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Angela's Awesome Enchiladas

Reviewed: Sep. 25, 2011
I only used 1.75 lbs of chicken breast, added 1 tsp of red pepper flakes and 1 tbs of chili powder instead of 1/4 tsp, which still wasn't spicy enough (I tasted a hint of spice). I used the 98% fat free cream of chicken soup, mexican mixture of shredded cheese, and light sour cream (fat free sour cream is gross). I had enough filling to make 6 enchiladas (I forced myself to eat 1.5 because I couldn't stop myself but 1 SHOULD have been sufficient). It's definitely a lot more work but SO worth it. It's not the healthiest recipe but it's very yummy!
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Spicy Grilled Chicken

Reviewed: Sep. 13, 2011
Good simple recipe. I used boneless thighs, EVOO instead of vegetable oil, added another 1/4 tsp of red pepper flakes, and marinated for 8 hours.
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Spinach Enchiladas

Reviewed: Sep. 12, 2011
I mixed a little EVOO with the butter because the amount given didn't seem like it was enough and I hate using a lot of butter. I used the Kraft Mexican Cheddar Pepper Jack shredded mixture, fresh spinach and whole wheat flour tortillas (I despise corn ones). They were easy to make and came out tasty. I cut the recipe down to 6 enchiladas but only had enough filling for four, which worked out fine for me.
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Mexican-Style Goulash

Reviewed: Sep. 8, 2011
Pretty good recipe but not a perfect 5. The recipe as is, is a tad bit bland but I wanted to try it without making changes first. I added garlic (because I LOVE it and put it in everything). But I had to add more salt, oregano, chili pepper, red pepper flakes, cayenne pepper and hot sauce towards the end to give it more flavor and spiciness, which turned out pretty good. I was tempted to throw in some salsa, but I don't think you need it.
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Cream-Filled Strawberries

Reviewed: Sep. 7, 2011
I used white chocolate pudding. Easy and yummy!
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Roasted Garlic Zucchini and Tomatoes

Reviewed: Aug. 30, 2011
This recipe is very good and I even used dry basil because I didn't have fresh on hand. I added a lot more salt and red pepper flakes after I baked it because I like spicy and salty.
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Shoyu Chicken

Reviewed: Aug. 30, 2011
I followed the recipe for a serving of four. Everyone has their own "spice" preference so I added more pepper flakes and cayenne which didn't turn out spicy enough for me (I like 6-7 on a scale of 10). I also used low sodium soy sauce. The flavors were so good after marinating in a zip-lock for three hours and they turned out very moist and juicy!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Aug. 15, 2011
The only change I made was I used the full 8oz of cream cheese, like others suggested. I'm glad I did because the alfredo sauce might have been a little too much for me. Easy and great recipe.
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Hummus and Prosciutto Wrap

Reviewed: Jul. 19, 2011
Quick, easy and very good. I used green olive hummus.
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Grilled Potato Skins

Reviewed: Jun. 13, 2011
Very good and pretty easy to make. I followed the recipe exactly. They didn't turn out as crispy as they should have been but that's probably because I have an electric grill. I used the biggest potatoes I could find, they were probably more medium-sized not large so they were a little too salty.
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Grilled Lemon Herb Pork Chops

Reviewed: Jun. 13, 2011
These turned out really well! They were juicy and I loved the lemon juice! Who would have thought?! But next time, I'll marinate them overnight so more of the flavor soaks through.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jun. 5, 2011
WOW! OMG! My husband and I thought these were the best ribs we've ever had! The sauce is phenomenal and the ribs fell rght off the bone. It was my first time making them but they were way better than any restaurant quality ribs I've ever had. Follow the recipe EXACTLY. I was hesitant about the amount of red pepper but I followed it and didn't regret it. It's not really spicy, comes out more tangy with a hint of spice. If I could give this recipe 10 stars, I would! Thank you Scott Hibb!
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Chicken and Herbs

Reviewed: Apr. 25, 2011
Delicious! I used boneless skinless breasts and added a bit more hot pepper sauce but I followed the rest of the recipe exactly as is and it came out juicy and flavorful. This definitely hit the spot.
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Mushroom Pork Chops

Reviewed: Apr. 11, 2011
Really good. I think I browned the chops a little too long (4-5 mins each side, thick & boneless) because they were dry so next time, I will brown them for about 2-3 mins on each side and add a little salt & hot peppers to the mixture (because I like spice). I also did what others recommended: seasoned chops in EVOO & placed in glass baking dish - sauteed onions, 3 cloves of garlic & mushrooms - mixed cream of mushroom soup with 1/2 cup of milk and 1/2 cup of white wine and poured this mixture over the browned pork chops & veggies. Baked at 375 covered with foil for an hour. Served it over brown rice.
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Displaying results 41-54 (of 54) reviews
 
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