kaitiura Recipe Reviews (Pg. 1) - Allrecipes.com (18265326)

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Cottage Cheese Chicken Enchiladas

Reviewed: Jan. 7, 2013
This is an excellent enchilada recipe! The cheese mix is superb, the mix on ingredients is great as it stands. I always add my own spin on things, and this was no exception. I put in one small bunch cilantro and added it during the taco seasoning addition/cook. I also did pepper jack inside each enchilada, and used a 12 oz. block of Monterey for the shredded cheese that went over each layer of enchiladas (I did two 8" x 8" baking pans so the in-laws could have some) and covered the bottom layer with sauce and cheese, and the top as well. Where I really went off track was in adding some hominy. I fried it to get some color and texture, scraped the burnt pieces from the cast iron pan and mixed them in (awesome!) and added it to the taco seasoning cook also. The mix settled nicely as I heated the tortillas and then I plopped on a pile to each of TWENTY (instead of 12, since there was more filling... could have used twenty four) 6" tortillas. Each layer of five was covered with sauce and cheese, two layers per pan. This recipe is golden! Thanks for sharing!!!
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World's Best Potato Salad

Reviewed: Nov. 4, 2012
Just made this and even before it's had a chance for the flavors to meld, it is one of the best potato salads I have ever tasted! One tends to gravitate toward those foods which instill comfort or familiarity quite often: this reminds me of mom's potato salad, but it goes beyond that. The tang with a layer of sweetness, perfectly matched... the wonderful zing of the sauce and the mixture of egg, potato, onion, celery and various fixin's. YUM! Awesome potato salad! Thank you for sharing it!
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Jalapeno Popper Spread

Reviewed: Feb. 1, 2012
Oh yeah! Though I did use the suggestions regarding the addition of Panko breadcrumbs, I can tell that this would be a five-star without it. Very good combination of flavors and great balance. The browned crust of bread crumbs and Parmesan... YUM! Thanks for sharing this great recipe!
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3 users found this review helpful

New England Clam Chowder I

Reviewed: Nov. 7, 2011
Clam chowder in my area (San Francisco Bay Area) is a highly regarded and diligently researched food that has about as many different "great" recipes as it has simple (& intricate) variations. That said, without getting into a "add a touch of dry white wine instead of a measure of your water" or "put in less pepper and let your guests decide what they want in their individual servings" argument, this is an excellent started recipe. My brother makes the very best crab cioppino I have even encountered; one, because it is all crab, and two, because it is full of garlic and cheap red wine (Carlo Rossi Burgundy-or as mom called it, "Rosco Carli") and is served with fresh, local sourdough bread with our family recipe for garlic bread (garlic, lots of butter, fresh oregano, a tad of fresh basil, some balsamic vinegar and sprinkles of Parmesan cheese and baked at 400 degrees just until the top is brown-outer crust crisp and inner soft and lovely!!!)... I digress... we know good local seafood specialties and love them: this is a really good started chowder recipe with all the potential to add to if you want to make it your own. Like barbecue sauce and spaghetti sauce, any good cook likes to add their own special "unknowns" to a recipe to get their personal 'scent' on it. A great quote, "Barbequists put secret ingredients in their sauce for the same reason dogs on trees" says it all. You want to say "THIS IS MINE!" Love it or "pee" on it. It will be good! What could be better?
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Blue Cheese Dip II

Reviewed: Feb. 18, 2011
Very, very good with the Restaurant-Style wings recipe. Cooked them for Super Bowl 2011 and used this dip... extraordinary! The better the blue cheese, the better this will be. Spend a little extra on really good blue cheese (bleu), it's worth it! In California there are a number of SF Bay Area dairies producing some awesome blue cheeses locally. Point Reyes Original Blue is one of the best I have ever had and would make this a very tasty dip.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 18, 2011
These were excellent! The crispiness of the coating was great and they were extremely tasty. The flour coating will allow one to tweak the spices in a million directions by adding whatever you want to the flour itself. Highly recommend these!!!
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7 users found this review helpful

 
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