savage60 Recipe Reviews (Pg. 1) - (11201814)

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Spanish Cod

Reviewed: Apr. 14, 2011
I was looking for a recipe to use my frozen cod other than frying it. Found it! Super easy, nice flavors, put it on some jasmine rice and my wife and I were pleased. Thanks for the Rec.
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3 users found this review helpful

Shrimp and Sugar Snap Peas

Reviewed: Apr. 13, 2011
4 stars with a slight adjustment. Negate the pasta water, use more wine in its place. Also I would recommend adding the shrimp right after the wine as the shrimp is a delicate meat. Also added twice the garlic, twice the butter, very roughly chopped basil for a more distinct flavor and use thin noodles (thin spaghetti, vermicelli). Works with all types of seafood (langostino, scallops, clams) This one is a keeper.
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9 users found this review helpful

Spaghetti Alla Pescatora

Reviewed: Apr. 7, 2011
I would add atleast twice as much crushed tomato (or a bit of tomato sauce) and white wine. But no doubt, a nice dish. Almost forgot, remember to have a nice rustic bread to soak up the "juice", the "juice" is where its at!
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4 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Feb. 26, 2010
Dont add the onion, it will make it more pungent. Most of the flavor should come from the garlic and vinegar. White vinegar is best. I have had alot of adobo as I come from a filipino family and have had alot of different families cook it for me. Reduced sodium soy sauce is best to use to keep it from having a strong sodium taste and you can be liberal with the soy sauce if you do so, but a pinch of salt may be needed. Brown the chicken first, this is a very important step, as is browning the garlic. For my taste, the more garlic the better. If you really want to impress guests, add one star anise. Experiment alot as I have found rubbing the chicken with pepper, rubbed sage and ground coriander before searing can give this dish a very distinct flavor that your guests will never forget.
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17 users found this review helpful

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