StuKin Recipe Reviews (Pg. 1) - (16167877)

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Succulent Roast Chicken

Reviewed: Oct. 11, 2013
Excellent, basic, simple, straightforward recipe that yields predictable results for even inexperienced home cooks. One thing that I always do when cooking chicken this way is to rub salt under the chicken's skin a day before I'm going to cook it. I then wrap it tightly and refrigerate. This allows the salt to be drawn into the meat thereby seasoning it more deeply and evenly than salting at the last minute. (Don't try this with a kosher bird; it'll be too salty.) I also use a remote reading, digital thermometer to insure that the bird is properly cooked each and every time with no guesswork. It's funny how nearly everyone who gives an excellent rating to a recipe also makes changes to it before even trying it as written. If the recipe is so great, why change it?
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Cocktail Meatballs

Reviewed: Dec. 19, 2011
Red currant jam works extremely well as a substitute for the cranberry sauce. You can also cut down on the chili sauce if you don't have enough from 1 bottle. I omitted the brown sugar to cut down on the sweetness, and it worked out fine. This recipe makes way more than enough sauce; there's no need to have the meatballs swimming in sauce. (That way you're less likely to have sauce dripped on the carpet by careless guests.)
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Slow Cooker Cilantro Lime Chicken

Reviewed: Sep. 16, 2011
Decided to try this because I have a ton of cilantro in the garden. I went with CookinBug's suggestion of making my own taco mix instead of using a pre-made, packaged mix. They're mostly salt, so it becomes very expensive salt with a few cents worth of other ingredients. I also made green salsa from the tomatilloes, jalapenos and cilantro in the garden instead of using bottled salsa. I used more cilantro than called for and held it out until after the chicken was cooked. I feel this brings through the fresh flavor of the cilantro. The result was delicious, but it's definitely not for those cilantro haters out there (you know who you are!)
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Adrienne's Cucumber Salad

Reviewed: Jun. 18, 2011
I've made a VERY similar version of this recipe for at least 50 years, and my mother made it for about 50 years before that. If you grow your own cucumbers or have access to home grown cukes, make sure they are the SWEET SLICE variety. Sweet Slice is almost identical to the expensive "English" cukes sold in stores, but they have even better flavor and texture. The only difference between my recipe and Adrienne's is that I use less sugar and a little salt. You can also add some sour cream just before serving for a creamy version, if desired.
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Sausage, Kale, and White Bean Soup

Reviewed: Jan. 14, 2011
This soup is very Portuguese in style. If linguica is not available just substitute any smoked sausage for a similar result. Finely shredded couve, the typical Portuguese kale, would make this a very authentic Portuguese soup. Use piri piri hot sauce to finish it off.
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Grilled Chicken Cordon Bleu Sandwiches

Reviewed: Nov. 8, 2010
This is one of those infinitely variable recipes that easily lends itself to just about any taste. I added some peeled and seeded jalapeno peppers cut into extremely thin slivers. Also, substituting mayo mixed with a little Dijon mustard works very well in place of the sour cream. Aged cheddar (or any good melting cheese) works well in place of the Swiss cheese. Crumbled cooked bacon is also a nice addition.
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Butternut Squash Pizzas with Rosemary

Reviewed: Oct. 8, 2010
Good recipe, but I prefer my own pizza dough. It's so easy to make! 3 cups unbleached a/p flour, 1tsp. salt, 1/2 tsp yeast, 13 fl. oz. warm water. Mix in food processor until well blended and dough forms a ball. Let rise in a bowl covered with plastic wrap for 30 minutes. Kneed on a floured surface for a minute, then return to the bowl for a second rise until doubled in volume. Roll out into rounds or refrigerate for up to 2 or 3 days for later use. I usually substitute about half a cup of whole wheat flour for the same amount of the unbleached white flour for some added flavor, but this is optional. I harvested about 200 pounds of butternut from the garden this year, so this recipe will get lots of use with many variations along the way.
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