RowanaSabe Recipe Reviews (Pg. 1) - Allrecipes.com (15869529)

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Chicken and Garlic

Reviewed: Feb. 12, 2012
My husband and I love lots of flavor, so we used 5 cloves of garlic and an entire lime's juice for two servings. It was SO delicious-- we're making it again very soon.
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4 users found this review helpful

Mom's Baked Egg Muffins

Reviewed: Mar. 25, 2012
I saw these and made them right away. I used whole wheat bread, turkey bacon, and crumbled a slice of colby jack on top. I broiled them for a few seconds at the end so they would be crispy. They did stick a bit, so I'll make sure to spray heavily with oil. But they are delicious! And so easy, too. I'll be making them again and again!
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6 users found this review helpful

Taco Seasoning (without the chili powder)

Reviewed: Apr. 27, 2012
I come from a family of chili powder enthusiasts, so I've been raised to be a chili powder snob. I can say that there are mixes, and then there is real chili powder, which only uses dried chili pepper. I believe McCormick makes both, and both are under the guise of "Chili powder"-- the difference is really easy to taste. That said, I really liked this seasoning, especially the addition of oregano, which I never would have considered before. My husband loved the heat from the crushed red pepper flakes. I cut the salt in half, though-- I think it would have been too salty for me in the amount called for. Thanks for the recipe. It has inspired me to include oregano in my mother's traditional Mexican dishes.
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13 users found this review helpful

Chicken and Lentils

Reviewed: Jul. 30, 2012
We made this the other night with boneless skinless chicken breasts. Otherwise, we followed the recipe exact using red lentils. We really LOVED the texture and the veggies, but we thought it was missing a little kick. We love spices, so the next time we make it, we'll probably quadruple the garlic and add a serrano pepper or cayenne powder. It's a perfect, healthy meal with a side of whole wheat flatbread and a salad.
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2 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Aug. 5, 2012
I love this dish. I love this dish so much that when I make it, I force myself to cut the recipe down so that I don't end up eating a pound of mac & cheese in two days. The first time I made it, I followed the measurements exact and while amazing, I thought it could be improved. The second time, I doubled the spices and added some parsley, basil, and oregano and IT ROCKED! Like other reviewers suggest, I double the breadcrumbs for the topping. If I ever meet Chef John, I'm going to do a back flip just to show my appreciation for this recipe.
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8 users found this review helpful

 
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