jchasko Recipe Reviews (Pg. 1) - Allrecipes.com (11152128)

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Tacos De Matamoros

Reviewed: May 9, 2014
So good it should be illegal. I used twice the onion, which worked great.
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Meaty Spaghetti Sauce

Reviewed: Oct. 2, 2013
Fantastic sauce! Leaving out the bullion and beef broth gives it a great tomato taste.
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Grilled Bacon Jalapeno Wraps

Reviewed: Feb. 9, 2012
Incredibly delicious - we had for the Super Bowl and they were a hit! Be sure to protect your hands with gloves, Silicone Gloves, or salad oil, to avoid pepper burns.
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Amazing Garlic Chicken Livers

Reviewed: Oct. 31, 2011
Looking for an alternative to floured and fried livers, I found this on another recipe site as "Stolen (from an Italian restaurant) Garlic Chicken Livers". I was skeptical of the raw garlic, but it is delicious. My wife, who will grudgingly eat a chicken liver now and then, gobbled these down! She could not believe the mellow flavor. In fact, if you chopped and served over rice, or mashed as a pate, you would be hard-pressed to identify it as liver. If you like liver, you'll love these. If you merely tolerate liver, you will at least like it!
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Turkey in a Bag

Reviewed: Nov. 25, 2010
Why do y'all still cook to 180? That's old info. A turkey farmer told me that 160 is good, and the official word by the USDA is that 165 in the thigh (not less anywhere) is safe
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Pork Chops Baked with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: May 3, 2010
A real crowd pleaser! Just killer! I nuked the potatoes 4 minutes first, then baked in a foiled baking pan for an hour instead of the cooker. The sauerkraut was mellowed by the covered baking, and the chops were perfect. The potatoes disappeared into a lovely sweet-sour flavor. (We didn't peel the thin skins, and they were unnoticeable.)
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3 users found this review helpful

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: Apr. 30, 2010
A real crowd pleaser! Just killer! I nuked the potatoes 4 minutes first, then baked in a foiled baking pan for an hour instead of the cooker. The sauerkraut was mellowed by the covered baking, and the chops were perfect. The potatoes disappeared into a lovely sweet-sour flavor. (We didn't peel the thin skins, and they were unnoticeable.)
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2 users found this review helpful

 
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