LU Recipe Reviews (Pg. 1) - Allrecipes.com (1226128)

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Blue Cheese and Pear Tartlets

Reviewed: Jun. 25, 2008
Served @ Lindberg Brunch -
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Vietnamese Sandwich

Reviewed: Feb. 19, 2008
I also shredded carrots and marinated in a vinegar-sugar mixture. This is an excellent sandwich and could be adapted easily for a large crowd.
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3 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jan. 11, 2006
Very flavorful. I did not add salt and increased the hot pepper sauce to 5 drops. Not at all spicy and next time may add more hot pepper sauce. I reduced the juice to serve with the roast and noodles.
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1 user found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Aug. 23, 2005
Very good. I added 1 Tbsp. hot chili paste and it was spicy, but not overpowering. Like others have suggested, make additional sauce to serve with the rice.
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Chinese Cabbage Salad I

Reviewed: Jul. 21, 2005
Very easy and tasty. However, I would say the recipe would serve 8.
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Javanese Pork Tenderloin

Reviewed: Jun. 23, 2004
I marinated it in the peanut mixture for 3 days, because we were not home, and it was still excellent! Very easy, moist and tasty. Will make this again!
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Peanut Butter Vegetable Chicken Soup

Reviewed: May 2, 2004
Very tasty.
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Artichoke Rice Salad

Reviewed: Jun. 7, 2003
Very good. Nice change of pace. I increased the curry as some suggested and would also add more mayonaise.
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Salmon Tango

Reviewed: Jun. 7, 2003
Excellent! Salmon is not my favorite fish, but we were able to get the Copper River Salmon. I marinated it for 5 hours and barbecued it on a cedar plank. Even I took seconds... and some of my 7 guests took thirds.
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Six Can Chicken Tortilla Soup

Reviewed: Apr. 5, 2003
Excellent! I substituted one can cream of chicken soup for one can chicken broth and used leftover cooked chicken breasts. I served it with cheese and tortilla strips on top. Everyone raved about it!
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Barbecue Ribs

Reviewed: Jul. 16, 2002
This is the best rib recipe I have ever tried. Most of the preparation is done ahead so it is very easy to serve for guests. I used baby back ribs and 4 lbs. only served three. (Perhaps we were just "porking" out.) Delicious!
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