SUPERCORDS Recipe Reviews (Pg. 1) - (1449863)

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Chicken Scarpariello

Reviewed: Feb. 8, 2004
This made for a really nice meal. I served it over angel hair pasta. For a thicker sauce, I used about half the liquid called for, plus, I threw in some mushrooms. --Supercords
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Tomato-Mushroom Soup

Reviewed: Feb. 2, 2004
Decided to make this one for a small dinner party with friends. My only changes were using chicken broth instead of beef, and not garnishing with the cheese. (I tried the parsley, but it tasted better without it) The soup turned out pretty good. Everyone, including myself, liked it. A simple recipe for that yields a nice side or main dish. --Supercords
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Barbeque Chicken

Reviewed: Jan. 15, 2004
I actually stayed almost on track while preparing this recipe. I'm known for doing my own thing most of the time. However, I only used 2 T brown sugar (not a big fan of sweet BBQ), used 4 T ketchup, went with 1 T red wine vinegar and 1 T white vinegar, since it wasn't specified, squeezed in 1 half lime instead of the lemon juice, yellow mustard over dried mustard (didn't have any), and added about a half cup of onion flakes to help absorb some of the excess liquid other people mentioned. Ok ok, so I did get way off track, but we were still driving down the same highway. Having never made my own BBQ sauce before, I'd have to say I was somewhat pleased. However, I have eaten many a good BBQ in my lifetime, and this doesn't quite measure up no matter how perfectly you follow the recipe or how far off you get. There wasn't much zip to it. As mentioned, it wasn't thick enough to make itself known, and when you're using ketchup as your tomato base, you know you can do better. Now, if you want something fairly simple and easy to make, this is a good choice. If you want to impress, keep looking. Supercords
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Red Beans

Reviewed: Jan. 15, 2004
Another good recipe by itself or to get creative with. As usual, I went the creative route. I prefer my meat:vegetable ratio to lean a bit more to the vegi side, so I used a large onion, large green pepper, 9 cloves of garlic (I love garlic) a half bunch of cilantro (I love garlic almost as much as I love cilantro) and 3 potatoes. I didn't have any fresh pumpkin, so I doubled the potatoes... I actually think the pumpkin would taste great too. I also used my own seasoning rather than the annatto powder, which I didn't have. Go with your gut on that. Finally, I squeezed half a lime and added a dash of Sherry wine into the processor mix. I followed the other ingrediants and preparation method as prescribed. Result? Very good. I was impressed with the variety of flavors, without the cilantro or garlic taking over. (now to others, that might be too much, so use according to taste) Makes a great side dish. Supercords
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Tex Mex Potato Soup

Reviewed: Jan. 13, 2004
I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little cream cheese with the potato/broth mixture. I'm a big fan of garlic, so I chopped up several cloves to simmer with the onions. I can't tell you how fantastic this turned out. I even froze some for later, and am eating it now as I type. Still tastes amazing. Never be afraid to get off the beaten track of your recipe and do your own thing :)
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