Beachnik Recipe Reviews (Pg. 1) - (14638511)

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Delectable Marinated Chicken

Reviewed: Aug. 25, 2012
Made changes based on personal preferences, but LOVED it and what it did for my grilled meats (used it on pork and beef too!). I didn't have teriyaki so used 1 T soy sauce as called for and 1/2 T more soy sauce, 1 T sherry and 1/2 T water instead. Not sure why low sodium soy sauce then garlic salt. Used regular soy sauce and fresh minced garlic instead of garlic salt and garlic pepper. Not crazy about liquid smoke so cut that in half and used smoked paprika instead of regular paprika. Also added a few drops of sesame oil, and cut out the brown sugar. This has now become my ONLY marinade when grilling!
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Shrimp Quesadillas

Reviewed: Aug. 4, 2012
I made these for my really picky teenage granddaughters. They loved them! Didn't change anything except to use low-carb tortillas (I am diabetic) and couldn't think of any changes I would make in the future, they were excellent!
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Spicy Indian Chicken Curry Yummy

Reviewed: Jul. 9, 2012
"Curry" is a generic term and there are countless variations. Like bbq, everyone has an idea of what it should taste like. I liked this version. It was reminicent of good Indian dishes I have had. I followed the instructions exactly. I was surprised that it did not call for sauteeing anything in the oil, but putting all the ingredients together, stirring, covering and simmering immediately. Doing that, at the end of the 30 minutes cooking time, I did, indeed, have gravy. If the dish is too hot for one's taste, even serving it over rice as it should be, Indian currys are served with yogurt, which can be added to your plate to cool the heat to your particular taste. It adds to the yummy factor. In the future I will add the whole spices wrapped in cheese cloth, bouquet garni style, or substitute ground spices. Chomping down on a whole cardamom pod is not my idea of a good time. However, since the balance was so perfect as called for, I probably will stick to whole spices, but wrapped up so I can take them out prior to serving.
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Kielbasa and Cabbage

Reviewed: Jul. 9, 2012
Loved this!! I always try to follow a recipe the way it is written the first time I make it (and note changes I would make in the future). The only change I made this time was shredding the cabbage because I prefer that to wedges- absorbs flavors better. I like the idea of sauteeing the onions and garlic before adding other ingredients and next time I would cut the sugar in half. Caraway seeds are an important component of the flavor and leaving them out would change the whole dish for me. Love that it is low in carbs - I am diabetic and try to limit my carbs to no more than 15 grams per meal, otherwise small red potatoes and even carrots added and cooked in the dish when the meat is added would be a great touch!
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