benanna Recipe Reviews (Pg. 1) - Allrecipes.com (11921084)

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Fluffy Pancakes

Reviewed: Apr. 14, 2012
I added a teaspoon of vanilla just because I love vanilla. I will never use mix again. This was so easy and the pancakes turned out perfect. Creamy and just delicious! Thank you Kris!
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Sinigang na Baka

Reviewed: Jul. 11, 2011
This is perfect, but I personally like to add the most important ingredient in a good sinigang (in my opinion). You must add taro root (the smaller taro root found in asian supermarkets). It gives the broth that creamy consistency of miso soup. So delicious! Add it when you add the beef, because it takes a while to soften.
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4 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Jul. 9, 2011
This recipe is pretty spot on. Being Filipina, you learn about dishes from the kitchen and not from recipes. However being away from the Philippines sometimes makes you forget, and measurements are really helpful. I think what this recipe doesn't discuss which is a very important step in making Chicken Adobo, is that before you turn on the heat, you need to let all of the ingredients sit for an hour. This lets the vinegar cook on its own. That way the dish never turns out vinegar-y. Instead, it has this awesome tangy taste. Also, if you add pork, the flavors are amazing. Chicken is good in itself though, if you don't eat pork. Lastly, if you can get a hold of "pandan leaves" Try stewing a leaf or two with this. Your guests will never be able to get enough.
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16 users found this review helpful

Apple Crisp Cups

Reviewed: May 8, 2011
These are sooo cute and sooo delish! I used the food processor method for the crust. I have to say I ended up with more crust than needed. The cups came out beautifully, and it was a hit when I brought it to our party. Thank you weeble!
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4 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Apr. 30, 2011
I have made this 3 maybe 4 times, and every time I make it is a big hit. I add lemon wedges and garlic cloves to the stuffing. I also like to cut openings in the chicken skin, and add butter slices in between the skin and meat. It makes the skin sooooo crispy and the meat so savory. It is delicious. I also make a baste of olive oil, lemon juice, sea salt, pepper and rosemary. I baste every 30 minutes. Comes out perfect all the time. I use the leftover meat and make a wonderful risotto using another recipe on here: gourmet mushroom risotto. Perfect weekend meal!
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3 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 16, 2011
I have cooked this twice. The first time I did exactly as the recipe said, but my rice was undercooked. I ended up adding more water, and the consistency was that of risotto. The second time around, I used 3 cups of water + 2 chicken bouillons to cook the lentils, then I added the rice and added 2 more cups of water. It turned out perfect and consistency was great. Also, to caramelize onions, it takes MORE than 10 minutes to ensure you are not just cooking them, but caramelizing them. I cut the onions in rings and start cooking them as soon as I boil the lentils. You have to make sure the fire is very very very low. Your onions will caramelize beautifully and will have that perfect sweet taste. It takes about 30 minutes.
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86 users found this review helpful

Baked Kale Chips

Reviewed: Mar. 27, 2011
My husband and I are always finding healthier options and so when I came across this recipe, I knew I had to try it. Sooooo easy to make. I like to keep olive oil in a spray bottle, so all I did was spray the kale pieces with olive oil, and I sprinkled with himalayan sea salt. (just estimated salt amount). I love love love these chips. My husband always requests for me to make these. An excellent alternative to potato chips.
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Spinach and Strawberry Salad

Reviewed: Jul. 22, 2010
Amazing. I've made it at least 3 times, and everyone LOVES it. I use balsamic vinegar since I never have white wine vinegar, and it works just fine! Super tasty.
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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Jul. 22, 2010
Below is my review for the first time I made it. I rediscovered this recipe after trying to find a dinner dish to make for company. This time I sauteed minced garlic in olive oil and when the garlic was brown, I added quartered crimini mushrooms. I then added the spinach (whole bag), and when it was wilted, I added the whole jar of classico alfredo sauce, and about 1/4 cup of pesto sauce (from henry's). I had no time to make the chicken, so I cheated and bought chicken strips from Church's chicken, that I cut into 1 inch pieces. I added the penne to the sauce mixture and topped with the chicken strips. SO easy, and we had no leftovers. Everyone asked for the recipe. This is a 5 star recipe, so easy to alter depending on how much time you have and what ingredients you have. ***I made a batch of this dish and brought half of it to the beach, and half of it to a family dinner we had the following night. Both times, everyone who tasted it kept asking me how I made it. I used Alfredo sauce in a jar by Bertolli, I believe. And I used pesto in a jar too. So yummy!***
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