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Creamy Spiced Coleslaw

Reviewed: Dec. 1, 2010
This is the best cole slaw recipe I have tried to date, better than my Mom's (sorry Mom). It's the recipe I'll be using in the future. It had a lot of flavor! I had a bit of trouble with the measurements though because the bag of shredded cabbage I had was only 10 oz., so I tried to err on the side of not adding enough (and if I felt like it needed something I could definitely add it later). Some people complained that it was too creamy, I actually added a bit more mayo than called for. However I only used half as much vinegar as called for and I'm glad - it was plenty tangy with only half the vinegar. To account for personal taste, I would suggest starting with 1/2 the mayo and half the vinegar...let it sit in the fridge for an hour or so, then test it out. You can easily add more mayo to make it creamier or another tbsp of vinegar to twang it up a bit later.
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34 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 20, 2011
OMG, Amazing!! I'm not the best cook, but with this recipe I think I can fool people. It was very simple and the results were outstanding. I did not have a whole chicken, I used a bone-in chicken breast, split in two. Because of this, it only took 3 1/2 hours to be fully cooked. The only change I made to the recipe was use only 1/4 tsp of cayenne powder and 1 whole teaspoon of garlic powder. This is the best chicken I have ever made!!
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1 user found this review helpful

New Wife Tuna Salad

Reviewed: Nov. 27, 2011
Like another reviewer mentioned, I used to make tuna salad by throwing ingredients together without really measuring, which is maybe why I never really loved tuna salad. I was really surprised at how much I loved this recipe. All the ingredients came together nicely and resulted in a mild (but nonetheless delicious) flavor. If I'm feeling experimental one day I may try adding something else (maybe dill or a bit of lemon juice), but I won't be making tuna salad the old way, this is definitely a keeper!
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5 users found this review helpful

CCRyder's Smoker Rib Rub

Reviewed: Dec. 8, 2011
This recipe made quite a bit of rub, I have used this on ribs, chicken breast, and a whole chicken. The mix of flavors is great! Another reviewer was spot on about using much less regular salt if you don't have sea salt. I used 1/4 cup table salt, but next time I make this I will most likely only use 2-3 tablespoons. If you are basting the meat with prepared BBQ sauce near the end, this will add even more salt. I thought the heat was just right, spicy but definitely not too hot. On another note, I did not have allspice or nutmeg. Based on substitutions I found on the internet, I used 1/2 Tbsp Ginger and 1/2 Tbsp Cinnamon. I thought it turned out great!
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2 users found this review helpful

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