Larry Jamison Recipe Reviews (Pg. 1) - Allrecipes.com (18032902)

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Larry Jamison

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Michael's Chicken

Reviewed: Oct. 18, 2012
This is a really good recipe. It is tangy with the vinegar so if you don't like that kind of flavor you probably won't like it but you can always use less vinegar. It does make a lot of sauce too and I wish I had thought about keeping it to use for another purpose. Have made this several times.
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Lori's Famous Crab Cakes

Reviewed: Jun. 15, 2012
Made this last night and it was REALLY good. I added a pressed and then diced garlic clove. Make sure you add just enough bread crumbs to help the binding process. Better to leave it on the loose side because what I think is the key to getting the mixture to hold together is to refrigerate the mixture for an hour before dividing into patties to give it time to set up. Also I used the small panko breadcrumbs which made for a nice light crust. I cooked them in butter and then drained on paper towels. I used a canned lump white crabmeat from Costco and it was delicious. Lastly I made a simple aioli by mixing some mayonnaise with Sriracha sauce and it really was a great fit for these awesome crab cakes.
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Louisiana Shrimp Creole II

Reviewed: Jun. 4, 2012
This was really good. After reading many reviews I added a few things. I added about 2 teaspoons of Frank's Cayenne sauce, several shakes of Trappey's pepper vinegar, a bay leaf, about a 1/4 cup of shrimp stock and some paprika. I served it over grits and it was great. I will make this again.
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Simple BBQ Ribs

Reviewed: Oct. 2, 2010
I am not a big country ribs fan and I don't usually leave reviews. This was a great and easy recipe. I boiled my ribs for about 45-50 minutes because they weren't in a rack; meaning they were already split into individual ribs. I added half an onion and for the last 15 minutes I added half a lemon unsqueezed. Splashed a litte The sauce I added before the oven was a combination of Stubbs Original and Kraft Thick & Spicy Brown Sugar. I even threw them on the grill for a little "char" after about an hour in the oven. Am recommending to my "peeps". Thanks for a great recipe!
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Lemon Pepper Tuna Casserole

Reviewed: Feb. 17, 2010
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Perfect Baked Potato

Reviewed: Nov. 29, 2005
Wow! Just like other reviewers said this is "restaurant quality"! Follow the others directions and cook the potato about 2 hours AT LEAST. The extra 30 minutes is well worth it. Get redy to eat your whole potato!
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Grandma's Green Bean Casserole

Reviewed: Nov. 25, 2005
This recipe was great! It was the only "green" anything on our thanksgiving table and EVERYONE loved it. Since I had read ONE bad review of this recipe that said the dish was not too big on flavor I added a little more salt and also the juice of one small lemon along with the smallest amount of microplaned lemon zest on top. I also used fresh green beans that I boiled, for about 7 minutes, until they were about 3/4 of the way done. Thanks Amy!
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Spinach Saute

Reviewed: Nov. 7, 2004
Not sure what I was thinking. Lemon Juice should be 4 tablespoons! If you don't like a really lemony flavor back it down to 3 taqblespoons. Please note: You will have a ton of fresh spinach to start with but it shrivels down to almost nothing after the dish is finished cooking.
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