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Beer Lime Grilled Chicken

Reviewed: Jul. 9, 2014
I followed the recipe exactly as written and marinated for one hour. This was a waste of time and effort. We could barely taste the cilantro or lime.
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Szechwan Shrimp

Reviewed: Jan. 22, 2014
Made this last night. I did double the sauce and I'm glad that I did. The flavor is okay a little too spicy for me and I only used 1/4 tsp of red pepper. As someone else suggested, I put in some broccoli. It is just okay. Don't think I would make again. There are better recipes in which to use shrimp.
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Chef John's Chicken Riggies

Reviewed: Jul. 8, 2013
Made this last night and all I can say is "wow!" I followed the recipe exactly even to measuring the liquids. I used one yellow chili, one red jalapeno and some fire-roasted red pepper. I seeded all of the peppers so that we got the flavor without all the heat. This was fantastic. However the next time I'm going to use less pasta so that there is more meat versus pasta. This is a keeper. Thanks to Chef John.
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Reviewed: Jun. 27, 2012
Just made these and am very disappointed. We just returned from NYC where we had connoli in Little Italy at Cafe Palermo. They were the best and I hoped to try and duplicate them. The shell flavor is ok. I did not use a pasta roller, so I think they would have been better if I had rolled them thinnner. The filling was grainy and not sweet enough. I used whole milk ricotta and drained it overnight. Don't know what went wrong, but I could not get it close to being smooth. Finally whipped up some heavy cream and folded that in which helped some. Maybe what we had at La Paloma was not real Italian cannoli.
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Simple Whole Roasted Chicken

Reviewed: Feb. 29, 2012
Made this last night. It was delicious. My husband always wants me to bake chicken longer to brown up the skin and normally that just makes it to dry. Followed the recipe exactly, however I did double the rub and put some of the rub under the skin. It looked beautiful and tasted fantastic. It was a little time consuming to be constantly reducing the oven temp and basting, but well worth the effort. This is a keeper.
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Italian Sausage Soup

Reviewed: Jan. 16, 2012
Made this last night. Super easy and super good! I used a mixture of hot & sweet italian sausage (hot was lean turkey). I did use 2 cloves of garlic and added 1/2 chopped onion. I didn't measure the zucchini or carrots, just used 3 of each. This is definitely a keeper recipe.
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Bolognese Sauce

Reviewed: Dec. 29, 2011
Made this last night with just a couple of changes. Used pancetta instead of bacon and mild Italian sausage for the pork. Also fine chopped the carrots and celery. After cooking the pancetta I sauted the onion,garlic, celery, & carrots in pancetta grease then set it aside while I browned the burger and sausage in the same pan. Then mixed all together with the wet ingredients and spices. Let it simmer for 2 1/2 hours. Thought the oregano flavor was a little strong so added a bit more basil to counteract it. I also added a splash of EVOO during the simmer since I omitted it during the sauting. This is a fantastic bolognese! My husband is not a big tomato sauce fan, but he loved this. A must is to cook it for at least two hours to let all of the flavors blend together.
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Peach-a-Berry Pie

Reviewed: Aug. 4, 2011
Made this from fresh peaches from our yard and fresh berries. As some suggested I used corn starch instead of flour and used 1/4 c of it. It was still a little watery but not as bad as some recipes. Not very sweet. I would add more sugar to the filling and crust next time. Tasted better the second day.
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