Eric Recipe Reviews (Pg. 1) - Allrecipes.com (1019490)

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Barbecue Ribs

Reviewed: Nov. 22, 2002
This recipe is almost too easy. I've made them several times now. In my most recent "version" (mistake), I forgot to cook them the night before. So I cooked them in a baking pan, in the sauce, and wrapped in foil in a 250 degree oven for about a couple hours. Then I take them out and finish them unwrapped as in the original recipe. They weren't fall-off-the-bone style, but were very tender, and eaten very quickly. Oh, for those who had trouble with them sticking to the foil, try the new Reynold's Wrap "Release" foil. They won't stick.
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Buffalo Chicken Wings I

Reviewed: Nov. 22, 2002
I have long sought the trick behind great wings. This recipe reveals it. Keep it simple. The second step is the secret. Instead of dumping lots of hot sauce on the wings, put the wings in the sauce. I usually use more hot pepper sauce, but my family and friends love spicy food. Interestingly, if you accidentally make the sauce too hot, adding a little more vinegar reduces the heat. I don't know why, but it does. I sometimes fry the chicken in advance, and then reheat them very slowly with the sauce in a covered pan. It's easier when I have folks over to watch the game. Reheat slowly, as, if you try to rush this, they will be dry. My twist on this, in what is probably a vain attempt to make these a little healther, is to use thighs instead of wings. I get some good sized thighs, trim off the fat, and cut them into three pieces. One cut one each side of the bone, leaving a nice amount of meat on the bone. Be careful, though, as these fry more quickly than wings. But everyone loves them; some prefer the boneless strips, and others go for the piece with the bone. Nonetheless, whether you use my thigh trick, or use the wings, this recipe is the real thing. Thank you, Ginger.
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117 users found this review helpful

Dorsey's Fried Oysters

Reviewed: Feb. 16, 2001
This gave me some of the most satisfying fried oysters I've ever had. And it is so easy. A huge hit on Valentine's Day. But, I'll be using this recipe lots. Thanks.
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20 users found this review helpful

Mandarin Orange, Gorgonzola and Almond Delight

Reviewed: Feb. 16, 2001
Absolutely fantastic. I wouldn't have thought of it, yet it was a great Valentine's day hit. Added a little more Gorgonzola just because we're big fans of this tasty cheese. The contrast with the crunchiness of the toasted almonds, the sweetness of the oranges, and the headiness of the cheese is just amazing. I added a touch of reduced balsamic vinegar to add a little more sweet and sour. This will go in my rotation for special occasions.
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7 users found this review helpful

Herbed Pork and Apples

Reviewed: Jan. 29, 2001
Perfect. I'll be using this recipe for special occasion meals, and for cold winter nights. The maple syrup is a terrific idea
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1 user found this review helpful

Jim Kaczmarek's Chili

Reviewed: Jan. 29, 2001
This is the best chili recipe I've ever used. I did add some extra beans and some cubed london broil, as it was a little soupier than I usually prefer. But the spicing is great, and the idea of freezing the ground beef before cubing it added a lot to the texture. I'm keeping this recipe. It takes longer than some recipes, but good chili takes time.
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Mongolian Beef I

Reviewed: Jan. 20, 2001
A very tasty recipe, although I needed more garlic and more soy. It is not an especially quick recipe, as I'd thought. I'm a pretty experienced cook, but all the prepping, marinating, and several stages of cooking make this more like a 30 minute recipe.
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