natsirk76 Recipe Reviews (Pg. 1) - Allrecipes.com (13062813)

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PHILADELPHIA Summer Potato Salad

Reviewed: Sep. 1, 2012
I love that this uses the cooking creme instead of mayo. But I followed the comments of others and now that I have made it a few times I like it with onions, bell peppers, garlic powder, onion powder, Italian seasoning, fresh ground black pepper. Also I used grape tomatoes instead of cherry as they are smaller. I even through in some red pepper flakes because I and many of my friends like a little kick.
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Buffalo Chicken Dip

Reviewed: May 25, 2012
I got rave reviews on this, even from a friend who says she doesn't like cream cheese dips. I did however more than triple the hot sauce, otherwise it was too creamy and did not have a buffalo kick. I used Franks Red Hot - Hot Buffalo. Served with pita chips, which are nice and thick for a heavy dip.
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Spicy Garlic Lime Chicken

Reviewed: Mar. 30, 2012
I used thick chicken breasts so like another reviewer I had to cover the dish and cook it another 10 minutes. Unlike that reviewer, I doubled the cayenne and still did not find it spicy. Different tastes I guess. I did add broth and tequila to the sauce. Over all it came out well. Next time I'll use minced garlic and add jalapeño.
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Peanut Butter Bars I

Reviewed: Aug. 7, 2011
I brought these to a BBQ of mostly adults. As soon as they were served I was sought out, introduced to new people, and asked for my recipe. Very decadent. I think I'll try dark chocolate and cut the sugar a bit next time as they were very sweet -- but no one had any complaints. This recipe definitely serves more than 12 people.
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Red Pepper-Salmon Pasta

Reviewed: Jul. 19, 2011
Nice and easy to prepare a quality dinner. I did use the suggestion in several comments to add some half & half (fat free) and at the last minute I added some crushed red pepper flakes, but the sauce tasted fine without - I just like hot and spicy.
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Grilled Salmon with Habanero-Lime Butter

Reviewed: Aug. 15, 2010
This dish was easy and delicious. I only marinated the salmon for two hours and it wasn't too hot (I like hot!) so I will let it sit longer next time. The citrus and the heat were perfect together.
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