k80chavez Recipe Reviews (Pg. 1) - Allrecipes.com (11056545)

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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Apr. 14, 2014
Never made it before, didmt trim it properly, and it was still one of the best things I've eaten.
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Photo by k80chavez

Fried Dill Pickles

Reviewed: Jan. 1, 2012
the breading is perfect. i would add garlic and hot sauce, as others have suggested. i sprinkle it with parmesan before i serve it. i skipped the worcestershire. i add 3T olive oil to the oil to make it crisp better. i don't know why it works, it just does. learned that from making chalupas.
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Pork Lettuce Wraps

Reviewed: May 27, 2010
addictive & delicious! made with basmati rice. super yum!
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Photo by k80chavez

Southwestern Bake

Reviewed: Mar. 18, 2010
4th time making this. It is a staple now. Get a LARGE tomato. Those tangy fresh bits really liven up the whole dish. I make the recipe just as it says, the only difference is that I use one large can of corn and 2 different types of beans, and I try my hardest to keep it that way, because it's just so perfect the way it is. The first time, I followed advice saying that it was too dry, so I didn't use enough tortilla chips, but if you follow the recipe, it is not too dry. It is just right. I use HOT Pace Picante sauce instead of "fresh salsa" so maybe that makes it wet enough for the chips. *to get the flavor of the toasted corn, make sure you at least get yellow corn chips, not white like Tostitos. I use a brand that my frugal husband got when I sent him to the store called "Calidad" and the flavor is going towards Fritos, but not QUITE as strong. Maybe use half Fritos, half Tostitos if you don't have Calidad. MUST TRY! ** I made this for dinner the other night and shared with my coworker, and now I'm taking it to a Pot Luck at work tonight. So I went photo crazy while I was making it. It's not THAT good, to where I would obsess with it, but it IS a hit with the dudes, and I work in an Air Force maintenance shop... they make me think it's amazing.
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