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Risotto with Chicken, Sausage and Peppers

Reviewed: Nov. 9, 2012
This was really good. I found there was too much meat. I added about 6 chopped mushrooms. I saw that there would be extra broth left over, that there was too much meat and vegetables so I added an extra 4 ounces of orzo. I also added a little peach champagne to the broth.
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Spicy Chicken Thai Soup

Reviewed: Oct. 1, 2012
Okay, my changes first: 2 older lemon (quite old) grass stalks from last time I made this. 2 tsp lemon zest about 7 tiato leaves in the initial boil which you strain, you can find these at an asian grocery. instead of coconut milk in a can I used an actual young coconut. I blended the juice with the meat and between 1/8 and 1/4 heavy cream to as fine a consistency as I could in a standard blender half jalepeno half habenero sauteed garlic with 2 shallots with the chicken instead of putting the garlic in beforehand. added about 1/4 cup sour cream used 2 bullion cubes with an extra cup of water instead of chicken stock used one large king oyster mushroom, sliced and cut into 2 inch by one inch pieces added 1/2 cup of jasmine rice made in a rice cooker With these changes the recipe was far and wide beyond the last time I made it. Doing the coconut this way gave it a wonderful texture and the flavors were so intense. It was just spicy enough to get a nice kick and still taste that habanero and jalepeno aftertaste. the king oyster MADE THIS DISH, really soaked up the flavor and the texture is my favorite of any mushroom. This was the first time I tried this shroom and I think it may be my favorite, find it at the asian grocery.
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