MicheleG Recipe Reviews (Pg. 1) - Allrecipes.com (12699585)

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MicheleG

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Chef John's Caramel Chicken

Reviewed: Mar. 10, 2014
Very delicious, but slightly too sweet for me. Next time I will cut the brown sugar to 1/2 cup. I used Kirkland frozen chicken breast tenders and they came out great, not dry at all. The only other substitute was using 1 Tablespoon of Sriracha instead of the Jalapeños (which I didn't have on hand). At the end I threw in some steamed matchstick sliced carrots and snow peas and then served over jasmine rice. Thank you for a great recipe!
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Easy Chicken Satay

Reviewed: Mar. 16, 2013
This was really delicious! I also modified it into a "slow cooker version". After marinating 2 pounds of cubed chicken breast as directed, I grilled it for 4 minutes on each side, then added to the peanut sauce which I had already started in the slow cooker. After 4 hours on low it was perfect. The only other "tweak" was that I added 1/2 tsp of red pepper flakes,1 tsp of granulated garlic, a red bell pepper that I cut into thin strips and 3 carrots also cut into "matchstick" thin strips. I served it with rice noodles which complimented the dish perfectly. So good & much easier to have everything done ahead of time. Thank You!
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Molasses Brined Pork Chops

Reviewed: Jun. 28, 2012
These were amazing! I had center cut, boneless chops from the supermarket (maybe 1" thick) that I brined for 6 hours. I grilled for a few minutes on each side until they reached 145. My kids don't like barbecue sauce, so I did half plain & the other half I basted with Sticky Fingers Carolina Classic barbecue sauce. Both turned out fabulous.! Just watch your temperature it would be a shame to overcook.
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Spicy Grilled Shrimp

Reviewed: Mar. 8, 2011
This was fabulous! I used the exact ingredients, marinated in everything EXCEPT the lemon for 6 hours then added lemon in the last 30 minutes. The color was beautiful and the taste was a perfect flavorful combination of moderately spicy and a little bit sweet. Excellent!
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4 users found this review helpful

 
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