PhoenixSkye Recipe Reviews (Pg. 1) - (19739702)

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Nutty Strawberry Salad

Reviewed: May 11, 2011
I really liked this recipe, it's a great summery-feeling salad. Though I've made the recipe as is and it is very good, I prefer to make a couple of small changes - I use more almonds and add a sprinkle of sugar while they are cooking. I also use just spinach leaves, or mix spinach in with the romaine. The biggest change is that I cut the strawberries into small pieces - maybe about 1/2 inch and add half of them to the dressing in the fridge the last 1/2hr-1hr that it sits in the fridge. After tossing the salad and nuts with the dressing, I throw some of the fresh (without dressing) strawberries on top when served.
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Roast Potatoes

Reviewed: May 11, 2011
This recipe is very good as-is, but I love to change things up and this also serves as a great base recipe. I've made it with both red and regular potatoes following the recipe as is, and it turned out well. The potatoes are a little salty for those who prefer less salt, so I usually end up halving the salt (also because we have family members with high blood pressure and on low-sodium diets). The original recipe allows the flavor of the rosemary to take center stage, but if you want a more complex flavor you can change things up by adding other spices. To change things up, I add 1/4 tsp parsley, 3/4tsp garlic powder, and 1/4tsp onion powder. I have found I can more easily coat the potatoes if I toss them first in oil in a gallon size ziplock, then add the spices and toss again to coat evenly. Then I put the potatoes on a foil-lined cookie sheet (quick and easy clean up!). I bake at 425 for 20 mins, then turn potatoes to keep them from sticking the the foil later) and continue cooking for another 15-20 minutes or so.
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Caramelized Baked Chicken

Reviewed: May 11, 2011
This was a hit, even with my very picky eater (10yr old son). I added a little extra garlic just because we LOVE garlic, but otherwise did not alter the ingredients. I followed the suggestion of others and made the sauce on the stovetop first - bringing it to a rolling boil then immediately removing from heat and pouring over the chicken. I used 2lbs chicken wings and 1lb chicken drumettes (my son prefers those over wings) and baked at 400 degrees in a clear glass dish for about 25-30 mins, turning and basting chicken once half way through, and basting only again about 5 minutes before they were done. Will DEFINITELY make again, as these were sticky, flavorful, easy, and a hit!
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