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    Wickedgood@Maine

    a bit southwest of downeast Maine

    Chef #796254

    a bit southwest of downeast Maine

    Joined: Mar 20, 2008

    29 reviews by Wickedgood@Maine

    1 - 10 of 29 sorted by Date | Rating | Helpful

    Reviewed Uncle Bill's Method for Cooking Turkey
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      |  By William (Uncle Bill) Anatooskin

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    "Amazing! After cooking more than 40 Thanksgiving turkeys, I have found the BEST way to make the perfect turkey. Thank you Uncle Bill. Scalded turkeys will be my method for the next 40 Thanksgivings. - This year I cooked a 23 pound turkey for our huge family gathering and since it was such a huge hit, everyone took leftovers home, all the left..."

    Nov 26, 2012 on Food.com

    Recipe #46262

    Reviewed Quick Chicken Mole
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      |  By cookiedog

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    "Wow! I hate it when reviewers say - Great recipe ... but I used blah blah blah. - And here I am going to do just what I hate - I grabbed a can of all natural tomato sauce (NO sugar added by mistake and dumped it in before I realized it was not tomatoes ... SO I used 1 12 oz can tomato sauce and 1 12 oz can diced tomatoes. This was delicious..."

    Feb 7, 2012 on Food.com

    Recipe #210979

    Reviewed Frijoles Negros (Cuban Black Beans
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      |  By Carol Bullock

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    "Excellent! I have been making these frequently following recipe exactly. For company dinners or special occasions I also make Cuban yellow rice, fried bananas and sweet potatoes - either boiled or fried with onions and a bit of cinnamon. - The Cuban black beans on their own are marvelous - but with these dishes added the whole of the meal is d..."

    Oct 30, 2011 on Food.com

    Recipe #8969

    Reviewed Homemade Seitan Barbecue (Bbq Ribs - Vegan
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      |  (2 people found this helpful) |  By Zenmaria

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    "I've tried many seitan recipes - all good, but this is one of the easiest. Served them several times - and will keep making them often. I don't grill these. I remove them from the oven about 5 min before done and brush the BBQ sauce over the tops of them. Put them back in the oven and when they were done - served them w/more BBQ sauce to dip t..."

    May 10, 2011 on Food.com

    Recipe #295097

    Reviewed Veggie Pasta Shells (Oamc
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      |  By Tish

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    "Love this. Wanted to freeze 1/2 but my husband liked it so much he wanted it for lunch and dinner - 2 days in a row! Easy, healthy and delicious."

    May 5, 2011 on Food.com

    Recipe #125496

    Reviewed Rumpledethumps
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      |  (1 person found this helpful) |  By Aunt Cookie

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    "Oh my.... Delicious - easy - unexpectedly good. Cut the recipe in 1/2, did not have leeks so used onions. This will definitely be made frequently. DH loved it too - especially the browned cheese on top. Thanks so much for posting this fabulous "keeper""

    Apr 3, 2011 on Food.com

    Recipe #182184

    Reviewed Smoked Salmon Pasta
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      |  By Expat in Holland

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    "This was fabulous! This has all my favorite ingredients from smoked salmon to mushrooms. I quartered the recipe using smoked salmon trim from a nearby Maine "fish smoking company.. cheaper and so fresh. How many ways can I say I completely enjoyed this? Loved the smoky salmon, the salty capers, the smooth creaminess of cream and parmesan, the subt..."

    Jan 6, 2011 on Food.com

    Recipe #142791

    Reviewed Pasta With Smoked Salmon & Lemon Cream
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      |  By figaro8895

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    "I enjoyed this... loved the addition of zucchini - I am on a quest to find the perfect smoked salmon pasta. I will definitely be making this one again."

    Jan 6, 2011 on Food.com

    Recipe #162681

    Reviewed Smoked Salmon and Caper Pasta
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      |  By MadzMom

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    "Fast and delicious! I had a small amount of left-over smoke roasted salmon - added it to regular roast salmon - made 1/4 recipe for my dinner tonight. I didn't have any heavy cream, so used 2 Tbs of light cream cheese and 3 Tbs of 1/2 & 1/2 (regular not light! - It was creamy and delicious. Next time I'll try the heavy cream."

    Apr 10, 2010 on Food.com

    Recipe #61757

    Reviewed .
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      |  By Food.com *

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    "This was amazing! The first bite was delicious... and each bite after that got better and better. I made it the day before I served it with broth and meat left over from a large roast chicken. Have to repeat an earlier reviewer - if I could give it more than 5 stars I certainly would. It is divine."

    Jan 24, 2010 on Food.com

    Recipe #73595

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