DONA64 Recipe Reviews (Pg. 1) - (1574986)

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Green Chile Chicken Stew

Reviewed: Mar. 16, 2014
YUMMY! I lived for many years in NM, this is close to my *comfort food* green chili chicken stew! I omit the habanero & use a cup of fresh roasted Hatch green chili. I am sometimes lazy & use a rotisserie chicken. Instead of plain stewed tomatoes, I use a can of spicy Ro-Tel. *hint* use masa to thicken instead of flour. Minor change, but OH makes the flavor better! Be sure and serve with fresh, warm tortillas.
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1 user found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Mar. 17, 2013
I made this recipe as written; the only change I made was to use half-n-half instead of heavy cream. I cut the bacon with kitchen shears & cooked in 3 batches while I peeled & chopped the veggies. Still took THREE times as long as stated until completion! Entirely TOO much bacon. Olive oil would have allowed the veggie flavors to show, rather than be masked by bacon. This was not the "Absolute Ultimate" potato soup for me, sorry. I will stick with my own recipe.
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0 users found this review helpful

Slow Cooker Enchiladas

Reviewed: Apr. 16, 2012
This is a great base recipe! I added sauted onion & garlic, and 1/2 C chopped green chili to the meat mixture. Quit complaining about using a package of taco seasoning - if you want to be a 'purist,' then add your own chili, garlic, onion, oregano, paprika, cumin, salt, pepper. I'd much rather add one package already mixed for me! I used low-sodium soups, and added a good-sized dollop of sour cream to the soup mixture. Yes, this is a recipe for layered enchiladas, but could be rolled into corn tortillas if one wished. The ease of layering enchiladas, however, is great!
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35 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 27, 2011
Nice base to modify for your personal tastes. Made as is, however, bland & too doughy. Modified to add pepper, poultry seasoning, thyme, old bay, chicken broth, frozen veggies additional cooking time with submerged biscuit dough, and to subtract one entire can of biscuit dough, very good!
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5 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Sep. 1, 2010
WOW! I can't explain how much I love this recipe! I made it exactly as written the first time, it was wonderful! Now I've evolved to substituting browned whole baby onions (Julia Child, thanks!), browned small whole mushrooms, 1 can Italian flavored diced tomatoes. I have made this with red cooking wine - it was great. Chianti - it was great. Burgandy - OMG excellent! Syrah - it was OK. Cabernet - OMG excellent! This is definitely - both one to keep and to share with friends!!!
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8 users found this review helpful

Insalata Caprese II

Reviewed: Sep. 17, 2008
As other reviewers have stated, make sure you have the very freshest ingredients! I love, love, love good caprese and chianti! I also drizzle balsamic vinegar with the olive oil. I made this with little balls of mozarella, halved grape tomatoes, snipped basil, sea salt, fresh pepper, olive oil and balsamic vinegar for an office luncheon. It was a huge hit! Everyone wanted my "secret recipe"!!!
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7 users found this review helpful

Enchiladas - New Mexico Style

Reviewed: Jul. 8, 2007
this is a good, easy recipe. and to those who rated it down because it uses "canned" things, shut up! from one who lives thousands of miles from fresh chile, I either rely on canned or do without.
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34 users found this review helpful

Black Forest Mini Cheesecakes

Reviewed: Mar. 19, 2003
I originally reviewed these in 2003 - loved them then, love them now! YUM!
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4 users found this review helpful

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