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Spicy Garlic Salmon

Reviewed: Aug. 17, 2010
I did a custom version for grilling on a cedar plank.I added a little liquid smoke and a small amount of honey to round out the sauce. Please see the custom versions for mine.
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Aug. 2, 2010
This is A+. I like it so much I keep a mason jar full of the rub in my kitchen. I have even used it on Salmon. For my next trick I want to try marinating it in a vacuum sealed container. I have heard that allows the meat to absorb more of the spices.
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Scotch Eggs with Mustard Sauce

Reviewed: Nov. 30, 2008
I just made this recipe for the first time (and not the last). The only way I deviated was to use Jimmy Dean hot sausage. The combination of the spice in the sausage and the herbs added in the recipe was quite good. I recommend this recipe.
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16 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 2, 2008
I have made the recipe over and over. It is extremely easy to make and the result is nothing less than wonderful. I only have three people in my house so I divide the roll into quarters, then wrap what I am not going to use that day in plastic wrap and then store in the freezer in a zip lock bag. I then do the same to the frosting. The night before I want to make them I pull the dough and the frosting into fridge for thawing. In the morning when I wake up I cut the dough and place in a buttered square baking dish in the oven that has been pre heated to 200deg and then turned off. Let rise until doubled in size (about 1.5 hours) and then remove, preheat the oven again to the baking temp and bake as normal. I always keep at least one batch on hand. Hope this helps you use a recipe that would otherwise be to big for a small family.
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