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Savory Garlic Marinated Steaks

Reviewed: May 31, 2008
I can't imagine a ribeye that would need vinegar to marinate, let alone marinate for 1-2 days. So, I subbed beer for the vinegar, as I like the texture of my good beef to remain...well, beef-like. I only let it sit for 9 hours; again, because good steak doesn't need anything but a kiss of flavor (no tenderization to break down the grain). My fiancee and I really enjoyed this, and I can definatly see where this is a marinade that truly needs 1-2 days itself to develop. I am not convinced you would get a much different result if you just used bottled zesty italian salad dressing with some soy and honey, but... So, next time, I am trying it with a cheaper steak (such as a "flat iron" one) or a thick cut pork chop. I like where this recipe is going, but true steak lovers appreciate STEAK for the sake of it being steak...not flavored rubber.
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Tantalizingly Tangy Meatloaf

Reviewed: May 29, 2008
What a great way to get kids to eat their meatloaf! This dish tastes just like sweet and sour meatballs, without all the time and mess. I have found that adding a chopped onion, a dash or two of worchestershire sauce, garlic salt and subbing with italian style breadcrumbs makes for a more savory meat to pair with the sweeter sauce. (For a more tangy sauce, I add prepared brown mustard to taste.) I always double the glaze, and like to DRAIN the meatloaf before glazing, to ensure that the glaze doesnt get diluted in the loafs cooking juices. Served with rice, steamed carrots and salad, and I never have leftovers.
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Cheese Cake Cups

Reviewed: May 29, 2008
I have been making this recipe for years, and it has never failed to turn out correctly. I would like to thank the submitter for sharing this. It is a cheap, easy way to satisfy a childs sweet tooth...or you can dress it up for more elegant fair. During the holidays I use "fancy" foil cup liners, sub the wafers with gingersnaps and top with cranberry chutney and orange zest. You can not go wrong with this recipe, however, I never bake these cups for the time recommended...I take them out of the oven when they are just about set and still slightly jiggly in the center.I then cool in the coldest part of my fridge overnight to ensure a dense, moist cupcake. Let your imagination run wild when topping these little gems, and you will soon be asked to bring them to every picnic, potluck, and gathering you are invited to!
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 29, 2008
I haven't posted a recipe review in years on this site, and had even let my account lapse. I created a new account JUST to rate this recipe! First of all, and I normally DONT alter a recipe the first time I try it, I had no ground mustard and no idea what sort of molasses to use, so I subbed honey. This sauce is the most perfect BBQ sauce I have ever tried...my step dad made it first true to reipe and it instantly remined me of the sauce put on the ribs at a certain famous Beale Street, Memphis cafe. However, when I used the honey for my own batch, it knocked everyone's socks off! The texture is perfect for grilling, marinating and even dipping. When I am in a time fix, I boil chicken breasts in water until done, drain, then coat with this sauce and put under the oven broiler for a wonderful faux bbq grilled chicken. I highly recommend using the honey, and not altering the recipe in ANY other way! (Be careful when grilling with honey, it scorches fast!) This recipe makes enough to share AND keep, and I am ashamed to say that the longer I keep it airtight in my fridge, the better it gets... By the way, I am also ashamed to say that when people tell me that I should bottle and sell "my" bbq sauce, I never admit that it really isn't my own! Thank you, Big Al, for my new title as BBQ Queen!!!!
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