dirtdujour Recipe Reviews (Pg. 1) - Allrecipes.com (13732480)

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Creamy Spiced Coleslaw

Reviewed: May 7, 2009
A really good recipe that's got a lot of flavor but is still traditional. It won't freak out those eaters who would quickly bypass something more exotic, like (my personal favorite) ginger cabbage salad.
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Quick Sesame Green Beans

Reviewed: May 7, 2009
MMMMmmmm...really good and really easy. This dish has a lot of character. It really is better with fresh green beans, but canned works in the winter time here in the frozen north when there's almost nothing fresh to eat.
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Baby Back Ribs

Reviewed: May 7, 2009
Here's my disclaimer: I'm not a great fan of meat in general, and I'm particularly not a fan of greasy meat. And, for me, this dish turned out to be pretty greasy. I don't even want to think about the fat grams. The fat was swimming up to the surface after a day in the fridge. I scraped it off, but it was still an angioplasty waiting to happen. The flavor was good, though. Once in a while this might be a good dish to make.
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Lemon Icebox Pie I

Reviewed: May 7, 2009
I love this recipe. The flavor of the filling is really really lemon-y. I can eat the whole pie by myself. I've made this recipe three times and my one complaint is that the filling just never firmed up. It was *more* firm after a few days in the fridge, but it was still pretty runny. It isn't a pie I would take to a dinner or potluck because it's so difficult to cut and serve.
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Chocolate Toffee Crunch Bars

Reviewed: May 7, 2009
I love toffee and this recipe is easy to put together. It tastes really good, too. It's hard to go wrong with that much butter. But it takes at least 20 minutes in the freezer to get the crust and chocolate to harden up enough to be able to dish it out of the pan. And finding room in my freezer for a whole pan of bars is no small task.
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Ginger-Cabbage Salad

Reviewed: Dec. 7, 2008
This is that recipe that I make anytime I have to come up with something that is simple, elegant, and delicious. The only thing I've modified is that I chop the pickled ginger to make it flow on a fork easier. The blend of flavors in this salad is what makes it my all-time favorite.
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