wolfejam03 Recipe Reviews (Pg. 1) - Allrecipes.com (11461225)

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Italian Dressing Mix

Reviewed: Nov. 16, 2011
This mix was great even without celery. When I make my salad, I add parmesan cheese, croutons, and some pickled pepper. Also I didn't add extra salt as suggested by others.
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Slow Cooker Adobo Chicken

Reviewed: Aug. 27, 2011
I've not made this in crockpot but I would imagine it would be the same as using a pan. I've read some negative reviews and all I can say is cook it to your taste buds. Adobo is always with bay leaf and peppercorn. The ratio of soy to vinegar is about 1 to 1 (about 1/2 cup each). I add brown sugar (2 Tb) to tame the tang. Dark meat (or cut up whole chicken) is best for adobo; white meat will be dry. I like a couple of slices of ginger, again to your taste buds. I like adding potatoes too (add towards the end). Eat with steam rice.
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New York Cheesecake I

Reviewed: Feb. 5, 2011
DESCENT. Recipe is easy. I only used 1 cup sour cream; that is all I had. It still turned our pretty good; I'd say descent. Topped it with blueberry filling/topping (Comstock) and without tasted good too. It did crack even when I used the mixer in its lowest setting. (You can't tell with topping.)
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Famous Chicken Adobo

Reviewed: Aug. 31, 2010
Adobo is easy to make and delicious with rice. Believe it or not, I throw everything and simmer (about 35 minutes). I usually use whole chicken cut up (or use legs), use the same amount of vinegar as soy sauce, whole peppercorn, pounded garlic, (it's okay to not add onions), bay leaf, and enough water to cover about half the meat. After simmering, increase the heat to "fry" the chicken from the chicken fat and have just a thickened sauce, do not dry it. I love using pork ribs or even baby back ribs instead of chicken.
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