Maci Recipe Reviews (Pg. 1) - Allrecipes.com (13632197)

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The Best Vegetarian Chili in the World

Reviewed: Nov. 2, 2013
I wanted to try this recipe but didn't have all - but most - ingredients on hand. I also wanted to start by making a half batch since it makes so much. I'm happy to say that it turned out delicious! I omitted the veggie burger crumbs (didn't have and never use), corn, kidney beans, and oregano (don't like oregano). I used canned chopped jalapeno peppers and the remaining open can of chopped green chilies used to make a salsa. I served the chili over brown rice (rice + beans = complete protein) topped with a fresh quick homemade salsa(fresh chopped tomatoes, chopped onion, canned green chilies, salt & pepper to taste) and a fresh green salad on the side tossed with a balsamic vinegar dressing. Great meal! Thanks for the recipe! (Like most chili recipes, the ingredients do not have to be exact and can be tweaked to your preference.) NOTE: I made chili early in the day and put in the crock pot.
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Easy Garlic Broiled Chicken

Reviewed: Jun. 28, 2011
This dish turned out fantastic! My husband described it as "restaurant quality" and "guest worthy"! I made the marinade exactly as described. I used skinned, boneless chicken thighs, which I placed in a casserole dish, single layer. I spooned approximately 1-2 TBLs of the marinade over each piece, then I baked them, covered, at 320 for one hour. Next, I removed the thighs from the casserole and from all the juices that had accumulated in the casserole, and I placed them on a foil-lined cookie sheet. I spooned more marinade on each, and broiled (on low) approximately 10 mins per side. I spooned more sauce over the top when ready to serve. They were beautiful and extremely flavorful. Because it was just my husband and I, I cooked only 4 thighs. If cooking more, I'd suggest doubling or tripling the sauce. Also, I used a garlic mincer rather than chopping the garlic up. I think it made the part a little faster and easier. All in all, this is really a "WOW" dish. Thanks for sharing!! And for those who haven't tried it, don't be discouraged by the negative reviews. Try the receipe! If you're a garlic lover, then you'll love this!
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Beef Stroganoff III

Reviewed: Aug. 12, 2010
Wonderful recipe. I'll add my 2-cents worth of comments to the already 800+ and hope it might be helpful to someone. I followed the recipe with the exception of 2 things: (1) I had no wine on hand so trusted others that it would still come out great, and it did, and (2) I used fresh mushrooms as recommended by others. I was amazed that chuck roast could be used like this. It reminded me of round steak. Because I had trimmed so much fat from the meat, when I fried it I didn't have much in the way of juices to which to add 4 TBL of flour to make a roux. I ended up using additional beef broth (not much, maybe 1/4 cup) in order to make a gravy. As the meat simmered in the gravy for the next 2 hours (that's how long it took for the meat to become tender), I had to add a bit more broth to the pan to keep it from drying out. This did not in any way make the gravy runny, however, and by the end, when I added the sour cream, everything came out just perfect. We loved it. I believe a very similar result could be achieved using left over chuck roast and gravy (cooked the old-fashion way for one meal) by adding mustard, onions, mushrooms, wine, and sour cream to the leftover meat and gravy. This could even be a freezer dish to which you simply add the sour cream before serving (I wouldn't add sour cream to the sauce, then freeze). Very versatile. Thanks for sharing.
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Big Soft Ginger Cookies

Reviewed: Jul. 31, 2010
Excellent cookie. Read reviews before baking so I chilled dough in frig 30 mins before baking. That was a good suggestion as dough is very sticky. I baked one batch without flattening and another flattening slightly. The batch that I did not flatten turned out looking like the picture and were the size of Ginger Snaps. The other batch did not look like the picture and were too thin. I cooked the remaining dough without flattening. Also (don't know if this makes a difference), I didn't have 3/4 cup softened margarine, so used 1/2 cup butter-flavored Crisco and 1/4 cup softened butter. Thanks for posting this wonderful recipe.
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Chinese Green Bean Stir-Fry

Reviewed: Feb. 16, 2009
Don't know what I did wrong but these were not very tasty. I followed recipe exactly.
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Fried Cabbage II

Reviewed: Feb. 7, 2009
This is so much like the fried cabbage I grew up eating. My grandmother was from Germany and this was a staple. To make it go further, my mother added cooked sea shell pasta, which all the kids loved.
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Stuffed Peppers

Reviewed: Feb. 7, 2009
Great recipe. Nice flavor. I learned from my mother-in-law that there is no need to pre-blanch or precook anything when cooking stuffed peppers on top of the stove. Just mix rice and meat; stuff the peppers and put them in a pot on the stove to simmer. As long as you have enough liquid (in which case, you do need to modify this to include more), everything cooks up wonderfully.
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