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Reviewed sugar ray's body blow ribs

Aug 31, 2014 on

The rub had way too much pepper for my taste. It was the most prominent flavor, almost masking out the flavor of the meat itself. I might try the same cooking method again using a different rub,

Reviewed Shrimp Scampi with Linguini

Jan 6, 2014 on

Quite tasty and very simple to put together. I doubled the amount of garlic, and may use even more next time, along with more red pepper flakes. Also, I'll use only 1/2 lb of pasta next time, and save the other 1/2 lb for another dish. It made way more than 4 people could eat in one sitting.

Reviewed Alton Brown's Buffalo Wings

Dec 28, 2012 in Food Network Community Toolbox on

I used Alton's method for preparing the wings, but used my 11-year-old son's homemade sauce. They were just wonderful. Crispy skin, moist wings. What a great way to prepare them without frying or grilling them outside."

Reviewed Sausage and Peppers

Sep 5, 2012 in Food Network Community Toolbox on

Loved this! I had tried another recipe from a different site that was only so-so. This one's a keeper. I only had 1 lb of sausage, but I just threw in more peppers, plus added some zucchini and fresh tomatoes from the garden. Never missed the meat. The sauce was a little loose, so I added some tomato paste and it thickened up, especially after sit"

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