Brandex Recipe Reviews (Pg. 1) - Allrecipes.com (10271248)

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Chili Cheese Toast

Reviewed: Nov. 28, 2007
My home economics teachers used to make these delicious snacks, and there are a few variations. One recipe uses these same ingredients, but also includes a fair amount of butter Also, the jack cheese is shredded and mixed into the mayo, butter, and chiles. If you want more heat, replace the green chiles with jalapenos. A second recipe uses half a cup of sour cream, half a cup of minced sweet onions, three cloves of minced garlic, 4 oz. of shredded monterey jack, 2 4 oz. cans of green chiles, and one fourth a teaspoon of paprika. This will cover a half-pound baguette. This recipe is less greasy than the butter/mayo one and I like how there are many different kinds of heat. I hope you enjoy these suggestions.
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Cheese Fondue

Reviewed: Nov. 28, 2007
This fondue was a real hit with my family members when I served it as an appetizer for Thanksgiving dinner. I tossed the cheese with the flour (as was suggested in some of the comments) and used a few drops of lemon juice to keep the mixture smooth. I even added a little garlic and red pepper to give it a bit more flavor, but the recipe is wonderful enough by itself. It goes especially well with fresh French bread, though I also liked it with rye and with sourdough. I had less trouble with a alcohol-fueled fondue pot than with an electric one, as it seemed much easier to regulate the temperature. Thanks for making my first fondue a success!
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2 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Nov. 19, 2007
This is by far the best meatloaf recipe I have ever tried. It's so moist and delicious with all that cheese. I do like a little more spice, however, so I added some A-1 steak sauce, garlic powder, and dried minced onions to the meat mixture and let it sit for an hour before I made the loaf. The result was heavenly. A word of caution: make sure you have a drip pan underneath or you'll have a huge mess because some of the cheese will ooze out of the pan. Temporarily turning off your smoke alarm and using a meat thermometer is also recommended.
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98 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Nov. 19, 2007
This is pretty yummy and very, very easy to make. You can reduce the number of chicken breasts (I only used four) without any problems. I do suggest spicing up the recipe as it is a little bland. I added more Swiss cheese and some leftover chopped onions that I needed to get rid of and it tasted great. I will probably add even more onions next time. If you're having a busy night and don't have time for something elaborate, this is a great recipe.
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0 users found this review helpful

Guacamole

Reviewed: Nov. 19, 2007
I think the basics in this recipe are good, but when I made it I tasted way too much salt. The cilantro is a bit overpowering as well, so I think I'll reduce both these ingredients the next time I make it. Using fresh tomatoes is a good idea if they're flavorful enough, but the romas I bought in the grocery store were too bland. I might used canned tomatoes next time. I miss my grandfather's garden-grown tomatoes :(
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Yakisoba Chicken

Reviewed: Nov. 13, 2007
This recipe was very delicious. I'm a heat lover, so the amount of chili paste was perfect for me.My girlfriend was a little overwhelmed by the heat, however, so be careful with how much chili paste you add. Make sure the oil isn't too hot when you add the chili paste because it will splatter. Also, this recipe requires a good-sized wok or stir-fry pan, as mine could barely hold all the ingredients. Fortunately, this recipe looks very easy to halve. As leftovers, this meal is still pretty good, but the soba noodles may turn to mush in the fridge. It's possible that I overcooked them, though, as they were very thin and delicate. I have no idea if this is an authentic yakisoba dish, but that doesn't matter to me because it tastes great.
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Barbecue Beef Cups

Reviewed: Nov. 13, 2007
This is a very simple but delicious recipe that reminds me of something I made in a junior high home economics class. I used a spicy, smoky barbecue sauce and it tasted great. I can totally see this tasting even better with taco meat. Also, that precooked bbq beef from Lloyd's might work as well. The only problem I had was with the biscuit dough. Perhaps my muffin pan is jumbo-sized, but I couldn't get one biscuit to reach the top of the pan. I'll try Grands next time, as using two regular biscuits is too much. I thought these were great as leftovers, but my girlfriend didn't like the way the dough tasted after sitting in the fridge. I'm sure I'll make these again.
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Asian Barbequed Steak

Reviewed: Nov. 13, 2007
When I first made this marinade, I was a little worried about how it would taste because of the disgusting smell of the fish sauce, but everything turned out great. The flank steak was was very tender and juicy, and the chili sauce gave it a little kick but it wasn't so spicy that it burned my mouth.
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1 user found this review helpful

 
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