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Dad's Kickin' Jamaican Wings, Mon

Reviewed: Mar. 7, 2015
I made this tonight for the first time. I did make some changes, but not so much to the ingredients in the recipe. I did halve the recipe because there are only two of us. The only other change I made was to leave out the jalapenos. I use McCormack's Jamaican Jerk seasoning quite a bit, and thought it would be spicy enough without the peppers. I was right, for our taste. What I did differently was the time marinading. By the time I found the recipe I didn't have time to go to the grocery and then marinade the wings. I got a bag of frozen wings, and put the jerk directly on the chicken wing pieces, and popped them in the oven at 400 degrees for an hour. They were fabulous! My husband said they were the best chicken wings he'd ever eaten, and suggested we have people over during the NCAA tournament to have some! I've put myself on a strict diet, so I did some calculations to make sure I stayed within the 230 calories given in the nutrition section of this recipe, and figured I could have 4 chicken wing pieces. I served it with black beans and rice (I had 1/2 cup serving and it's more than you think), and it was a great dinner. I didn't feel at all deprived. I will be making this again and again because we both love Caribbean food. Thanks so much for this wonderful and easy recipe!!!!
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Caribbean Jerk Stir-Fry

Reviewed: Dec. 15, 2014
We tried this for the first time last night and it was terrific! I followed the recipe pretty closely...I had more chicken than the recipe called for so I doubled the jerk seasoning and the plum sauce, but other than that followed it to a T. It was so good that my husband declared it a "keeper" and went back for thirds! This will be moving to my regular rotation. Thanks for sharing this recipe!
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Caribbean Fudge Pie II

Reviewed: May 20, 2014
I made this pie for my book club, and followed the recipe exactly. As soon as they tasted it I started hearing things like, "Mmmmm," and "OMG". Everyone who tasted it loved it, including me. It was the perfect ending to my Caribbean-themed dinner.
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How to Make Perfect Hard Boiled Eggs

Reviewed: Apr. 18, 2014
For those who've had trouble with the white sticking to the shell, the problem is not with the recipe...it's that the eggs are too fresh! You should buy your eggs about a week ahead of the time you want to boil them, and let them sit in the refrigerator (do check the date on the eggs to make sure they will still be fresh enough to cook). The longer the eggs sit in the fridge, the easier they will be to peel.
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Hot Tamale Pie

Reviewed: Mar. 1, 2014
I've been a member of Allrecipes for many years but have never written a review. I have to say that this dish was a HUGE hit with my family! I followed the recipe exactly, except that I used 8 oz of a Mexican blend cheese because I couldn't find shredded Monterey Jack. The recipe is very easy and tastes wonderful! I served it with refried beans and chips and salsa. Even my son-in-law, who's half Mexican, told me it was awesome. He said he doesn't usually like Tex-Mex food, but loved this. Thanks Chef John!
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Beef Tips and Noodles

Reviewed: May 17, 2013
I made this tonight for my husband and me. I did make a few changes, but basically followed the recipe. I doubled the sauce per suggestions from previous reviewers...I used 2 cans of cream of mushroom soup (I used the lower sodium kind), almost, but not quite, a can of lower sodium beef broth to replace the water, and I added a big dollop of lite sour cream after it came out of the oven. Everything else was the same except I did use ribeye instead of sirloin just because I like it better. We loved it! With the lower sodium soup and broth, and with the onion soup mix being diluted by twice of the other ingredients called for, it wasn't too salty at all. I'll be adding this to my rotation. Thanks for the great recipe!
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Strawberry Pie II

Reviewed: May 31, 2011
This is a FABULOUS recipe. The amount of sugar you need depends on how sweet your strawberries are. Mine were pretty sweet, so I cut the water to 1/2 cup and the sugar to 1/2 cup. I also pureed the strawberries for the binder rather than mash them, and found that to be very helpful for the consistency I wanted. I took it to a Memorial Day cookout, and it was the only dessert anyone wanted! Thanks so much for this recipe!
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