CHEFDH Recipe Reviews (Pg. 1) - Allrecipes.com (18857202)

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Shrimp Scampi Bake

Reviewed: Oct. 31, 2008
Excellent, quick recipe. I added about 1/2 C dry white wine, a tsp of lobster base and some white pepper and tossed with angel hair. Rave reviews!
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Grilled Beer Chicken

Reviewed: May 9, 2009
Garlic powder on the coals is a nice touch. The picture however is of Beer Can Chicken and does not match the recipe. Setting the whole chicken on a can of beer and cooking on the grill will also give you great results.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 7, 2010
We have been making this for years; we call it corn spoon pudding. Try adding some grated swiss cheese to the mix and also top with some before baking. If there are any leftovers we like it cold as well and yes you can make it the night before and refrigerate. Add some green chiles to spice it up.
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Spiced Potatoes

Reviewed: Dec. 18, 2010
Very tasty. I added some chopped onion to the potatoes. For those that these were too spicy cut back on the spices up front. You can always add as you serve them. Unlike baking cooking is not an exact science i.e. you can adjust the ingredients to suit your tastes/.
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Grilled Asparagus

Reviewed: May 21, 2012
Was a little bland for my tastes. I suggest marinating in a half cup of Italian dressing sprinkled with some black pepper and garlic salt for about 30 minutes prior to grilling. Grill on high heat until tips are starting to char. Also paring the skin off the stalks enables you to enjoy the entire spear without the stringiness of the skin.
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Cajun Deep-Fried Turkey

Reviewed: Nov. 22, 2012
Have used a very similar recipe for years. Some tips: to determine how much oil to use, place turkey in pot and cover with water. Remove the turkey and mark the water level; fill to this level with oil. Much less messy than submerging turkey in oil and removing. Also I have found that 3 1/2 minutes per pound is necessary due to fluctuation in the temp of the oil particularly with a gas fired fryer. Works best with 12-15 # birds. Hope there is no need to say this is to be done outside!
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Green Grape Salad

Reviewed: Aug. 27, 2013
We have been making this for several years now after having had it at a local restaurant. We use both green and red grapes and drop the pecans in favor of crushed butterfinger candy bars. Unusual but delicious.
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Slow Cooker Pot Roast

Reviewed: Jan. 24, 2014
this is hard to beat and idiot proof. only way I do it now. You don't really need to flour the meat but if you do I recommend browning it-- adds great flavor. you can whisk in some corn starch mixed with cold water after you remove the roast to thicken the gravy.
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