normad Recipe Reviews (Pg. 1) - (11095976)

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Crispy Kung Pao Chicken

Reviewed: Feb. 5, 2011
This recipe was great. I halved the vinegar and I thought it was great. I am a vinegar fan, though. 6 tbs. would definitely kill the dish. I loved the vinegar smell wafting as it cooked. I used red chili paste and a splash of chili oil as well. It was the best version of Kung Pao I've been able to find, but I only rated it a 4 because I am measuring it against my favorite version at a local restaurant. The corn starch it called for was the perfect amount. The only thin I would do different next time is throw the chicken in the sauce and toss to coat. It was hard to get the chicken coated well after pouring the sauce over it. Overall, great dish and pretty darn easy.
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Chicken Jerusalem I

Reviewed: Jan. 16, 2011
Outstanding. Alterations I made: 1 cup of white wine, added a little sour cream, 4-5 cloves of garlic, and added fresh sliced mushrooms. Adding the mushrooms really made this recipe so much more enjoyable. The sauce is absolutely amazing. I, too, would like to try this with some shrimp, scallops, and lobster.
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Pepper-Honey Cedar Plank Salmon

Reviewed: Jul. 25, 2010
I made this with Tilapia instead of Salmon. The sauce seemed awfully thin, so I ended up simmering for about an hour, and added a finely chopped onion about 30 minutes in. It came out a wonderful consistency, a little thinner than syrup, and the flavor was out of this world. This will be one of our new regular recipes, as it is now one of our favorites!
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