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    L. Duch

    Arkansas, USA

    Chef #72254

    Arkansas, USA

    Joined: Feb 15, 2003

    Birthday: Aug 01

    111 reviews by L. Duch

    1 - 10 of 111 sorted by Date | Rating | Helpful

    Reviewed Satay Ayam (Chicken Satay
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      |  By spatchcock

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    "Delicious and simple. This went over very well for dinner. I served this with Chuckwagon's PSatay Peanut Sauce". This would be an easy recipe to take camping."

    Apr 13, 2008 on Food.com

    Recipe #38009

    Reviewed Satay Peanut Sauce Nam Jim Satay
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      |  By Chuckwagon

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    "This was wonderful. I used some ceyenne spiced peanut butter and it kicked the heat up even more. I accidentally used coconut cream instead of coconut milk, but it didn't make a difference at all. We loved this. We served this with Spatchcock's Chicken Satay.I'm going to try using the remainder of the sauce by lightly drizzling it over a s..."

    Apr 13, 2008 on Food.com

    Recipe #239762

    Reviewed Salisbury Steak With Mushroom and Onion Gravy
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      |  By Virginia Chandler

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    "This was wonderful. My family woofed it down in no time. The gravy kind of reminded me of beef stogganoff. I used beef boullion in water instead of chicken broth. Otherwise I followed it to a 'T'.I made this while home for lunch and let it set on the back of the stove, covered, until I got home from work. It bathed in the gravy for about 3 h..."

    Apr 3, 2008 on Food.com

    Recipe #23811

    Reviewed Beef Short Ribs in Chipotle and Green Chili Sauce
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      |  (1 person found this helpful) |  By Bev

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    "This was very good. The rub is very fragrant and would make for good grilling rub. I braised this on top of the stove and not in the oven. Took the same amount of time and turned out very tender. I would use a bit more chipotle next time as we like really spicy food, but this would make for a good meal to make guests who are not accustomed to ..."

    Feb 23, 2008 on Food.com

    Recipe #53939

    Reviewed Marinara Sauce of Alan Leonetti (2 Servings (((The Best
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      |  (2 people found this helpful) |  By Alan Leonetti

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    ":- Here I am.I have to be honest and say that I was a bit leary of the amounts of herbs this called for. It seemed like an aweful lot. I make my own spagetti sauce which makes 5 quarts after it all cooks down and I still don't use this much herbs. It's well balanced, too. I went ahead and bit the bullet and made it exactly to your specificat..."

    Feb 3, 2008 on Food.com

    Recipe #84217

    Reviewed Meatball Sub (Italian
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      |  By Alan Leonetti

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    "This going to be a 2 in 1 review, as I made these using your Marinara Sauces as you recommended.The meatballs: I didn't have any veal,so I just used equal parts of pork and beef. I doubled the recipe, so I could have leftovers to freeze and use at another time.These meatballs were very easy to make and were probably the moistest meatballs ..."

    Feb 3, 2008 on Food.com

    Recipe #108237

    Reviewed Wild Duck Gumbo
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      |  (1 person found this helpful) |  By Iowahorse

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    "Goodie! I'm the first to review your recipe. :- First, I just want to say that I used 2 duck carcass's , so I supplemented the dish with chicken, since the breast meat from the ducks were used for something else. Otherwise I used the ingredients as you posted. I did do things in a little different fashion, though, in order to make a really ric..."

    Jan 19, 2008 on Food.com

    Recipe #65571

    Reviewed Bobby's Pimento Cheese
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      |  By Junebug

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    "Sorry about the way I'm responding to your question, but this is the only way I can respond to zmail. I found it best to wrap in squares of seran wrap. The carmels don't stick to it. A bit time consuming to cut all the little squares, but it works great.Just like everyone else. We loved this. I'll definatly make this again and again. I used Pepp..."

    Jan 18, 2008 on Food.com

    Recipe #141849

    Reviewed Fried Green Bean Bundles
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      |  By Barb Gertz

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    "I was going to post this recipe, but browzed to see if it already had been posted. It was:-( Anyway...I still want to comment on this, as the other two that commented had problems tieing the green onion. This is a really tasty way to prepare greenbeans. I didn't find it too time consuming. Athough that is a matter of perspective. I love spendi..."

    Jan 17, 2008 on Food.com

    Recipe #109410

    Reviewed Clotted Cream
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      |  By Mille®

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    "This was the first time I ever have eaten clotted cream, so I really didn't know what to expect. I used it on homemade scones as I've heard it used on. It was good. Just a nice rich tasting cream flavor. Very good. Thank you."

    Jan 9, 2008 on Food.com

    Recipe #24594

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