A Smokin! Chef Recipe Reviews (Pg. 1) - Allrecipes.com (18061804)

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Pico de Tuna

Reviewed: Feb. 28, 2007
I used to make this many years ago and my friends and I just loved it with tortilla chips! The only thing we did differently was use the bottled hot yellow peppers (1 or 2) and pour in some of the bottled pepper juice. Low calorie, high protein, high in vitamins - thanks for reminding me about this great spread!
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Reviewed: Nov. 14, 2006
I made this last night and my boyfriend and I loved it! However, though I used the same ingredients, I scaled down the recipe by half and then only used half of the amount of butter than was called for. I started one cup frozen lima beans in 1/4 cup (half a stick)of butter in a skillet over medium-low heat for about 10 min, then I added two peeled and chopped tomatoes, the sugar, and one cup frozen corn and simmered it in the same pan for about another 20 minutes. I fail to understand why two pans are needed to prepare this dish. Still, the flavor was sooooo good and the vegies retained their texture (except for the tomatoes).
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33 users found this review helpful

Mama Corleone's Sausage and Peppers

Reviewed: Jan. 17, 2006
This is a good recipe, but to give it more flavor complexity I would combine both sweet and hot Italian sausages and I feel the casings should always be removed because they are tough. Either break apart into bite size pieces or slice after removing casings. It also makes a better presentation that way in my opinion.
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3 users found this review helpful

Bacon and Date Appetizer

Reviewed: Nov. 19, 2004
My mother has made this for over 50 years and she is of Finnish descent so I don't think this is Native. But it is really good! Another good one is dates, sliced open to remove pit, stuffed with peanut butter and rolled in powdered sugar. Everyone likes it, That is if they like dates.
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1 user found this review helpful

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