POTS AND PANS Recipe Reviews (Pg. 1) - Allrecipes.com (13764394)

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Grilled Chicken Wings with Sweet Red Chili and Peach Glaze

Reviewed: Jun. 16, 2013
I used this recipe in a Ultimate Tailgate Challenge against 24 other teams and placed 2nd. This is a awesome recipe, the judges said it was the best they ever had. I made 2 changes, I added some green onions and a teaspoon of Sirachia sauce for more heat.
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West Indian Curried Chicken

Reviewed: Oct. 8, 2012
Excellent recipe, my dad is from Trinidad and it's as close to West Indian as you can get. The only difference is, I add green onions and bell pepper to the dish. I also add tablespoon of sugar to the oil and curry powder as it's heating to get the chicken to brown. It calls for water to cover the chicken, your potatoes also need to be covered. Add water gradually, to much water can take away from the flavor. If you can't find pepper sauce add a scotch bonnet as it simmers. HINT: The more cuts you make in a Scotch Bonnet the hotter it gets.
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Shrimp Fried Rice II

Reviewed: Dec. 21, 2009
Excellent my girlfriend almost finished the entire pot. Thank You Thank You... I made some fried chicken wings just like the chinese resturant. I even marinated the wings in the sesame oil before cooking...
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Authentic Louisiana Red Beans and Rice

Reviewed: Mar. 2, 2009
Loved this... I cater a party of 75 people and they just loved it. Spices were perfect. I used Rogerwood Sausage instead. My say what a wonderful Mardi Gras party I catered.
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Spicy Shrimp Creole

Reviewed: Mar. 2, 2009
This was the 1st time I cooked this and it wont be the last. I cooked this recipe for 75 people and everyone enjoyed it. I'm a personal cater and I had people asking me for the recipe. Followed this step by step. If you want a little more heat add some more cayanne. The recipie will make more that stated so be careful. I just love "All Recipes" makes me feel like I'm on "Top Chef"...
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