Boukey Recipe Reviews (Pg. 1) - Allrecipes.com (1396719)

Piadina Romagnola (Italian Flat Bread)

Reviewed: May 29, 2010

I use melted unsalted butter in place of the margarine, which is much easier to mix with the milk and yogurt. Always turns out great!

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9 users found this review helpful

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Sep. 16, 2010

If you don't have a food dehydrator, this can be made in the oven too. Just lay the meat on cooling racks on top of foil-lined baking sheets and bake on 150 degrees for 5-6 hours. Open the door every now and then to let steam escape. So easy!

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12 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 12, 2003

I make mine with about 1 Tbl of fresh ginger, grated fine. Super gingery and so very good.

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10 users found this review helpful

Chicken Enchiladas I

Reviewed: Sep. 26, 2004

This recipe is fantastic! I cook and shred the chicken, omit the water and salt, and add 1/2 tsp cumin. I also use plain yogurt instead of sour cream and top off with fresh salsa rather than taco sauce. Equally good with shredded pork!

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1 user found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Jul. 28, 2005

I used apple cider vinegar and apricot jam and after browning both sides of the pork just poured the sauce on top and simmered it until the pork was done. Very easy and tasty.

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1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Oct. 4, 2005

This has become the recipe I turn to whenever I want "refried" beans. So easy and versatile . . . works well as a burrito filling on its own with tomatoes and cheese, as a dip, or as a spread for tortas. Great with black beans too. A true staple.

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1 user found this review helpful

Chicken Diablo

Reviewed: Mar. 22, 2010

So easy and good. To save time, I've skipped the marinating bit and just heated the sauce and tossed with shredded chicken. Tastes great in a green salad topped with avocado, corn, red pepper, tomatoes, green onions, and cilantro.

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7 users found this review helpful

Fried Rice with Cilantro

Reviewed: Nov. 15, 2006

This is always good. I shred the chicken and add about 2 Tbl of minced ginger, a bag of frozen peas, and a handfull of oyster mushrooms. At the last minute before serving I stir in a drizzle of sesame oil.

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1 user found this review helpful

Frogmore Stew

Reviewed: Sep. 26, 2010

Really simple and flavourful. I made the mistake of using frozen corn instead of corn on the cob, so the corn kind of got lost amid the larger chunks of goodness. Lesson learned.

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3 users found this review helpful

Mrs. Kurtz's Banana Bread

Reviewed: Sep. 10, 2009

Excellent! I used butter and added 1 tsp. vanilla. Soooo good.

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7 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Jan. 23, 2010

Really yummy. Like others suggested, I used warm water in place of the olive oil and natural peanut butter (no sugar), so it wasn't too sweet. I used crunchy peanut butter for a little texture and extra chilies for a bit more heat. This will definitely be my 'go to' peanut sauce recipe.

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1 user found this review helpful

French Canadian Tourtiere

Reviewed: Dec. 12, 2009

This is excellent. I add 1 small russet potato, sliced thin, and a handful of minced parsely. I fill my crust with half the meat mixture, top with a layer of potato, then the remaining meat. Serve with ketchup or tomato chutney.

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6 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Mar. 13, 2008

This was excellent! I doubled the garlic, substituted olive oil for the butter, used one bunch fresh chard (chopped into thin ribbons) instead of the frozen spinach and tossed it with penne (two cups dry) for a complete meal. Delicious.

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1 user found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Mar. 22, 2010

Great light meal! I used rice vinegar and added 1 shredded chicken breast, 1 thinly sliced carrot, and used shredded napa cabbage in place of the broccoli. I think you could really use whatever veggies you have on hand and this would still be delicious. Definitely a keeper.

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1 user found this review helpful

Bacon Cheddar Jalapeno Poppers

Reviewed: Feb. 8, 2010

These didn't last long at our Superbowl party! I filled them with cream cheese, and like others, I pre-cooked the bacon a little, then baked them at 400 for 20 min. To prevent them from being too greasy and to help the bacon crisp up, I baked them on metal cooling racks set in foil-lined baking sheets. The racks also held the poppers in place while cooking, so there was no cheese leakage.

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2 users found this review helpful

White Chili I

Reviewed: May 9, 2011

I used half the chicken, doubled the beans, and added 1/2 tsp. salt. Like others, I used fresh garlic (3 cloves) and cilantro in place of the dried. Definately more of a soup than a chili, but tasty nonetheless.

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0 users found this review helpful

Garlic Chicken Fragrant Rice On a Budget

Reviewed: Mar. 20, 2009

This was super easy and tasty, though I modified it a bit. Like other reviewers, I omited the olive oil and was glad I did. I doubled the garlic, added half a bunch of green onions and four boneless, skinless chicken thighs (roughly chopped into bite size pieces). I also used chicken broth in place of the water/boullion and added 2 Tbl. soy sauce. Everything cooked perfectly and it tasted great topped with a little chili sauce (sambal oelek) and extra soy sauce to taste.

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9 users found this review helpful

Sausage Corn Chili

Reviewed: Mar. 21, 2007

This was pretty good. . .I used chorizo (casing removed), 2 cups crushed tomatoes, 2 cups frozen corn, and half an onion. Topped with scallions and sour cream. Yum.

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6 users found this review helpful

Pork, Cashew, and Green Bean Stir-Fry

Reviewed: Oct. 15, 2006

This is in regular rotation at my house, though I do make a couple changes. First, I cut the soy sauce amount in half and make up the difference with rice vinegar or rice wine. Second, I double the garlic and add a little sambal oelek or red pepper flakes to taste. Lastly, I don't pre-cook the beans, but stir-fry them with some oyster mushrooms until crisp tender before returning the pork to the pan. Very tasty.

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0 users found this review helpful

Chicken Shawarma

Reviewed: Mar. 24, 2010

This made a great, if messy, lunch. I found the tahini spread a little too bitter for my taste, and ended up doubling the yogurt and lemon juice to counter it. It was good that way, but next time I think I'll just use hummus and top with some tzatziki and hot sauce.

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5 users found this review helpful

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Piadina Romagnola (Italian Flat Bread)

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Big Soft Ginger Cookies

Chicken Enchiladas I

Pork Chops with Raspberry Sauce

Addictive Sweet Potato Burritos

Chicken Diablo

Fried Rice with Cilantro

Frogmore Stew

Mrs. Kurtz's Banana Bread

Thai-Style Peanut Sauce with Honey

French Canadian Tourtiere

Sauteed Portobellos and Spinach

Soba with Toasted Sesame Seed Sauce

Bacon Cheddar Jalapeno Poppers

White Chili I

Garlic Chicken Fragrant Rice On a Budget

Sausage Corn Chili

Pork, Cashew, and Green Bean Stir-Fry

Chicken Shawarma

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