MARKMD2 Recipe Reviews (Pg. 1) - (18395811)

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Easy White Chili

Reviewed: Mar. 1, 2015
I love making different kinds of chili, and have recently discovered this recipe. It is great, and can be made so that it is very healthy as well. But a couple of caveats though. Cut the broth in half, otherwise you will have very soupy, well soup almost. The most I add is about 20 ounces. Now, 1.5 TEASPOONS of Cayenne? Seriously? Otherwise, I add a few of my own personal preferences (adding a can of low sodium corn, some sliced mushrooms, etc.). I know this is white chili, but I can't picture chile without chili powder, so I add a tablespoon or two of that, which doesn't darken the color much. Excellent cold-weather comfort food.
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Honey-Dijon Salmon and Asparagus

Reviewed: Aug. 20, 2010
I've made this several times and love it! I like to add chopped tomatoes and mushrooms along with the asparagus, then drizzle the sauce over the vegetables as well. Tonight, I am substituting chopped pecans for the walnuts...can't wait to have it with a nice glass of Cabernet or Pinot Grigio...
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Tofu Peanut Stir-Fry

Reviewed: Dec. 9, 2009
Tofu dishes are often bland, but this one is nice. I skipped the eggs and just coated the tofu with cornstarch. It browned pretty quickly. I prefer to use just fresh vegetables and I also added a little hot pepper and garlic to give it more flavor. A bit of a clean-up involved (no matter what I do, the cornstarch winds up everywhere) but otherwise not too much work. Love the peanuts in there...
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2 users found this review helpful

Roasted Rack of Lamb

Reviewed: Jan. 17, 2009
Amazing! I would not say it's all that easy, but definitely worth the effort. I mixed some balsamic vinegar with the Dijon mustard and sauteed the garlic before mixing it in. It came out so perfect that I looked like a gourmet chef. Hard to beat this!
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Garlic Chicken

Reviewed: Dec. 20, 2008
This is so good, I've made it like four times in the past 2 months. You don't need to change the recipe a bit, but I do like to mix some finely chopped walnuts or pecans into the bread crumbs...mmmm.
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