Kent C. Recipe Reviews (Pg. 1) - (10727378)

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Kent C.





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Chicken Tinga Tostados

Reviewed: Jun. 20, 2012
I wasn't making dinner for 8 so I had to cut way back on the ingredients but pretty much stayed with the recipe. The canned chipotle in adobo was a key ingredient for flavor. So I seeded a good half dozed of the peppers and used all the canned sauce cause I am sure the sauce carried a good kick too. I also threw some slices of avacado and black olives on top when done as a garnich. This is a real keeper and I will be making it again.
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Broccoli Crawfish Cheese Soup

Reviewed: Jan. 25, 2012
I cut it in half since I was just making it for my wife and me. Since I did not want a couple half cans of condensed soup left over, I went with the cream of celery soup and used the whole can. I also went with shrimp as so many other reviewers. I took the shells from the fresh shrimp and simmered them in the chicken stock for 5 minutes to add more shrimp flavor to the soup. I then filtered out the shells from the stock and discarded them. I did not have creole seasoning so I substituted some Cajun seasoning and Old Bay seasoning. Great soup, Thanks for the recipe.
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Spiced Quinoa

Reviewed: Jan. 22, 2010
I am trying to prepare healthy food for my wife and me and had been looking for good non-meat source of protein. I did up the quantity of fruit by adding an equal amount of dried cranberries and the sweetness blended well with the spices. The pinenuts were a wonderful accent with their roasted nut flavor. This is definately a keeper.
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Avocado Soup with Chicken and Lime

Reviewed: Nov. 12, 2009
When I use a recipe for the first time I try to stick to what the originator of the recipe had chosen. I just could not bring myself to use 4 whole Jalapeno peppers with seeds chopped. So I chopped one whole pepper and seeded another before chopping. The soup was very good but still too hot. The flavors were great and interesting so next time (and there will be a next time) I am going to use 4 pepper seeded and chopped for flavor and get the heat from a 1/4 tsp cayenne.
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Pork Medallions with Port and Dried Cranberry Sauce

Reviewed: Nov. 30, 2006
My family loved this meal. I served it with herbed mashed potatoes and steamed broccoli. I used pork loin to make the meaallions which really made it tender and instead of using the port wine I used an available shiraz. Other than that I don't think I changed the recipe much at all. Thanks so much for the recipe.
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