Chip Eckert Recipe Reviews (Pg. 1) - Allrecipes.com (10376791)

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Chip Eckert

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Country-Style Steak

Reviewed: Nov. 10, 2013
Tastes great and the technique works well.
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4 users found this review helpful

Whole Egg Mayonnaise

Reviewed: Aug. 24, 2013
Too much discussion of "slowly adding oil" etc. I increase the recipe by 50% and use a 50/50 blend of canola and olive oil, add a tablespoon of sugar and a clove of garlic, use a stick blender in a quart jar to mix all the ingredients but the oil. after about 30 seconds I dump the 3 cups of oil on top and move the stick blender up and down for about 30 seconds. A perfect quart of fresh, homemade mayo every time!
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2 users found this review helpful

Pork Chop Skillet Meal

Reviewed: Feb. 4, 2012
Could have been more savory for my taste, but my wife raved bout it. Definitely a keeper!
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2 users found this review helpful

Overnight Coffee Cake | mrfood.com

Reviewed: Sep. 26, 2011
Not that great
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0 users found this review helpful

Buffalo Chicken and Ranch Wraps

Reviewed: Jul. 27, 2011
Other than changing the sauce to Ghost Pepper Wing Sauce, I didn't make any changes. Served carrot sticks and celery on the side. AWESOME!
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0 users found this review helpful

Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Feb. 8, 2011
How many ways can you say AWESOME!
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2 users found this review helpful

Chicken Bog

Reviewed: Jan. 21, 2011
Really good as is! Wouldn't change a thing.
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8 users found this review helpful

Cheesy Drop Biscuits

Reviewed: Dec. 26, 2010
Light. fluffy and tasty! My wife and I LOVE these. Th only thing I did different was to use 1/2 butter and 1/2 margarine because I couldn't make up my mind
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1 user found this review helpful

Sandy's Summer Sausage

Reviewed: Nov. 4, 2010
Easy to make, but a little bland for our tastes. Next time (probably this weekend), I'll pump up the spices a bit, add some smoked habanero and maybe some cheese, and finish them in the smoker at 200 for a few hours instead of the oven. Thanks to ND24 for the advice! *After making this several times, what works for us is: 1. Let the mixture cure for 3 days instead of one. Mix it each morning. It makes the texture even better. 2. I added two chopped smoked habanero peppers and a quarter cup of sharp shredded cheddar.
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6 users found this review helpful

Robbie's Recipe Collection: Cheddar Bay Biscuits like Red Lobster's?

Reviewed: Oct. 20, 2010
Almost identical to the original!
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0 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Sep. 21, 2010
Wow! I used my own Smokey Habanero Hot Sauce recipe instead of bottled, and I followed Rachel's idea of reducing the resultant juices down with the meat in a skillet. AMAZING! Adding to my review... Started a second batch because we ate the whole first batch for dinner. This stuff is absolutely OUTSTANDING!!!!!
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1 user found this review helpful

Salt and Vinegar Chicken

Reviewed: Sep. 20, 2010
Who woulda' thought! So simple and so GOOD!
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5 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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