Dave Wo Recipe Reviews (Pg. 1) - Allrecipes.com (13765142)

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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Nov. 21, 2010
Great dish and a definite keeper! I cut everything in half except for the potatoes, spices and liquid. I also added a package of sliced Bella mushrooms. Next time I think I will add some grape tomatoes and use andouille sausage. Thanks for this comfort food excellence.
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Shrimp with Tomatoes and Feta Cheese

Reviewed: Jan. 14, 2009
Excellent and simple recipe. Probably would have been worth 5 stars if I had the fresh ingredients that the recipe calls for. As others have suggested, I used 2 cans of diced tomatoes (w/garlic and herbs), 2 tbl Italian seasoning, 1 tbl dried oregano, pinch of red pepper flakes and 1 lb of frozen, peeled shrimp. Sauteed it all together while the angel hair pasta was cooking and served with homemade sourdough bread. ...mmm, mmm, good!
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Photo by Dave Wo

Antipasto Squares

Reviewed: Sep. 11, 2008
Wow, this is great! The peppers are an absolute must. I didn't change a thing about the recipe. I didn't precook the bottom shell. The only problem I had was probably one of inexperience. The bottom crescent roll dough did not reach to the side of the 9 x 13 dish. I layered the ingredients on top of the dough and when I poured on the eggs, they ran to the side of the dish. Next time I will extend the layers to the side of the dish (overlapping the dough) so that the egg mixture will stay internal to the squares. This one definitely goes in the recipe box.
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Chicken Bog

Reviewed: Sep. 5, 2008
...mmm...tastes like Carolina. I changed this recipe a little. I used 1lb of andouille sausage to spice up the bog a bit. I used 6 cups of broth and two cups of rice (this is a great leftover). I also sliced some baby carrots lengthwise and threw them in the pot for color. This is genuine hurricane food.
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Potluck Spareribs

Reviewed: Sep. 1, 2008
These ribs were fabulous! I normally do ribs in the crock pot, but thought I'd give this a try. I made this today with a few changes. I had a 3 pound rack of spareribs so I cut the recipe in half. I dredged in my special rub for the first cooking session. I did not use ginger or mustard because I couldn't find them (amongst the tarragon and saffron :)). I added 1/2 tsp of liquid smoke (excellent) and 1/2 tsp of cumin (Gods own spice). I basted three times in the last 30 minutes. These were some awesome ribs and will definitely be done again. Thanks
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Unbelievable Rolls

Reviewed: Aug. 21, 2008
These rolls are easy and fantastic! I froze half of the batch after the last rise and cooked half of those 2 days later. Just stuck them in a 350 degree oven until they were golden and they tasted like they were just made. Great recipe that will be used again and again.
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