Lipstique Recipe Reviews (Pg. 1) - (11368074)

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Cabbage and Noodles

Reviewed: Mar. 30, 2011
Substituted turkey bacon for the bacon and added a 1/2 tsp of caraway seeds.
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Turkish Fish Stew

Reviewed: Oct. 20, 2010
I didn't add white wine because we didn't have any in the house, but I did add a 1/2 cup of golden raisins as suggested by another reviewer. This dish was so good that the aroma wafted its way to the condo upstairs and my neighbor knocked on our door to tell me that whatever I was making smelled fabulous. I invited my neighbor to be the first to taste the fish stew, and the review was thumbs up. I didn't hesitate letting my neighbor be the first to taste test this recipe because I knew that the combined ingredients would be fabulous together. There are just enough leftovers for one lunch serving. I'm looking forward to making this again. It's a lovely stew for my fall and winter menu.
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Braised Balsamic Chicken

Reviewed: Jan. 10, 2010
Fabulous! I used 2 cloves of fresh garlic that I minced instead of garlic salt. As another reviewer suggested, I cut my chicken breasts into about 1.5" chunks and dredge the chicken in flour, salt and pepper. By doing this, the sauce thickened easily. I also added approximately 1 lb. of mushrooms, a 1/2 cup of diced black olives, a can of quartered artichoke hearts, and about a 1/2 teaspoon of red pepper flakes. I used a 1/2 cup of balsamic vinegar and 1 cup of water. During the last 5 minutes of cooking, I added a 1/2 teaspoon of capers, as the sauce needed a bit of salt and an additional 1/2 cup of pasta water. Served this over pasta, although I think it would be equally good with rice or roasted potatoes and a salad. My best friend's husband owns a restaurant and is looking for new entrees for specials, and after eating this dish with my modifications he said that he would like to serve this at his restaurant.
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Hoppin' John

Reviewed: Jan. 1, 2010
With my changes, this is now a 5 star dish. First, I used 1 lb. of dried black-eyed peas and 4 bay leafs and put them in my crock pot on warm. I really didn't think I would be doing any cooking until the morning, but 4 hours later, the peas were tender, so I drained the peas and removed the bay leafs. I put the peas back in the crock pot with 1 large white onion that I had diced and sauteed along with 4 cloves of chopped garlic and 4 diced jalapenos - 2 of which I seeded before sauteeing. I then added a 20 ounce can of petite tomatoes with the liquid and stirred, and one diced red smoked and seeded red pepper. I then sauteed approx. 2 lbs. of chicken sausage without the casings, but with the 1/2 teaspoon of red pepper flakes. Once drained, I added that to the pot and stirred. I added 2 tablespoons of kosher salt, a 1/2 teaspoon of black pepper, and 2 tablespoons of cumin for that smoky flavor. I added 4 cups of water and 4 bouillon cubes, and stirred it altogether. After about an hour when everything was hot and the flavors melded together, I tasted it and realized it would be too spicy for my friends (they don't eat pork), so I added a 1/2 cup of honey, and a lot of the heat dissipated. I then cooled that overnight and reheated it in the morning. The flavors were perfect, but the stew was a bit too soupy for my tastes. So, I added 1 cup of medium grain white rice and 2 lbs. of fresh chopped spinach. I also omitted the shredded cheese. Served with hearty bread.
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