KTHNXBY Recipe Reviews (Pg. 1) - Allrecipes.com (18372663)

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Red, White and Blue Slaw Salad

Reviewed: Jul. 3, 2012
Love this recipe, but I always use RED CABBAGE, which is really purple and sets off the presentation so much more. (Mixing the tomatoes in, of course.) The red cabbage even tastes better with all the strong tastes of bacon and blue cheese.
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Authentic Paella Valenciana

Reviewed: Nov. 9, 2008
Used to live in barcelona and the ingredients and measurements ALONE, indicate this is one of the more dead on recipes available online, so I tried it. I've made this over and over and over again. BIG paella fan and this is as good as I remember in Barcelona and if you're from Southern California, rivals Cafe Sevilla's paella. I used smoked paprika and I think that's what made it too good to be true. Go to La Tienda's website to buy your smoked paprika and paella pan.
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23 users found this review helpful

Jerk Chicken and Pasta

Reviewed: Jan. 9, 2006
this is truly a pasta dish that will knock the socks off of your family and guests! the corn starch is a definite must to thicken the sauce, and i learned a neat trick to add it without leaving clumps in your sauce that don't blend in. take about a cup of the cooked sauce in a seperate bowl, and add the corn starch to the cup of hot liquid and blend well. when it's blended, dump the cup of sauce back into your pan with remaining sauce and it will thicken nicely without the unstirred corn starch clumps!!!
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12 users found this review helpful

Greek Chicken Pasta

Reviewed: Jun. 26, 2005
I loved this! I made it for some guests and they were very impressed, calling it a perfect light summer meal. I also used basil/tomato feta. For the people who said it was dry, I think they thought that because they are not used to pasta that isn't saturated in some sort of sauce. This is exactly how a "light" pasta is supposed to be (typical of Greece and Northern Italy). Flavorful without the saturation!!
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13 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Jun. 26, 2005
my sister made these from this site and they were great! throw them on the grill and it was a perfect light summer meal.
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2 users found this review helpful

Paella I

Reviewed: Apr. 21, 2005
This was quite good! Very remeniscent of what I had in Spain. I have to say though, the grocery list got expensive, especially since I didn't have saffron on hand. I found it economical to just get a frozen seafood medley that had all the ingredients. I saved about ten dollars. And PLEASE try this with a Sangria recipe you can find on this site! Have yourself a Spanish Fiesta.
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5 users found this review helpful

Classic Spanish Sangria

Reviewed: Apr. 21, 2005
This was good! I based my opinion on Cafe Sevila, this amazing Spanish Restaurant popular in California. I changed it a little based on other reviews, and to make it taste more like the Sangria at Cafe Sevila. Use apples!! If they suck up the rum, it's only wasted if you don't eat them! And instead of orange juice, add an orange flavored liquer like Cointreau, or if you really want to knock your socks off... Grand Marnier. This is what Cafe Sevila uses!
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2 users found this review helpful

Cranberry Chicken I

Reviewed: Jan. 22, 2005
Very easy and very good! I added coconut shavings on top as a garnish, (similar to Chicken Suzanne), and it really made the mixture! Served it over jasmine rice and poured the sauce all over.
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1 user found this review helpful

Garlic Chicken

Reviewed: Jan. 4, 2005
what a yummy and easy/fast meal! i served it with some ceasar salad and it was a hit!
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Garlic Prime Rib

Reviewed: Jan. 1, 2005
SO GOOD!!! We made this for a new year's eve fest and we were blown away! So easy! We had to cook it a little longer than the cook time, but it's still the BEST prime rib we've ever had!!! Thank you soooooooooo much Chen.
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2 users found this review helpful

Chicken Marsala

Reviewed: Dec. 30, 2004
This was great! When other reviews say the taste wasn't that great, they are wrong! I'm a marsala lover! Compared to the best you can get in a restaurant, this is right up there. I served it to my stepbrother who is a trained chef from Le Cordon Bleu in Paris, and he said it was excellent. My only advice, is to use real butter. When using margarine, the sauce is not as brown as it should be due to the fact that margarine doesn't brown.
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