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Pollo Oaxaca

Reviewed: Aug. 21, 2014
This was easily a five-star recipe :) I've been making chile verde for awhile, and I never thought to keep part of the sauce uncooked. What a difference! The flavors and colors seem more vibrant this way. I'll definitely be using this method whenever a recipe calls for a tomatillo sauce. Just a side note, I used one mid-sized habanero instead of the serranos (I didn't have any on hand), and it turned out fine.
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Sweet and Spicy Green Beans

Reviewed: Aug. 12, 2014
This recipe is fantastic. The one thing I'd suggest is adding a few drops of sesame oil--it helps to bring out the Asian side of the dish.
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Smothered Chicken Breasts

Reviewed: Jul. 8, 2014
This is a true five-star recipe: it's quick, easy, doesn't require a lot of expensive ingredients, and is kind of a revelation in its own way. You end up with this kind of sweet, smoky, salty, crunchy mass of goodness which (almost) everyone will love. I recommend getting good bacon--I got some ends and pieces off of some killer stuff, and it worked fine. Also, I brined the chicken breasts ahead of time and omitted the salt--seems to always end up better that way, imho. I'd recommend slicing the onion really thin so you can get these kind of crispy amber candied onion strings. Also, I used about half a cup of really packed (hard) brown sugar, and that was a wee bit too much. Again, killer recipe--kudos to Brent BeSaw for sharing it!
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Mediterranean Lamb and Lentil Stew

Reviewed: Mar. 13, 2014
I'm giving this recipe five stars even though I didn't make it as indicated. Since I only had chicken quarters on hand, I used those and de-boned them after cooking. The entire meal was sublime, well-balanced and healthy ;) I'll definitely be making this one again.
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Peanut Butter Mousse Pie

Reviewed: Jan. 7, 2014
I saw peanut butter, and I saw mousse, and I had to try it. Turns out that this recipe is fantastic--you've got this tremendous light texture with a full dose of peanut butter and cream cheese, two things that are usually really heavy. It just makes for a spectacular contrast that was devoured at our home in, literally, seconds. I turned this into a low-carb recipe by swapping out the confectioner's sugar for Splenda and making an almond-flour crust with butter and Splenda on the bottom. I'm figuring a total of less than ten carbs per slice (if divided into eight pieces)--that's marvelous for how good this was. Don't pass this one up--it's a great recipe, different, and entirely satisfying ;)
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Low 'N Slow Mushroom Barley Soup

Reviewed: Sep. 26, 2013
This is a solid recipe, but it could use a little improvement. Most notably, you would think that this would be a pretty hearty soup...but there's a really high broth-to-other-stuff ratio. I doubled the barley, and I'm definitely sure I could've quadrupled it with the amount of broth I had in there. Alternately, since the recipe called for beef broth (and it isn't necessarily a vegetarian dish), I'm guessing I could've thrown maybe 1 to 1.5 pounds of stew meat in there to give it more body. Then again, I guess it'd be more of a "stew" then. Regardless, the taste is there, and it definitely did the trick on a cold Fall day. I'd definitely recommend this recipe as something that is good, different, and relatively easy to concoct.
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Portuguese Chicken I

Reviewed: Jul. 1, 2013
Really good recipe, will definitely be making again. I noticed that the sauce base was really close to one that I use for making sauteed mushrooms, so I sliced some up and tossed them in. Turned out fantastic :)
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Chicken with Chipotle

Reviewed: Jun. 29, 2013
This is one of my favorite recipes on this website, and has been for a long time. It's pretty much perfect--not too many ingredients, not too expensive or hard to obtain, explosive flavor. The only thing I would suggest is that, instead of adding salt to taste, people might want to consider adding more bouillon granules instead for even more flavor.
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Mozzarella-Stuffed Pesto Turkey Meatballs

Reviewed: Jun. 26, 2013
Great recipe. If you're on a low-carb diet, omit the spaghetti sauce & pasta and you're golden. I'd like to point out one thing, though--make sure you cube your cheese to an appropriate size (like maybe 3/4" on each side or even a bit larger). I made 1/2" cubes and ended up with 85 little meatballs about an inch in diameter. Still good, but a lot more work than needed.
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Sweet and Sour Drumettes

Reviewed: Jun. 26, 2013
I took beanie's advice and went with 1/2 cup sugar, 1/2 cup honey, vinegar (no water), and chili-garlic sauce, and it turned out fantastic. I just wanted to add, however, that the sauce is still pretty thin, and you would do well to select cookware that is just barely large enough to hold the chicken and sauce--I chose a dish that gave the chicken some separation, and I ended up with a lot of blackened sauce at the bottom of the pan. Luckily, it was just barely caramelized and still tasted fantastic :)
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Chicken Breasts Pierre

Reviewed: Jun. 26, 2013
Lots of flavor in this--mine ended up somewhat sweet and spicy, due to a probably excess of cajun pepper. Regardless, it hit that perfect point where something is noticeably spicy, but not too spicy that people can't eat it. In fact, it just kept disappearing every time I looked over at the pan... Great stuff :)
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Spicy Chipotle Turkey Burgers

Reviewed: Jun. 25, 2013
These burgers were pretty fantastic :) I made a couple of adjustments: first, I doubled the recipe and used two garlic cloves instead of garlic powder, and I threw in half of a large yellow onion. I'm not a big fan of onion chunks in my food, so I pureed the cilantro, garlic, chipotle and onion in a blender with a tablespoon of water, then mixed it with the ground turkey and seasonings by hand. This left me with a pretty wet consistency, but still firm enough to form into patties on some parchment paper. I cooked the patties in some olive oil on medium-low heat on the stovetop (too hot outside to grill). You've got to cook them at medium-low because you really want them to cook through--after all, it's poultry, not beef. Since we're on a low-carb diet here at the house, I served them in some leaves of iceberg lettuce, with about a teaspoon of Vietnamese red chili-garlic sauce they have in the ethnic food section, topped with a little swiss cheese. I also had some sauteed bell pepper on the side, but they really didn't add much imo. Lots of flavor, will undoubtedly try again.
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Roasted Swiss Chard with Feta

Reviewed: Jun. 21, 2013
This was surprisingly good. Like some others, I substituted parmesan for the feta just because that's what I had on hand. The stems were a bit "earthy" (even after a thorough washing), but the leaves were magnificent :) Beats the kale chip recipe hands-down.
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Apple Butter Ham Glaze

Reviewed: Dec. 30, 2012
Apples and onions with uncured pork I can see...but I didn't like the idea of onions and ham. Besides, the family isn't really big on onions, anyway...so I substituted the 1 tbsp onion flakes with 1 tbsp lemon juice (to bring out the apple flavor a bit more), and it came out fantastic :) I imagine you could keep the onion flakes in and just add the lemon juice, if you were so inclined. This was a really easy glaze and a great idea :)
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Slow Cooker Carnitas

Reviewed: Feb. 6, 2011
This recipe turned out fantastic :) I opted to use 2 cloves of minced garlic instead of the powder. The only thing besides that that I would change is cutting the cinnamon down to about a dash or a pinch...1/4 of a teaspoon is enough to make it a distraction. The cinnamon adds an interest layer to the flavoring, so it's worth keeping in, in my opinion...just make sure you use it sparingly, or else you're going to find yourself thinking about it in every bite.
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Barbecue Ribs

Reviewed: Jan. 8, 2011
I have to say, this is the recipe that brought me to allrecipes.com, and this is one of the ones that makes me stay (not that I really needed a lot of reasons). If you want something that is both exotic -and- good, this recipe is it. Depending on your chile sauce (I use sri ra cha), it can get pretty spicy (and I'm 1/2 Thai)...but that just adds to the flair. I make these ribs about three or four times a year, and they never, ever disappoint :) Great job!
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Rolled Flank Steak

Reviewed: Jun. 20, 2010
This was an excellent recipe! The only thing I did different was I used a 1/3 (strong) bleu cheese to 2/3 provolone mix--I didn't want to overpower the whole dish, but I definitely wanted some bleu cheese with this steak. Also, I can't stand bell pepper, but I left it in because my father likes them (and this was a Father's Day meal)...and I'm happy to report that the flavor (surprisingly) played well with everything else. I can't help but feel like it's missing something...maybe a couple sprigs of mint or cilantro (I'm 1/2 Thai, so that's my taste). All-in-all, however, this has been one of the best recipes I've found on this website. 5 stars!
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Baked Pork Chimichangas

Reviewed: Jun. 5, 2010
After following the instructions, I found that my beans were completely hard and dry. I let them sit in the oven for another hour--still no change. So I'm sitting here, with the pot on the oven, waiting. As far as flavor goes, this doesn't really strike me as all that amazing. If anything, this recipe distracted me from a real 5 star dinner...so I'm going to try and stop that from happening to anyone else. I'm sorry to be such a harsh critic, but this wasn't even close to working. [in retrospect] Okay, it's later now, and it turned out okay (after 3 hours simmering on the stove). This recipe has some promise, but there are a few things you have to know: first, don't prepare the beans as written. Use the directions on the package, or some other method, before you cook them further with the pork and other ingredients. Second, one of the key ingredients is chili powder--since this provides a lot of the flavor, make sure you use something interesting (maybe a packet or two of taco/burrito seasoning, etc.). Otherwise, it's going to be pretty boring. Lastly, the recipe doesn't mention it, but add the cheese before you bake the chimichangas. I didn't add the picante sauce, because I didn't want them to be too soggy...this may have been a mistake, but you can add dip the chimichangas in picante sauce after they're made. Baking with egg white and water worked great. Hope this helps.
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Maple Salmon

Reviewed: Oct. 17, 2009
I have to say that I don't like salmon all that much, and for some reason, I figured that Aunt Jemima would be equivalent to maple syrup...that having been said, this is definitely one of the worst 4+ star recipes I've made. I kept finding myself trying to add more saltiness and sour flavorings...as if I could somehow rescue our expensive cut of salmon and return it to the lemon pepper we -should- have bathed it in. Again, I'm not one to slam someone else's creation. Maybe there was something wrong with the salmon. And again, I'm not a big fan of it in the first place... I'm giving it two stars, because it probably would've been better if I'd used real maple syrup.
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