Tabitha Kirkland Turowski Recipe Reviews (Pg. 1) - Allrecipes.com (180475038)

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Tabitha Kirkland Turowski

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Slow Cooker Latin Chicken

Reviewed: Sep. 2, 2014
This was fantastic. I used ~2 lbs of frozen chicken thighs, placed directly in the slow cooker (no thawing/browning) and followed other reviewers' suggestions to double the seasonings and broth. Also tossed in some frozen corn. It turned out hearty, thick, and delicious. I've served this with rice, pasta, and cornbread -- all great. The sweet potatoes really make the dish.
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Easy Curried Cauliflower

Reviewed: Jul. 18, 2014
Great recipe to build on. I doubled the tomato, turmeric, and coriander, halved the cayenne, added some chopped up tofu and browned it before adding tomato/spices, and finished the dish with a cup of cooked lentils instead of the kidney beans. I chopped the cauliflower up in a food processor rather than grating it, which made for a great, rice-like texture and released so much moisture. Between the cauliflower and the addition of the tofu, this dish actually didn't end up needing any more liquid at the end; it was perfectly moist and flavorful. Preparing the cauliflower this way also significantly reduced the cooking time; I just let it cook in the pan for a bit for the flavors to come together.
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Chickpea Curry

Reviewed: Jul. 18, 2014
This made my house smell AMAZING. Modifications: drained the chickpeas, doubled the spices (used 2 tsp ground cinnamon instead of sticks) except the cayenne pepper, which I reduced to 1/2 tsp, and reduced the cilantro to ~1/2 cup. Additions: 1 (14.5 oz) can of diced tomatoes, a handful each of kale, frozen peas, and cauliflower, and a diced boiled potato (added in the last few minutes). I simmered everything together for about 40 minutes and periodically added splashes of chicken broth to prevent things from getting too dry. I used a wide saucepan (kind of like a half-stockpot); a frying pan would not be tall enough to contain all the ingredients.
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Oven BBQ Chicken Drumsticks

Reviewed: Jan. 12, 2014
Falling-off-the-bone tasty. As others have said, the sauce can be a bit thin. Tips: skip the water, and don't cover it at all. You don't really need the water since you're adding so much vinegar. I omitted the water and uncovered it halfway through (when I turned the chicken), and the uncovered side got so nice and tan with a little crisp to it. Plus, the sauce was still pretty watery when I pulled it out at the end of the hour. So I bet keeping it uncovered throughout will let that sauce thicken up nicely. Served with oven roasted red potatoes and a Caesar salad.
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