The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 9, 2008
This is very good, and it makes a lot. Great for some, not so great for me seeing as I live alone! Easy to make. I found it tasted much better the next day.
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Cooking Level: Intermediate

Home Town: Normal, Illinois, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 26, 2008
A bit spicy. I recommend half the amount of chilli flakes as it really does keep getting hotter the longer it sits in your fridge. But overall an excellent recipe.
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Home Town: Napanee, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 25, 2006
This recipe is a good start. Very easy and okay in flavor - but a little sweet for us. I didn't have cider vinegar - so used white vinegar. Added a little more vinegar, a splash of worchestershire, some garlic and onion powder. Also, a bit less red pepper flakes just because we don't care of a LOT of heat. After the changes, I'll be making this often.
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Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA
Living In: Mcmurray, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 7, 2003
Very easy and quick to prepare. I replaced Tony Chachere's Creole Seasoning for the red pepper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 6, 2003
Added a little cayenne and extra vinegar for a hotter, zestier style.
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