Greg Summers Recipe Reviews (Pg. 1) - Allrecipes.com (10183828)

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Greg Summers

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Baked Potato Soup I

Reviewed: Jan. 18, 2013
Kicked it up a notch by substituting 1 cup of heavy cream for one of the cups of milk....added a little bacon grease to the roux...made it incredibly rich....but super thick...so I used a cup or so of chicken broth to thin it some....amazing flavor
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Grilled Marinated Shrimp

Reviewed: Jun. 29, 2007
This was GREAT. I have tried it on chicken as well with great results.
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Vegetable Soup II

Reviewed: Dec. 30, 2013
Absolutely delicious!! Of course I had to "kick it up" a bit to make it my own. I added some fresh garlic and some tender sirloin to make it more hearty. Next time, I may kick in some thyme and parsley.
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Sirloin Tips and Mushrooms

Reviewed: Jan. 7, 2010
Easy to make, but couldn't help but follow the tips of others. I lightly dusted the meat in seasoned flour before browning. I added some finely diced onion as well. I cooked this in the crock pot for about 4.5 hours. I also added an additional 8oz can of tomato sauce. The gravy was a little thin so I made a simply butter based roux and added that to it. Thickened it up quite nicely. This is one that I will surely make again.
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Slow Cooker Beef Stew IV

Reviewed: Nov. 14, 2008
This is a hearty, flavorful stew that my family loved. Like many recipes, I cannot leave well enough alone and this was no exception. While the stew was very tasty, it lacked something. I added about an 8th of a teaspoon of thyme and rosemary and a 16th of a teaspoon of sage. I also added some celery salt as well. Also, when adding the veggies, I included some sliced baby portobello mushrooms and some celery. A loaf of fresh baked bread and a glass of cabernet rounded this meal out wonderfully.
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Cheesy Brat Stew for the Slow Cooker

Reviewed: Oct. 28, 2008
Very good recipe. Great for cold weather. I changed a few things around (because I can't NOT change things around). I added a cup of milk as well as about a cloves worth of minced garlic. I substituted red potatoes for russets and it really kicked the color up a bit. All in all, a very good recipe.
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