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Havana Slow Cooker Pork Tenderloin

Reviewed: Nov. 24, 2014
Very tasty. On the spicy side given the grill seasoning, red pepper, and all that cumin. I'll probably only use only 2 tsp of cumin next time. Note this worked well (and cooked in under an hour) as a traditional braise: brown meat in cast iron dutch oven on stovetop, then deglaze pan w/ orange juice. Add spices, place onions in the juice, then meat on top, cover and place in 350°F oven for about an hour. Done when meat is fork tender, or reaches temp of 160°F or higher. Serve with black beans and rice pilaf... yum!
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Department Store Onion Soup

Reviewed: Nov. 23, 2014
Calls for WAY too much paprika, and probably a bit too much black pepper. And, listen: my family cooks and eats lots of peppery foods (Cajun, Indian) and I'm Hungarian and I love paprika. But this is not the flavor profile you are going for in French onion soup. I only put in half (1 tablespoon of) the paprika, and it was still too much. If you want to try this recipe, I recommend: try 1.5 *teaspoons* of paprika, *1* teaspoon white pepper (replacing the black pepper). Let it simmer, then taste; you can always add more -- but you can take it out!
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Garlic-Ginger Chicken Wings

Reviewed: Jan. 2, 2013
Simply awesome. I was worried they would be a bit too spicy, with both the Franks Red Hot sauce and Sambal Oelek... however, the heat blended perfectly with the brown sugar in the sauce. (In fact, when next making them for spicy food lovers, I may *double* the hot ingredients.) Oh: I was out of rice vinegar, so used a 1:1 mixture of cider vinegar and white cooking wine -- seemed to work fine.
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Ginger Glazed Mahi Mahi

Reviewed: Dec. 2, 2012
I used this glaze on salmon I was serving: LOVED IT. (I was out of balsamic vinegar, and substituted malted vinegar -- which is something I love on fish anyways.) Thanks for sharing the recipe!
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