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Sweet, Sticky and Spicy Chicken

Reviewed: May 20, 2014
I left out the hot sauce (I'm a wuss) and dredged the chicken in flour before cooking it. YUM!! I used a Polynesian brand of soy sauce and it was perfect. I think that if I'd used Kikkomen brand (or any Japanese-style brand) I wouldn't have added any salt at all. Next time I think I will double the amount of sauce and add in some broccoli at the end.
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Pork Rib in Chanterelle Mushroom Gravy

Reviewed: Mar. 19, 2014
Simple and tasty, but I made a few changes. I reduced the amount of flour and butter, and transferred the mushrooms out of the pan so I could cook the roux for longer- making it more blond than white. Then I added some spices (basically a little Italian seasoning) and used milk and cream to turn it into a gravy before adding the mushrooms and pork back in.
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Braseltouille - Meatatarian Ratatouille

Reviewed: Mar. 14, 2014
Delicious! I didn't have any canned tomatoes, so I just diced three or four roma tomatoes and simmered them for a little bit before tossing them in. I don't much care for steamed squash, so I was thrilled that this turned out to be so tasty and easy to make. Since I used my food processor to slice the squash, and zucchini very thin (2 mm slices), I also shortened the stove top cooking times a little bit. It still turned out perfectly. A very flexible recipe.
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Meatball Nirvana

Reviewed: Sep. 4, 2012
Very spicy, but very good. Next time I'll use less red pepper and a milder hot sauce. My husband liked the heat though, so I have to give the recipe 5 stars.
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Easy Garlic Broiled Chicken

Reviewed: Jun. 10, 2012
I really liked this. Since I used chicken thighs with the bones in but removed the skins, I needed to broil the chicken for an extra 5 minutes on each side. I also removed the skins for personal preference, but laid the skins on top of the chicken meat for the first 20 minutes of broiling so that the chicken wouldn't char, removing them so the chicken would still brown nicely.
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