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    samantha1107

    Member since Dec 2006

    Chef #1070901

    From Mesa, Arizona

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    Reviewed spicy chicken and almond stew

    Friday, May 30, 2014 on FoodNetwork.com

    Totally delicious! I made it with chicken thighs because we prefer dark meat, and that was great...I also doubled the apple/sweet potato to get more veggies in. Next time, to save time, I might just do all veggies. But the flavor was delicious, boyfriend couldn't get enough. Definitely recommend!

    Reviewed Blueberry Crumble With Cornmeal-Almond Topping

    Saturday, Jul 27, 2013 on FoodNetwork.com

    We just moved to the Seattle area, picked about 6 pounds of blueberries, and needed something to do with them. I thought this was fantastic! My boyfriend did too - we didn't have ice cream (which would have been the cherry on top), but it didn't need it. The cornmeal gives the topping kind of a rustic quality (we used medium ground Bob's Red Mill)"

    Reviewed Chicken and Chickpea Tagine with Apricots and Harissa Sauce

    Saturday, Feb 23, 2013 on FoodNetwork.com

    Unbelievably good!! Trying to cut fat, I went with 6 skinless boneless chicken thighs (kept amounts the same on everything else), and it worked perfectly. My local Middle Eastern market had harissa paste, and I made my own ras el-hanout because I couldn't find it there, although I think it may be what they were calling "Seven Spice." Used Greek yo"

    Reviewed Eggplant Lasagna

    Saturday, Sep 22, 2012 on FoodNetwork.com

    This is DELICIOUS!! Followed everyone's advice (thank you!) to salt/sweat the eggplant for two hours first. I also used jarred marinara, dried herbs, added crushed red pepper and rinsed/drained frozen spinach to the ricotta mixture (just eyeballed it), and topped with shredded mozzarella as well as Parmesan...meat-loving boyfriend just finished hi"

    Reviewed Bacon Wrapped Dates Stuffed With Almonds and Goat Cheese

    Wednesday, Dec 7, 2011 on Food.com

    Delicious! I left out the almonds, and made them in my toaster oven (it only goes to 450, so took longer - maybe about 15m). They were wonderful! My boyfriend told me I'd set a new bar."

    Reviewed Chicken Piccata

    Tuesday, May 31, 2011 on FoodNetwork.com

    I made this last night for dinner, and my boyfriend and I absolutely loved it! We added kalamata olives and artichoke hearts along with the capers, and instead of using the sauce as a topping, we stirred cooked angel hair pasta into it, then put the coated pasta on the plates, with chicken on top. No leftovers...restaurant quality delicious."


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