Shad Recipe Reviews (Pg. 1) - Allrecipes.com (13278815)

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Perfect Baked Potato

Reviewed: Mar. 16, 2009
The best baked potato I have ever had. Cooked it at 325 degrees for 1 hour and 20 minutes and it turned out perfect. Put olive oil in bag as others suggested, rolled potato in it, took it out and rolled in kosher salt, spread salt fairly evenly, put directly on rack (with drip pan beneath), after an hour and twenty felt it to make sure it was soft and perfection! Girlfriend loved it too.
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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Jul. 14, 2009
Absolutely outstanding as is. Do not think you have a better idea and change anything until you have tried it as is once. I have made it several times and you will get rave reviews from your guests. I love spicy food and thought this was just right. If you will be serving little kids it will probably be too spicy "as is". Best served with corn tortillas heated in a little bit of butter in a frying pan, a few slices of avocado and a nice cold beer. Enjoy.
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Incredible Chicken

Reviewed: Jul. 17, 2009
I can't believe this isn't 5 stars. Extremely easy, moist and good. Just make sure you use liberal amounts of brown sugar on both sides and be sure and cover with foil after baking for 40 minutes. The brown sugar carmelizes and gives it an excellent flavor. For those of you that are worried that it will come out tasting like a spoonful of sugar you can lay your worries aside. It tastes a little sweet, but it is perfect. I have made this several times and everyone loves it.
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Robert's Rosemary Rub

Reviewed: Jul. 17, 2009
Easy and tastes great. It will make your average store bought rib eye taste like you bought prime.
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Pork Dumplings

Reviewed: Nov. 2, 2009
This is awesome as is. However, I like garlic and green onions so the second time I made it I tripled the green onion and the garlic and I and those I served it to thought it was even better. Also, I tried, as others suggested frying them a little before steaming them and they were good, but I don't think the extra step in necesarry. I used a variation of the sauce another reviewer recommended - 2 TBSP Soy, 2 TBSP Rice Wine Vinegar, 1 TBSP Sunflower Oil and a couple of scallions sliced up. Fantastic.
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