but I should add some broth. I dropped the water but did use a can of chicken broth, however the whole time I was wondering if I was making a mistake in not cooking the beans first. I don't see how canned beans could be substituted for raw(soaked) beans when canned beans are cleary fully cooked. In the end, the beans came out ok, but even after cooking longer than instructed the beans were tougher than they should be. I told myself, and the other eaters(heh) that it was just the way black beans were eaten. Anyway, the beans were rather easy to make and they were really good over rice. If I make these again I might try some canned beans to see the difference in texture.
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Amy's Cilantro Cream Sauce

Reviewed: Feb. 2, 2009
Easy to make, tasted fantastic, and I will absolutely make this again and again. I, like some other reviewers, wasn't exactly sure what a "bunch of cilantro" meant so I used about a third of the massive amount "bunched together" in the grocery store. I found the flavor was not too heavy and not too light. I used this as a chip dip, but I'm looking forward to other applications for it.
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Japanese Chicken Wings

Reviewed: Feb. 2, 2009
These were very easy to make, tasted good, and were easily the Superbowl Party favorite. However, I was hoping for a bit more flavor or possibly more glaze. The recipe is what it is, but I like my wings sloppy and not just a little messy.
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Sausage Jalapeno Poppers

Reviewed: Feb. 2, 2009
First off, I followed the recipe completely. I have no doubt these came out of the oven tasting exactly as they should. However, with that being said, I can't say I really care for them. The Cream Cheese just made these too rich to enjoy. I'd like to recommend that people who attempt this recipe for the first time go really easy on the sausage/cheese mixture per Pepper half. I didn't love the few I made with less stuffing, but they went down easier than those that liberally stuffed to match the recipe picture.
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Eric's Baked Chicken

Reviewed: Dec. 5, 2008
I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen, came back and plugged in some ingredients, and up this popped. To be honest, I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However, I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn, but in the end it actually added a good crunch.
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