Tracey Recipe Reviews (Pg. 1) - (13312617)

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Honey Baked Chicken II

Reviewed: Apr. 8, 2014
Wicked good. Used combo of oil oil/sunflower oil but only 2 Tbsp, increased curry to 1 1/2 tsp, decreased salt, used spicy honey mustard and added minced garlic. Marinated chicken legs, bone-in, overnight (hence using oil instead of butter). Also per suggestions, cooked 37 min covered, then rest uncovered. Really yummy. Thank you for sharing. 10 yr daughter LOVED it!
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Grilled Salmon I

Reviewed: Jul. 27, 2013
Really good base - and great with the changes others mentioned: used juice of 1 lemon instead of lemon pepper, decreased soy sauce to 1/4 cup and used only 1 Tbsp olive oil. Also did grill flesh side 1st, then flipped but would suggest re-oiling grill when flipping salmon over. Marinating for a couple of hours really brings flavors out. Thanks for the basic recipe.
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Chicken Fiesta Salad

Reviewed: Aug. 12, 2011
Yum! Thank you for sharing! Used some of the suggestions (letting chix sit for about 1 hr with some fajita/taco seasoning rubbed in, grilled chix, and did not warm black bean/corn/salsa mix). Did add fresh cilantro and 2 tsp lime juice to bean/corn/salsa mix that made it really flavorful - used frozen corn that I cooked and chilled before adding to the mix. Also topped salad with spicy ranch dressing as suggested (ranch w/ taco seasoning mixed in). Just had the left overs for lunch and can't wait to make it again:) Keeper - thank you!
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Grilled Teriyaki Chicken

Reviewed: Jun. 19, 2009
Thank you for this recipe. We loved it and will become a standard for us. I marinated chicken all day, think overnight might be too much. Broiled chicken and it came out yummy and not dry. Will add a little brown sugar next time and did add some fresh ginger root.
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Roast Leg of Lamb with Rosemary

Reviewed: Apr. 13, 2009
Yummy! Super delicious! Doubled marinade for other uses but only used litle more than 1/2 for this recipe. Used suggestions (these are for 1 x recipe not doubling): no lemon zest 1 tsp lemon juice instead, added 1/4 c olive oil and 1/8 c balsamic vinegar (didn't want it to be overpowering), and 1/2 tsp sea salt to marinade - all in food processor, poured it over lamb for almost 24 hrs. Did not tent or use foil. Started oven at 450 for 10 min then down to 325 (using glass roasting pan) for rest of 2 hrs (had 5.15 lb boneless leg-was about 25 min/lb)-perfect Med-Rare. Did add 2 c H2O to pan at start of roasting, red potatoes, carrots and basted 2 x during roasting. Let lamb sit for about 10 min before slicing. Added 2 tsp brn rice flour(gluten free) and juices (from sitting lamb)to liquid to make gravy-brought to boil and reduce for couple of min. Thank you for this great recipe and for all the suggestions ... definetly a keeper!
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Roasted Sweet Potato Corn Chowder

Reviewed: Dec. 22, 2008
This is an awesome recipe - so yummy. I used a hand pureer just before serving was the only change I made - oh and used yams as the store was out of sweet potatoes. Tracey
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