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Grilled Rock Lobster Tails

Reviewed: May 17, 2009
My husband told me that this was the best lobster he had ever had. Great, easy, stress free recipe. Serve with a salad and garlic bread. Perfect for the summer. Spend the time with your honey, not in the hot kitchen!
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1 user found this review helpful

Fish Tacos

Reviewed: Oct. 21, 2007
My husband threw out the bottled tartar sauce in the refrig after tasting this wonderful and spicy homemade tartar sauce. I used fresh dill which was fab. I kept the whole recipe for the sauce and 1/2 the rest of the recipe (only 2 of us). A definite keeper!
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1 user found this review helpful

Rice with Lemon and Spinach

Reviewed: Jun. 27, 2007
I decreased the rice to 2 cups, increased the spinach to a 16 oz bag and increased the lemon juice to the juice of one whole lemon. Yummy and light. Served it along side grilled lemon pepper lamb chops. Paired wonderfully.
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Honey Walnut Shrimp

Reviewed: Jun. 6, 2007
This is great! I have never used Mochiko before, but it was wonderfully light and delicious. Tossing in 1/4 cup raw mayo was a little much for me....so I think I will decerase the mayo. I will follow this other recipe I found for the sauce : 2 Tbs Honey 3 Tbs Mayonnaise 1 Tbs Fresh lemon juice 1/2 - 1 Tbs Condensed milk. The candied walnuts cut down a lot of work and make it a more realistic mid week dinner at the end of my 10 hour day. Thanks for the recipe!
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2 users found this review helpful

Easy Paella

Reviewed: May 30, 2007
This was great. I cut the recipe in half and it still worked great. Wait to start the chicken until the rice is done (more time to marinate). Saffron is yummy, but very pricey. I think I will try the saffron rice sold in the stores next time. I would recommend adding salt and pepper to the rice. Also, I used smoked hot links instead of chorizo and it was fabulous. Mix all of the rice into the skillet with the meat at the end and the sausage will help to flaver and the rice. mixture. Thanks for the recipe...it gets into the rotation!
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3 users found this review helpful

Maria's Paella

Reviewed: May 15, 2007
Lots of great ingredients and I was excited to try. A little disappointed. The rice was not quite cooked and I had to overcook the seafood to accomlish this. Maybe it wasn't enough liquid. I would use a 28 oz can of crushed tomatoes instead of the 14 oz. The overall flavor was quite bland. Needed more spices....at a bare minimum some black pepper...and some red pepper or hot sauce if you like it spicy. I think I will also use some chicken broth to replace the 6 cups of water. Open to trying it again with these changes.
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41 users found this review helpful

Salmon with Tomatoes

Reviewed: May 4, 2007
This is soooo good. The ingrediants seemed a little wierd...but I am glad I trusted the reviews and gave it a shot! My only suggestion would be to use fresh dill and triple the amount...brings out that wonderful herb freshness and really compliments the salmon. I will be making this frequently.
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Rosemary Braised Lamb Shanks

Reviewed: May 4, 2007
I was very diappointed. I followed other people's advice and halfed the amount of liquid and it was still soupy. Won't be adding this one to the rotation. Sorry.
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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Apr. 11, 2007
Loved it! I used fresh basil instead of cilantro (similar to other reviews). I also added the juice of 1 lemon and lemon pepper grilled salmon broken up into pieces. It was a hit! Thanks for the recipe.
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Grampa Dave's Texas Chainsaw Bar-B-Que Sauce

Reviewed: Apr. 10, 2007
Wow! Thanks for sharing. I think I will add a tablespoon of chili paste or some chipotle peppers to give it some heat and blend it in a blender to mop on the ribs.....but what a difference in taste compared to bottled sauce! It's like an explosion of flavor in the mouth. Such depth and complexity. My only warning is to be careful about grilling. The sugars quickly catch on fire on the grill....add at the last moment or even after the ribs come off the grill. Oh...and don't try to half the sauce (I did by mistake). The thickness will be off.
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11 users found this review helpful

Angie's Dad's Best Cabbage Coleslaw

Reviewed: Apr. 8, 2007
Yum! I figured out that the only reason I don't like cole slaw is because of the strange consistancy of the runny mayo! I added a thinly sliced serrano pepper(with seeds)for some heat. Turned out great. I used 1 pre packaged cole slaw mix for the sugar and hot liquid...waited 30 minutes and then added the second bag to keep it crunchy. A keeper!
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Killer Shrimp Soup

Reviewed: Feb. 26, 2007
Smelled and tasted like Killer Shrimp (the restaurant). Use fresh rosemary (2-3tablespoons, chopped)and do add 2 tsp of red pepper if you like it spicy. My husband thought the shrimp did not absorb enough of the flavor (since it spent only 3 minutes with the rich broth). Maybe we will try to marinate the shrimp first. Yum!
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2 users found this review helpful

Awesome Korean Steak

Reviewed: Feb. 22, 2007
Great marinade! Very flavorful. Definitely go for the 24 hour time frame for the marinade. I think next time that I will keep the steaks whole and throw them on a hot grill to char. Delicious! Served them with roasted cherry tomatoes and sticky white rice. Mmmm..
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Lemon Chicken Salad

Reviewed: Feb. 22, 2007
I'll admit, I am new to making chicken salad....but I liked all of the ingredients and thought I would give it try. I was completely overwhelmed by the amount of onions in the dish. I think half of the amount indicated at the most. Just a thought.
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3 users found this review helpful

Simple Salmon Chowder II

Reviewed: Feb. 22, 2007
This was so easy to do on a weeknight after work. Can compete with restaurant chowders. I was skeptical to use a packaged scallop mix, but it turned out great. The recipe does not make it entirely clear....but DO add the seasoning pack with the dried potatoes. My only suggestion is to use fresh dill and triple the amount. It gives the dish a great depth and flavor. My husband likes it even better the next day with a french bagette for dipping.
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19 users found this review helpful

 
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