Ingrid Ainsworth Brown Recipe Reviews (Pg. 1) - (188955137)

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Ingrid Ainsworth Brown





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Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 22, 2013
I really liked this recipe. Very easy to prepare, and the chicken turns out super tender melt in the mouth, with subtle flavors that blend wonderfully. I had it marinating overnight. I used peppercorn ranch because this is what I had in the fridge, substituted dried rosemary for the fresh one and vegetable oil for the olive oil because I don't like the olive oil flavor. Rosemary flavor was very subtle. I suspect fresh herbs would give more pronounced flavor. Next time I make this recipe, I will make sure to buy fresh rosemary. After reading other reviews, I halved the salt, and I think it was the right decision. This recipe will definitely be added to my regular rotation!
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Asian Beef Skewers

Reviewed: Aug. 1, 2013
Fantastic beef skewers full of flavor! I alternated pieces of steak with a variety of vegetable pieces as I threaded the skewers. Meat marinated for 24 hours and was super tender. I used rib eye steak. I also did not discard the remnants of marinade, and instead thickened it in a small pan and used to brush over the meat and veggies as they were grilling. I really cannot write enough to convey just how awesome the flavor was, even thinking about it makes my mouth water. If you are fancying asian flavor meat - this is the recipe to try!
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