Claire Recipe Reviews (Pg. 1) - Allrecipes.com (18099001)

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Mexican Rice II

Reviewed: Mar. 17, 2013
After trying many Mexican rice recipes on this site and others, this came closest to the "comfort food" Mexican rice that my grandmother in El Paso used to make for me growing up. I add the onions in with the rice and let them soften while the rice is browning, and I also add some finely diced green peppers and a bit of minced garlic. This is frequently requested in my kitchen!
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Maria's Mexican Rice

Reviewed: Jan. 1, 2013
This was really good -- as good or maybe even better than many of the authentic Mexican restaurants we have here in TX. As another reviewer mentioned, though, mine also turned out a bit more watery than I'm used to, and I also like my rice a bit on the dry side (just a personal preference). Letting the rice sit for 5 minutes after it's done helped, though. The best part is that it's easy to make this vegetarian-friendly by omitting the bouillon and substituting one cup of the water for a cup of veggie broth or one of the many varieties of vegetarian "chicken" broth.
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26 users found this review helpful

Corn and Black Bean Salad

Reviewed: Jan. 1, 2013
When I tasted the dressing before mixing everything together I found the vinegar flavor to be just a bit overpowering, so I added about a tsp. of honey to even out the flavors (agave nectar would also be great, I bet!). I also added some fresh diced tomatoes and onions, and just a bit of lime juice to the finished mix. If you don't have time to refrigerate overnight, you can use frozen corn (thawed just a bit so it's cold but no longer frozen) to cut down on the fridge time in a pinch -- it will chill your other ingredients as you mix. Next time I may experiment with adding some lime zest for more of a flavor kick.
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Salsa Chicken II

Reviewed: Jan. 1, 2013
I've been making a variation of this recipe for years, and it is a family favorite and frequent request. I add quite a few more items to my version, although the base recipe exactly as listed above is also delicious! Here's my variation: Cover chicken breasts with a dash of taco seasoning, plus some garlic powder, black pepper and (the secret ingredient) Cinnamon -- the cinnamon gives it a rich and slightly sweet flavor, which mixes very well with the other ingredients. I add just a pinch of cinnamon to almost all of my Mexican dishes. Layer salsa (experiment with different varieties -- I have even used corn salsa before with great results). I will sometimes also add a thin layer of chile con queso if I have it on hand. Crush up a few handfulls of corn chips and sprinkle on top, then add the cheese as directed in the base recipe. You really can't go wrong, and this is a great recipe to experiment on!
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Salsa Chicken

Reviewed: Jan. 1, 2013
I've been making a variation of this recipe for years, and it is a family favorite and frequent request. I add quite a few more items to my version, although the base recipe exactly as listed above is also delicious! Here's my variation: Cover chicken breasts with a dash of taco seasoning, plus some garlic powder, black pepper and (the secret ingredient) Cinnamon -- the cinnamon gives it a rich and slightly sweet flavor, which mixes very well with the other ingredients. I add just a pinch of cinnamon to almost all of my Mexican dishes. Layer salsa (experiment with different varieties -- I have even used corn salsa before with great results). I will sometimes also add a thin layer of chile con queso if I have it on hand. Crush up a few handfulls of corn chips and sprinkle on top, then add the cheese as directed in the base recipe. You really can't go wrong, and this is a great recipe to experiment on!
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2 users found this review helpful

Feta Chicken

Reviewed: May 16, 2005
This is a good base recipe. I marinated the chicken breasts in a balsamic vinegar/Greek marinade, and combined the feta and bread crumbs in a food processor with garlic, basil and a little parmesan to make a "stuffing". Definitely a hit! I'll be making it again & again....Served with a light pasta salad and bread.
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3 users found this review helpful

Broccoli Rice Casserole

Reviewed: May 16, 2005
This was excellent. I decided to switch it up a bit by subbing one of the soups for broccoli cheese -- turned out great. I also added a little shredded cheese on the top for the last 3-4 minutes and let it brown a bit. An awesome recipe -- I was immediately asked to make it again (and I will)!
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5 users found this review helpful

Chicken and Stuffing Casserole

Reviewed: May 15, 2005
This is very good. I've made this a few times, and it always gets rave reviews. I've experimented with adding different soups, and have never had a bad outcome (cream of mushroom is a good one to sub for the cream of celery). I usually also just use chicken breast meat instead of a whole chicken. Great recipe! Thanks :)
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38 users found this review helpful

Chicken Enchiladas V

Reviewed: May 15, 2005
This was definitely a hit! I took another reviewer's advice and doubled the sauce. I will definitely make this again. yum!
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