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Mexican Rice II

Reviewed: Oct. 13, 2013
Excellent and authentic. I live in New Mexico, so I couldn't help but add 1/3 c. chopped, roasted green chile with the onions. Otherwise, I followed recipe exactly. This is the Mexican rice we will eat from now on. Better than take out from our favorite local restaurant!
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Scrambled Egg Muffins

Reviewed: Oct. 1, 2013
These were wonderful. Easy to make and great for on the go. I've been looking for a low-carb breakfast recipe that I could eat on the way to work. This is it. Added green chile, otherwise followed recipe exactly.
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8 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Sep. 16, 2013
If you follow the suggestions of other reviewers as I did, this dish will be AMAZING. I used frozen chicken breasts and they were fork-tender after about 4 hours on high. For richer flavor, I also used about 2 c. chicken stock instead of water, 4 TBL butter instead of 2, and added 2 tsp poultry seasoning. I followed others' advice and used one can cream of chicken and one can cream of celery. For the dumplings, 1 can Grands biscuits was plenty. I quartered the biscuits as suggested, formed them into balls and rested on top of the gravy, after adding mixed veggies and chunking the chicken. 2 additional hours on high to cook dumplings. Very easy, very yummy. Will definitely be part of our regular rotation.
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4 users found this review helpful

Parker's Famous Margaritas

Reviewed: Apr. 6, 2012
This is a great basic recipe for a margarita. Keep in mind, the quality of the ingredients is key. Mexican limes are more expensive than the cheap Peruvian limes we often see in the store, but Mexican limes are also sweeter and often have more juice per lime. Using any tequila that is not 100% blue agave is a waste of time and money with this recipe. In addition to triple sec, I recommend a Grand Marnier floater, as it makes the difference in any margarita. Too sour? Try adding agave nectar instead of simple syrup.
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3 users found this review helpful

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