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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 30, 2014
This is so simple and delicious! We like a bit of heat in our food, so I followed the recipe except that I had skinless/boneless chicken thighs thawed out, so that's what I used. Used a tbs of coconut oil in a non-stick skillet. As with other reviewers, my sauce really didn't thicken, but since it was served over rice, it wasn't a issue. Thank you Kate for sharing your recipe! I definitely will make this again. Serving over angel hair pasta sounds good :)
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Chef John's Chicken and Mushrooms

Reviewed: Apr. 15, 2014
Wonderful! I followed the recipe exactly and it turned out absolutely awesome. Chicken was moist and tender, mushrooms were flavorful (I used portobella). I will definitely be making this again and just maybe I'll deglaze the pan with a little white wine :)
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Miso-Glazed Skirt Steak

Reviewed: Jan. 25, 2014
I give this three stars for the flavor. I made this following the recipe exactly. While I loved the flavor, the steak itself was tough. I cooked it to exactly 140 degrees (rare). This is the first time I have cooked skirt steak, and unless I can figure out why it was so tough (I couldn't even eat half of my serving. I gave up trying to chew it because my jaw ached) I won't be fixing this again.
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3 users found this review helpful

Lemony Chicken with Artichoke Hearts

Reviewed: Nov. 4, 2013
I have made this several times now and we really like it! I only use the juice of one lemon (just my personal taste). I am not big fan of white meat so I cut off the tenderloin, filet the breast, and then pound them thin with a meat mallet. The chicken is fork tender cooked this way! It is wonderful served over Jasmine rice or angel hair pasta. Thank you for the wonderful recipe!
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Bow Tie Pasta with Sausage and Spinach

Reviewed: Mar. 20, 2012
Thank you, Pamela for this recipe. Thanks to goobubs for making it even more wonderful! Wow! I sauteed the 8 sliced mushrooms and 1/2 red bell pepper until just tender then added garlic and cooked until fragrant. Then added can diced tomatoes, sauce, return to simmer and then added the splash of vodka and 1/2 cup cream. I also added cayenne pepper because I like the zip. Then poured the sauce over pasta/spinach and tossed. Very easy to prepare and delicious. I will making this again!
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Maple Salmon

Reviewed: Feb. 26, 2012
This was delicious! I was not sure if I was supposed to leave the salmon in the marinade and bake, or not. I ended up pouring off the marinade into a saucepan. I cooked the salmon in foil for 15 minutes, then opened the foil packet and baked an additional 5 minutes. I cooked the sauce down and then drizzled it over the salmon when plated. Served with Jasmine rice and spring salad. I will say that this by far is the best tasting salmon I have ever cooked (or eaten!) It flavor was incredibly wonderful! My boyfriend said he loved it! Thank you for sharing this great recipe.
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Bean and Honey Burrito Casserole

Reviewed: Feb. 9, 2012
I truly enjoyed the flavors of this dish! I put all the cheese in the mixture and realized I was only supposed to use half, but I love cheese, so I just added an additional 1/2 cup to the top. Still... the dish didn't quite "stick" together like I thought it should. I am going to make this again in the burrito style suggested by other reviewers, making extra sauce to pour over the top. This is a dish begging to take liberties with! The filling is awesome!
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Feb. 7, 2012
We liked this recipe very much. I followed the recipe exactly. I am very pleased with the ease and quickness of this dish. The pork was so tender and flavorful. I will definitely make this again.
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Feb. 5, 2012
I really enjoyed this recipe! It was easy and fairly quick to make. I love artichokes and capers, so I definitely will be making this again and again! It has a nice, bright flavor! I took the advice of other reviews. I pounded down the chicken breasts, dusted them lightly with flour. I added 1/2 c chopped onion and 2-3 cloves minced garlic in with the artichokes and mushrooms and 1 tbs Herbs de Provence (this made this dish! I can't imagine how bland it would have been without it!) I omitted the liquid from the artichokes entirely and used chicken broth instead. I also added 1/8 c cream at the end with the capers. Very beautiful presentation and flavor. Great served over egg noodles. Next time I'll try it over rice. Thank you so much for submitting this recipe and for the helpful alterations from fellow reviewers!
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7 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 13, 2012
This is delicious! I followed the recipe exactly and I will definitely make again.
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 14, 2011
I liked this recipe! Very easy to prepare. As suggested in other reviews I omitted the salt and added more rosemary. Perfect ( : I didn't cook all of it and the next day I lined a baking sheet w/parchment paper and just baked it 350 for 15 min. as another person had suggested. Very good too!
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Coconut Curry Tofu

Reviewed: May 2, 2011
Very easy recipe that I will definitely try again. As suggested in other reviews: I will definitely fry the cubed tofu w/minced garlic in olive oil! It will improve the texture/flavor; and, for people who aren't familiar with this type of food, serving w/a good rice is almost a must! At a good Thai restaurant it's served w/lots of liquid and a side bowl of rice to dump in. Eat it up with a spoon! All in all, this is a great recipe I will share with friends.
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Mar. 26, 2011
We loved this dish! As reviewers suggested: I mixed the chicken, sour cream, a handful of chopped cilantro, 1 tbs lemon juice, dash of cayenne pepper in a bowl. Doing this made assembly easy. I did not char the tortillas. Since a 28 oz can was not available, I used 2- 10 oz cans green sauce and one red (red on top layer). It turned out fantastic. I will serve this again and again!
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8 users found this review helpful

 
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