2tee Recipe Reviews (Pg. 1) - Allrecipes.com (10804828)

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Chicken Adobo II

Reviewed: Jul. 8, 2007
I am willing to try this recipe. Although, when I make my Chicken Adobo. I add all the ingredients to the pot, minus the oil, and slowly let the chicken cook on medium heat. I've learned to use Aloha Shoyu. It's my Hawaiian roots, it gives it a better taste, than if you were to use kikoman or any other version....I also use chicken thighs, with the bones, but you can also use boneless chicken thights....
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Baked Slow Cooker Chicken

Reviewed: Jun. 17, 2007
The chicken was awesome, It came out nice and juicy. The only thing I had a hard time with, was trying to get the chicken out of the slow cooker. It was falling apart. I liked it. The one thing i also did, that the recipe did not do, was i roasted a head of garlic, and a small red onion, while the chicken was roasting. It came out nice, it was also semi soaked with the juices from the chicken. Still everything was tasty. I made it along side a recipe of stuffed zuchinni. It was a delicious meal. I am rating it a 4 because if the chicken was ableto stay more intack, i would have given a 5.
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Scottish Shortbread IV

Reviewed: Jun. 6, 2007
This was super delicious. I only made a dozen cookies, just to try it out. I also used 1/4 cup of splenda brown sugar. I kind of regret making only a dozen, now. :( they are so delicious, it reminds me of the cookies i had in elementary school...I will definetly add this to my books...YUMMY..... I can't stop eating them.....
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Exquisite Yeastless Focaccia

Reviewed: Jun. 5, 2007
This was a pretty good recipe overall. I did make a few changes to the dough. Instead of using all white flour i used half white and half whole wheat, it came out delicious. As for topping my focaccia i added fresh ground pepper, rosemary, and carmalized onions. As it started to bake i could smell the rosemary aroma wafting in the room. When i removed the bread from the oven i let it sit for about 5 minutes, then cut into it. The edges where crispy, not like the normal kind of edges you'd get if you make the yeast kind focaccia,i also think it's partly because when i tried to make the focaccia fit the pan the edges where the thinnest part. The middle of the pan is nice and soft. Overall it's a good recipes, but i'll probably try the yeast kind and compare it later.
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Whole Wheat Blueberry Pancakes

Reviewed: Apr. 25, 2007
These are absolutely fabulous. I didn't have blueberries so i subbed for strawberries, they came out nice and airy. I've never made pancakes like this before, this is definetly a keeper. I also like the fact that the recipe stats that more milk may be needed, because i definetly needed more milk...
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House Fried Rice

Reviewed: Apr. 20, 2007
First I never used recently cooked rice, i always use day old rice, which saves time. I also used SPAM, whenever I have it or cubed turkey bacon. I find that the flavors are much better for my taste. Also whenever I make fried rice, I always tend to layer my flavors with the ingredients. So I start by cooking the eggs and then setting them a side. I then add a little oil to cook the spam or meat. I brown the meat slightly first, before removing it. Then i add onion and garlic, and slowly cook them, before adding the rice. I then cook the rice and the onion and garlic, so that the rice can absorb some flavor. I then add the veggies, and cook them slightly. At this point I add some taste, i use a little bit of soy and oyster sauce. I mix these a little bit more so that the flavors mix nicely. I then return the egg and spam to the pan. And then i mix them nicely together. After letting the flavors mix together, i end by adding a little bit of sesame oil. Only little bit though, you never want it to be stronger that anything else. I then finish by topping it with fresh green onions. And then it's done.... I've grown up to eat my fried rice this way, my dad always made if on the weekends for breakfast, it was always a treat. He would also make some eggs and spam and we'd have a full on breakfast. Even though it may have had a high cholestoral count. But this is super good....:-D
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Chicken Katsu

Reviewed: Apr. 17, 2007
This a hawaiian favorite. When i crave a local favorite, i'll make this. I've never maade it with chicken breast, I normally use boneless skinless chicken thighs. Another thing I do is soak the chicken in egg and shoyu(soy sauce). As for a dipping sauce, i normally use ketchup, but there's this other sauce. It's filipino style ketchup is called bannana sauce, it's actually pretty good if you like something savory and sweet. If you think it lacks taste, soak it for a little while in shoyu.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 12, 2006
These are the best cookies I have ever made. The different cookie combinations are endless. This year i tried something a little different. To go with the holiday season i added some mini christmas m&ms to my white chocolate cookies. Although the came out hard on the outside they were still soft and tasty on the inside. I also tried making them with mini chocolate chips, and they came out very nicely. I'll probably keep making these cookies every now and then.
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