JOE KIM Recipe Reviews (Pg. 1) - (1693692)

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Lemon Pepper Pasta Seafood

Reviewed: Jan. 27, 2002
You can use precooked frozen shrimp but don't heat them up too long b/c they'll get tough. I used plain linguine and it turned out great. Don't skimp on the garlic.
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2 users found this review helpful

Chicken Enchiladas IV

Reviewed: Jan. 26, 2002
The green onions and cilantro made this recipe stand out. It was easy to make but the assembly added time.
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4 users found this review helpful

Jasmine Rice

Reviewed: Jan. 25, 2002
I gave this 4 stars b/c although as a side supporting filler dish it does not have, and I feel should not be expected to have, a full, knock-your-socks-off effect. It has a fragrant and subtle flavor. I will make it again - thanks.
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20 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 25, 2002
Tasty recipe. Way too much butter though, which made the sauce oily. Butter can be cut down to 1 T. Cream sauce is very rich - next time I'll sub whole milk for the cream, b/c I think chicken can stand alone w/o the sauce (although the sauce is a classy bonus). Lastly, the simmer time can be cut if you saute more. Thumbs up - I will make again definitely.
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5 users found this review helpful

Chili I

Reviewed: Jan. 23, 2002
Great rich taste. I used Guiness extra stout (bottle w/o widget) and a variety of beans. The chili peppers were hot but after cooking had no sting. I left out the cayanne. Also, I used less than 1/8 c. br. sugar. Thanks to previous reviewers for heads up, (don't forget the extras:onions, sour cream, and cheese!)
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