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Jamaican Jerk Dry Rub

Reviewed: Apr. 4, 2013
We use this rub on EVERYTHING! Fish, chicken, pork, beef, veggies... It is DELICIOUS!!! Obviously, we convert the recipe down to a more managable size, but with as good as it is, I can see why it is so larg, we would go through that much in a couple of months :-) It IS spicy, so cutting down on the chipolte and cayenne for those that don't like the heat will do that, but not take away from the flavor. I am SO happy we found this and MOST thankful for Lovinlife posting it!
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Smothered Chicken Breasts

Reviewed: Feb. 19, 2012
This recipe has a LOT of potential, but as others have said, 1/4C. brown sugar makes the onions entirely too sweet for my taste - I sliced the onion and sauteed it in a little olive oil then sprinkled roughly 1/4 tsp. of brown sugar in and they turned out perfect. I also used a marinade which included what is listed here along with olive oil, lemon juice (with the lemon-pepper) some minced garlic, and sprinkled in some chicken seasoning and parsley flakes. Then I let them marinade for about 2 hours before cooking them. Another issue I had was cooking the chicken breasts through in the skillet, so I slightly browned them then put them in the oven at 350 until the center reached about 150 - at that point, I pulled them out, added the bacon, cheese and onions (I sauteed in a red pepper as well), then returned them until they finished cooking (160). It turned out delicious and the chicken was incredibly juicy and full of flavor! We will definitely be making this again, with the minor changes I made!
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Kielbasa with Pasta

Reviewed: Feb. 19, 2012
This has become one of my favorite "go to" meals when I want something easy but tasty! Originally, I followed the recipe, but have adapted it slightly the more I make it. Some suggestions that I've tried are to use red or yellow peppers for a sweeter flavor - I also add a cup or so of quartered mushrooms. One time we added shrimp along with the sausage and that was WONDERFUL as well. This has definitely been one of the best recipes I've found on allrecipes.com and would recommend it (and have) to anyone!
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Balsamic Bruschetta

Reviewed: Feb. 19, 2012
Wonderful "summer" recipe for a fresh and yummy appetizer! I typically add more balasmic vinegar because I love the taste, and use a grated 3 cheese blend instead of just the parm, but the entire family LOVES this recipe!
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Bill's Sausage Gravy

Reviewed: Feb. 19, 2012
I have made this now several times and for several people - it is delicious! The only changes I make is since I don't care for maple flavored sausage, I use either regular or spicy sausage, use 2% milk and I have used margarine instead of butter but it always gets rave reviews! I also use the base sauce as my "go-to" white sauce for creamed onions or as a white gravy for chicken fried steak. It is wonderful!
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