SANDY Recipe Reviews (Pg. 1) - (10261200)

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 10, 2011
I usually like to try a recipe a few times before I comment on it. This turned out perfect everytime. Very little prep time, pop it in the oven and forget it, you can't get much simplier than that. I have handed out this recipe to many of my family and the comments are all the same YUM! One note, I found the best results came from letting the chicken sit overnight with the rub on it. It needed a little more than the "minimum 4-6 hours to sit. Also, a spice blend such as "Italian, Greek etc." in place of the thyme gives it a nice twist as well. Thanks for the delicious recipe
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3 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 13, 2011
Thank you Karena for sharing this recipe. I made it as per the recipe, except, I cut the ingredients in half, as this makes a large amount. The spice level for me was just right, as I like to taste the other ingredients in the recipe and not overpower them with heavy spices. As my tastes are not the same as yours, I will probably make a few changes, the next time I make this and there will be a next time. Possibly a different type of bean and try a different cheese, like pepper jack for a kick. I don't normally write reviews for the recipes on here, but I finally felt like voicing my opinion. I feel that some of the reviews, on this site, not just on this recipe, would be better left off. Especially the ones that totally re-write a recipe. My advise to all members, is to keep in mind a quote that I read from Chef Michael Smith. He wrote " Recipes are how one cook shares ideas with another cook! They're just words on paper; a guideline, a starting point from which to improvise" These words are absolutely true. Every recipe on this site, will have alterations done to it, to suit each persons own tastes. A few tweaks mentioned are good, but if your are going to re-write it...submit your own. Thanks again Karena, and to all the other cooks that have the guts to submit their recipes for us to enjoy.
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88 users found this review helpful

Irish Cream Liqueur II

Reviewed: Jan. 9, 2010
I have made several different versions of "Irish Cream" over the years and I have to say this is the best version by far. I have given out this recipe to several of my friends and family, once they had a sample of it. The only change I made was using a 1/4 cup of strong brew coffee instead of the coffee granules, as I don't by instant coffee. Thank you for the excellent recipe. Its worth all 5 stars in my books.
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10 users found this review helpful

Stuffed Pork Tenderloin

Reviewed: Feb. 15, 2009
If you like old fashion comfort food, this recipie is for you. As it states, this is something her grandmother made and it is almost identical a recipie my grandmother used to make when I was little. This is a sample of what "old style country cooking" was back then. They kept thing simple and satisfying. Everyone has different tastes and every recipie on here will probably get some tweaking in order to satify their own tastes. It was disturbing to read one review that totally rewrote the recipe in their comment. Possibly simple country food is not for their taste. I would suggest submitting a recipie for your idea of stuffed tenderloin and have it critiqued. The cooking time on Tenderloin will vary on the size of the loin. I suggest, using a thermometer and removing it from the oven just before before 160 degrees, then cover and let it rest for 10 minutes, before cutting. The meat will continue to cook while standing. This will prevent you tenderloin from getting dry.
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171 users found this review helpful

Bacon N Egg Pizza

Reviewed: Dec. 31, 2008
I made this on Christmas morning and the whole family just loved it. The only change I made was adding some finely green and red pepper to keep with the colours of the season. This was quick, easy and tasted great. A perfect combination for such a hectic time of year.
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1 user found this review helpful

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