BrewCrew Recipe Reviews (Pg. 5) - Allrecipes.com (10304147)

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Teriyaki Tuna

Reviewed: Feb. 6, 2010
We grilled this on a charcoal grill. Yummy! Don't need to add salt, though, the teriyaki sauce is salty enough. Serve on a bed of wilted spinach.
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Baked Ziti III

Reviewed: Jan. 28, 2010
Very good ziti. I used 2 24oz meat flavor spaghetti sauces and the amount of sauce was perfect. Also, I think that ricotta in place of the sour cream would be better, but the sour cream wasn't bad at all.
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Chicken Marinade

Reviewed: Dec. 17, 2009
Okay, so I forgot to add the garlic to the marinade, lol. I did put in some garlic powder last minute. The marinade was absolutely delicious on some chicken thighs that I baked in the oven.
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Moose Marinade

Reviewed: Dec. 6, 2009
We used this marinade for venison ribs. They marinated overnight and were smoked all day the next day. Burgundy wine is really inexpensive and therefore good to use in a marinade. On other's advice I cut down on the wine and added some water.
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2 users found this review helpful

Tammy's Tempting Cheese Ball

Reviewed: Dec. 3, 2009
I made it for Thanksgiving this year. It was very salty, but not inedible. My turkey shaped cheeseball was not as nice as the one pictured, but, hey, it's interpretive art, lol. I used smoked almonds on the outside. Note: be sure to use full fat cream cheese and mayo to get the cheese ball to set.
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3 users found this review helpful

Sicilian Meat Roll

Reviewed: Nov. 14, 2009
Pretty good. I like the choice of spices, works very well. I don't see the cheese and the ham as necessary, though. there are much better recipes out there for stuffed meatloaf than this one. But omitting the cheese and ham, I would definitely make this again.
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8 users found this review helpful

Confetti Coleslaw

Reviewed: Oct. 18, 2009
I did alter this recipe quite a bit. I used 1/2 red cabbage and 1/2 julienned collard greens. Also, instead of green onions I used a small yellow onion and I omitted the red pepper simply because I did not have any on hand. I added a dash of sesame oil, about 2 tbls hoisin sauce and some garlic powder. Came out very good. I suggest letting it sit in the fridge overnight before eating. Also, I followed another reviewer's advice and sweated out the red cabbage with salt.
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Gorgonzola and Apple Pork Chops

Reviewed: Oct. 4, 2009
This could be 5 stars, but I needed to doctor the sauce a bit. I added 1/4 cup of half n half and some black pepper (white would work too) to the sauce. The black pepper went in while the apples were sauteing and the half n half went in after the cheese started to melt. Served this with collard greens and focaccia bread. great to sop up the sauce w/ the bread.
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3 users found this review helpful

Texas Teriyaki Marinade

Reviewed: Sep. 17, 2009
We did a full wood smoke of a whole chicken and used this marinade. I would not recommend this recipe for a slow smoke, because the sugar in the recipe will make the smoke cling too much causing a slightly acrid flavor to the skin of the chicken
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6 users found this review helpful

Greek Seasoning

Reviewed: Aug. 31, 2009
Very good.
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Pollo Bella

Reviewed: Aug. 31, 2009
Very good! lots of flavor! I did 1/2 the amount of chicken and it was plenty. I can see how some fresh parsley may add color to this monochrome dish, though. I'd definitely make this again. served with bruschetta and a kale dish.
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Italian Kale

Reviewed: Aug. 31, 2009
was easy to make, but uninspired.
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Sister Slaw

Reviewed: Aug. 28, 2009
In the midwest they make vegatables larger! I only used 1/2 of a cabbage and 1/2 of a "bunch" of kale. This recipe does not need the full 2/3 cup oil, about 1/2 cup should do nicely. Otherwise, very good.
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6 users found this review helpful

Homemade Gumdrops

Reviewed: Aug. 8, 2009
Fast and easy to make! I brought these over to a bbq and they were a big hit. I used the Jello Melon Fusion flavor, because of the summery flavor. Don't know if you are supposed to be refrigerated, but I am keeping them in there anyway.
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4 users found this review helpful

Hot Italian Giardiniera

Reviewed: Jul. 28, 2009
This recipe is just awesome!!! I used 1/2 of the jalapenos, because I'm giving some away to sensitive pallets. I used soybean oil instead of olive on another reviewer's advice and viola! It did not congeal in the fridge.
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5 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jun. 5, 2009
This chicken was wonderful! I like how the balsamic really seeps into the chicken and flavors it nicely. Really easy to make as well.
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Island Kielbasa in a Slow Cooker

Reviewed: May 13, 2009
Based on others' reviews I only added 3/4 brown sugar, which was plenty. Also, I added red and green peppers and onions. I grilled the fresh kielbasa along with the peppers and onions, then added it all to the sauce. I suggest that you use a bland bbq sauce for this and add 1 1/2 Tbls of caribbean jerk seasoning. An overpowering or mustardy bbq sauce will not work here. this recipe needs work
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2 users found this review helpful

Three Bean Salad II

Reviewed: May 13, 2009
Was almost the kind of three-bean salad that I like. Next time I would cut the sugar down and it would be perfect. I used scallion instead of regular onion. Pretty good and authentic. Just a bit too sweet.
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Sour Cream and Onion Bread

Reviewed: Apr. 9, 2009
This bread came out pretty well. On the advice of others, I made the following changes. I used 2 cups of wheat flour and 1 of white flour. I am not sure this was entirely necessary, though. Second, I doubled the onion soup mix and the bread came out nice and onion-y. One thing, if you double the soup mix, no need to add the salt. Lastly, I did not use a bread maker, I just mixed by hand. Very tasty and dense bread.
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Mar. 12, 2009
This was really delicious, but needed some improving as I found after reading other reviews. I used 2 lbs of turkey, 10 oz box of spinach which I sauteed in garlic, onion and mushrooms (could have done without the mushrooms). I also added some Mrs. Dash chicken seasoning. These came out wonderful and yielded 10 large patties. Don't add any salt, because the feta is salty enough.
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Displaying results 81-100 (of 152) reviews
 
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