cassis Recipe Reviews (Pg. 1) - Allrecipes.com (187229401)

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Greek Lemon Chicken Soup

Reviewed: Jul. 31, 2013
I made this the other night. I gave it 4 stars because I did make a few changes to the recipe. I took the advice of a previous review about blending the soup while adding the egg yolk to it - wow, just wow. The consistency of the soup was dead on delicious. Whenever I have this soup, there are not other veggies in it so I wanted to keep close to its roots of the soup because my boyfriend is from the Mediterranean. This is how I made the soup - the only vegetables I used was garlic and onion. I sautéed the onion and garlic first, added said ingredients together and threw the cooked onion/garlic in the soup. For this particular soup, the more lemon the better. I used 8 organic lemons. I used white and black pepper. Added the butter/flour mixture into the soup and then put it in the blender. While blending the soup, I slowly added the egg yolk into it. After that, I put the soup back on the stove, heated it through (you will see a beautiful froth on top at this point). I shredded a lemon pepper rotisserie chicken, threw it in the soup. I made the orzo separately and platted it in the bowl and poured the soup right on top.
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Meatball Nirvana

Reviewed: Jul. 31, 2013
I made this recipe last night. It was one of the lightest and delicious meatballs I've ever had! Perhaps because I made them, but nonetheless here is how I prepared them - I doubled the recipe, using 1 lb of organic ground beef and 1 lb organic ground chuck. I followed the recipe for the most part but used siracha hot sauce (we like it hot hot hot) I doubled the amount of herbs and pepper flakes used. Used one big fat onion and put a whole head of garlic in the beef. They were fantastic! It made about 35 meatballs, great for freezing and using for another occasion.
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Hawaiian Chicken Kabobs

Reviewed: Jan. 2, 2013
I made this tonight for the second time. I added fresh garlic (instead of powdered) and fresh cilantro to my marinade. I find it best to marinade for at least 3-4 hours. I wanted more vegitables so I added fresh zuccini, green and red peppers and mushroom. The kebobs were so colorful and full of sweet flavor from the pineapple and marinade.
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