atbarber Recipe Reviews (Pg. 1) - Allrecipes.com (13428758)

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Tender Pan-Fried Chicken Breasts

Reviewed: May 16, 2015
I made these last night for the first time and really enjoyed the flavor and the fact that they were so moist. I did omit the tarragon and the ginger and added some cayenne pepper based on personal preference. Baking the chicken on a rack keeps the bottom of the chicken breasts nice and crispy! I used avocado oil to brown the chicken breasts since it can withstand high temperature cooking. This recipe satisfied my cravings for fried chicken! I'll be making it again soon!
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Lime-Marinated Mahi Mahi

Reviewed: Apr. 4, 2015
After reading other reviews, I ended up making this with much less oil. I also used lemon instead of lime as that is what I had on hand. I threw in extra garlic and let the fish marinate for about 45 mins while I prepared the rest of the meal. Instead of grilling, I pan seared in my cast iron skillet with the marinade juices. The fish was very moist and flavorful. I look forward to making this again.
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Ribollita (Reboiled Italian Cabbage Soup)

Reviewed: Dec. 21, 2014
I love this soup! The only change I've made is to add some hot Italian sausage while sauteing the onions. I have made this several times and will continue to make it this winter!
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Sweet Potato Casserole VI

Reviewed: Dec. 21, 2014
I would rate this a full 5 stars except I did change the recipe to my liking. I omitted the sugar in the sweet potato mash portion of the recipe and cut back on the amount of brown sugar (about half the recommended amount) in the topping. Doing this resulted in the perfect degree of sweetness for me! My guests have raved about the casserole also!
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 21, 2014
Love the buttery taste! Easy dough to work with.
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Shrimp and Crab Bisque

Reviewed: Dec. 21, 2014
I have made this a few times so far! It's a great base recipe. I did some minor changes based on personal preference and what I had on hand. I added the onion right at the beginning with the melted butter to start cooking before I added the flour, salt and pepper. Instead of using chicken bouillon, I substituted some chicken stock and cooking sherry for the white wine...basically 3/4 chicken stock and the rest cooking sherry for the white wine. I also add a sprinkle or two of cayenne pepper for a little zing! Thank you for the recipe, Katrina!
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Photo by atbarber

Murgh Makhani (Indian Butter Chicken)

Reviewed: Oct. 19, 2014
This was delicious! Made a couple of substitutions based on what I had at hand - Coconut milk for half and half, celery leaves for fenugreek leaves. Made my own spice mixtures from recipes on this site. I used boneless, skinless chicken breasts instead of chicken thighs which is what I had on hand. My cooking oil was extra virgin organic coconut oil. Served over brown basmati rice and added some fresh broccoli and green beans during the last 15 mins of cooking. Delicious!
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Parmesan Brussels Sprouts

Reviewed: Dec. 18, 2013
These are insanely delicious! Have made them at least 6 times already!
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Lemon Asparagus Risotto

Reviewed: Nov. 28, 2013
Very good recipe! I added the raw asparagus (broken into about 1inch pieces) to the risotto mixture during the last 7-8 minutes of the cooking time. I also added a can of wild caught sockeye salmon at the end to make this dish a main entree. The lemon and lemon zest really brightens this dish. I paired this dish with a Sauvignon blanc from New Zealand. Perfect!!
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Chocolate Mousse

Reviewed: Nov. 23, 2013
I made this recipe for a food and wine pairing event with 35 participants. Since it was a "tasting", I made enough for 16 servings and served them in small plastic cups. I didn't change the recipe at all, just reserved a small amount of the whipped cream to use as a topping before folding the rest into the chocolate/egg mixture. It was a huge hit, with many people asking for the recipe! It was the favorite pairing of the night! We served it with a Craggy Bay Red Blend! Thanks for the recipe!
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Photo by atbarber

Thai Chicken with Basil Stir Fry

Reviewed: Aug. 31, 2013
This was easy to pull together and was full of flavor! I used chile-garlic sauce in place of the red pepper flakes and added some broccoli, red pepper and snow peas because I like a lot of veggies in my stir fry! Will be making this often! Thank you for the recipe!
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Cheesy Broccoli Quinoa

Reviewed: May 22, 2013
I made this tonight for the first time and really enjoyed it. I added about 1/2 cup of diced red onion, one large clove of garlic, finely minced and about 1/2 tsp. dried marjoram with the quinoa and vegetable broth. I added the chopped broccoli during the last 5-7 minutes of the cooking so it didn't overcook. I had some raw, cheddar curds that I grated and added at the end. Be sure to thoroughly rinse your quinoa before cooking to eliminate the bitterness. Looking forward to leftovers for lunch tomorrow!
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Zucchini Provencal

Reviewed: Aug. 7, 2012
This was a great way to enjoy my abundance of zucchini and roma tomatoes! The only change I made was to add some freshly grated, organic, raw, cheddar cheese on top right before serving instead of grated parmesan cheese. Delicious!
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Egg Scramble

Reviewed: Aug. 7, 2012
Very tasty recipe! I diced two smaller organic red skin potatoes (with skins on) and sauteed them first in a little butter until browned and soft. I then added the onions, followed by some grated, fresh garlic. I substituted some fresh, chopped swiss chard because that's what I had on hand. A few dashes of cayenne pepper and a dash of hot sauce gave this dish a nice flavor without being too spicy. I had some organic, raw cheddar cheese to top this off with, which was really the "icing on the cake". Can't wait to make this again!!
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Vegetarian Chickpea Sandwich Filling

Reviewed: Jun. 17, 2012
This was good. I would give it 4.5 stars if I could! I brought it to a training class for natural health professionals...served it with organic rice crackers. Some people asked if it was tuna fish. Can be addicting!! Great for vegetarians! :)
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Mexican Bean Salad

Reviewed: Jun. 17, 2012
This is a very versatile salad. You can use different color peppers, add a jalapeno pepper to add a little more kick, etc. I've made this with dried cilantro if that's all I had on hand, substituted apple cider vinegar for red wine vinegar and it's still delicious. I usually cut down on the amount of sugar as I don't find it necessary. More than one clove of garlic usually finds its way into this recipe when I make it! It's marinating in the refrigerator now...can't wait until dinner is ready! :) EDIT: I made this again today and decided since sweet corn is in season, to lightly steam a couple of ears of corn then cut the kernels off the cob for the salad. Really so much better than frozen or canned corn!
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Double Tomato Bruschetta

Reviewed: Jun. 17, 2012
This is good. I've made this bruschetta topping on a few occasions and it's always a big hit. Never any leftovers. Be sure to let the topping marinade for a little while to let the flavors come together. I have made this without the sun-dried tomatoes as I didn't have any and it was still delicious!!
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Grandmother's Pound Cake II

Reviewed: Jun. 17, 2012
This was very good and easy to make. I did add a little bit of vanilla extract to it which enhanced the flavor. I only wanted to make one loaf so I scaled the recipe down to 10 servings without any problems. I used this as a base for strawberry shortcake. Several of my guests went back for seconds. I had a request to make this again for Father's Day to go along with some locally grown organic strawberries! YUMMY!
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Pretty Chicken Marinade

Reviewed: Jun. 17, 2012
This was very tasty. I substituted fresh minced garlic for the garlic powder because I love cooking with fresh garlic! This made a lot of marinade and I hate pouring marinade down the drain, so I cut this recipe in half and still had plenty to marinade 10 boneless chicken thighs. Am planning on using this marinade again today for beef and chicken kabobs. Should be amazing for both kinds of meat!
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Hummus III

Reviewed: May 19, 2012
This is a great starter recipe for some awesome hummus! I love garlic so I added a couple of extra freshly minced cloves. Fresh lemon juice is a must, as well as about 1 tsp of ground cumin and a couple of dashes of cayenne pepper. Like other reviewers, I used a bit less tahini and had to use some reserved juice from the garbanzo beans (about 4-6 TBLS) in order to get the right consistency. No need to buy hummus when you can make it as awesome as this!
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