Rhodie Recipe Reviews (Pg. 1) - Allrecipes.com (11786393)

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Sambal Shrimp

Reviewed: Feb. 23, 2015
I usually like food with heat such as Thai, Mexican, Cajun, and Hunan but my lips and tongue were on fire. It's a good thing that I had sour cream on hand because my husband couldn't eat it without the sour cream to create a heat barrier.
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Confetti Shrimp Cocktail Pasta Salad

Reviewed: Jul. 22, 2014
Instead of the pasta, I topped a spring salad with all of the salad ingredients. Also added some radishes and cucumber. The dressing was great (no changes) and could go on nearly any green salad. I would also use the dressing to marinade cooked shrimp for an hour or so instead of using cocktail sauce. I also think the dressing would also be perfect on a taco salad. Will definitely make again.
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Classic Frozen Strawberry Margarita

Reviewed: Jul. 10, 2014
I was happy to find a recipe that uses all real ingredients instead of a limeade mix like the other recipes. I would add a little more sugar next time because I used individually quick frozen strawberries (no sugar) and they weren't that sweet. It's an easy thing to taste and add more as needed. I found the lime amount perfect. Will make again.
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Pineapple Salsa

Reviewed: Apr. 23, 2013
There's no need to look further for a great pineapple salsa. Genius mixture!! For the person who said it was too 'beany', you need to rinse the beans in a colander until all the sauce comes off. Don't just rinse them in the can or there will still be murky sauce discoloring the mix. I made it as described then made the following changes: white and green parts of scallion thinly sliced instead of the onion, doubled the pineapple, and also added the juice that the fresh pineapple spears were sitting in to the mix (still kept the OJ). I didn't thaw the corn as it immediately thawed when I stirred the mix and chilled everything. For the chiles, I used finely minced jalapenos with the seeds and ribs removed and it was still a little spicy -not too much for me but someone thought it was too much for them.
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Cranberry Sauce Extraordinaire

Reviewed: Dec. 5, 2012
I made this for this past Thanksgiving to bring to someone else's dinner. It was a big hit. My husband usually will only eat the strained jelly but he loved this. Said there's no reason for the jelly if I have this. I've made it again since Thanksgiving and had it with chicken and turkey meals. Also put it in a burrito wrapper with chicken and rice dressing, heated in my pannini maker - delish! Before I made it, I read the top 100 helpful reviews and incorporated their suggestions into the recipe by cutting the sugar in half and using mandarin oranges which I broke up with my fingers. The second time I made it, I cooked the berries with the liquids and spices until the berries burst. It was much easier to help them burst without the other fruits in the mix. Once the berries burst, I added the other fruit and cooked until it was thick. Since we have nut allergies in the family, I toasted the pecans but didn't add them until I was able to take some plain sauce out first. I can't imagine being without this and plan to always have some in the fridge. Next time. I'll double the recipe and freeze it in smaller quantities that would be used within a couple of weeks. Thanks for a wonderful recipe!!
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