BORNONTHEFOURTH Recipe Reviews (Pg. 1) - (1488006)

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Baked Teriyaki Chicken

Reviewed: Aug. 2, 2010
This sauce is delicious as is. Instead of baking chicken thighs I brush some on the boneless, skinless chicken breasts and grill them. I cut the chicken and serve over rice with a little sauce drizzled over. It's a family favorite! I also like to grill some white onion and pineapple. sooooo gooooooood!
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Blooming Onion and Dipping Sauce

Reviewed: May 9, 2012
I made this as onion rings. My husband asked for onion rings for his birthday dinner. I have never made onion rings before—never *fried* anything before!. I followed the recipe pretty closely, only substituting sour cream for the mayo (cannot stand mayo) and horseradish for the horseradish sauce. It was a big hit! Will make these again for another party.
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Mayo Chicken

Reviewed: Feb. 16, 2013
I made this tonight and it was a hit. I did make one change, I substituted plain Greek yogurt for the mayonnaise as I abhor mayo (yes, my mother wondered where she went wrong ;). The substitution was delicious. I used skinless, boneless chicken breasts and needed only 30 minutes to cook (pound the thicker side to make a more evenly thick piece). I will definitely make this again.
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Quinoa and Black Beans

Reviewed: Feb. 21, 2013
This is a great side recipe (I served it with blackened chicken). I only used one can of black beans and a small can of corn. I also added bell peppers and a bit more cayenne pepper. My family really enjoyed and I will make this recipe instead of using a box beans and rice dish.
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Fish Tacos

Reviewed: Mar. 1, 2015
This was my first time having, much less making fish tacos. I don't like fried foods, so I marinated the mahi mahi in lemon (didn't have a lime) and juice from the canned jalapeno peppers. I pan-seared the fish in a cast iron skillet with no oil and cut it up in the pan so it would be blacked and seared. The sauce is fantastic! I used canned jalapenos and sour cream instead of mayo. It was spicy and so very good. My husband loved this dish and I'll be making it again.
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