cbginger Recipe Reviews (Pg. 1) - Allrecipes.com (16171872)

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Kung Pao Chicken

Reviewed: Jun. 11, 2012
I agree with cutting back on the Chili paste. I actually could not find chili past so I used Sambal Oelek which says it is fresh ground chili paste. I used about 3/4 of the chili paste and wish I had cut it back by at least 1/2. I like hot food...this was tolerable but the heat overpowered the great taste. My suggestion is to cut back maybe to 1/3 of the chili paste because you can always add more. I did not use green onions as we like chunks of onion. I added brocolli and I used cashews. I incresased the sauce x 5 and it was just right. O, and I decreased the corn starch by 1/3 and still added a bit of water. Next time I'll decrease it by 1/2 and add more cornstarch mixed in water if I need too. The only reason it got 4 vs. 5 stars from me was due to the extreme heat. I will definately make it again!
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Rotisserie Chicken

Reviewed: Jun. 21, 2012
This chicken was wonderfully moist and flavorful. I think you could use your imagination with whatever you wanted to add to the basic basting butter. The ONLY change I would make next time-other than perhaps experimenting with different spices-is cutting the salt in half. The chicken itself was not too salty, but the wonderful crispy crust was extremely salty. That is the only reason it got 4 vs. 5 stars from me.
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Garlic Chicken Stir Fry

Reviewed: Sep. 26, 2012
We love Chinese and while I'm sure this recipe is great as is...I did tweak it a little. I made 1 1/2 times the sauce ingredients. I used broccoli, cashews, and water chestnuts in place of cabbage and peas.. I used all the green onions and one large yellow onion. It is definately a "keeper" as we dub all good recipes we would like to have again!
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Oct. 3, 2012
i think these are great cookies! I used 3/4 C. crunchy peanut butter and the remainder creamy. I did not level the cup off so I probably had a little over a cup of peanut butter. I press the cookies down with a fork dipped in sugar. I ALWAYS bake cookies on parchment paper...ALWAYS. I just think they cook more evenly and you don't have to grease the pan. Also, I ALWAYS undercook cookies. I take them out of the oven while they are still "puffy" on top. This makes for a much softer cookie. After I take them out of the oven, I let them sit on the pan until they are firm enough to transfer to a cooling rack. One little hint if you want that "just baked" taste, pop the cookie in the microwave for about 7-10 seconds before eating.
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Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Aug. 1, 2013
Made this tonight for dinner. Used 2 large boneless skinless chicken breast which of courses decreases the amount of drippings for sauce. First I partially split the breast and filled each with mushrooms, a slice of parmesan, fresh basil and minced garlic. Then I wrapped the chicken breast in the prosciutto, topped with more basil, rest of garlic, other italian type seasonings and the mushrooms. To offset the lack of drippings I used 1 pack of chicken flavor boost and 1/3 C. water - mixed. Next time I would only use 1/2 packet flavor boost as it is pretty salty. I poured this in the bottom of the baking dish and baked according to directions. I made the sauce and added more mushrooms, basil, and a little cornstarch(mixed with a little warm water) to thicken. It was yummo! Next time, and there will be a next time, I may take some spinach, mushrooms, garlic, parmesan, and mushrooms - wrap that in another piece of prosciutto and stuff that inside the chicken breast before baking. I gave it 4 instead of 5 stars as I think the additional spices gave it much more flavor than it would have otherwise had, but it is a great base recipe.
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Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2013
This is an excellent recipe, but knowing what we like, I tweaked it. I replaced the water with 2 , 141/2 oz cans chicken broth (reduced sodium). I used 1 1/2 cups ham. In addition to the other ingredients, I added 1/3 cup finely diced mushrooms, 1/3 cup finely chopped carrots, Swanson chicken "flavor boost" instead of bullion, NO salt as flavor boost adds all the salt necessary. I increased pepper to 1 1/2 tsp., but that is a matter of taste. I also added garlic powder to taste. Probably about 1/8 tsp. I replaced milk with half & half. When served, I topped individual bowls of soup with crisp bacon pieces, green onions and cheddar cheese. I served with hot sour dough bread. As my husband says, "it's a keeper"!
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Chicken Fiesta Salad

Reviewed: Jun. 10, 2014
Yummo!!!! I took one persons idea, cutting the chicken breast into strips and marinated it in 1/2 the fajita seasoning and about 1 tablespoon olive oil. As the chicken cooked, I doused it with a little lime juice. To the salad, I added cilantro and chopped green bell pepper. I used thinly sliced purple onion. Everything else stayed the same. I served it with cheese quesadillas. To make these, I spread a thin layer of mayonnaise on one side of a tortilla put the tortilla in a non-stick frying pan - mayo side down, spread tortilla with shredded cheese, and cover with another tortilla with mayo spread on the outside. I toasted on both sides and cut into slices.
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