Jeff Recipe Reviews (Pg. 2) - Allrecipes.com (10050828)

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Southern Grilled Barbecued Ribs

Reviewed: Sep. 22, 2008
While the flavor was good, you just will not get tender ribs in 45 min plus some grill time. I think I am spoiled with my 7 hour smoked ribs
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2 users found this review helpful

Mexicali Beer Margaritas

Reviewed: Jul. 6, 2008
I was making the other Beer Margartis, and someone else brought this one. This is the only way I make them now. No need for mexican beer. Good ol Miller works just fine,
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43 users found this review helpful

Garlic Feta Dip

Reviewed: Jul. 3, 2008
I don't know if you would say I used one or two cloves. I used one, but it was the size of my thumb.:) I used 1 cup of sour cream, no yogurt, and added 1 tsp of italian seasoning. Excellent is all I can say.
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1 user found this review helpful

Electric Lemonade

Reviewed: Jun. 1, 2008
Great summer drink. Not too sweet and goes down smooth.
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7 users found this review helpful

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Jun. 1, 2008
I don't usually like to marinate my steaks, but this was outstanding. I used it on a ribeye and the butter makes the meal. The only thing I did differently was used a little onion powder in the butter instead of the chives. Not exactly the lowest calerie meal, but will defiently make this one again.
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1 user found this review helpful

Chicken Parmigiana

Reviewed: May 25, 2008
So simple and so good. I used italian bread crumbs, double dipped, and lightly drizzled some sauce on top before cooking. Spooned in on before serving after cooking as other have said. I wanted the breading to stay somewhat crisp.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Mar. 22, 2008
No more teriyaki in a bottle. This was great. But as others have said, line your pan with foil! So glad I did.
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1 user found this review helpful

Flavorful Beef Stir-Fry

Reviewed: Mar. 6, 2008
While cooking the meat in the prepared sauce mixture did make the meat very tender and moist, I did not care for the imparted taste of leaving all the liquid that cooks out of the beef in with it. Next time I think will prepare some sauce for use as a marinade without the cornstarch, cook the meat and drain, then add a fresh sauce mixture with cornstarh for the final cooked sauce. I used chicken broth as that is what I had on hand, and added 1/2 t of white pepper. Overall thought it was very good minus the one issue I had with it.
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2 users found this review helpful

Original Hot Brown

Reviewed: Feb. 23, 2008
I thought I was back home in KY. As it says, salt and pepper to taste. A little salt and white pepper is all it needed. As original as back home.
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3 users found this review helpful

Nacho Cheese Sauce

Reviewed: Feb. 23, 2008
Great basic chesse sauce. Makes the kind of nachos that started at the concession stands. To all those that said this was bland. Do you see any ingredients that would make you think any other way. Give me a break. I followed the recipe exactly and it was far from too thick. Hope you enjoy it too.
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2 users found this review helpful

Chicken Monterey

Reviewed: Feb. 16, 2008
I wouldn't think you would want this much onion in it. I didn't use any and had planned on putting in a little onion powder, but forgot. I agree with others, it was a tad too salty. Not as bad after baking as when the sauce was cooking, but next time I think I will cut 1/2 the celery salt. May add some celery seed for the other 1/2. May also make sure I use unsalted butter, or I may just use chicken broth instead of stock. Stock seems too salty like bullion is. That may help as well. I will save this one, and will make it again sometime.
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French Fried Potatoes

Reviewed: Feb. 15, 2008
I don't know if it was the sugar water, or the fact that I switched and used russet potatoes, but I know I wont switch either.
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1 user found this review helpful

Vodka Collins

Reviewed: Feb. 15, 2008
Was good, but was not real special
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Olive and Blue Cheese Ball

Reviewed: Feb. 15, 2008
Don't forget the martini. This was great. I do recommend that you prepare a day before for all the flavors to mold together. The first day you could distictly pick up the butter flavor. As others have said, goes great with wheat thins.
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17 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Feb. 15, 2008
Used a whole cut up chicken. The flavor was good, but would have liked a little more flavor in the chicken. Will probaly do again with boneless chicken.
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0 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Feb. 15, 2008
This was outstanding. Not too strong of flavor, and the gravy thicken up great. Such a simple recipe that taste like you worked all day for it.
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1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 15, 2008
I will never steam it again. Retained all the flavor and was much easier to control how done it got.
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Szechwan Shrimp

Reviewed: Jan. 26, 2008
It was good considering how simple it was. Will make again as one of my regular stir frys. Added a pinch of white pepper to it as well.
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1 user found this review helpful

Martini

Reviewed: Jan. 25, 2008
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must.
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30 users found this review helpful

Beef Egg Rolls

Reviewed: Jan. 21, 2008
People are going to start to think I give 5 starts to all my reviews. I think it is because I only try ones that I think look good and will work. This one was no exception. I usually follow exactly but here are the changes I made and direction recomendations I have. I made the follow substitutions: Ground pork for beef 1/2 t of onion powder for onions. 1/2 t of garlic powder for dried garlic. After everything was put back together in step 2, I poured everything into a screen colander because that amount of liquid would ruin the wrappers. If you are not going to fry immediatly upon wrapping, I suggest to have them set on a paper towel. They will continue to moisten the wrapper, and the paper towel will help aborb it away. My wife said these were the best eggrolls she has ever had.
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1 user found this review helpful

Displaying results 21-40 (of 52) reviews
 
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