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Orange Glazed Carrots

Reviewed: Nov. 11, 2006
I just made these for dinner, having tweaked a recipe from Sue Spitler. The ones I just made were so good I thought I'd share the difference. Cook the carrots in a little water. In a separate pan make the glaze: 1/2 cup orange juice, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon (at the very least), 1/4 teaspoon allspice, 1/4 teaspoon ground mace, a little pad of butter to aid against sticking to the pan, a few pinches of parsley, 3 or 4 dollops of ORANGE MARMELADE. Heat and stir till thick. You may want to let the glaze cool a little bit because it gets really hot and stays hot longer than expected. The marmelade lends some little chunks of oranges and I think is super super ... super tasty. Obviously NOT for those on a diet... the less you cook the carrots the more carrot flavor... the more you cook the carrots, the easier to disguise them (for children or those who usually don't like cooked carrots). Though I tweaked the recipe, I think Ms. Spitler is still right that you can also use yams and/or beets for this. I think the glaze is sooo good that it could be used with ice cream or... basically in dishes replacing caramel. Yum. (serves about 4 people as a side dish)
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Mexican Rice III

Reviewed: Nov. 8, 2006
too much cilantro for me; about half that would be perfect for my taste. however, this is inside some burritos I made for dinner made one of the best meals I've made yet.
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Baked Chicken with Peaches

Reviewed: Nov. 7, 2006
oh my goodness... tasty! Definately don't be frugal with the peaches. I used 2 medium peaches per 2 chicken breasts (4 big tenderloins, actually - cook faster and juice permeates easier) and I wished I would have used twice that. At first I though I had too many peaches, but really... go for it! The peaches I used were really ripe... the skin was really soft (perfect). I peeled mine but perhaps you don't have to. Don't worry about the dark red material in the flesh after you pit the peaches - leave that with the slices as it is NOT too hard and does NOT seem to affect the flavor. Very easy to slice that way! Also, I cooked mine in a bread pan in my toaster oven. This kept the chicken covered with juice and no doubt added to the flavor. If you wish to have more of the drippings "stick" when serving, put the chicken and peaches on the plate(s) and the juice in a small sauce pan (preferable metal). Thicken up over low heat using small amounts of corn starch. Drizzle over the chicken!
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Broccoli and Cauliflower Casserole

Reviewed: Nov. 7, 2006
this is only "ok". I'm convinced that those that think otherwise haven't eaten good food. Adding the can of condensed soup made it taste like just that - and kind of bad to boot. If I did ever make this again, out of needing to get rid of rice or for a quick "ok" meal... I don't think I'd put the onion in there either. It was okay at first, but the next day reheated... well... let's just say the onion overpowers the chicken flavor and it tastes like onion gravy with slimy chunks of onions and mushy rice. If including the onion, dice it really small or else use onion powder? I don't know.
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Cheddar Bay Biscuits

Reviewed: Nov. 7, 2006
mmmmm... I haven't had the LJS or RL biscuits, but these are good regardless. I halved the recipe, used unsalted real butter, cooked on sprayed foil in a toaster oven (about 15 min cooking time for me), and used cheddar jack. Next time I'll try using Sharp Cheddar for more flavor, and I'd like to try others' suggestions with experimenting with italian seasonings. Definately use Garlic POWDER, not garlic salt, else only use garlic salt (no reg. salt). Yummy!
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Roti Bread from India

Reviewed: Aug. 29, 2006
One of my indian friends introduced me to this but called it paratas (and I'm probably butchering the spelling). I suppose the name changes depending on location. I'm new to cooking and couldn't get the water to flour ratio right... ended up with twice as much flour as I started with. Your recipe allowed for some porportional concept, so thanks! I made two more batches, one with about 1/4 cup brown sugar, light sprinkling of white sugar, and several pinches of cinnamon - turned out pretty tasty I think. I will have that with peanut butter for a snack. The other batch I put about 3 pinches of hand-crushed dried oregano (big pieces are too much for me!), a small pinch of coriander seed, about 2 pinches of ground coriander, and about 2 pinches of ground anise... oh, and some sprinkling of garlic salt... but not too much since I had already added salt. I think this will go well with dipping in some sort of tomato-y sauce and/or some dish similar. Plain old recipe surely is the best for most dishes though. Thanks!
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