RJ Recipe Reviews (Pg. 1) - Allrecipes.com (18830305)

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Balsamic-Glazed Salmon Fillets

Reviewed: Dec. 27, 2009
This was a really easy flavorful sauce and perfectly suited the salmon. I used a whole salmon fillet, 1.5 lbs, and followed the recipe exactly. Just the right amount of glaze to not overwhelm the salmon. Excellent! My 7 year old wanted seconds! Great recipe. Thanks!
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Gourmet Mushroom Risotto

Reviewed: May 1, 2008
This recipe is absolutely wonderful. My husband and I could not get enough, and even got raves from my 5 year old. This was my first time making risotto and was surprised to have made a restaurant quality dish. Followed recipe exactly except substituted one small minced onion for the shallot, fresh parsley for the chives, and added 2 cloves garlic. I used shitakes and portobellos, total of 1lb. Thanks for sharing such a great recipe. My favorite from this site so far!
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Thai Green Curry Chicken

Reviewed: Apr. 23, 2008
This was absolutely fantastic!! The sauce was so addictive. I increased the curry to 3 Tablespoons, but it really is a matter of taste. Served with jasmine rice and stir fried peppers.
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Indian Tandoori Chicken

Reviewed: Apr. 16, 2008
This was a great tandoori recipe, and the flavor was subtle but wonderful. If you really want spicy, kick up the cayenne. I scraped off the marinade and baked at 450 for 30 minutes ( I had 3 lbs of chicken). Then I broiled for 10 minutes for the grilled effect. Really would be best on the grill as others had commented. This will be my go to recipe this summer when I'm looking for a grilled chicken dish that can stand on its own without sauce.
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Venison-Bacon White Chili

Reviewed: Mar. 26, 2008
This is my first review on this site, and I think the chili merited it. I left out the cayenne and green chiles since I'm serving two kids under 5, but it still had a real depth of flavor that was really awesome. Great comfort food, and a perfect match for venison. I agree with the other comments on the salt. I used 1/2 the amount and it was a little salty. Will leave out next time. Thanks for sharing a great recipe.
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