Ashortslurp Recipe Reviews (Pg. 1) - Allrecipes.com (14582728)

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World's Best Lasagna

Reviewed: Aug. 23, 2012
The zestiest lasagne I have ever tasted. I have made it twice. The second time I added freshly ground cayenne chilies for a bit of a kick.
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Pesto Cheesy Chicken Rolls

Reviewed: Aug. 23, 2012
This is a dandy. The only factor that should be addressed is to find a way to seal up the ends of the rolls so that the internal contents don't leak. I believe another reviewer suggested a breadcrumb mixture of sorts on each end of each roll before baking; worth a try. Oh well, I just wait until everyone leaves the kitchen and then I scrape the crispy bits from the pan and scoff them all down by myself. Yummy!
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Garlic Cheddar Chicken

Reviewed: Aug. 23, 2012
Never make this recipe if you don't like your guests. They will never leave and they will always want to come back. Absolutely delicious. And pile on the cheese and breadcrumb mix. The only thing I did a little differently was to broil for the last few minutes to make it extra crispy.
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Johnny's Spice Rub

Reviewed: Aug. 23, 2012
Two of us really loved it, the third really didn't love it. I have a feeling that I applied far too much of the rub to the meat. I wouldn't change any of the ingredients or proportions but I would certainly back off on the amount used. I am one of those guys who loves flavour, flavour, flavour however I am realizing that a house doesn't have to fall on you for you to enjoy a recipe. Use sparingly unless you want to eat alone. Loved it!
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Pasta with Creamy Smoked Salmon and Dill

Reviewed: Aug. 23, 2012
I was quite excited about this recipe and I must admit, I really enjoyed it. However, I could have frozen to death from the cold stares that I received from everyone else around the table. I understand what they feel. A large block of cream cheese does not a sauce make. Since I try to stay away from white flour and processed food, I always use whole wheat pasta so of course this will absorb more sauce and make every sauce just a little bit more dry. I would and will make this recipe again but with a classic alfredo sauce to which I shall add the salmon, lemon, pepper, onions, and dijon. Oh well, more left overs for me!
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