EMeeker Recipe Reviews (Pg. 1) - Allrecipes.com (11468046)

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Chipotle Dry Rub

Reviewed: May 25, 2015
Love this recipe. We have used this twice now for grilling chicken. The next time we fire up The Big Green Egg for a pork tenderloin, I am going to try this. I doubled this recipe and turned it into a pasty marinade by adding safflower oil. I finely ground the rub in a spice grinder and mixed in twice the oil as volume of spices; I then let the favors meld in the fridge for a few hours. The second time we used this, the marinade had been in the fridge for a few days and just got better with age. The spice combo was so flavorful that I wanted the marinade to be thick enough to leave a smooth, non-powdery coating on the meat. I marinated boneless, skinless chicken breasts for a couple of hours in a zip top bag. We seared the breasts on a 500 degree grill (closed the lid) for 5-6 minutes per side. Before slicing, I let the chicken rest for 15-20 minutes before slicing and serving. I am looking for the perfect cool sauce to serve with this. Yum! Thanks for posting this.
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Ham and Wild Rice Casserole

Reviewed: Nov. 23, 2014
This was the perfect recipe base for today; I found this recipe while I was looking for a use for all of our leftovers. I made lots of substitutions since I used what was on hand including Cream of Celery soup and Mape Burbon ham smoked on the Big Green Egg. Like another reviewer, I used red bell peppers. The carrots I had on hand were sliced, dill carrots grilled with coconut oil. The next time I make this, I am going to follow the recipe. This recipe is a keeper - substitutions or not.
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Apple Glazed Pork Tenderloin

Reviewed: Oct. 8, 2014
We loved this recipe. I took the suggestions of other reviewers and doubled the apples. I also browned the tenderloins in coconut oil, baked this in a convention oven on roast and covered it the first hour. The next time, I'll seer the tenderloins on the grill so I can keep the mess and smoke outside. I doubled the tendonloins and quadrupled the other ingredients. We like lots of sauce. I didn't have any Reisling so I used Chardonnay. The grocery store was out of Apple jelly so I used Apple Cranberry Chutney. Since I have not made this recipe before, I don't have a basis for comparison, but we loved the flavor and the meat was tender. Next time I make this recipe, I'll make a Chutney Chardonnay reduction before adding it to the onions and apples. We thought the onion Apple combo was wonderful. I would have never thought of that. Thanks for sharing this great recipe. This is a keeper!
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Exquisite Pizza Sauce

Reviewed: Mar. 1, 2014
Angie, thanks for posting this. We loved it! I took other reviewers suggestions and cut the honey; I used 1 tablespoon of clover honey for 2 recipes. I also simmered the sauce and added the cheese after the sauce cooled for 15 minutes. I used 1 teaspoon of Kosher salt and ground all dry ingredients in a spice grinder so the salt and pepper flakes had a fine consistency; this also insures the spices are completely blended. I didn't use anchovy paste but opted for Worcestershire Sauce. Next time, I may cut back on the cheese a bit. We smoked our pizzas on the Big Green Egg on a stone at 500-600 degrees. This was the best Pizza night yet! Thanks again for sharing this recipe.
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Red Enchilada Sauce

Reviewed: Jan. 28, 2014
I followed mbphilli's recommendations and I am glad I did so. The sauce was defiantly better the third day. The day I made it, the sauce did have a slight Italian taste. The longer the favors melded, the more the sauce tasted like enchilada sauce. We loved it and will make it again, but I'll tweak it. Maybe I will add 1 can of tomato sauce and 1 can of tomato paste instead of 2 cans of tomato paste so the sauce will not be as thick. This recipe is a winner!
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Santa Fe Wild Rice Soup

Reviewed: Jan. 5, 2014
Loved the spices. I used more carrots and onions than this recipe specified. Next time, I will add shredded chicken, kidney beans and celery. There are lots of possibilities with this recipe. Thanks for posting this.
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New Potatoes with Caper Sauce

Reviewed: Oct. 12, 2013
Awesome; 5 stars is not enough! My husband and I loved this recipe. Winning recipe! Thanks for posting. I think this recipe would have been good without any modifications too! I took advice from other reviewers and quartered the new potatoes, did not use additional vinegar (there was a little from the capers), used chives in lieu of green onions, used a little lemon juice and used half butter and half olive oil (next time I will only use olive oil). I also simmered the sauce with the shaved parm before I tossed it with the potatoes. There is lots of room for flexibility. I think this would be awesome finished off in the broiler too.
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Grilled Mustard Potato Salad

Reviewed: Jun. 29, 2013
Loved it! This will be a regular at our cook outs. I think I will try red wine vinegar the next time I try it. The celery seed was a nice addition.
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Dijon Chicken

Reviewed: Jan. 6, 2013
Love this! Thanks for posting such a wonderful and flexible recipe. I made a few changes, some of my own and used some at the suggestion of other reviewers. I used boneless, skinless chicken breasts and added freshly graded parmessean to the bread crumbs. I used half plain panko crumbs and half Italian bread crumbs for a crispier crust. I also used extra virgin olive oil in lieu of butter; next time I will use more oil and pierce the chicken as one reviewer suggested. I also cooked this for the first 30 minutes covered. The next time I will add some of the mustard/wine mixture to the rice I served with this dish.
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Tangy Chicken Breasts

Reviewed: Dec. 16, 2012
My husband and I are not a fan of this recipe.
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Oranged Cranberry Sauce

Reviewed: Dec. 12, 2012
Outstanding! I cooked this about 2 hours as another reviewer. I used 4 ounces more berries than called for in the recipe and dissolved the sugar in water before I added the cranberries and mixed in the other ingredients. Just before I took the sauce off the stove, I used a stick blender to dice a few of the berries and thicken up the sauce. It was good the first day, but this sauce truly shined the second day. A big hit. This is not only the best cranberry sauce I have ever made, but the easiest too.
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Key West Chicken

Reviewed: Aug. 12, 2012
Love it! I made 2 recipes to marinade 6 breasts. Next time I will make 3 or 4 recipes of marinade and reserve some to serve with the chicken or to use when cooking rice.
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Garlic Chicken

Reviewed: Jul. 8, 2012
Outstanding! We loved this. I will make this frequently. I served it over rice with Rosemary carrots; we thought this was a good combo. I mixed the breadcrumbs using a 50/50 mixture of regular breadcrumbs and panko breadcrumbs. After baking, I broiled this for about 2 minutes and the chicken browned nicely. I used a nice, nutty freshly grated Parmesan; I think at made a huge difference.
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Fruity Cranberry Relish

Reviewed: Apr. 3, 2012
Yum! Loved this.
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Bermuda Spinach Salad

Reviewed: Apr. 1, 2012
Outstanding!!! I am glad I took the advice of another reviewer and cut the sugar; I used a third cup of raw sugar. We also added some left over baked Ancho Chicken and some sprouted bread croutons. Yummy! My husband and I loved it! Thanks for this recipe.
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The Best Meatloaf

Reviewed: Dec. 4, 2011
Thanks for posting this recipe; its a keeper! My husband loved it! I used red pepper instead of green and Italian style bread crumbs, but I think it would be a winner either way. I also used two eggs.
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Spicy Chicken Breasts

Reviewed: Aug. 8, 2011
Outstanding! I mixed the rub according to the recipe and it is HOT! This would be so good with a cold beer! I used the suggestion from another reviewer, and marinated the pounded breasts in the rub mixed with a combination of olive and canola oil. My rub/oil marinade was very, very thick and the resulting grilled breasts had a thick, blackened crust on them. The chicken was tender and juicy. Next time I will use all canola, no olive, oil so there is no taste from the oil at all.
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Grilled Potatoes and Onion

Reviewed: Feb. 27, 2011
We love this recipe! A real crowd pleaser! We use olive oil instead of butter and crinkle cut the potatoes to help with the cooking.
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Grilled Potatoes and Onion

Reviewed: Feb. 27, 2011
We love this recipe! A real crowd pleaser! We use olive oil instead of butter and crinkle cut the potatoes to help with the cooking.
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Grilled Pineapple

Reviewed: Feb. 27, 2011
outstanding!
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