kemdw183 Recipe Reviews (Pg. 1) - Allrecipes.com (187245712)

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Cha Cha's White Chicken Chili

Reviewed: Jul. 13, 2014
Hands down one of the best chili recipes ever!! Have made this for over ten years and altered to our tastes but it never fails to get rave reviews and requests. We use two cans of green chilies, 3 tbls of cumin and 1 each of chipotle and reg chili powder with a dash of cayenne. Two cans of white beans and one each of corn and rinsed black beans. We only individually sprinkle the cheese on top with dollops of sour cream but we love to eat this with rice (wild or white) while plating. But we've also added rice to the simmering pot of chili for thickening as well as topped off the pot with milk to make it more mild for specific crowds. It's always better the next day and it is our annual after Thanksgiving meal to use up turkey!!
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Moroccan Salmon Cakes with Garlic Mayonnaise

Reviewed: Jul. 13, 2014
Just adore this recipe, salmon patties used to only be a childhood memory during lent before I found these. I have made these countless times (all year round) and shared the recipe with friends and family. Have used fresh salmon and canned as well as fresh or frozen spinach. Whatever you have works here. I always leave out he OJ (just a squeeze of lemon works for me) double the cumin and bake them in a greased muffin tin. Leftovers for sandwiches travel well and never go to waste. I also swap out the mayo for Greek yogurt using more cumin, lemon and garlic. Just one fantastic recipe!!!
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Sweet Lime Iced Tea

Reviewed: Jul. 13, 2014
I think this I Fabulous!!! I didn't grow up on sweet tea (from MI) so I have altered it to suit our tastes. Now we only use 1/3 cp sugar and two limes. ** A great tip is to zest a lime (no pith) and let the sugar soak up the oil for about an hour. Dissolve it all in some of the boiling water and strain into your tea. Adds another dimension of flavor. This is a huge hit at out house!!!
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Belgium Beef Stew

Reviewed: Jul. 11, 2014
I've made this numerous times and love it. A wonderful balance flavors with the extra tender meat, silky onions and tangy and sweet (depending on your taste) base. I always add more brown sugar, extra mustard and use apple cider vinegar. Fantastic with added potatoes (and veg) or served over them or noodles. My tip: I found it easier to brown the meat first and then only add the flour after caramelizing the onions to create a roué.
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Amish Slaw

Reviewed: Jun. 17, 2014
At first I thought this was fantastic but a bit too sweet and oily. The next time I made it I only used 1/2 of the sugar and a little less than 1/2 cup of oil, doubled the mustard AND I found the taste lacking!! Next time I'm going back to the original recipe with no regrets!
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