C.T.K. Recipe Reviews (Pg. 1) - Allrecipes.com (10780954)

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Restaurant-Quality Baked Potato Soup

Reviewed: Feb. 9, 2011
With potatoes, potato flakes, cornstarch AND flour, any one of which is by itself a thickener, this quadruple dose produces a "soup" with the texture of school paste. All the great reviews convince me that many people like this texture, but if if your taste doesn't run that way, stay clear of this recipe. There was so much thickener that even after adding another 2 cups of chicken broth, it was still glue!
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Easy Slow Cooker French Dip

Reviewed: Feb. 9, 2011
After 7 hours in a slow cooker, with more than a quart (!) of liquid, slicing the beef was not an option. It shredded itself with the touch of a knife. The taste was ok, but without a sauce to help hold it together (like a sloppy joe) this made for a very, very messy sandwich. I will stick with a traditional oven roast next time.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 16, 2006
I make these a lot, and they are fantastic. Like the previous poster, I use a 2:1 Frank's to butter ratio. I also like to keep the frying time on the short side (10 min) and toss the finished wings in the oven for 10 minutes get the sauce to stick and penetrate well.
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Tabbouleh III

Reviewed: Sep. 16, 2006
Nice flavor, but there has to be a better way to prepare the bulgur. "Drain and squeeze" still left it too wet, and who wants to squeeze bulgur anyway?
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Old Bay® Shrimp Fest

Reviewed: Sep. 16, 2006
I've made this several times. The first time, I was squeamish about all the salt (check the sodium content on the Old Bay label) and cut back on the Old Bay. It was good, but the next time I used the full amount, and it was better. It's not too salty-- you don't drink the broth. Calculate backwards to see when to put the potatoes in. 24 minutes is WAY too long; 12 was right for the potatoes I used. Also added some scallops just after the shrimp. A firm white fish would be a nice addition too!
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