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Best Ever Tuna Salad

Reviewed: Feb. 1, 2013
This was good. I'm not a big tuna fan but I liked this recipe. I had to laugh at the reviewer who thought it was WAY too much work to open a can, cook and egg add a few ingredients in a bowl. Are you serious? It takes more effort to get dressed in the morning. This was very easy and quick to put together.
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2 users found this review helpful

Lobster Salad

Reviewed: Jan. 9, 2013
I am from New England and love lobster salad. This recipe was so, so. Of course it is delicious just due to the lobster. You absolutely need to add a squirt of lemon juice to it. I agree with another reviewer who commented on the onion being too strong. I made this recipe as written and added less onion than called for and it was still too prominent and competed with the delicate taste of the lobster. Leave the onions out or use the green ones.
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1 user found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Jan. 6, 2013
I have made this many times and it always turns out good. This is NOT a crock pot dish, that's called pot roast. This should be cooked with dry heat. I find that it is comes out best if you take it out of the oven when the temperature reaches 140 degrees. It comes out pink, tender and tasty. Slice it thin against the grain and you will love it. I make it with oven roasted potatoes and au jus.
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5 users found this review helpful

Rempel Family Meatloaf

Reviewed: Dec. 9, 2012
I loved this. The only change I made was adding some chopped green peppers. Delish!
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0 users found this review helpful

Chicken and Pea Casserole

Reviewed: Aug. 12, 2012
This was just so, so. This is not a 4 star dish.
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0 users found this review helpful

Simple Beef Short Ribs

Reviewed: Apr. 20, 2012
I like this recipe and have made it several times. I have to say first off that 1 pound of ribs for 4 servings must be a misprint. I use 3 to 4 pounds of ribs. I followed the recipe as is the first time and it was good. The next time I used 1 small can of tomato sauce and 1/2 cup of beef stock and added extra garlic. This really bumped the sauce up which I then thickened and served with the ribs over wide noodles. Delish. I also find that you can use almost any beer and it will come out good.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 15, 2012
This was pretty good but not amazing. I suggest taking the chicken out of the oven when the temperature reaches 165 rather than 180 degrees. I took mine out at 165 and it was good but more cooking would have been a mistake. I didn't get the wow factor some people seemed to have with this but I would make it again. I think adding 1 tbs of brown sugar to the rub could help.
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2 users found this review helpful

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