KC Recipe Reviews (Pg. 1) - Allrecipes.com (10761601)

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Chef John's Chicken and Biscuits

Reviewed: Mar. 15, 2015
A lot if work for a good-but-not-quite-outstanding dish. I started w a cooked rotisserie chicken in hopes of speeding things along, and I used purchased stock. It is a spicy dish even with only a couple of shakes of cayenne; if I make again, I might eliminate it entirely. Shred the chicken while the sauce cooks down; doing so would have saved me time, and I wish the recipe had been written that way.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Feb. 16, 2015
I thought the flavor was a little flat. I didn't have bouillon cubes to add depth, and I had to do a lot of flavor doctoring after 2 hrs on Low post-shredding (cumin, onion powder, garlic powder, salt, pepper, chili powder, smoky seasoning blend, taco seasoning -- I couldn't find the right flavor until finally I did, so it's not really the same recipe anymore). I'd make this again, because ultimately it was yummy, but I'd amp up the seasonings before browning as well as use beef broth instead of water, plus use greater quantities of seasonings at the start in the cooker.
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Chicken Pot Pie IX

Reviewed: Dec. 28, 2014
Yum! Used as the base for modifications that I made to use up leftovers. I recommend adding sherry and/or white wine (I used both) to deepen the flavors as you let the sauce simmer. I let my sauce simmer for about 30 min in order to eliminate the flour taste in the sauce and to ensure a thicker sauce.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 21, 2014
I thought the pudding was a nice subtle addition. So was my friend's Nexican vanilla, with a hintoif cinnamon. Otherwise u thought the cookies were good but not astounding (which I expected with thousands of 5-star reviews). Next time I will try with SVRoss's changes.
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Rosemary Roasted Cashews

Reviewed: May 3, 2014
These nuts are a delicious treat! Everyone likes spiced nuts, and these are a unique take on an old favorite. The rosemary flavor is unusual and special; the brown sugar and cayenne adds enough heat/sweet to perk your palate and make you do a double-take. (What spiced nuts are these?!) The salt adds a tiny bit of crispy crunch. And I used salted butter. I was introduced to these cashews when visiting my brother, who'd received them as a Christmas treat. When I was gifted a big tin of cashews the following Christmas, I decided to make them myself. Make sure you watch the oven carefully -- depending on the heat of your oven (ours runs hot) and the size of the cashews, they may cook a little quicker than expected, and as with all nuts, you will taste a burned flavor if they're even a little overdone. I'm not speaking from experience at all. ;-) These would be delicious made with almonds, too.
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Slow Cooker Carnitas

Reviewed: Jan. 18, 2014
This is delish!! I never seem to get going 10 hours before I want to eat --plus I trim the big pieces of fat off and cut the roast into 3-4 pieces to help the spices permeate (definitely do this), which usually takes me at least 20 min-- so I cook on high for 2 hours and then low for 5-6. This time after shredding, I'm also going to put the meat back into the broth for a little bit to moisten the meat. The leftover shredded meat, which I refrigerate in the broth, is so amazing that this last soak may be worthwhile.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 5, 2014
I think this is missing some essential umami depth, but I couldn't quite find the right add to make me feel I got "it." (I tried a bit of tomato paste, which helped.) It's still delicious, though. I doubled the recipe, used about 1.5 quarts of chicken stock instead of water, I sauteed the onions first and then added about 6 good sized cloves of garlic to the saute and them added to the pot. I used uncooked chicken breasts that I pulled out to shred about about 2.5 hours (and then added back in for 2.5 more hours). I also served over Cilantro Lime Rice from this site, which was delish, along with monterey jack cheese, avocado slices, generous squeeze of lime per bowl, extra cilantro, and sour cream. I'd definitely make again but I'd try to figure out the missing ingredient for the depth I was looking for. Maybe chipoltes in adobo...
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Lime Cilantro Rice

Reviewed: Oct. 6, 2013
This recipe is bright and delicious. I added more lime juice because I had no zest (only a squeeze bottle). I also added 1T of butter to finish. I thought the amount of cilantro was great, but I love cilantro.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 15, 2013
This recipe is delicious; the chicken tastes as good as you'd want it to and it's very moist, so I'm giving it 5 stars. But a grocery-store rotisserie chicken is nearly as good and only slightly more expensive to buy than this is to make, so I'm not sure if I'll make this recipe again.
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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Reviewed: Sep. 15, 2013
Seriously delicious. I had a lot of leftover country ribs that my husband had grilled, and I wanted to do something creative with them vs just reheating, so I tried this recipe. The ribs had been seasoned with a dry rub before grilling, so I scaled back on the salt in this recipe. The time spent simmering tenderized the ribs very well. The broth was thinner than what I think of when I think of "stew," but it was very fresh-tasting due to the cilantro and tomatillos, so it would be good in the summer as well as a cold-weather comfort food. I'd never had a pork stew before, and this is my go-to whenever we have leftover pork.
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Belgian Waffles

Reviewed: Sep. 15, 2013
I thought these were good but not as amazing as everyone said. I bought an inexpensive Belgian waffle iron to see if we liked Belgian waffles well enough to make them somewhat often (in which case I'd ask for a better iron for Christmas or bday), so the iron could be the problem. My husband and I found the waffles to not be as crisp as we wanted and also to be a little bit tough. I wonder if I overmixed the dough while incorporating the flour and milk; I wasn't sure how thoroughly I should mix in between flour or milk additions. I was disappointed in the outcome, since it took me about 45 min to make the batter (night before, and it did rise in the fridge very nicely). The batter was very thick and stretchy, much more like dough than traditional batter. It made 8 big waffles in my Belgian waffle maker.
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Chicken Broth in a Slow Cooker

Reviewed: Jan. 9, 2013
This was super easy and very tasty; I give it 4.5 stars. To get to 5 star status, strain and pour broth into saucepan. Add diced carrots and celery (and chicken, if you like), along with about 1/2 tsp of tumeric for color and flavor. Simmer about 15 min, seasoning for taste, to deepen and intensify flavors. A surprisingly delicious outcome without much effort!
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3 users found this review helpful

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