Beth Recipe Reviews (Pg. 1) - Allrecipes.com (14791602)

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Chef John's Lasagna

Reviewed: Dec. 21, 2014
I fixed this for the first time while I had family in town and it was a huge hit. I followed another recommendation and I did 1 pound ground beef and 1 pound sausage. Regarding the sausage, anyone that has a Wholefoods close by....I highly recommend using the store made mild chicken Italian sausage. It so unbelievablely tastey! Also, next time I will make extra sauce so that I can pour some on the individual slices. Just a preference. Great recipe, thank you Chef John!
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Chris' Chili

Reviewed: Dec. 16, 2014
This recipe is best of show. I prepare 3 or 4 days in advance and set aside until the day I am ready to serve. I put the chili in a slow cooker the morning of and let it cook on low for 6-8 hours. I use the dry rubbed maple bacon (you can find at some Wholefoods butcher). I saute the bacon with the meat and then I grind it to a shredded consistency (I am not a big chunky meat eater). Outside of that, I made no alterations to the recipe. Huge hit in my family (kids ages 7, 5, and 2).
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Chicken Cordon Bleu I

Reviewed: Dec. 16, 2014
This is a huge hit in my family, but I altered the preparation to make it easier and faster. Instead of pounding the chicken, I sliced into equal thin slices. Then I dipped in the egg and breaded the chicken. After I browned the chicken, I lined it in the bottom of a glass baking dish. I shredded the ham and cheese (cut into small pieces) and sprinkled over the chicken. In a separate bowl mixed cream of chicken soup with some cooking sherry and then spread over the chicken, ham, cheese mixture. I put some melted butter on top and baked according to instructions. My kids (ages 7, 5, and 2) love it plus my husband. It really is an easy recipe by eliminating the process of pounding the chicken and then trying to wrap it in a perfect roll.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 16, 2014
This is a great recipe and one that I've made several times. I cut the chicken down into thinner equal pieces to cook evenly (and I don't like thick meaty chicken). I also followed the advice of others and did not bread the chicken. I added more mushrooms (a variety), I omitted the bay leaf (b/c I didn't have it), and used fresh thyme. Delicious! I served it with basmati rice and a side salad. My 3 kids (ages 7, 5, and 2) loved it plus my husband. Makes great left overs too.
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Quick Black Bean Soup

Reviewed: Dec. 16, 2014
This was an easy recipe and tasty! I had to alter the recipe based on what I had in the cabinet. I only had diced tomatoes (fire roasted without chilis) and I did not have cayenne pepper. I blended 2 cans of black beans with the suggested ingredients (minus the 2 listed above). I also used just one cup of chicken stock and omitted the 3rd can b/c I wanted less servings. I added a scoop of cream fresh, and stirred in the rice (I used Basmati). The soup was creamy (not soupy) and had great flavor! My kids and family loved it!
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Soy Ginger Salmon

Reviewed: Feb. 16, 2014
We really enjoy this recipe and it is so easy to make. I followed some of the other suggestions: use the juice of one whole lemon and sprinkle some pepper (in place of lemon pepper), two whole cloves of garlic minced, and I cooked the salmon in the oven in the dressing. That way we could use the sauce over the rice. absolutely delicious!
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Quinoa Summer Salad

Reviewed: Jan. 5, 2014
I think this has potential but it is missing something. Would love to come back to this recipe in a few months and see if anykne has suggestions. I chopped up 1 red onion and I could have used much less. The onion completely over powered the dish. Also, my husband and I thought it could have used more lime. I have been looking for a good quinoa salad for awhile. I am willing to give this another try if anyone has some suggestions.
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