yogadea Recipe Reviews (Pg. 1) - Allrecipes.com (18563501)

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Sweet, Sticky and Spicy Chicken

Reviewed: Jun. 30, 2009
I like the basic idea of this recipe but I've been playing around with it to fit the tastes of the people around my table. I lightly flour and saute the chicken. I combine the sauce and simmer it to thicken before stirring it in the chicken. It will thicken more when it combines with the flour on the chicken, getting the recipe to the sticky texture I love. I agree with others that Rooster sauce is a must but everyone around here disagrees on how much so I try to find a happy medium. Also to make it a meal, I roast or grill some red bell peppers and onion and leave them crisp-tender, stirring them in at the end. If I have them on hand, I toast sesame seeds and toss them in as well. I only cook Jasmine rice and think it's aroma and flavor works great with the spicy chicken. Yes, this is easy. Works well with boneless thighs or breasts.
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Rosemary Au Gratin Potatoes

Reviewed: May 22, 2009
Made this for a side for young adults for chicken on the grill. They loved it. Put a good finely grated cheese on the top. I used one bag of yukon gold potatoes sliced thin and put in a pretty shallow large casserole. For double recipe expect much longer cooking time. Don't take foil off until at least an hour into baking. The kids loved it. I used the fat-free half/half as well.
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Best Ever Chewy Chocolate Chocolate Chunk Cookies

Reviewed: May 22, 2009
Use 3 TBSP cocoa powder if you want the darkness you think you are getting with the syrup in this recipe. I had small whole pecans so I added those. The cookies spread quite a bit but expected that for the syrupy dough. I used butter shortening to ensure chewy cookie. Butter is for crunchy cookies!! Pretty good recipe for ease to make but don't know about the "best ever".
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Baked Ziti IV

Reviewed: Apr. 3, 2009
I made it exactly as written except doubled it for a gathering. It was great and remained great for left-overs.
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Chocolate Brittle Surprise

Reviewed: Mar. 28, 2009
Great. Cheap. Addicting. Not sure why other reviewers would take the time and effort to dip the crackers. I cooked my batches on sil-pats- you know, the silicone mats for jelly roll pans. Poured the microwaved butter/sugar over the crackers. 11 1/2 minutes--no convection. Pressed nuts with the measuring cup per other reviews advice. Why bother with brownies or cookies when you can make this yummy treats?
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Beef Tenderloin With Roasted Shallots

Reviewed: Aug. 26, 2007
I made this for Christmas dinner. I was looking for great results because of the cost of the cut. We all loved it and I have teenagers. I got to try out my oven meat thermometer that is built into my new oven. How great was that! We served it with garlic mashed potatoes.
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Linda's Monster Cookies

Reviewed: Aug. 26, 2007
I made these once now every time my kids have a youth event, I'm asked to bring a batch. People who don't like oatmeal cookies are always surprised when that ask about what is in them. Thanks for giving me a fool proof recipe that makes lots of big cookies.
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Grilled Chicken Kabobs

Reviewed: Aug. 26, 2007
I've used both lemon and lime juice for this marinade. I haven't made the kabob part of the recipe but the marinade is great for boneless skinless breasts. On the grill the honey carmelizes and gives the humble chicken breast a great flavor. This summer I always paired it with a mango salsa which I make with a fresh mango, red bell pepper, fresh jalopeno finely diced and a videlia onion (or purple onion). Add salt and a dash of teryaki marinade and you have a really pretty alternative to the kabob veggies and a great presentation as well.
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Authentic German Potato Salad

Reviewed: Aug. 26, 2007
I don't know about the authentic name on this recipe but I do know it is great. I got great comments on it at church luncheon. The changes I made: I used gourmet small red potatoes. I boiled them for ten minutes skin on and cut them in eighths. I layered potatoes, vinegar dressing, fresh parsley, and bacon until I finished the top of the salad with lots of parsley and bacon. Layering kept me from having to disturb the potatoes with too much stirring and evenly distibuted the great taste. Put it in the recipe box.
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Gourmet Mushroom Risotto

Reviewed: Nov. 4, 2006
You can't go wrong with this risotto. I usally use portobellos and leave out the whites. I don't use as many as the recipe calls for because of their robust flavor. My kids who don't "like" mushrooms can't resist this, it's so good!!!! Hint: for an even creamer texture add alittle cream at the end with the cheese.
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Burgundy Pork Tenderloin

Reviewed: Nov. 4, 2006
This is my 16 year old son's favorite. Make sure to use a good quality red wine-not too full bodied. I really like it with a Pinot Noir.
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