CullinAiry Recipe Reviews (Pg. 1) - Allrecipes.com (13325109)

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Dinah's Stuffed Mushrooms

Reviewed: Jul. 2, 2009
I was really looking foward to tasting the clams in these mushrooms. I added the 2 tablespoons Italian seasoning (I used Salamida's Italian seasoning) but unfortuinately that is all I could taste, everything else was to a "t". I will try again - but I WILL cut the Italian seasoning down to 1 tablespoon - mayhap even less. Could be the case that Salamida's Italian seasoning is more potent than your average, but sadly, kinda ruined the dish with 2 tbls.
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Boneless Pork Loin Roast with Herbed Pepper Rub

Reviewed: May 24, 2009
Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their teeth on it. But also you don't want to over-ground it to the point that the pepper becomes over-whelming, which with 3 tbs. of black pepper in this recipe its quite easy to accomplish (I upped servings to 12). Id recommend giving this recipe a dry-run before anything major. It has potential to be a very good home-made version of your "average" supermarket pork loin that comes with a pepper-herb coating, but mind your pepper.
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Golden State Mushroom Soup

Reviewed: May 17, 2009
Really Quite good. I was looking to make more of a meal out of it so I added 2 boneless chicken breasts (sliced and cooked with a small drizzle of olive oil while cooking the mushrooms, then added before stirring in milk and broth). 1 last change which I dont regret, I used 3/4'rds normal fresh sliced mushrooms and 1/4'th Shiitake mushrooms, just for a different taste (as this soup was the entire meal). I will make again.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Mar. 12, 2009
It's crazy how much I have taken from this site and have never given back, just sad actually. So yes, with this recipe, having over 1000 reviews, I am sure everything I am about to add has already been mentioned, But wings with a cold brew, well, they are my favorite nights.. A) Step 1 and step 2 are completely reversed. I don't know why you would want hot oil and hot sauce that only has to be warmed enough to melt butter to sit on the stove for at least 1.5 hours while you have wings sitting in the fridge. B) I have made this recipe exactly about half a dozen times, altering it many times over. And it is really in the hot sauce you use. Good thing is, even in southern Spain, at, ahem, carrefour (sorry), I can find a good Louisiana hot sauce. Would I use straight out Tabasco, well no I wouldn't, I know for sure - as I haven't tried. C) Which leads me to adding ingredients not mentioned, that would change the recipe, so I wont, I will on the other hand address method. You will end up with more of either the flower mixture which is good if you are looking for really breaded restaurant wings, or more hot sauce, which is less likely. If you find yourself with quite a bit of breading mixture - after 45-60 minutes in the fridge - if you take out the wings and look at them, they will still have dried flower in some spots, but moisture will seep through in others and will be sticky- at this point I double dip the wings in the left-over flower mixture and let stand in the fridge f
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