lrgosinkvet Recipe Reviews (Pg. 1) - Allrecipes.com (15733479)

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Spicy Basil Chicken

Reviewed: Sep. 6, 2014
I made this last night. Quick trip to the grocery store, no problem finding the chili oil or oyster sauce (oriental food section). I used crimini mushrooms and walla walla (yellow) onions and fresh thai basil and thai chilies (growing in my yard). Let me say this, I was frankly shocked at how good this recipe was and how easy and quick it was to prepare. Skill level- beginner. Taste- awesome. I read a lot of the reviews and I feel that if you try and swap out oyster sauce or fresh basil for something else, it just wont be as good. Those are essential ingredients in Thai food. Both of those items are readily available any time of the year in any grocery store. So if you are going to use this recipe go to the store. The oyster sauce bottle will make easily 5 recipes or more of this. I fully intend to repeat this often and pinned it as well. Totally awesome recipe.
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Turkey Posole

Reviewed: Dec. 28, 2013
We used this for thanksgiving left overs as well as Christmas left overs instead of just turkey soup. I've never had Poole, but we are no wimps when it comes to Mexican food or spice in general. So, I mad the soup just as listed with some extra garlic. I used half dark meat, half white meat. It turned out great and in my opinion wasn't spicy, just really flavorful. We even gave our 7 year old daughter the soup and she liked it. Oh and we garnished it with cheddar cheese, cilantro and tortilla chips. Lime juice probably would be good too. I have no idea how authentic this is, but it tastes great and frankly that's what I really care about. :-)
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Jo's Rosemary Bread

Reviewed: Aug. 5, 2012
I have made this bread several times now and it is great no matter how i vary the recipe. I too have had my bread machine make the dough and have used others recommendations on cooking times, etc. but what i discovered is something truly awesome if you love garlic. I roasted some garlic in a frying pan in either whole cloves or portions, depending on the size of the clove. Then I mixed it in with the dough evenly and cooked it in a preheated dutch oven (preheat the oven with the dutch oven in it-- a trick I learned form America"s test kitchen-- makes the crust awesome) at 400 degrees for 40 minutes. It is awesome, with or without the garlic cloves. I particularly like dipping it in olive oil/ balsamic vinegar. Every last dinner guest has loved it.
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