Linzee6394 Recipe Reviews (Pg. 1) - (14737481)

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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: May 6, 2012
I used cod with the skin on since it was the same price as the tilapia and I knew it would hold together better on the grill. And rather than cubing it we just let it flake itself after taking it off the grill. I marinated it for 4 hours. As for the sauce, I took other people’s advice and started with only a tiny bit of the adobo sauce, adding to it gradually, especially since mine had been frozen so I wasn’t sure of its potency. I ended up splitting the sauce into two batches and only used about 1 tbs adobo in the mild batch and added a 2nd tbs into the other, and that was about a medium. I think next time I’ll cut the sour cream in half since I’m not a big fan of the sour taste. I used a make-your-own approach when serving so I used more toppings than listed: chopped cabbage, slices of jalapeƱo, slivers of tomatillo, halves of cherry tomatoes, chopped cilantro, slices of avocado, lime wedges, diced red onion and my own recipe for guacamole (I’ll probably post that later). Everyone raved about the fish by itself as well as the overall taco. It was a huge hit. I will definitely make these again, but it was pretty time, and labor, intensive so I have to keep that in mind. But still 5 stars.
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Black Beans and Pork Chops

Reviewed: Apr. 30, 2012
I made this as directed and it turned out well. It's a quick and easy meal and a great way to keep pork chops moist. I recommend using at least a medium salsa to give it some heat, and a black bean and corn salsa would work perfectly in this. You could also add peppers, corn or other vegetables to your taste to make it a 1-dish complete meal. Also, even though I love salt, I found there is no need to add salt at any point since it's all in the black bean liquid.
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Gingered Sweet Potatoes

Reviewed: Apr. 30, 2012
I changed the number of servings from 2 to 6 and then followed the recipe exactly. There was about 2 cups of extra liquid drowning the sweet potatoes and the oil kept settling on the top so I had to spoon it off. The flavor was super-sweet and the main flavor was cinnamon. It overpowered everything. But… everyone liked it (I strained out the extra liquid so that it wasn't all over the plates). In the future I would omit the oil completely (plenty of butter already in the recipe), cut the brown sugar, cinnamon and honey by a third and add more ginger as well as some type of chili powder to make the flavor more complex instead of JUST sweet. The 3 stars is based on what I expected it to taste like after reading the reviews versus how it turned out, despite following the recipe exactly, not necessarily what it COULD be after some tweaks, as well as all the extra trouble I went through to make it work, but keeping in mind that people liked it.
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