LA ESPOSA Recipe Reviews (Pg. 1) - Allrecipes.com (1598094)

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BBQ Dry Rub

Reviewed: Jul. 27, 2004
So good! I first used this for some thick pork chops, which were good, but my husband burned them a little. First time we had grilled pork. Last night we used it with country-style pork ribs, and it was a real winner! My husband declared it the best he'd ever had and so did our neighbor. Thanks for sharing it.
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Spiced Pot Roast

Reviewed: Feb. 14, 2013
I have made this pot roast several times, always using my slow cooker instead of baking in the oven. I leave out the flour to make it gluten-free. It's very good, and the leftovers are perfect for a beef curry dish.
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Photo by LA ESPOSA

Maple Glazed Chicken with Sweet Potatoes

Reviewed: Apr. 26, 2011
Delicious! Next time I'll double the chicken, since my children asked "Is there more chicken?" I created my own Montreal Spice Mix from a recipe found on the internet. Will definitely make again.
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BUSH'S® Traditional Black Beans and Rice

Reviewed: May 27, 2010
I have been making this recipe for at least 6 years since first finding it on this website. I always add an extra can of black beans and use a full can of petite diced tomatoes for the tomatoes it calls for. We LOVE it! Made a very large batch for a vegan dinner party once, and they all loved it, too. Many thanks for one of my favorite recipes!
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Lemony Lentils with Kale

Reviewed: Jun. 30, 2012
Wow! This is so good. The only canned tomatoes I had were Rotel brand with green chiles, so I used that and left out the crushed red pepper. I served this over quinoa. Perfectly nutritious and delicious! Will definitely make this again.
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Stir-Fried Chicken and Rice Noodles

Reviewed: Jan. 18, 2011
This recipe is delicious and very forgiving. I messed up and didn't follow the method exactly, but it was still so good. The only ingredient changes I made were to use rice wine vinegar instead of wine or broth in the marinade and cashews instead of peanuts. And I used a 14oz. pkg. of Tinkyada brown rice noodles. My picky son asked for seconds! Will definitely make again.
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Photo by LA ESPOSA

Stir-Fry Sesame Green Beans

Reviewed: Feb. 9, 2011
Excellent recipe! This is one of the best stir-fry meals I have ever made. I followed the recipe exactly, except for decreasing the canola oil to 1/2 tablespoon and using a full 8 oz. pkg. of mushrooms. I love the straightforward instructions. I chopped everything up and had it ready to add, so I just followed the directions and set a timer so I wouldn't overcook the veggies each time I made an addition. The apricots and the toasted sesame seeds really made it special. Can't wait to make it again!
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Savory Roasted Root Vegetables

Reviewed: Apr. 18, 2011
Excellent! Couldn't believe that even my picky 6 year old said, "Mom, you can make this again!" He liked everything but the greens. I made recipe as stated, except for adding a little more potato and omitting the chickpeas. Thank you for a great way to roast root vegetables!
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Classy Chicken

Reviewed: Jan. 10, 2005
Yummy! Easy to make and chicken was very moist. Husband declared it a winner! I followed the recipe exactly, except for using 3 large breast halves. It's a keeper.
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White Beans and Peppers

Reviewed: Mar. 24, 2008
I was looking for a quick recipe for dinner tonight to replace our old standby of black beans and rice.....I was out of black beans, but had great northern. This was so easy and good! I used a yellow bell pepper and added about 1 clove of minced garlic. Served with jasmine rice, salad, and fresh pineapple. Yummy!
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Turkey and Quinoa Meatloaf

Reviewed: Feb. 5, 2010
Very moist and yummy. I used 2 lbs. of turkey and doubled the quinoa. Added a little ketchup to the topping mixture. So glad to have a beef alternative for meatloaf now!
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Stir Fried Pasta with Veggies

Reviewed: Mar. 11, 2010
Made this tonight exactly as directed except for added slightly more soy sauce (the reduced sodium variety) and serving with flat japanese noodles (a mixture of wheat and rice). It was so good. My kids ate it as prepared, and my husband and I added a little spicy szechuan sauce at the table. I will make this again.
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Photo by LA ESPOSA

Premier White Brownies

Reviewed: Jan. 31, 2011
To achieve a more brownie-like consistency, I used 8oz. of white chocolate instead of 6oz. I removed them from the oven at exactly 25 minutes. Love to almond flavor! Family gobbled them up. Also, to simplify the prep, I melted the chocolate and the butter together. Worked perfectly.
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 16, 2008
Yum! This is so good and so simple! Be sure to let the onions carmelize...getting really brown and toasty. That's what makes this dish so yummy. I cut the oil down to 3 Tablespoons, which was plenty, and I used white Basmati rice. I served it with hummus and pita and a mixed green salad topped with sunflower seeds and balsamic vinegarette....all the flavors went so well together. My husband, who was skeptical when he came to the table, declared it a "keeper" by the end of the meal.
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Chewy Coconut Cookies

Reviewed: Jan. 15, 2005
These are very good. Very buttery. I used fresh coconut that I grated. (Unfortunately, my son doesn't like them, so I'll have to give most of them away so I won't eat them all!) The batch made about 30 cookies.
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Asian Beef Noodle Salad

Reviewed: Jun. 7, 2013
I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a whole pound of pasta. Because of the extra pasta, I had to double the dressing (except I only used 1/2 tsp. red pepper flakes). Wow. That dressing is addictive. I think any Asian noodle dish with this dressing would be wonderful. The salad itself is adaptable, I think, although I did enjoy the Napa cabbage, carrot, and green onion mix. Will definitely use this again, maybe with chicken sometime, too.
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Slow Cooker Cilantro Lime Chicken

Reviewed: Apr. 10, 2013
I have made this several times using different salsas. My favorite way to prepare this is to use chicken tenders instead of the larger breast halves and green salsa. I set the slow-cooker to high for the first hour, then turn it down to low for 3 more hours. I add the lime and the cilantro during the last 30 minutes. Serve over rice. I don't bother shredding the chicken anymore, now that I use tenders. Yummy!
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Mom's Cucumbers

Reviewed: Jun. 30, 2012
Yummy! I used about an 1/8 cup of agave nectar instead of the 1/4 cup sugar. Left out the water. Used thinly sliced red onion. So good!
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Curried Rice Pilaf

Reviewed: Apr. 5, 2007
I love this pilaf! Served it with ham and was delicious. It was a little more sticky than I expected, but the taste and textures are so good!
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