Jacqueline Brown Recipe Reviews (Pg. 1) - Allrecipes.com (10901972)

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Jacqueline Brown




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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Apr. 26, 2009
This was very good, however, I do agree with a lot of the other reviewers that the chipotle mayo sauce, while good, was way too hot. And my husband and I DO like our hot, spicy food. I'd say one chipotle pepper, or even half if you're not particularly into hot food. Also, I would like more mayo for the slaw to make it creamier. The fish was delicious with the Panko crumbs and the honey-cumin cilantro mixture was wonderful. Add the sour cream and some sliced avocado and wow! With just a few alterations, this is definitely a keeper!!
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Lime Chicken Soft Tacos

Reviewed: Mar. 5, 2009
I see there are a ton of reviews on this recipe and with good cause. I tried it last night and it was delicious! Like a lot of other reviewers, I substituted cilantro for the oregano listed, doubled the lime juice, and marinated the chicken in the lime, cilantro, vinegar mixture for about 3 hours. I fried some red peppers and red onions, put that on the side and then cooked the chicken in some extra lime juice. With soft corn tacos, mashed avocado, and pepper jack cheese, these were supurb!
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3 users found this review helpful

Sicilian Spaghetti

Reviewed: Aug. 24, 2008
My mom is Italian and makes this same recipe every Christmas Eve. I agree totally with GuineaPigGirl: Italians do not use a tomato-based sauce with every pasta dish. This dish should be pleasantly oily with a light, anchovie flavor mixed with the buttery, garlicky breadcrumbs. The only difference in how my mom makes it and this recipe is that she uses linguine instead of spaghetti. Small point, I know, but the ingredients seem to cling better to the linguine.
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45 users found this review helpful

Chicken Spinach Quiche

Reviewed: Apr. 3, 2008
This turned out great. To make it a little quicker I used 2 cans of white meat chicken. I did cook it a little longer than was stated. It took 50 minutes to bake. I served it with a side salad for dinner, but it would also make a great lunch/brunch dish. Thanks for the great recipe.
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