Canadian Chick Recipe Reviews (Pg. 1) - Allrecipes.com (188373747)

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Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 5, 2015
Awesome Possum! Saving this one and serving it to family and friends next time they come over! Thanks Colleen!
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Anniversary Chicken I

Reviewed: Jul. 26, 2013
READ THIS! Fantastic recipe...but here's an IMPORTANT piece of advice: Make sure you don't over cook the chicken as it dries out when over cooked and you'll end up with a large lump of hard-to-eat dried up white meat. Use a meat thermometer and cook until 165 degrees. Or pound the breasts with a meat mallet until thinner then bake - this requires less time to cook! (ps: When in a rush I have skipped the pre-browning). If you don't have a meat thermometer GET ONE! A good one isn't even expensive and you'll wonder what you did with out it! Electronic is my fave - mine only cost $25).
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Aug. 2, 2014
Hmmm...Some reviews say bland while the other say too sweet! I have made this numerous times (often for company) and ALWAYS get rave reviews! I have not used sesame oil (sorry to the lady who said you should not replace it with Olive oil...I did). When I buy a pork tenderloin (usually 2 in the pkg) I take them right out and put them in a freezer bag with this marinade and throw it in the freezer - perfect way to marinade it! I have both BBQ'd it and baked it (during the COLD Canadian winter our BBQ goes into hibernation) - both methods work great! And YES, I do boil the marinade (thoroughly). Cooked is cooked whether it's meat or the marinade it sat in. For the person who used it on pork chops and didn't like it...you must try the tenderloin. It's a different tasting pork - I'm sure you'll like it! Thanks for the recipe LESLEYCAN!
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Quick Quiche

Reviewed: Nov. 11, 2014
Easy, yummy and so many different options to do! Bake 10 minutes longer in glass pie plate.
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Chef John's Dutch Babies

Reviewed: Dec. 29, 2014
I've been eating this since I was a kid. We called it "Pop-Over Pancakes". My mom taught me to place a GLASS PIE PLATE into the hot oven with the butter in it (watch the oven to make sure you don't burn the butter). When the dish is hot pour batter immediately into hot dish. Bake. My kids like to turn on oven light to see it "pop over" (don't open oven door until finished!) A cast iron skillet is best (it tends to stick to glass, and doesn't bake as well in a metal pan). WANT YORKSHIRE PUDDING to go with your roast beef dinner? Make as directed without the vanilla in a muffin pan...voila!
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Joseph's Best Easy Bacon Recipe

Reviewed: Dec. 24, 2014
First I would like to clarify a misconception about Canadians and bacon: people think we eat "Canadian Bacon", which is actually either "back bacon" or glorified ham. Sure we eat that...occasionally, like anybody else, BUT we DO know what bacon is, and that is what we eat when we refer to bacon - the long glorious strips of salty, greasy fried bacon just like you Americans. And we LOVE it! I don't know why back bacon has become known as "Canadian Bacon", because it's just not the bacon we cook most and love! Now I would like to make 3 comments on my experience with this recipe: 1. Super easy, but depending on thickness of bacon, adjust time. My oven also has "hot spots" so i need to rotate the cookie sheets. 2. CAREFUL when taking out/moving cookie sheets, there may be a lot of grease. Once the grease spilled out and burst into flames in the bottom of the oven...made a huge mess that was hard to clean! 3. My oven takes WAY longer than the 14ish minutes it's supposed to take to heat up...just watch bacon, depending on thickness. Take out when a little under-done or 'just' done, don't over do it unless you like very crispy bacon. Cheers from your neighbors to the North!
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Baked Kale Chips

Reviewed: May 1, 2014
Always on the lookout for recipes my kids will like...my 14 year old son tried one then asked for a plate full! I tried them with salt the first time and my 10 & 12 year old boys said "pretty good", but after trying with seasoned salt they liked them better. My 8 year old tried one then shoved a bunch in her mouth. Her response: "they taste better one at a time!" SO easy and healthy. IMPORTANT: PUT THE SALT ON AFTER BAKING for a better result!!! Thanks for a great idea LucyDelRey! UPDATE!: I'm not changing anything, just realized that I forgot to mention how I put the oil on: I drizzle just a little olive oil on the leaves, then using my fingers I rub it around on all the leaves. This way you don't get too much oil on them making them soggy. Put them on parchment paper on a baking sheet for 10 minutes, sprinkle with salt and whatever else suits your fancy and...voila! Super healthy and very addictive snack - guilt free!
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Cinnamon Apple Healthy Smoothie

Reviewed: Jan. 11, 2014
I gave it 3 stars because I like the flavor and it's healthy, but I don't like to chew my smoothies. I have a good blender (Ninja) but it still had too much apple peel pulp. I used an unpeeled green apple - I think I will try and peel it next time (but I like the fiber and health of the peel). My kids liked the flavor, but, to get past the pulp, I had to convince them that it was just like eating an apple.
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Sloppy Joes II

Reviewed: Apr. 25, 2013
This is good - quite good actually BUT...please taste it BEFORE you add the brown sugar. This is very sweet and did not need any sugar! I feel bad only giving it 3 stars because it is better than just "ok", but too sweet to get 4+ stars for me.
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