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"I prepared this as written only replacing 1/2 teaspoon of paprika with Spanish smoked paprika. Mighty tasty on pork chops from a local source. Served with hasselback potatotes, steamed corn and green beans, side salad. Made for the winner of the Football Pool. Congratulations!"
"Made as written using odds and ends cheese that needed to be used up: manchego, cotija, white cheddar, etc. I used white pepper in place of black pepper and served the llapingachos with a variety of South American imported olives, the red onion/tomatoes, fresh cilantro and lime and lemon slices. Prepared for Culinary Quest/Family Picks."
"Delicious! I read through all of the reviews and here's my version: I prepped the sauce first thing in the morning and pounded out to 1/2" thickness chicken thighs and cut into thirds. Used 1/4 of the sauce as a marinade for the chicken. Chinese wine instead of dry sherry, reduced the fresh ginger to 1 tablespoon so a seven year old woul..."
"Apples from a local orchard-Italian "prune" plums from in law's backyard. I love the addition of the cinnamon-a cinnamon stick in my version. The ratio of plums to apples was closer to 75/25. I threw everything in the crock pot, cooked on HIGH 1 minute then LOW for about 4 1/2 hours, and WARM for approximately 1 hour. Transferred th..."
"All spices used were whole and they were lightly toasted in a clean, dry cast iron skillet first then pulverized in my handy coffee mill aka spice grinder. Will try this on chicken thighs this weekend for one of our final BBQs of the season. Many uses including baked goods and coffee. I always make a small batch for freshness and quality. Thanks! ..."
"I reduced the ginger substantially to about 2 1/2 tablespoons. Fresh mint from our garden! The mixture was strained twice to remove any residual ginger peel. Perfect beverage for a 95º+ summer day. Thanks, Ev'! Prepared for CQ 2014."
"Thus far this is my favorite recipe of the whole CQ 2014 tour! I used a combination of freshly grated sharp white cheddar and parmigiano-reggiano and a tortilla press to form them. Served with salpicon, plain quinoa and peach slices. A KA food processor was great help in blending the ingredients. Enjoyed by all! Next time I definitely need to doub..."
"Four things I have learned about cooking quinoa: always rinse it first (even if the package/box states it is pre-rinsed), toast the grain first, salt sufficiently, and use broth or stock. That's what I did. I toasted the quinoa in about 1 tablespoon of olive oil. Cooked 15 minutes then set aside for about 10 minutes. Perfect! Made for CQ 2014."
"I bought full bodied decaf Colombian coffee for this recipe and used my Bialetti coffee maker to prep. Chose to use brown sugar to sweeten. This was delicious both hot and iced! Will make again soon! Was out of heavy cream (NO!) and made a sub with coconut cream. Worked! Prepared for CQ 2014."
"*PERFECT*. I've been magically transported to somewhere tropical! I used Oregon made Nancy's whole milk yogurt and unsweetened coconut cream. Prepared for CQ 2014."