GoRedSox Recipe Reviews (Pg. 1) - Allrecipes.com (10296523)

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 24, 2008
Yum! I don't have a fry-o-lator type gadget so I simply used a candy thermometer and fried a little longer than 15 mins as the oil temp decreases significantly when you first put the wings in. My hubbie is not a huge buffalo wing fan so I made half a batch using this buffalo sauce and half using a jar of barbecue sauce. Bon appetit!
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Creamed Spinach II

Reviewed: Dec. 24, 2008
Great spinach recipe, maybe even as good as the cream spinach we get at our favorite high-end steak houses here in Boston. I followed others advice and sauteed an onion and garlic first and also added cream cheese and bacon bits. Tripled the recipe for a large Christmas gathering and it's great! Bon appetit!
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Prize Winning Baby Back Ribs

Reviewed: Jul. 9, 2008
These were great! I made one rack of ribs two ways: half with the dry rub and the other half with the BBQ sauce and a few sprays of apple cider & Coke from a spray bottle. We liked both equally! We used our rotisserie attachment to grill these and they came out really great. The rub definitely complemented the ribs without overpowering them. Can't wait to make these again.
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Asian Lettuce Wraps

Reviewed: May 30, 2008
Five star-worthy with these changes: 1) Made with ground chicken 2) Made a "special sauce" for dipping. Just mix all these ingredients together: 1/4 cup sugar, 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice, 1/8 teaspoon sesame oil, 2 teaspoons water, 1-2 teaspoon garlic and red chili paste
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Margaritas

Reviewed: May 26, 2008
Very good. Tossed half a lime into the blender along with the other ingredients and then strained the contents of the blender into margartia glasses. Yum!
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Jay's Signature Pizza Crust

Reviewed: May 24, 2008
Great on the grill. Cooked on an oiled grill, over indirect heat and it took longer than I anticipated (20 - 30 mins) but came out fabulous. Crunchy on outside, moist and chewy on inside. Paired with the "exquisite pizza sauce" on this site which was also delish. Enjoy!
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Exquisite Pizza Sauce

Reviewed: May 23, 2008
YOWZA - I'll never buy the jarred pizza sauce again. I've been eating this sauce by the spoonful and hope there's enough left over for the pizza that we'll make on the grill tonight. The anchovy paste adds a nice subtle after-taste that anchovy-lovers will enjoy and anchovy-haters won't notice (don't mention there's anchovy paste in the recipe!!). Pairing this with Jay's pizza crust recipe from this site. Looking forward to a great Friday night pizza night!
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Cheese-Stuffed Jalapenos

Reviewed: May 20, 2008
Very good appetizer. I boiled the peppers for about 5 mins to help alleviate some of the heat. Unfortunately, I didn't follow the advice of others and failed to use gloves when touching the peppers. Needless to say, I accidently touched my eyelid and burned it. BE CAREFUL. ENJOY!
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Clone of a Cinnabon

Reviewed: May 12, 2008
YUM! I don't have a bread machine so I followed others advice for making these the "old fashioned way". They turned out GREAT! Stuck with the recipe "as-is" and was just delighted. I don't own a rolling pin so I substituted a wine bottle which worked fine. Fun to make with kids. Next time I'm going to add some maple syrup to the brown sugar/cinnamon mixture. Nuts, raisins, etc would also be nice. Bon appetit!
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Chocolate Cavity Maker Cake

Reviewed: Mar. 29, 2008
All the reviews were so great that I had very high expectations however this wasn't as delish as I thought it would be. The problem is that I baked it on a Friday and waited til Sunday (48 hrs) to serve it. By then it wasn't as moist. I agree with the other reviewers - make sure you bake/serve same day. I'm sure it's fabulous that way. Bon Appetit!
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Aussie Chicken

Reviewed: Mar. 28, 2008
Excellent. The whole family really enjoyed this dish. I cooked the chicken in the bacon grease for about 10 mins per side until it was lightly browned and then prepared for the oven. Didn't add the corn syrup as we didn't have any but it was still very good. I sauteed the mushrooms as others suggested. Bon Apetit!
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Easy Vodka Sauce

Reviewed: Dec. 25, 2007
VERY good. Added crushed red peppers to give it a kick. Also added Italian herbs. Served with penne, shrimp and asparagus. Rave reviews from friends.
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BBQ Chicken Pizza

Reviewed: Dec. 25, 2007
Great recipe. Very similar to the California Pizza Kitchen pizza by the same name. Loved it! Served at a recent Christmas Party as an appetizer. GREAT!
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Buffalo Chicken Dip

Reviewed: Dec. 25, 2007
Big hit! Yum! Made extra servings and froze it. Added extra hot sauce for a nice spicy kick. GREAT recipe!
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 25, 2007
We bought a 17 lb prime rib roast (7 ribs) for Christmas dinner and were very anxious as it was an expensive ($157) and large piece of meat and we wanted to have a great dinner. I've never been happier or more pleased with a meal! Here's what we did: To start, we left the meat on the counter for two hours to bring it to room temperature before cooking. When it was ready to go in the oven, I rubbed the meat with olive oil and then generously applied about a cup of minced garlic. I then mixed a whole bottle of powdered steak seasoning with the kosher salt and added water to form a moist (not soaking wet) paste. I molded the salt mixture on top of the meat (about 1/2 inch thick) and then put it in a 225* oven with a meat thermometer inserted in the middle. I started the prime rib at 8 a.m. and by 1:00 p.m. the meat thermometer read 120* - it was ready! I removed the salt in two large, hard pieces and then let it rest for an hour on the counter (covered with foil). The meat was amazing - it was as good as the best restaurant we've eaten at. BEST TIP: USE A MEAT THERMOMETER AND DO NOT COOK BEYOND 120* for rare/medium rare. BON APPETIT!
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