petek1065 Recipe Reviews (Pg. 1) - (13964564)

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Chicken Breasts Pierre

Reviewed: Apr. 23, 2015
One of the best chicken recipes I've ever made, and I've made many over the years. I followed the recipe exactly but used petite diced tomatoes instead of whole stewed, used a 50/50 blend of butter and olive oil for the browning and I replaced the 1/2 cup of water with 1 cup of chicken stock to make more sauce. It doesn't need the hot sauce but I had some leftover baby portabella mushrooms that I had to use up so I sliced them and added them the last 15 minutes of cooking. They were a great addition. I think the cook time is little long, so use a meat thermometer instead of the clock. Mine took less than 30 minutes and my fairly-thick chicken breasts temped out at 175 degrees.
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Chef John's Stuffed Peppers

Reviewed: Oct. 27, 2014
Another 5-star from Chef John! I do use two modifications that I think really push it over the top. The first is using large poblano peppers that I've roasted and skinned on my outdoor grill. It really give it a nice flavor (I saw someone do it on Guy's Grocery Games). The other is I mostly cook my ground beef and Italian sausage before I mix them with the other stuffing ingredients. It keeps the grease down substantially. Otherwise, this is a go-to!
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Chinese Napa Cabbage Salad

Reviewed: Jan. 5, 2014
Excellent salad, but we thought the sesame seeds were a little too heavy. I'd cut it back to 1/4 cup. Otherwise it works!
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Absolute Mexican Cornbread

Reviewed: Dec. 15, 2013
Best cornbread recipe I've ever had after I made a few minor mods. As mentioned in other reviews, cut down the butter and sugar by half. I also used a 7oz can of diced green chiles instead of a 4oz can. Other than that, I made it as posted and it was incredible!
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Guinness® Corned Beef

Reviewed: Mar. 24, 2012
Incredible! Recipe is great as-is but, as many have mentioned, DO add the little packet of spices that comes with the brisket. I also used my Nesco oven/slow cooker at about 225 degrees for 7 hours and it was perfect! Since corned beef is still available a week after St. Patricks I'm gonna stock up and freeze it so I can make this in the summer. Also, Murphy's Irish Stout works just as well as Guinness.
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Sesame Udon Noodles

Reviewed: Jan. 17, 2012
Excellent! This goes to the "keeper" file. I didn't cook the udon noodles as long as recommended, probably because of different brands so watch this. Also, instead of hot sauce a squirt of Sriracha seemed to work better the second time a made it. The Sriracha lends a better Asian taste than hot pepper sauce, like Tabasco. I also used dried ginger instead of fresh and it was fine too. I do recommend serving this warm instead of cold as the flavors seem to meld better.
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Marinated Grilled Shrimp

Reviewed: Jul. 2, 2010
All I can say is "WOW"! Don't be afraid of the cayenne. It's adds just a little bit of flavor and no heat since it's only in the marinade.
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