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Tangy Tuna Black Bean Quesadillas

Reviewed: Mar. 23, 2014
I must say that the oddness of this recipe is what piqued my interest, when I received a daily e-mail. I was looking forward to trying it ever since and made it for lunch, yesterday. I, like many on here, also altered the recipe a bit. Rather than use wing sauce, I used chipotle Tabasco sauce. Instead of refried beans, I used whole beans, and I definitely held back on the salt. The chipotle flavor really set this thing off and made the 'dilla what it was. I was just having a hard time envisioning tuna with buffalo sauce and thought that chipotle would be more fitting. I halved the recipe, though I did go a bit heavy-handed on the sour cream, and it still made enough to completely fill two-nine inch tortillas. It's something that I will surely make again -- possibly even today!
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Sweet Potato Chili

Reviewed: Dec. 10, 2012
This recipe is one awesomely delicious soup. I didn't follow the recipe to a t, as I eyeballed the spices, drastically increasing the amount of both cumin and chili powder (1t and 1T, respectively is not enough even if I hadn't doubled the recipe) in addition to the meat (2 lbs.) and tomatoes (3 cans). The addition of the sweet potatoes made it extremely filling, limited my serving to just one bowl rather than the one and a half I'll usually have of chili/soup at dinner time. The cinnamon, while present, didn't overwhelm like I was worried about while preparing it. The celery also added a nice textural element to it as well. I will be making this again. Guaranteed!
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Spicy Mexican Salad

Reviewed: Jan. 5, 2012
How, exactly, is this "spicy?" And the bean to lettuce/veggies ratio was waaay outta whack.
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Ken's Kickin' Posole

Reviewed: Oct. 28, 2011
This was freakin' awesome. I love Posole, but the addition of the cloves and enchilada sauce really sets this one above all others I have made. There were no poblanos at my grocery store (crazy since I'm in Texas), so I used hatch chilis. I prefer mine quite a bit hotter than what this came out to me, so I will either use some serranos in the next batch or add a couple of drops of Blair's Sudden Death sauce to it. I like olives in my posole so I also added some sliced black olives and since I didn't half 2 pounds of protein, I invited my arch enemy, a can of black beans, to the party as well. One small complaint would be the sodium level. I didn't need to add the 1/2 teaspoon of salt with the enchilada sauce and chicken stock, but I did anyway. Next time I'll omit that and half regular chicken stock and half low sodium stock.
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Texas Slaw

Reviewed: Sep. 19, 2011
This is not your standard cole slaw recipe, that is for sure! This was an exceptionally nice change of pace! I did alter the recipe a tad, subbing chipotle white corn for the Mexicorn, adding an additional jalapeno, omitting the coriander, using a spicy ranch, and doubling down on the cilantro. I will be making this again. Next time, I will be sure not to seed the jalapenos and might add some black beans into it as well. Not quite a 5-star recipe, but not far from it! Thank you, CINP!
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Eileen's Meatloaf

Reviewed: Sep. 8, 2011
Way too many bread crumbs! This is meatloaf, not meaty mush! Also was entirely too salty, but this could have been attributed to the use of a greek yogurt veggie dip in lieu of the sour cream. IF i make it again, I will cut the bread crumbs in half and either use unseasoned breadcrumbs or just use plain sour cream/greek yogurt.
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Cranberry and Cilantro Quinoa Salad

Reviewed: Jul. 10, 2011
I accidentally omitted the cilantro and didn't realize until it had already been served. It still turned out quite awesome. In addition to the listed ingredients, I also added two fresno chiles and two serrano chiles (seeds/membranes discarded on the serrano variety). It turned out pretty spicy, but not overtly so. If I make again, I will reduce the chiles by half to make it a more comfortable eat for everyone. Oh yeah, and I'll also remember to add the cilantro!
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Hot Date with a Chicken

Reviewed: Jan. 19, 2011
Too much spice!! Made this for the first time found the spices to be much too overpowering. I'm not sure which spice it was, but it wasn't the cayenne, as I didn't feel much heat. It has potential to be good, but if I make it again, I will use half of the cardamom and mace.
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5 users found this review helpful

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