IBikeNYC Recipe Reviews (Pg. 1) - Allrecipes.com (16010541)

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Russian Salad Dressing

Reviewed: Mar. 3, 2014
I tarted this up a bit (half a teaspoon or so of hot paprika and literally two drops of Worcestershire sauce), but it's also delicious just as written. Instead of chopping the onion, I grate it: Easier, faster, and no bits of raw onion in your dressing. It's also low(ish) in carbs because I make it with the Heinz Reduced-Sugar Ketchup.
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Sassy Shrimp Stir-Fry

Reviewed: Jan. 17, 2011
Gosh, is this good! It tastes exactly like the Chinese food I remember eating while growing up. I had no orange zest and so don't know how it tastes with it, but it was delicious without it. The only other thing I changed was to add more cornstarch at the end. The sauce was quite flavorful but a bit thin for the thick-sauce lovers at our house. Can't wait to try this again with variations!
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Poppy Seed Salad Dressing

Reviewed: May 1, 2011
Gosh, is this good! I love sweet dressings, but I have to agree with the others. I used one-third of a cup of Splenda, and it's just shy of being too sweet; in other words, perfect! I am fixin' to put it on a spinach salad for my dinner in just a bit!
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Zesty French Dressing

Reviewed: Apr. 12, 2012
MAN is this good!!! If you're a Catalina dressing lover, your search is over! I make a reduced-carb version using Splenda and low-sugar ketchup, and it's still fabulous.
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Adobo Sirloin

Reviewed: Apr. 17, 2012
I'm pretty sure I used too much adobo; but I found it more HOT than flavorful. My boyfriend, however, LOVED it. He is a big fan of peppery food. I have no access to a grill and do this sort of thing in the broiler. The couple-few charred spots on the steaks were fantastically delicious, and I'm quite sure this is beyond belief when done on a grill. Next time I'll cut back the adobo.
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