sheffy6 Recipe Reviews (Pg. 1) - (13691613)

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Carne Asada Marinade

Reviewed: Jun. 3, 2013
I would give this 5 stars but really I don't think it would be a 5 star recipe as written. I used this as a starting place and made a few tweaks... First I used the juice of one (very juicy) lime instead of the lemon juice. Next I added a bit of onion powder (maybe 1/2 tsp as I didn't want it to be too strong). I also added about 5 - 10 sprigs of cilantro chopped fairly small. Finally I added quite a bit of kosher salt. I ended up with about 2 tsp of salt, but I added it slowly and tasted until I thought it was right. When finished the marinade was a slightly tart and a bit salty (but not too salty). Make sure you taste the marinade before you add the meat. If it doesn't taste good then make adjustments. I poured it over 2.25 pounds of very thinly sliced (about 1/8 inch) skirt steak and let it sit in the fridge for about 4 hours. I set it out for about 15 mins before cooking and slapped it on a very hot grill. The flare ups were big and it only took about 1 and a half minutes per slice to cook. The end result was PERFECT! Best carne asada I've ever had.
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Thai Green Curry Chicken

Reviewed: Nov. 11, 2009
This was a great recipe. It tasted almost exactly like the curry I had last week from a Thai restaurant. I used Thai Kitchen green curry (half the small bottle), used brown sugar to taste, and left out the fish sauce. Some of the other posters complained about not having a green color, but I have made this twice and have some suggestions. The first time I made it, the color was brown and looked more like an Indian curry instead of thai, even though it tasted great. The second time I made it I 1) cooked the chicken in a separate pan, 2) sauted the garlic, onion and ginger first, then added curry paste, stirring for just a few seconds, 3) added the chicken, stirred a couple of times, finally 4) added the coconut milk, soy sauce and sugar. I let it simmer while the rice cooked and it turned out perfect. Next time I will add vegetables to make it a bit more of a meal.
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Honey Mustard Grilled Chicken

Reviewed: Mar. 25, 2009
Not really sure if I did something wrong or not. I substituted dijon with French's Spicy Brown mustard (as others did), but followed the rest of the recipe for the sauce exactly. I marinated the chicken in the mixture for about an hour.
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